This moist banana bread is good on its own, but we like it with chocolate chips. Walnuts, cranberries, or cherries would be delightful as well.
This recipe works for SCD when you exclude the chocolate chips. In place of chocolate, try walnuts, or dried fruit such as cherries, dates or figs for a richly flavored substitute.
The chocolate I use is made without soy lecithin. It is really difficult to find chocolate made with cocoa butter instead of soy lecithin, so I use these chips.
I usually double the recipe and store the extra loaves in the refrigerator.
Avery says
hi I tried this recipe and it was so delicous!! I would reccomend though not using cocnut oil because when I went to wash out my bowl I found the cocnut oil all hardened at the bottom of the bowl. But besides that I would definitely make this recipe again
Erica says
I'm starting to notice that folks using coconut oil are having trouble with some of my baked recipes. I don't use coconut oil with this recipe. I use olive oil, so I updated it to reflect that. Thanks for the heads up on the coconut oil.
Laura Kirkland says
I am not much of a baker, but I do know that when using a glass dish, the temp has to be lowered by 25 degrees. Since you used a glass loaf pan, does that mean that the temp you put of 325F was for a glass pan, or do I lower it to 300?
Erica says
I probably didn't lower the temperature, but now that you mention it, it's a good idea. Thank you!
Amy says
Is it okay to substitute the almond flour for coconut four?
Also curious if anything can be used in place of the eggs.
Erica says
I have a banana bread recipe using just almond flour on this site. You can replace up to 2 eggs with flax eggs or chia eggs. Beyond that I don't think it will work well.
Marge says
Any hints on how to substitute granulated sugar for honey. Thanks.
Erica says
Yes! You can use the same measurement of honey used and add an equal amount of liquid (either water or milk).
Ang says
Can you substitute unsweetened apple
Sauce for honey?
Erica says
Hi Ang. Yes, I think it will be fine because the bananas lend it sweetness.
Suzi Zook says
Any thoughts on making this egg free?
Erica says
I think some have tried it, check the comments section.
Emma says
Made 9 muffins today, replaced the honey 1:1 with coconut sugar and reduced the almond flour by 1/2 cup. Turned out great, baked at 325 for 35 min to get extra crispy edges and took them out of the pan asap to stay crisp. Could see adding more banana for flavor in the future.
Thanks for this recipe! Smelled so good baking, like banana bread I used to make with AP flour.
Erica says
Yum, great modifications! thanks for sharing 🙂
Caroline Soler says
Just finished baking my 2 loaf . I followed the recepie for the first one with chocolate chips (unsweetened), the second loaf I used 1/2 cup of dry cranberries and 1/2 cup of chopped walnuts! The next time I will modify to sweetened organic coconut flakes, and /or a combination of no added sugar dry fruits
Kathy says
I have made this bread twice now. this last time I added 1/2 c, chopped almonds, 1/2 c. chocolate chips, and 1/4 c. dried cranberries. This bread is so moist and yummmmmsters! :o)
Erica says
yum, love the addition of cranberries!
Lisa @ Real Food Kosher says
My daughter was asking me for banana muffins and just used your recipe. They came out great! No tweaking necessary (sometimes I end up tweaking recipes to make them less sweet or change some ingredients) but these were perfect! It was also the perfect amount for a 24 mini-muffin pan.
Thanks Erica!
Erica says
great to hear! yes this recipe just works. One of my favorites.
Hannah Deminski says
Wondeful recipe! First time baking with almond flour, loved it! So simple and easy to make. I replaced honey with agave nectar and butter for applesauce and lots of walnuts. It was the perfect texture and so moist but maintained a solid form. So delicious, can't wait to make again!
amanda says
These are great, everyone in my family loved them.
Steve says
I made this, I added an extra banana because mine were not ripe enough and I like extra. But!! I also added mined dates. I baked into cupcakes, and they were amazing! So moist and delicious. I am new to the scd diet and have had issues finding recipes I like. I like this one..... Add the dates!!
amanda says
Is 315 the right temperature? I just want to make sure.
Erica says
I haven't made this in a while, but I bet you could easily go to 325 (and possibly 350).
Krista says
Wow - these are amazing! Made muffins with maple syrup instead of honey and they were fantastic! Can't wait to try more of your recipes. 🙂
thewonderfulhappens says
I just want to say thank you so much for all of these delicious recipes. I am getting ready to start my family on the SCD diet in a few weeks and trying to get some of these new foods into our rotation so it won't be such a big shock. Your blog is awesome. We made the cinnamon bun muffins yesterday and my 5 year old boys loved them. Even my husband couldn't believe how good they were. So thank you very much. Banana bread is a favorite around here and it's nice to know they won't be missing out!!
Erica says
You're welcome!
Maggie says
Should the butter or coconut oil be melted or room temp?
Erica says
yes! thanks. Just added that info.
Maggie says
OMG SOOOO awesome! BF and I agree- best banana bread ever!
Lindy says
This was DELICIOUS! My first time using almond flour too. This didn't last long in my house, for sure. It was so moist and yummy.
Katie says
Does anyone know if this recipe freezes well or how long it keeps for?
Jennifer says
Thank you so much for this recipe. Made it today and it's yummy-moist and flavorful. I appreciate your site as I am looking for low glycemic recipes which use almond flour in place or regular flour.
Kristy says
FIVE stars!
Ann says
We have made this recipe so many times and absolutely LOVE it, now that it is almost thanksgiving we tried this pumpkin recipe from google and didn't like it that much. We decided to try to use this recipe and turn it into pumpkin bread. We substituted pumpkin for the bananas (1 cup) added 1/3 cup maple syrup in addition to the honey, and 1/2-3/4tsp of cloves, nutmeg and cinnimon. We put that in muffin tins and loafs and then added a cinnimon sugar topping on it. For the topping we used about 3 tbsp of butter, and we used enough maple sugar (you could probably use brown sugar to or some other kind of sweetner) to make it the right consistency and some cinnimon. It tasted great, just like the pumpkin bread we used to eat! Enjoy! (:
Erica says
Hi Ann. So many folks are asking me for pumpkin bread that I'm going to try your recipe today. Can't wait!
Erica says
Shannon, applesauce is a good substitute for butter.
Shannon says
What can I use instead of butter to make it a bit lower in fat?
Heather says
I wonder if I could use half the almond flour and add either brown rice flour or buckwheat flour?
Erica says
Thanks Jen. I agree - it seems better than the AP flour-based version.
Jen says
Just made this yesterday and it is off the hook! Thanks for the great recipe. This is the best banana bread I've had since prior to finding out I can't eat gluten...actually, I think it's even better than gluten-full ones I've had in my past.
Erica says
J, I've been wondering if I could get away with less honey in this recipe - mostly because the bananas provide so much natural sweetness. Thanks for sharing!
J says
Thanks so much! The family loved it and I felt good giving them such a healthy snack - and of course, being wheat free it didn't hurt my tummy! I sprinkled cinnamon (no sugar added) on top and it was great. I also think a handfull of apple chunks or dried fruit would be great!
Erica says
Wow, delicious - great ideas, thanks for sharing. Cool website too!
Becky Garza says
Delicious banana bread! I added cinnamon, blueberries, and walnuts and featured your recipe on my website.
http://www.g7crossfit.com/2009/09/06/rest-day-12/
John Grund says
Your link does not show the bread, and the return link is broken.