Coconut Banana Bread Recipe with Toasted Coconut Crust

This Coconut Banana Bread is naturally gluten-free and makes a moist, tropical loaf. Many of the recipes on this site are gluten-free because of the foods we cook and enjoy, and I wanted to add more gluten-free baking options. After experimenting with alternative flours, I landed on coconut flour for this recipe.

I used coconut flour in the batter, and to enhance the coconut flavor I added coconut sugar and unsweetened coconut flakes. The combination yields a tender, flavorful loaf that’s delightfully tropical. It contains no added oil, only a small amount of sugar, and packs a good dose of fiber, protein and the healthy fats found in coconut. It’s relatively low in calories for a quick bread and provides satisfying, energy-giving carbohydrates.

Banana bread is a classic way to use overly ripe bananas and is quick to mix and bake. Once in the oven the house fills with a warm, inviting aroma. This loaf is perfect for breakfast, an afternoon coffee break, or packed lunches. It freezes well as a whole loaf, and individual slices can be wrapped for grab-and-go convenience.

About Coconut Flour

Coconut flour is made by drying and finely grinding coconut meat. It has a subtle coconut aroma and flavor, which complements this banana bread and other recipes like coconut-forward waffles. Nutrition-wise, coconut flour is gluten-free and high in fiber and protein, and it contains the medium-chain fats associated with coconut.

Because coconut flour is very absorbent and dry, it behaves differently from wheat flour. You need much less coconut flour than wheat flour, and recipes usually call for more eggs to add moisture and structure. This loaf uses five eggs, which boosts protein and eliminates the need for added oil or fat.

About Coconut Sugar

Coconut sugar is produced from the sap of coconut palm flower buds. It looks and tastes similar to brown sugar with a mild caramel note but doesn’t actually taste like coconut. There’s no major nutritional advantage to coconut sugar over regular cane sugar—both are refined sweeteners and can be substituted for each other in equal amounts. I prefer coconut or brown sugar here for a slightly darker, caramelized loaf. This recipe uses only a quarter cup of sugar, keeping the sweetness modest.

If you want another banana bread option, try Maui Banana Bread or a gluten-free Buckwheat Banana Bread for different flavors and textures.

Recipe

Coconut Banana Bread

Moist and flavorful banana bread made with coconut flour, no added oil and just a little sugar. Gluten-free and light enough for a wholesome snack or breakfast.

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Fat, Low Lactose, Vegetarian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 slices

Calories: 133 kcal per slice

Author: Colleen Milne

Ingredients

2 cups very ripe peeled bananas, mashed (about 5 bananas)
3/4 cup coconut flour
1/2 cup unsweetened coconut flakes
5 eggs, beaten
1/4 cup coconut sugar (or brown sugar)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C).
Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang at both ends for easy removal.
Combine all ingredients in a large bowl and stir until the batter is smooth and evenly mixed.
Spread the batter into the prepared loaf pan and smooth the top.
Bake in the center of the oven for 50–60 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Cool the loaf in the pan on a wire rack.
Once cooled, loosen the sides with a knife and lift the loaf out using the parchment overhang. Slice and serve.

Notes

Resist the urge to slice the loaf while it’s still hot—waiting for it to cool makes slicing cleaner and enhances the flavor. Store in the refrigerator for up to 4 days or freeze for longer storage.

Nutrition (per slice)