Delicious Coconut Flour Almond Flour Banana Bread You’ll Love
coconut flour almond flour banana bread is what I bake when I need a cozy slice that feels like a hug with coffee. Maybe your bananas are spotty and you’re wondering what to do, or you want a loaf that’s naturally gluten free without tasting like a compromise. I’ve got you. This recipe is simple, dependable, and so tender with a golden crust. You mix it in one bowl, it smells like cinnamon and toasted nuts, and it disappears fast. Let me show you how I make it so you can pull a perfect loaf from your oven too. 
Why I Love This Recipe
I’ve baked a lot of banana breads, but this one is the keeper. It balances the richness of almond flour with the light, absorbent power of coconut flour, so the crumb stays soft instead of gummy. The bananas do most of the sweetening, and you can keep the rest gently sweet with just a touch of maple syrup if your fruit isn’t very ripe. The loaf slices cleanly, toasts like a dream, and doesn’t fall apart. It’s a great base for chocolate chips, walnuts, or even a swirl of peanut butter if that’s your thing.
Another reason I’m hooked: it’s forgiving. If your bananas are bigger, it still bakes up nicely. If you only have olive oil on hand, that works too. I’ve made it with kids helping, with one eye on emails, and on lazy Sunday mornings. It behaves. And honestly, the aroma makes waiting feel like the best part.
When friends ask for a reliable gluten free loaf that doesn’t taste “healthy,” I point them to this. The mix of almond flour and coconut flour keeps it tender and moist without that dense brick vibe. It’s a feel good bake that still tastes like classic banana bread. If you’ve been burned by dry or crumbly gluten free loaves, give this a shot and watch it win you over.
“I thought I was team classic banana bread forever, but this version is lighter and somehow more satisfying. I’ve made it three weekends in a row and my family keeps asking for more.”
Key Ingredients
What you’ll need
- Ripe bananas: 3 medium, spotty and soft. The more speckled, the sweeter and more fragrant the loaf will be.
- Almond flour: 1 and 1/2 cups, finely ground. This brings moisture and a tender crumb.
- Coconut flour: 1/3 cup. It absorbs liquid and helps the loaf hold together without wheat flour.
- Eggs: 3 large, room temperature if possible for a smoother batter.
- Oil or melted butter: 1/4 cup. Coconut oil, avocado oil, or butter all work. Oil gives a softer crumb, butter brings a buttery flavor.
- Maple syrup or honey: 2 to 3 tablespoons, optional depending on the sweetness of your bananas.
- Vanilla and cinnamon: 1 teaspoon each for cozy flavor.
- Baking powder: 1 teaspoon, and baking soda: 1/2 teaspoon. This combo helps the loaf rise and stay light.
- Salt: 1/4 teaspoon to balance sweetness.
- Optional add ins: 1/2 cup chocolate chips or chopped walnuts. A little crunch or chocolate takes it over the top.
Smart substitutions
No maple syrup? Use brown sugar or coconut sugar. Dairy free? Stick with oil instead of butter. Want it nut free? This particular loaf depends on almond flour for structure, so a straight swap won’t behave the same. If nut free is non negotiable, it’s better to look for a coconut flour only recipe rather than swap here.
I’ve tested coconut milk instead of oil at the same amount and it worked fine, just slightly less rich. If you’re sensitive to baking powders with starch, pick a clean brand that’s gluten free certified.
How to Make Coconut Flour Banana Bread
Step by step
- Preheat the oven to 350°F or 175°C. Line a 9×5 inch loaf pan with parchment, leaving a little overhang so you can lift the loaf out.
- In a large bowl, mash the bananas until mostly smooth. Whisk in eggs, oil or butter, maple syrup if using, vanilla, and cinnamon until combined.
- Sprinkle baking powder, baking soda, and salt over the wet mixture and whisk briefly.
- Add almond flour and coconut flour. Stir gently with a spoon or spatula until no dry spots remain. The batter should be thick, not pourable.
- Fold in chocolate chips or nuts if you’re using them. Scoop the batter into the pan and smooth the top.
- Bake for 50 to 60 minutes, until the top is deeply golden and a toothpick comes out clean or with a few moist crumbs. If you have a thermometer, the center should read about 200°F.
- Cool in the pan for 15 minutes, then lift onto a rack and cool at least 45 minutes before slicing. This rest helps the loaf set so it slices neatly.
Pan size and bake time
For an 8×4 inch pan, add 5 to 10 minutes. For muffins, bake 18 to 22 minutes. For mini loaves, aim for 28 to 35 minutes. If the top browns too fast, tent lightly with foil near the end. Every oven is a little different, so start checking early and trust the look, feel, and toothpick test.
This batter is perfect when you want coconut flour almond flour banana bread that feels familiar and cozy but still fits your everyday eating style. Keep it simple and don’t overthink it.
Recipe Tips
Use very ripe bananas. The bananas should be soft and speckled. They mash easily and bring natural sweetness so you don’t need as much added sugar.
Don’t overmix. Once the flours are in, stir just until combined. Overmixing makes any quick bread dense and tough.
Let the batter rest for 3 to 5 minutes before baking. Coconut flour absorbs liquid fast. A tiny rest gives you a more even crumb.
Grease and line the pan. Even with parchment, a little oil on the sides helps the loaf release cleanly. I also like to run a butter knife around the edges after the first 10 minutes of cooling.
Adjust sweetness to taste. Super ripe bananas might be enough on their own. If yours are pale or firm, add the maple syrup. You can also stir in a handful of chocolate chips for a treat without making the batter runny.
Flavor boosters. A pinch of nutmeg, a tablespoon of espresso powder, or a swirl of peanut butter can change the vibe fast. Keep extra liquid low so the batter stays thick.
Storage. Cool fully before storing. Wrap and keep at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze in a zip bag. Toast slices straight from the freezer and they taste freshly baked.
Serving ideas. I love a warm slice with salted butter, a drizzle of honey, or a spoon of Greek yogurt. For brunch, serve with scrambled eggs and berries for a balanced plate.
These little moves help you nail coconut flour almond flour banana bread every time, without fuss.
More Banana Bread Recipes
If you’ve got a steady supply of bananas, variety keeps things fun. Try a chocolate chunk version by swapping cinnamon for 2 tablespoons of cocoa powder and adding a few extra chocolate chips. For a nutty loaf, toast walnuts first for deeper flavor. Want a breakfast lean? Stir in a handful of rolled oats and a spoon of flax. If you’re dairy free, stick with oil and skip the butter entirely.
I also make a muffin batch for meal prep. Same batter, just scoop into a lined muffin tin and bake for 18 to 22 minutes. The edges get a little caramelized while the centers stay soft. Kids love mini chocolate chips sprinkled on top, and they freeze like a dream.
And if you ever want a fuss free showstopper, add a thin line of banana slices on top before baking. It looks bakery fancy with almost no work. People always ask for the recipe, and you can smile and say it’s the same easy base you use every week.
Whatever route you take, the heart of this loaf remains: everyday ingredients, quick prep, and consistent results. That’s why coconut flour almond flour banana bread has become my go to comfort bake that still fits how I like to eat.
Common Questions
Can I make this without eggs?
Eggs help coconut flour and almond flour bind. You can try 3 flax eggs, but the loaf will be denser and may not rise as well. For egg free, muffins hold up better than a full loaf.
Is this loaf gluten free?
Yes, as long as your baking powder is gluten free and there’s no cross contamination with your tools. Almond and coconut flours are naturally gluten free.
How do I know it’s done?
Look for a golden top, edges pulling slightly from the pan, and a toothpick that comes out clean or with moist crumbs. A center temp near 200°F is a great sign.
Can I reduce the sweetener?
Absolutely. If your bananas are very ripe, skip the maple syrup. Taste the mashed banana mixture first and adjust from there.
What if my loaf sinks in the middle?
It usually means it was underbaked or sliced too early. Bake a bit longer and let it cool at least 45 minutes before cutting.
Ready to Bake and Share
Now you’ve got everything you need to bake a loaf that’s simple, moist, and full of cozy banana flavor. The mix of almond and coconut flour keeps the crumb tender while staying naturally gluten free, and the steps are easy enough for any weeknight. I hope this becomes your house favorite like it is in mine. Pull out those ripe bananas and enjoy your coconut flour almond flour banana bread warm from the oven. 
Coconut Flour Almond Flour Banana Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in eggs, oil or butter, maple syrup if using, vanilla, and cinnamon until combined.
- Sprinkle baking powder, baking soda, and salt over the wet mixture and whisk briefly.
- Add almond flour and coconut flour. Stir gently until no dry spots remain.
- Fold in chocolate chips or nuts, if using. Scoop the batter into the pan and smooth the top.
- Bake for 50 to 60 minutes until the top is deeply golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then lift onto a rack and cool at least 45 minutes before slicing.