Moist Coconut Flour Banana Bread That’s Lower Carb but Full of Flavor (1 Perfect Loaf)

Thank you for being here—truly This Coconut Flour Banana Bread is one of those recipes that surprises people in the best way. It’s lower in carbs than traditional banana bread, yet still incredibly moist, tender, and packed with real banana flavor.

Coconut flour gives this loaf a soft, cake-like crumb, while ripe bananas bring natural sweetness and that nostalgic banana-bread aroma we all love. It’s cozy enough for breakfast, wholesome enough for snacks, and special enough to serve with coffee when friends stop by. If you love practical, better-for-you baking like this, don’t forget to subscribe by email—I share recipes straight from my kitchen.

Overview of Coconut Flour Banana Bread

This banana bread is a lighter, lower-carb take on the classic—without sacrificing taste or texture.

Why You’ll Love This Recipe

• Lower carb than traditional banana bread
• Naturally gluten-free
• Moist, tender, and never dry
• Made with simple, wholesome ingredients
• Perfect for breakfast, snacks, or dessert

What It Tastes Like

Soft, lightly sweet banana bread with a subtle coconut undertone. Comforting, gently sweet, and incredibly satisfying.

Nutritional & Lifestyle Notes

• Coconut flour is high in fiber and low in carbs
• Bananas provide natural sweetness and moisture
• Eggs add structure and protein
• Naturally gluten-free

Full Ingredient List (Complete & Tested)

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• 3 ripe bananas, mashed
• 4 large eggs, room temperature
• ¼ cup coconut oil, melted (or butter)
• ¼ cup honey or maple syrup
• ¼ cup milk (dairy or unsweetened almond milk)
• ½ cup coconut flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ¼ cup sugar-free chocolate chips
• 2 tablespoons shredded unsweetened coconut

Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

How to Make Coconut Flour Banana Bread

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Coconut flour behaves differently than regular flour—follow the steps and you’ll be rewarded with a beautifully moist loaf.

Step-by-Step Instructions

1. Preheat and prepare
   Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix wet ingredients
   In a large bowl, whisk mashed bananas, eggs, melted coconut oil, honey, milk, and vanilla until smooth.
3. Add dry ingredients
   Sprinkle in coconut flour, baking soda, cinnamon, and salt. Whisk until fully combined. The batter will thicken quickly.
4. Fold in extras (optional)
   Gently fold in nuts, chocolate chips, or coconut if using.
5. Bake
   Pour batter into prepared pan and smooth the top. Bake for 45–50 minutes, until set and a toothpick comes out clean.
6. Cool
   Let cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.

That banana-coconut aroma filling the kitchen? That’s the good stuff.

What to Serve with Coconut Flour Banana Bread

• Coffee or latte
• Greek yogurt
• Nut butter spread on slices
• Fresh berries
• Warmed with a little butter

Tips for Perfect Coconut Flour Banana Bread

• Use very ripe bananas for best flavor
• Measure coconut flour carefully—it’s very absorbent
• Let the bread cool fully before slicing
• If browning too quickly, tent loosely with foil

Storage Instructions

• Room temperature: 2 days, covered
• Refrigerator: Up to 5 days
• Freezer: Slice and freeze up to 2 months
• Toast or warm gently before serving

General Information

Coconut flour has become a favorite in lower-carb and gluten-free baking because it’s fiber-rich and incredibly filling. Paired with bananas, it creates a loaf that feels indulgent but fits beautifully into a balanced lifestyle.

Frequently Asked Questions

Is this bread keto?

No—it’s lower carb but still contains bananas and honey.

Can I make it dairy-free?

Yes, use coconut oil and almond milk.

Why is coconut flour different?

It absorbs much more liquid than regular flour—extra eggs and moisture are essential.

Can I make muffins instead?

Yes! Bake at 350°F for 20–25 minutes.

Conclusion

This Coconut Flour Banana Bread proves that lower-carb baking doesn’t mean giving up comfort. Moist, flavorful, and incredibly easy, it’s a recipe you’ll keep in rotation all year long.

If you enjoyed this, try these next:

• https://poulef.com/banana-vanilla-breakfast-snack-bars/
• https://poulef.com/vanilla-oat-comfort-tray-bake/
• https://poulef.com/healthy-peanut-butter-greek-yogurt-cookies/
• https://poulef.com/no-bake-peanut-butter-bars/
• https://poulef.com/vegan-chocolate-banana-muffins/

Interactive Elements

Baked it?
Leave a comment, rate the recipe, and share your loaf on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – 10 Slices)

Calories	Carbs	Fiber	Protein	Fat
180 kcal	18g	6g	6g	9g

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