{Update: This recipe was originally written for my Healthy Coconut Flour Cookbook. I have a newer banana bread recipe, Naturally Sweetened Banana Bread, using just coconut flour, no added sweetener, 2 eggs, and more coconut flour. I think it's even better and more reliable than this recipe.}
Have you been searching for a nut-free coconut flour banana bread recipe? Well, I have a treat for you. It's been through rigorous testing thanks to Comfy Belly recipe testers who keep me inspired while helping me through the kinks in a recipe. After playing around with flaxseed, 2 bananas, and so on, what we've landed on this simple banana bread recipe using just coconut flour. And, it's nut free, gluten free, and grain free.
You might be familiar with this banana bread recipe and in fact it's still my all-time favorite. To me it's better than banana breads I have made with wheat-based flours. Now I have a nut-free, grain-free, gluten-free option that uses simple, nutrient-dense ingredients.
This recipe is also one of the many new recipes I've written over this past summer for my coconut flour cookbook with the help of a great group of recipe testers . I feel very lucky to have them playing along with me. Here's more information on recipe testing, if you're interested.
John Mercer says
We're members and we log in and we can still never see the recipes. We have to look elsewhere for recipes because it just never works despite being logged in and our dues being paid.
Hi John, I just checked your subscription on Stripe and it expired on April 10 of this year. Your payment method was blocked because the zip code on your credit card was not correct. Let me know if you need help to update your credit card. Feel free to reach out to me in email. Best, Erica
Rae Dawn Hadinger says
Delicious! We just started SCD with my 17 year old son. These are the first baked good that has met his seal of approval. So grateful to have a coconut flour-only recipe. He doesn't love the grainy texture of almond flour. I made completely as directed for muffins, adding only 1/2 tsp. each of cinnamon and nutmeg. Just perfect!
Erica says
Thanks, Rae! So good to hear.
Shawn says
Hi Erica, I love so many of the things in your cookbooks. I’m SCD and having treats and breads is wonderful! Thank you so much!
Today I made a version of this. I’m cutting back on almond flour so wanted to try this coconut flour only recipe. I’ve found when I’ve used just coconut flour in the past with lots of eggs I’m not happy with the outcome, too wet and weird for my taste. But this recipe! Delish.
I used only 2 eggs. I had one ripe banana so along with that I used 1/2 cup pumpkin purée, 1T avocado honey, the 1/4 tsp salt and a handful of chopped walnuts. I baked it about 55 mins. Then let it stay in the oven, turned off, for another 10 (simply because I got distracted). It is soooo good! Lovely flavor, perfect texture. It tried a piece warm. I’m sure it will be even better tomorrow! I find if I sift the coconut flour and baking soda, it’s better. Maybe you mentioned that in your cookbook? Worth that extra step! Thanks again!
Erica says
Thank you for buying my cookbooks! That's a great tip: sift the coconut flour and baking soda together. Thanks!
Valerie says
Hi, Erica! I just want to let whomever needs to know, that 1c almonds = approx. 90 almonds! I saw this on the I'net a couple of days ago. Whoa! (Diabetic) For me, having to watch my carbs, SCD means A LOT! Glad I found that out! Anyway, just thought I'd throw that out there. I'm going to check out your above links, especially the SCD link. Thank you so much for these recipes! This is my first visit to your site. I've been looking for a site(s) for something like yours that is sensitive to health issues we may have. Thanks, again. To be cont...
Erica says
Welcome and thank you!
Corina says
I bake this coconut flour banana bread all the time! I've played around a lot with the recipe, I've added walnuts, chocolate chips, sometimes I don't even add the maple syrup, I'll sometimes add toasted coconut flakes on top and I have even substituted the eggs with a flax egg. ALL DELICIOUS! Thank you
Erica says
Wow, love your additions! Thanks for sharing. And yes, amazingly this recipe is great without any added sweetener. I'm a fan of flax egg as well.
Emma C says
Thank you for creating and testing this recipe. I'm one of those folks who really dislike the flavor of bananas. But I really want a bread that doesn't use almond flour, so I will probably make this at least 3 times. First time, with the original recipe to make sure I can properly make it. If that works out, I'll make it again but add some spices to hide the banana flavor -- some combo of cinnamon, nutmeg, cardamon, allspice, cloves, If that doesn't hide the banana flavor, I'll try it with mashed avocados because of its lower carb content as opposed to applesauce. I usually run recipes through a nutrition calculator to help me control carb portions.
Laura says
Why does the ingredients list honey but then in the instructions it says maple syrup? Are we supposed to use one or the other?
I made mine with maple syrup last night and a bit of chopped walnuts. REALLY yummy although didn't rise very much.
Erica says
Glad you liked it! The headnotes explain that you can replace honey with maple syrup.
Poornima says
I just made muffins out of this recipe and it came out great, I had to bake it for 30 minutes though for it to be cooked through. I add dark chocolate chips. Thanks for the recipe!
Erica says
Thanks for sharing the baking time!
Nikki says
Best banana bread recipe!! I made it last week and it came really tasty! I just made a few changes, i only added 1 egg and didn't need any honey. This week I'm substituting mashed bananas with frozen figs! 🙂
Erica says
Yum. That's fantastic!
Moin says
It will be good to put a pic of to show the consistency of the batter
Erica says
Thanks. The batter is thick. I'll try to remember to do so the next time I make this.
Liz says
Hi Erica,
I love the look of your recipes and have just bought your SCD recipe book which I receive tomorrow. I'm very excited as I have had Crohn's for many years and operations. My only problem is I am allergic to coconut and have reacted to almond in the past. I have seen that cashew flour is possible, would it work on this recipe (as I don't react to that)? If the taste is too strong are there any other flours that would work that aren't nut based (spelt, gluten free, etc) that might work or would that take me off SCD immediately?
Erica says
Hi Liz. Thanks for buying my book! I haven't tested this with cashew flour, but I think it will work. If you're following SCD, your options are nut and seed flours. I would be interested in testing this recipe and some of my others with cashew flour. Let me know if you try it.
Ronnie says
Thanks for posting (and keeping up) this recipe! This one's a keeper for me... It seems like usually coconut bread/muffin recipes seem to go the paleo route and call for copious amounts of coconut oil and eggs but the bananas make this recipe sooo much better--plus it's way less expensive. BTW I put this recipe into myfitness pal and it came out to 33 calories a mini muffin (if you use a 24 mini muffin pan and don't omit anything). I lined half the pan with cupcake liners and sprayed half with oil just to confirm that it was better not to use liners and yeah: it's better to not use liners (unless you use foil liners sprayed with cooking oil). Considering all the banana (and how this ALWAYS happens when i make muffins) i'm not sure why i even questioned it but whatever; learn from my mistakes...
Erica says
Thanks for all this great info, Ronnie. Good to know about the oil vs liners. I'm always a bit shy about relying on oil. Best, Erica
Joan S Kirk says
Interesting.. mine came out SUPER MOIST following the recipe as is...
Erica says
That seems right. It's very moist.
Jen Soars says
My first attempt at using coconut flour, yum! I added some chopped dates and a few drops of lemon on the top before baking, and also some thin lemon wedges on top,
Followed by some desiccated coconut.
Erica says
sounds great! thanks for sharing you additions 🙂
Valery says
Thanks this looks amazing. Do you think i can prepare the batter at the evening and bake in the morning?
Thanks
Valery
Erica says
Yes, I'd store the batter in the fridge and bring the batter to room temperature (avoid baking cold batter). I haven't done this but I don't see why it wouldn't work.
Steve says
For anyone without an oven but access to a microwave, you can make a mug cake. You may have to play around with the recipe to get the texture you want, but unlike a full loaf, you can test small batches and adjust accordingly.
Erica says
Nice idea. Can you share your recipe adjustments?
Jessica says
So good! Made this the first time as written but second time I didn't add any honey (ripe bananas are sweet enough) and added a cream cheese layer swirl. Swoon! Thanks for sharing.
Erica says
Yum. I must try that!
Κλαούντια says
This is excellent. Thanks Erica.
Erica says
Always good to hear! thanks 🙂
Kaya says
This was my first foray into coconut flour baking. I followed the recipe as written except for adding 1/2 tsp coconut flavouring. I opted to use coconut sugar.
I found the loaf a bit wet and dense (it fell 3/4s of the way through baking). I tasted it slightly warm and also after cooling overnight; it didn't dry out or firm up perceptibly. Nevertheless, the flavour was very good; by the taste I would swear it was full of butter. It really reminded me of a buttery, syrup-soaked, thick banana pancake with the taste and moistness.
I am guessing my batter was slightly too wet, but since it was my first time ucing coconut flour, I had no idea what "too wet" looked like at the time. 🙂 I didn't realize you'd provided a weight measurement for coconut flour, I went by volume measurements for that. I did use exactly 300g of mashed banana. I guess it could have used an extra teaspoon or two of coconut flour as the recipe directions suggest!
I really want to try cooking the batter as pancakes!
Erica says
Thanks for the details. If you're finding it too wet try more coconut flour. It depends somewhat on how "wet" the bananas are and the coconut flour. Nice idea - would love to know if they make good pancakes 🙂
Jackie says
I made it but added 2 Tbspoon of fulfil yoghurt! Came out super moist. altmost cannot tell it is coconut flour!!!
Erica says
Yes the yogurt will definitely make it moist. Nice!
Tara says
Nutritional values...carbs?
Anna says
The BEST banana bread!! So moist and delicious.
Erica says
Thanks, good to hear 🙂
Ann (Belgium) says
I've made this banana bread for the first time yesterday.
It is very easy. The bread wasn't very big, so next time I double the ingredients. 🙂
My husband and son love it! It was still a bit moist.
I only have one question: for the coconut flour, is it 39 gr totally or 1/4 cup + 39gr ?
Erica says
1/4 cup = 39 g
I'm just giving volume as well as weight for folks who use weights 🙂
Mai says
I love this banana bread!! Thanks again Erica. I just placed the order to buy your cookbook from amazon.ca. I am so excited to get it soon!!
Erica says
Thanks!
Jeannie says
I'm trying new recipes with coconut flour and this seemed easy enough but it didn't rise much, I'm understanding that's why you use baking soda. It was really delicious but the density was off for me. And I used my Ninja to mix it in!!
Erica says
I'd suggest not using a Ninja but instead mix to blend and let it sit for a few minutes so the coconut can absorb the moisture. It will be lighter.
olivkah says
Thank you for including grams and °C in the recipe.
I've just made it and it's rather good, suprisingly. I'll call it my first success using coconut flower.
Erica says
Nice - congrats!
Christelle says
Is it really 300g of banana? I tried it before and it came out super moist and it did not risen well. Planning to bake this again. But what should I do to prevent that happening again? Thanks!
Erica says
It can vary a bit but not much. It can also depend on your brand of coconut flour. You can try adding a bit more coconut flour. The bread doesn't rise much as all.
Heather says
Girl, I must say I am really enjoying your recipes!! I really love your blog!! You use the least amount of Coconut flour as well as the least amount of eggs, as well as don't require any weird ingredients. I usually use 3-4 eggs any way because I can't get enough of the coconut taste, so I can use the same amount, but it stretches it out to more than 1 serving, so I ain't using the eggs up every day. And best of all: I can cut it up and freeze so it don't spoil, nor would I have to share because no one else in this house loves Coconut like I do.
I also appreciate you not using a whole lot of honey, just a few tablespoons, as I use up roughly 5LB bi-weekly for sweetening my tea, I use a glass in lieu of a cup, so I use two teaspoons of honey per brew.
I'm also looking forward to trying your coconut flour waffles. I have to tell you: You're the only blogger I've read that I've left a few comments on, most others I have not because they use too much coconut flour, too many eggs and a lot of liquid, plus Stevia powder, or liquid Stevia drops sweetener, and it's just too much to calculate the right ratios to substitute Stevia powder and Stevia liquid drops, plus: they use Xanthan Gum, and I have gas issues with that, in fact, I have issues with any kind of gums, and corn starch, Of course, there's always a Chia or Flax seed egg to also use as a thickener; or chia, flax meal.
Erica says
Thanks! I think folks appreciate your insights and tips as well.
Emily says
This banana bread is delicious and so moist. I followed the recipe exactly and it turned out great. I'm looking forward to making it again with nuts or maybe some shaved coconut and chocolate 🙂
Erica says
thanks. Great idea on the shaved coconut!
Benjamin Weingarten says
This recipe is fabulous. I didn’t had gluten free flour so I used corn flour instead and add some nuts – it is delicious. My friends were amazed with the taste. Thanks to you for this.
Sarah Jane says
I've made these as muffins, and they're delicious. And in case anyone is wondering, you can substitute mashed baked sweet potato for the bananas to make sweet potato muffins. I used one very large sweet potato that was 285 grams, and I cut the coconut flour to 35 grams. I also reduced the baking time to 20 minutes because the batter seemed a little thicker and drier than it did with the banana muffins.
Roxy says
Sorry, the loaf pan is 3 x 5.
Peg says
Pleasantly surprised! I've been checking out this blog for a little while now but this is the first recipe I've tried after a lot of misses from other gluten-free, restrictive diet blogs. I wasn't expecting much as I've had many bad experiences.
I baked them as cupcakes/muffins in 25 minutes and added unsweetened 100% cacao chips. Bad idea. It smells like chocolate but is far from tasting like it. However the banana bread part is really good. It's almost fluffy and airy and just sweet enough.
I will definitely make these again. Thanks for the recipe!
Erica says
Glad you finally had a good experience!
Adria McFarlane says
First day I tried it didn't enjoy it because it's not my typical banana bread but tried to 2 days later and it was actually good and still moist coming out of the fridge
Roxy says
This is my first time reviewing something in the internet!!!! I have to say this banana bread is Extraordinary!!! Prepared the recipe as is, and use a 5 x 7 loaf pan. It was the perfect measure. Just added some nuts and raisins. In this pan size you can see it rises perfectly.
Sarah says
Made two loaves yesterday, one with blueberries and one with chocolate and added a bit of organic applesauce to both (along with raw honey). Wow, my husband keeps talking about the heavenly bread, and I agree! Thank you!
Porcelina says
I tried this last night, twice, once with a loaf and once with muffins. Both fabulous! I used an extra banana, no honey or vanilla, and added 1tsp cinnamon. Thank you for a super recipe! X
Erica says
cool, no added sweetener! good to hear. thanks!
Jennifer Lopez says
**sorry, reducing salt to 1/4 tsp I mean.
Jennifer Lopez says
I tried this recipe today. I am new at using coconut flour. I used exactly 1 1/2 cups of bananas and followed exactly the rest of the ingredients. I found it too wet and on the salty side. I think on my 2nd try, I will use only 1/2 tsp of salt and will add 2 Tbsps more of the coconut flour.
Erica says
You can also try adding more coconut flour, which will absorb the extra liquid/wetness.
Hannah says
Hi! I made your bread yesterday and had it for breakfast this morning and is was very good, thank you! It's actually the first banana bread recipe that turned out very well. I made it with frozen bananas but I can imagine it's better with fresh ones. Will definitely make it again!
Erica says
Good to hear, thanks!
Holli says
Hi, I don't know why my questions don't seem to get answered. My question is the last one. Thanks.
Holli says
Is it possible to use brown sugar instead of honey or syrup? What would be the right measurement? Thanks.
Erica says
You will loose the moisture that honey gives to the recipe so you'll have to make up for it in some way.
Angela says
Great recipe. Made this into muffins (8) at night and in the morning they were terrific. Great breakfast treat. Fills you up with a good glass of skim milk. I didn't add vanilla and sprayed muffin cups with nonstick cooking spray. I'll make this again with fresh blueberries.
Thanks for the recipe!
Erica says
thanks!
melanie says
I feel silly asking this but i don't have any parchment paper. Can i use wax paper? Thanks!
Erica says
sorry, wax paper will melt 🙁
Kelly says
ive just started getting into coconut flour and now I'm in love! I made some amazing coconut flour cookies and just made this with 6 egg whites instead of the 3 eggs, without the syrup, and still turned out great! I've had a hard time baking with just coconut flour and have had many times where the inside is too wet. This turned out great and I just bought ur book and am excited for all the more coconut flour recipes to make!
Erica says
Aw thanks. It is tricky, but many of my recipes are quite easy. Best wishes!
AndiK says
Hi Coco... This is my first time baking with coconut flour! The banana bread is amazing. But my hubby says it's a bit too moist. How much more flour can I add without having to add another banana?
Thank you.
Maria says
Hi there,
I would love to bake this for my partners birthday tomorrow, however I am worried 8 servings wont be enough as I am baking it as a cake.
what would the measuremnts be if i needed to serve around 15 people?
many thanks in advance!
Keith Johnson says
I tried this today and added a few chopped dates (10 to be exact). Delicious and on the "To do again" list.
Elaine says
Is it possible to use this recipe in a bread machine and if so what tweeks would I have to make?
Erica says
I don't know but I would think so.
Isabelle says
Hi there,
Is the whole loaf 104 calories or is that per serving?
Erica says
per serving
jana says
I tried the recipe, with only two bananas/two eggs because i was using a smaller loaf tin, but it came out too wet. Would longer time in the oven help? Or do i have to use more flour?
jana says
hi erica,
how much grams of coconut flour would that be in total? 40g?
Erica says
Hi Jana, yes, total is 39g, or 40g to make it easier 🙂
Roxie says
This was very good and moist! Loved it!
Erica says
Thanks!
katherine says
I added cocoa powder, made them in a mini mffin pan and they taste like banana brownies!!!!! DELISH!
Raquel says
What if I want to make double batch. Does the time change? Or is the same 50 min?
nancy says
This recipe was perfect!! Made the most deliciously moist muffins ever! I've tried so many recipes for coconut flour and they always turn out so dry so I was pretty happy these worked out, thanks!
Brittney Angeline says
I was wondering what could I substitute the eggs for? Applesauce or flax egg? I'm vegan and don't eat eggs but this looks so delicious and I wanted to make it anyhow.
Erica says
It won't work well with 3 flax eggs, but if you cut the recipe in half it may work. I find recipes don't work well with more than 1 or 2 flax eggs. See my coconut flour book and other recipes on this site for more help on subbing ingredients.
Phoenix says
The first time I made this it was a little dry, I doubled it the next time and added one more egg and it was perfect. Moist, fluffy, and tastes like conventional banana bread. They'd you 🙂
Rose says
waiting for the coconut flour to absob the ingredients was key. Perfect texture and flavor. I have committed it to memory. Thanks!
Erica says
Yes, that's the key! best wishes. Thanks!
Shana says
Tried this recipe today, but it don't look nice and crumbly like pictured above. My Banana bread had no air. It was flat and dense, but still very tasty mind you. Wonder what I did wrong. I double-checked the recipe.
Erica says
It doesn't rise a lot but it should have air. Check to make sure your baking soda is fresh and try mixing in a mixer or blender. Hope that helps.
Elle says
This stuff is AMAZING!!!! I have never really tried baking but got a craving for banana cake/bread and this hit the spot. Thank you for your efforts to create the best recipe and also for sharing it.
Happy eating 🙂
Rachel says
I have zero food allergies, I love bread, never buy things like stevia or equal, and often opt for full fat. I bake and cook heaps and thought I'd check out this recipe for my partner who doesn't do too well with wheat. It. Was. Amazing.
I added a sprinkle if cinnamon, used a gorgeous tea tree organic honey that's as dark as treacle... It was just gorgeous. Moist.
I found the coconut flour weird at first. But it grows on you after you start to change your mindset as to the texture of what you've known banana bread to be like.
I've sent the recipe to two other people and will keep making it. Thanks!
Erica says
So good to hear! Thanks for the kind words.
Zoe says
Made this cake to take to the community garden I volunteer at for morning tea. I added raspberries & it was delicious. The bite from the raspberries works perfectly with the sweetness of the rest of the cake. Thanks for your recipe, best banana bread I've come across 🙂
Erica says
genius, I must try raspberries!
Toni says
I made this yesterday and it is almost gone! I added chocolate chips to it because my son asked, I think I should have let it bake 5 minutes longer as the bottom was still under cooked a bit i think because that is where all the chips went. Lesson learned! We have just been warming a slice at a time in the toaster oven and it is perfect! Thanks so much, I am new to using coconut flour and this recipe is a keeper!
Tay says
Healthiest banana bread ever... was so simple. I had only 2 large bananas and used them , reduced the flour by 2 tbsp. .and boy this is so moist and yummy. Thank you.
Cath says
Best Banana Bread ever! We prepare nutritious cakes or cookies when we present workshops, and as many of our learners have food intolerences I now use coconut flour. I also add a few chopped dates & apricots to this recipe, with almonds or pumpkin seeds on top, scrumptious!!
Lily says
Thanks for the recipe, I'm going to try this!. When you say 'blend well' (steps 4 and 5), do you literally mean in a blender? or do you just mean using a kitchen mixer or by hand in a bowl?
Erica says
Hi Lily, you can do either. A standing mixer speeds up the process, but mixing by hand will work as well. I know some also use a food processor, but I don't.
Tarryn says
This is completely amazing. Off to bake my second batch - yum!
Erica says
Thanks! 🙂
Elizabeth says
Even with omitting the vanilla and using only half the honey, the ripe bananas gave the bread just enough sweetness. I also added in chopped cashews and cocoa nibs. Delicious! Thank you for the recipe!
Raquel says
Hi! I'm trying to bake banana bread using coconut oil, flour, and sugar. Your recipe seems to have all these but the oil. Do you use coconut oil? How much?
Thanks for the info.
Erica says
no need for this recipe. you can use it another of my banana bread recipes, though.
New Mommy says
Can I use coconut sugar instead of honey? And if yes, how many tbs?
Thanks
Erica says
I've been curious about this myself and others have asked as well, so I'm going to test it soon and post it. If you try it, please let us know! Thanks for asking 🙂
Erica says
Guess what? I tested this with coconut sugar last night and it works well! I bet it will work well with any granulated sugar.
Cindy says
I'm definitely going to give this one a try. Based on all of the comments, I look forward to some delicious bread! I will however use cookware that is non reactive aluminum. Thanks for sharing your recipe!
Deborah Shaw says
Can you make this recipe in a bread machine?
Erica says
I don't see why not, but I haven't tried it. I'd be really curious to know though. Please let me know if you do try it.:)
Caresse says
Hi, I just made this recipe today and it turned out very moist! I ever added another tsp of coconut flour. After bake time my toothpick came out clean. Any suggestions? Thanks so much. I just purchased your new cookbook, and am excited to try more recipes.
Erica says
It is a very moist loaf, indeed. You can bake it a bit longer, reduce the amount of sweetener (it's plenty sweet with ripe bananas), or add just a smudge more coconut flour next time. Hope that helps.
Evelyn says
Hi Erica,
I tried making this last night--it smelled delicious and oh-so-banana-y... until I bit down on it and found it salty. I followed the recipe to the T. Is 1/2 tsp. of salt too much?
Erica says
I haven't found this to be too salty, but feel free to reduce it a bit.
Kris says
Hi,
My compliments for your blog!
One question: I followed your recipe precisely, and the consistency is perfect. But I found the end result to be very salty - Does anyone else have this problem?
Kris
Erica says
Thanks, Kris. If you're finding it too much, you can reduce it a bit.
Kathy Hart says
I was searching for a nut-free, Paleo-friendly banana bread recipe last night, and yours showed up. It is delicious! I made it into muffins, omitted the sweetener, and added some chocolate chips on top of each muffin before putting in the oven. They turned out a little moister than I expected; next time, I'll add that extra TBSP of coconut flour. This is my new favorite banana bread recipe. Thanks!
Erica says
good to hear, and yes, the extra tablespoon will help reduce the moisture.
Erin says
I was looking for a coconut flour banana bread recipe yesterday and found your blog. I made this pretty much exactly as written (with 1 TBSP honey instead of 2), let it sit overnight, and just had some for breakfast this morning. It is DELICIOUS! So super moist. Moist banana bread is my absolute favorite… so thank you for a great and refreshingly simple recipe 😀
Erin says
Oh, and I mayyy have added a few dark chocolate chips. Divine.
Erica says
🙂
Erica says
Thanks, Erin! What a great review. This bread is moist, for sure, and it gets better overnight (as you've discovered). Best wishes.
Fruit Salad & Mixed Veg says
Such a wonderful recipe. I have made it twice now, shared the recipe with friends and on my blog.
shannel says
This banana bread was unbelievably good. I added a tablespoon of nut butter, chia seeds and some walnuts. Delicious.
Thanks
Erica says
Thanks. Great additions!
Tana says
Just made this last night. I do find it a bit moister than I'm partial to as it almost tastes uncooked. It was cooked through. I think I'd cut back the sweetner to only a single tablespoon. Wonder if adding some cider vinegar like you have in your zucchini loaf would also help with having it raise up a bit better? It was overall a good first attempt but I will tweak it a bit next time. Thanks!
Erica says
I haven't tried cider vinegar, but I'd love to know how it goes if you try it. Read the headnotes though, because you can easily solve this by either reducing the amount of sweetener or increasing the amount of coconut flour (not by much though, only about a tablespoon). Many like it this moist, but I'm actually with you, in that I find it too moist but I love reducing the sweetener to change that 🙂
Shaaron Grogan-Sheahan says
I have my first loaf in the oven and am using a glass 'regular' pan. I took your idea to heart and didn't use the smaller pan. I AM NOW READING THE RESPONSES above and wished I had read them before baking. I am sure this will be a great recipe and loaf.
One comment about your book: I am thrilled that you have created a coconut cookbook. My grandson has been diagnosed with autism and we are using all approaches to support him as he begins other recommended therapies. His ultimate diet for a while will be paleo. However, with all of the nut allergies these days, we realized that we couldn't send him to daycare or school with baked goods made from almond flour. These will be consumed at home as neither boy has nut allergies. I will be purchasing your book, for sure, as I shall be using a lot of coconut 'flour' in my baking for him.
Thanks so much for your contribution to the good health of children and adults alike.
Erica says
Thanks for the sweet note, Shaaron. So nice to read at the end of a long day! Yes, coconut flour is great for school/classroom/camp since it is truly nut-free. Best wishes, Erica
Lynette says
Hi Erica, I baked this the other day, but did not rise, was very flat, first time I have used coconut flour.
Erica says
Not sure, did you add the baking soda?
Lynette says
Hi Erica,
Yes I did use baking soda, this may seem like a silly question but why do you have to add another 39gms of coconut flour. Also I live in Australia may be it could be different Coconut flour hear. Also I cook a lot with Almond Meal not called Almond Flour in Australia. Is there really much difference, not quite sure.
Erica says
Ah, yes, it could be the flour, but more likely I think it is the amount of eggs. Not all egg sizes are created equal due to varying standards across countries, so you may have to adjust the number of eggs up depending on their size or weight (the recipe calls for large eggs). European eggs are a whole size larger than American eggs.
Lauren says
Made this last night and it's fantastic!! Added a few sprinkles of cinnamon and few mini chocolate chips. This is a keeper!! Perfect to bring to my office of health-conscious coworkers 😉
Erica says
Thanks! Wish I was your co-worker!
Megan says
This was really delicious banana bread. I added in 1/4 cup flax seed!
Erica says
thanks! good to know, I've been wanting to try whole flax seed.
Megan says
This was really delicious banana bread. I added in 1/4 cup flax seed!
Yuliya says
Wow! The muffins turned out so airy, fluffy and moist. Great flavor as well! I've added roasted sunflower seeds to give it that nutty feel:) this recipe is a keeper! Thank you!!!
Nissa says
Thank you so much for a wonderful recipe! I made muffins the first time a week or two ago and a loaf today--both were great. I love that you use coconut flour since it's what I use most--I don't like to use nut flours or butters, and while I do sometimes use sunflower seed butter or flour, its distinct flavor isn't always complimentary to a recipe (nor is the green color of the end product!). My oldest daughter is having a slumber party in a few weeks, and this will be the perfect addition to breakfast--I have no doubts that even the girls who don't eat very healthfully will enjoy it!
Sarah says
Tried the recipe as muffins and they're AMAZING. I was just curious though, do have any idea what the nutrition information is? As far as sugar, fat, protein, calorie etc.
Looove your site though! Thank you!
Tamra says
This banana bread was so good, and smelled so good we couldn't wait to let it cool! Warm, it tastes like bread pudding. I will make this again! Thanks.
Barb says
Hi....I made these today.....and followed your recipe/directions with the exception of only using 1 T. Of sweetener. When they came out of the oven, the muffins looked great, nice dome and golden brown. As they cooled they sunk down a bit, and looked a little wet on top. Any idea what caused those problems? After cooling I tried one and it tasted to salty, I'll try one again tomorrow and see if it still tastes the same. Thanks in advance for your help.
Erica says
Not sure really but reducing the sweetener might have changed things. I've never had these be salty, so maybe you adjusted the baking soda as well?
maya says
Great recipe! I've been experimenting with coconut flour a lot, and have been using the freezer method to keep all of my baked goods moist. I took it right out of the oven and shoved it into the freezer for about 30 minutes - was very moist and delicious!
Erica says
thanks! good to hear 🙂
Lisa C says
I decided to try this as a smash cake for my one year old's birthday. I first tried them as mini muffins. I omitted the maple syrup and added 2 TBSP of applesauce, increased the baking soda to 1 tsp, and slightly increased the vanilla. They came out perfectly as mini cupcakes with a light cupcake texture. Perfect for his baby friends! The smash cake is baking in the oven now with the same modifications. I hope it works because having a fruit only sweetened cake is exactly what I'm looking for. (I'm planning on just plain whipped coconut cream for the "frosting.")
Stacey says
I made this banana bread yesterday. My husband and I both agree it is very plain tasting. If I were to make it again I would certainly add cinnamon and nutmeg or something else to it.
Erica says
Try vanilla extract as well if you're looking for a stronger flavor. And choc chips and nuts are good too.
Franky says
I. love. this.! I made it yesterday and haven't been able to stop thinking about it...I am keeping it in my fridge so it is super duper moist. I also added some coconut extract and coconut flakes to make it have a hint of coconut. So good! Thanks for much for the recipe!
karen w says
I made these as muffins. I cooked them for 25 min and let cool. Still very watery. I am putting in oven for am extra 10 min. Should I have added more coconut flour?? Help. Tasted good though.
Erica says
that seems too long. Sorry, it sounds like the batter may have needed more coconut flour or less egg. I suggest cooling it for a few hours to see if it firms up. this does happen sometimes.
Stephanie says
This was my first time using coconut flour and I was very impressed with this recipe. The kids love them and I love that I didnt even need to add any sweetener! I did find them a bit salty and maybe that had to do with the fact that I did skip the sweetener. I will definitely make this again and I will cut the salt a bit next time. Thanks for sharing the recipe!
Erica says
Yes, I did as well. If you're not using honey or maple syrup, definitely reduce the amount of salt to 1/4 teaspoon. Or if you prefer your bread less salty you can also go down to 1/4 teaspoon.
Amanda says
HELP!! I recently discovered I have an allergy to eggs (even in baked goods) with my allergies and my 20 month sons allergies we need Gluten free, Wheat free, egg free foods!!! I bought a Gluten free brownie mix and substituted applesauce for the eggs!! It didn't turn out at all, it was brownie pudding :(!!!
Long story short I would LOVE to make this bread for me and him for breakfast BUT I need to replace the eggs! what can I use??
Jessica says
My family and I are not egg free, but I have friends that are sensitive/ allergic... I usually try to make sure their son can have cupcakes at my daughters bday party... She says she uses a tablespoon of ground flax to 3 tablespoons warm water per egg, or you can use three tablespoons (any type) flour with same amount water. If the recipe calls for more then one egg, use both. I have also read that you can substitute soaked chia seeds, but I'm not sure the measurements on that. Good luck:)
Jessica says
PS Love this recipe!
Jackie says
Thanks for this recipe, I made mine into muffins -scrumptious!!
Erica says
you're welcome, they do make great muffins!
Ellana says
Is it possible to substitute the coconut flour with banana flour? If so, would anyone know the ratio as I know you normally use 25% less banana flour when substituting for what flour, not sure with coconut?
Ingrid says
My second time making this. My 2 yr old daughter loved it! I'm the same person that thought at first the taste was too different but it's amazing how delicious it is after it cools down. Now one of my favorite recipes. Just had to say it again!
thx!
Ingrid
Stephanie says
I threw some dark chocolate chips in these and made them into muffins and they were amazing!
Erica says
Yes, they make great muffins!
Jessica says
Surprisingly delish and bread-like! Thanks!
I tried fully subbing flax eggs in place of chicken eggs. Bread didn't rise and didn't fully cook through. Any tips? How long should I extend baking time if using flax eggs? Or, should I tweak the baking soda and/or add in baking powder?
🙂
Erica says
Thanks. I wouldn't know unless I tested it. This went through a lot of testing. My experience is adding more than one or two flax seeds becomes tricky.
Corinne says
Is there anything special you need to do if cooking with coconut flour in higher altitude regions. With regular flour, you usually add a couple of extra tablespoons, is this something that you should do when using coconut flour? This recipe sounds very good. It's my first time using coconut flour and I want to try something fairly easy first. Thanks!
Erica says
Great question, and a complicated one. I haven't tested coconut flour at varying altitudes so this is just based on factual evidence from other sources but two things to consider are the amount of liquid and baking time, both which change based on altitude. A good source for more info is here (even though AP flour info doesn't apply, many of the tips apply to other ingredients that are used): https://www.kingarthurflour.com/recipe/high-altitude-baking.html
Corinne says
Thanks for the link Erica. It is a lot more complicated than my Mom ever taught me about adding the extra flour. I live in Calgary Alberta and we are just under 3500ft and semi arid, always makes for interesting experimental baking when trying recipes from others. Not too many coconut trees around here either
Erica says
ha, no coconut trees here either 🙂
Hadia says
Hi!
Just found your recipe and I would love to give it a try. It looks great.
I was just wondering that I only have a 9 into 5 inch loaf pan, so how can I alter the recipe for that? Can I get some help please.
Thanks!!! 🙂
Erica says
The loaf will just be lower and wider, or you can double the batter and use some of the extra batter as muffins. A third option is to use 1 1/2 times the batter.
Jess says
Hi Erica, thank you for this outstanding recipe! I doubled the recipe, added 100g of walnuts and 100g dark chocolate and left the honey out and made into 12 muffins, they tasted really light and nice, no one could tell I didn't use white flour!! The texture was just unbelievable i I must say that mine turned out too salty even though I used only 1/2tsp for a doubled recipe, the only change I would recommend to reduce salt by half if honey is omitted. But I will definitely use this recipe for all my future banana muffins! 🙂
Erica says
I agree! I recently tried it without honey and it was very salty. I'll add something to the headnotes. Thanks!
Ebony says
Tasted like scrambled eggs with bananas yuck!
Erica says
Ebony, make sure you added the additional two tablespoons of coconut flour and if the batter is still too soupy add another teaspoon to tablespoon of coconut flour. Another option is to reduce the sweetener—the goal is to thicken the batter so it's not so "eggy".
stephanie says
Délicieux ! I'm french from Québec so Sorry if my english not perfect. It is délicious. I'm add walnuts and chocolate chippits (and I'm done it in muffin in instead of bread).
Great! I gone buy your book for sure 🙂
Erica says
Merci, Stephanie! Amour "chippits". PS I used to visit Quebec every summer as a young girl. We always stayed at Mont Tremblant (before it became so big!)
India says
Absolutely love the recipe! It came out so well!! Thank you for sharing!
Tiffany says
I just made these today and they were wonderful!
Super moist! I made them into little muffins and baked for around 22 minutes.
They were so yummy. I am going to try to omit the honey next time to see what it will taste like. I thought it was really sweet, but still really yummy!
Thanks so much for the recipe!
Erica says
Thanks, good to hear!
Dea Perkins says
So happy to find your recipe for banana bread made with these ingredients. We are passionate too about wholesome and nutrient dense foods. Look forward to trying your recipe tomorrow! Thank you for sharing your wonderful ideas... from a math educator now foodie and wellness quest-er to another! God Bless You! ~Deana at rethinkwellness.wordpress.com
Erica says
Thanks! Happy New Year!
Denise Myers says
Is it possible to substitute applesauce for the bananas?
Thanks!
Jenny says
I usually don't take the time to post my comments about people's recipes after trying them out - even though I'm very grateful they share their recipes, but this recipe was just SO, TOO DARN GOOD TO IGNORE...wow! This banana bread was SO good. And I find it is pretty low calorie as well! (80 cal/muffin - I made 12 with this recipe) Thank you so much. The muffin/bread was SO moist and SO good and tasty 🙂 I used 1 tbsp of honey and added some chocolate chips in it. Yum! Thanks for this recipe! Love coconut flour.
Erica says
thanks for the glowing review 🙂 ; yes, chocolate chips and banana bread go way back for me.
Catherine says
Would like to add ground flax seed. How would you recommand it ?
Erica says
You can easily replace 1 or 2 of the eggs with flaxseed. the equivalent is 1 egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water
Christy says
This sounds so good!! what size banana's did you use? so I can have a rough idea what to buy...
Erica says
small to medium size
Tim Stubbe says
Great recipe...last one I added a 1/2 cup of chocolate chips... Wonderful upgrade
Erica says
thanks, yes, perfect amount of choc. chips!
Mandy says
I just made half the recipe (not exactly "half" - 1 banana and 2 eggs, and added 1/2 tsp cinnamon), so three muffins in total. Delicious! Thank you!
Erica says
you're welcome 🙂
M. Light says
I tried this and it was delicious. I did not add honey and it was sweet enough with the bananas I used. Somehow the other ingredients (likely coconut flour rather than wheat) really let the banana flavor come through, and my entire house smelled of amazing banana aroma. I doubled the vanilla because I like vanilla! I mixed the salt and baking soda in well with the flour before adding that to the mix. I doubled the recipe, and used two smaller size ceramic loaf pans (about 7X 3 ? not too tiny) filled to aboutt 7/8, and it rise nicely and crested nicely. It took more like 60 minutes to be done, but some of that depends on banana size and ripeness (mine were mush and ripe). Delish!
Erica says
Excellent tips! thanks so much for sharing what worked for you. I love the idea of mixing the salt and baking soda well, I'm sure that helped. Yes, the coconut flour and bananas are quiet sweet on their own. Love ceramic!
Ingrid says
Great tip on mixing the dry ingredients first. Maybe that's why mine came out a little weird tasting. But then again it's my first time baking gluten free and eating gluten free bread.
April says
I tried this but used persimmon puree instead of bananas (had a bunch of persimmons to use up). It's in the oven now. Hopefully it'll be good. 🙂
Erica says
brave women! would love to know how it came out 🙂
Denise M. says
Can I substitute applesauce for the bananas? Thanks!
Erica says
I haven't tried it but it's quite possible.
Mina says
I was searching for a vegan coconut flour cake recipe and I ran into yours. You use eggs, but I'll use chia seeds instead. I think it should work out okay. However,one third of a cup of coconut flour seems extremely little. I would have thought three cups is more appropriate... Is it true or is it a typo mistake? Thanks for confirming.
Erica says
Yes, just 1/3 cup - it goes a long way 🙂
Annette Christenson says
This may be a great recipe, but those with nut allergies like myself still need to be aware that coconut is a nut..Not everyone reacts to it ,just be aware an anaphalic reaction is possible for Nut allergy sufferers.
Erica says
Hi Annette. Coconut is NOT a nut, it's technically a large seed. It's not a tree nut either, and it's not a top allergin, however if there's a chance you are allergic then you should avoid it or do an elimination test to see if it's bothering you. People rarely have an allergic reaction to coconut. I liked this discussion of the coconut as allergen topic: http://blog.onespotallergy.com/2011/03/is-coconut-safe-for-people-with-tree-nut-allergies/
Robert says
Thank you, I look delicious 🙂
Could you tell me if coconut flour has a strong coconut taste or it does
not taste a lot ?
Erica says
see my post on "Baking with Coconut Flour" - in general in baked goods I don't taste the coconut at all.
Joke (Yoka) says
Hi Erica,
Hello from China 😉
I just made this as a bread and it turned out great! I used cinnamon instead of vanilla. I still had some ripe bananas lying around so now the batch of muffins is in the oven 😉
I came across your recipe as I was looking for a bread to make with bananas yet without almond flour, since I ran out of that. For fun and extra flavour I smashed up some dark chocolate and added it to the batter. Yummm!
Erica says
Hi Joke! Good to hear 🙂
Jill, Desserts Magazine says
Erica, this banana bread looks yummy! We can't wait to review your cookbook!
Erica says
thanks! wow, an entire magazine devoted to desserts!
Jess says
I don't know why but mine came out very dense and heavy and a bit wet. Is this perhaps because I didn't mix it enough? I'm not used to having to beat air into a banana bread mix. Suggestions? Cheers
Erica says
that did happen to me once when I first started testing the recipe. Make sure you have enough bananas and add 1 more tablespoon of flour if the batter seems too fluid.
amy says
I'm new to using non-wheat and non gluten flours, but felt brave and this recipe looked delish. I made some changes (I've been baking long enough to feel sure about this!) and the end result was sooo yummy... there is one prob though- The Loaf is GONE!! 🙂
Anyhow, these are the changes, and like I said, the bread tasted amazing, and it was moist, not overly gummy, and very flavourful. I followed the recipe as above, and improvised in making a double batch. I was out of eggs, so used egg whites (2 egg whites for every egg called for), 3 bananas, 3/4cup of unsweetened homemade applesauce, full amount of coconut flour plus 2/3 cup of rice flour, and omitted the vanilla by mistake. Everything else I followed a double ratio of... and baked it at 350 for 60 minutes. So good, I'm making this again!
Stephanie says
Simply delicious! I made 24 mini muffins. I tried one a few minutes after I pulled them from the oven and thought they were so-so. But after a couple hours the flavors seemed to mingle even more and they were really, really good! Thanks for the recipe!
Michaela says
Could you use chia eggs and make it vegan?
Erica says
I think it will work because we did some testing with flaxseed, however there were eggs as well.
Mammachubs says
Great recipe! Best so far and I've tried a couple. Did not add any honey or maple syrup and it turned out quite sweet for me! Perfect! Thank you!!
Erica says
great to hear! I'm adding info to the headnotes because many have had success without any sweetener. thanks.
Natalie says
yum, this sounds amazing-cant wait to give it a go! Only one problem;i don't have an oven! (I live in student accom)..what changes do you recommend if I was to try cooking this in a microwave?
Erica says
no, I don't think this will work in a microwave, but then again I haven't tried it. Can you get your hands on a cheap, used toaster oven or other oven?
Bridgette says
This was fantastic. Do you think it would work with pumpkin puree?
matty says
I'm baking mine in the oven right now. the texture is less thick (definitely more liquid) than other paleo banana breads i've tried. i doubled it, and am using frozen ripe bananas, would that change the recipe at all? im hoping it'll turn out as moist as the batter looked. thank you for this simple recipe!
Erica says
Yes, it is a bit more fluid as batter, but it should bake firm. If not, remove some moisture or add more coconut flour. I've recently stopped adding the sweetener and that firms it up.
lina says
I added some walnuts and choc chips and it turned out Amazing!!!! it was super moist and i couldn't stop snacking on it...Thanks for sharing
Erica says
Yay! love walnuts and chocolate in banana bread; it becomes quite decadent.
Lisa says
How many chocolate chips did you add?
Erica says
for one loaf I usually add between 1/4 and 1/3 cup.
Pixy says
I love this recipe! The best! I have been searching for a recipe that's as simple and delicious as this for awhile. I tried the recipe for the first time yesterday, followed to a tee, but left out the maple syrup/honey, it turned out exactly as pictured. Although I had to leave in for another 10 minutes to brown perfectly on top, nonetheless, perfect! This will be one one my top recipies for my pcos/ paleo lifestyles. Thank you!
Erica says
Good to hear and good to know it works without the maple syrup!
Shawnte says
Bought your book! Making this bread now!!
Erica says
Thanks!
Shawnte says
This is one of my all time favorite recipes!!!! I have made it for many people and they are always surprised athat it is gluten free!! I love surprising people! Thank You I will be buying your book!!!!
Mel says
This recipe rocks. Best coconut flour banana bread recipe to date!
Mel says
Thank you so much for posting this recipe!
Erica says
Yay! good to hear 🙂
Nicole says
Tastes great but didn't rise that much. Any idea where I could have gone wrong? It's quite flat and I used a 10 x 5 bread pan.
Erica says
see the headnotes for recommended pan size; yes, this doesn't rise a lot but it should rise a bit.
Nicole says
Thanks!! Missed that part completely. Really like the flavour so will definitely attempt again!!
Margaret says
Wow! Made this morning - it is REALLY good. And I cheated and used my vitamix 🙂 Used a standard loaf pan lined with parchment and I threw in a handful of chopped walnuts and a handful of raisins.Very moist!
Erica says
gread idea using the Vitamix - I've been tempted, I just hate cleaning my Vitamix unless I have to.
Jessica says
I dreaded. cleaning it too and since I make so many smoothies, it was getting really stained. Now I rinse it out, dump some white vinegar in with really how water and let it soak for a while. No more staining and much easier to clean.
Thanks for your great recipes - exactly 3 brownish bananas are waiting on my counter.
Erica says
great tip! I'll have to try the vinegar technique—Thanks.
Lisa says
I clean my Vitamix by filling the container to 4 cups and adding one drop of dishwashing soap, then hitting the "Smoothie" setting.
Can the person who use the Vitamix for this explain how she did it? I just got mine and am not used to using it much yet.
Angeline says
Cooking it this morning, I will be using: 1 tablespoon coconut oil, 25 min cook time, and use muffins papers. Here we go.
Jennifer Gray says
I just made this recipe and it turned out GREAT! My kids are SCD/GAPS but I am not (yet). I have a huge sweet tooth and I'm still used to regular sugar (I know, I know) and even I thought it was really good and it satisfied my sweet tooth. Thanks for the great recipe!
Erica says
Good to hear 🙂
Sarah Oliver says
I liked this taste-wise but found it a bit dry. Was wanting a consistency similar to your pumpkin bread (cake) recipe. Is there a way I can tweak it? Less coconut flour? More banana? I may experiment a bit but just thought I'd ask first. Coconut flour is tricky! I love your site. It has saved our GAPS journey fork being too boring!
Erica says
Wow, I found it a bit on the moist side and all the recipe testers said it was quite moist and sweet. Are you following the recipe? To make it less dry you can remove 1 tablespoon of coconut flour.
Coconut says
I added 2 TBSP of melted coconut oil to the recipe. They came out very moist and tasty!
Helen says
Hi
I'm new to all of this. I've bought your book but could you please tell me if I make a few will it freeze alright so I can use it in my kids school lunches, as this recipe looks perfect for them.
thanks
Erica says
Yes, this freezes well. just seal it well. best wishes and thanks for buying my book!
Ingrid says
Hi, I posted before that it has a weird taste as it was my first gluten free baked good but now that it's cooled down...it's soooo yummy!!! Thx u!
Erica says
Good to hear! Yes, it does taste better the next day as well.
Jennifer wood says
I am going to try this without any honey. Bananas are sweet enough for me.
Erica says
I think you'll be good - I like less sweet too, so I'm going to try it without any honey or maple syrup.
Shar says
How long would you bake this, if you chose to make these as muffins?
Erica says
oh, thanks for asking, forgot to add that! 25 minutes or until a toothpick inserted in the center comes out clean.