I’m finally getting around to using coconut flour and nut flour in a single recipe and the result is this moist, light, and flavorful banana bread using almond and coconut flour. Both flours offer great health benefits, and can compliment each other in the right ratio and accompanying list of ingredients. My first foray was with this banana bread recipe.
The banana bread that I make with almond flour is rich and dense, thanks mostly to the almond flour and bananas. By re-balancing with some coconut flour, the bread comes out lighter without losing the moist taste. And for folks who avoid coconut flour due to texture or taste, you will not taste either in this recipe. If you prefer coconut flour, try my banana bread recipe using just coconut flour.
On my very long list of to-dos for this blog is to offer up a post on the ins and outs of coconut flour, but until I get to that, here’s a quick list of coconut flour sources. If you have another source for coconut flour, please feel free to add it to the comments.
I’m also very grateful to be able to purchase pasture-raised chicken eggs from my local PCC market. They’re twice the cost of the other eggs I’ve been purchasing, which are cage-free, however I do notice the difference in the yolk, size, and shell color and thickness. The yolk is a bit brighter, the shell a bit thicker, and the shell color has a distinct hue.
Banana Bread {almond & coconut flour}
Ingredients
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons olive oil
- 3 eggs
- 1 cup mashed banana (about 2 very ripe bananas)
- 1/4 cup maple syrup or honey
- 1/2 cup chopped walnuts, chocolate chips, or berries (optional)
Instructions
- Preheat your oven to 350°F (175° C, or gas mark 4).
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
- Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
- Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
Nutrition
My son was recently diagnosed with UC and I made these this morning.I actually do a low carb diet myself but I have been at my goal weight for over a year and have reintroduced foods that are lower in carbs that I would not eat before. I gave these a taste and I thought they were delicious. I may have to do SCD with him to get him over the hump and I would definitely not feel guilty eating these. THANK YOU!
Thanks, Lacey! So good to hear. Best of luck with your son 🙂
I’m new to SCD and would like to make this. My son has an egg allergy and enjoys my eggless banana bread. Is there a safe egg replacement option for this recipe?
Thanks.
How is your eggless banana bread made eggless? This recipe requires the eggs. If it’s 2 eggs or less I’d recommend flaxseed eggs but they’re not allowed on SCD. I haven’ tested this recipe without eggs so I don’t know if it will work.
This was the most fluffy and lightly cake I ever made. OMG!!!! Thank you so much. I just use coconout oil instead of olive oil and Agave Syrup and worked very welll. My only mistake is that I use the last shelf of my oven (the closest to the heat) and burned a little bit in the bottom (I still ate all) Thank you soooo much. I will keep this recipe forever.
Regards from Panama!!!!
Hello from Seattle and thank you so much! Love your subs, and sometimes I burn it when use my toaster oven. 🙂
Banana bread, is that for humans or dogs. Cause we were looking up recipe for a diabetic dog to eat.make it ourselves
Humans 🙂 (but my dog does like this banana bread)
Mind blowing soft muffins, WOW! I couldn’t find the right baking dish so I had to settle on mini muffins instead. 20 minutes and they are so light and fluffy! Great recipe! Thank you!
So glad they worked well as mini muffins! Love the name, “Mind-blowing muffins” 🙂
My husband loves it! Made it with chocolate chips.
He is hard to please but he looked at me and said: “THIS is soo good, save the recipe! I’ll get another piece.”
Thank you!
Yay! So good to hear 🙂
Hi there! I just made this today and it tastes heavenly! I just substituted chia seeds for the eggs, but for some reason the insides were really soft. Any tips for this?
If you’re finding the center too moist, bake the bread at a slightly lower temperature for a bit longer.
Thank you for this recipe! It turned out perfect! I used less banana – two small ones, because that is all I had on hand and added alot of blueberries. It was sweet enough for me. I ended up keeping it in the oven more, about 1h and 10 minutes. I love how it turned out. It’s very easy to make. Thanks again!
Followed your recipe. I used coconut oil instead of olive oil. I measured the coconut oil before melting. I also omitted the sugar. Came out absolutely perfect. The bananas provided enough sweetness. Great way to enjoy a dessert without so much guilt and not to mention it’s gluten free!!
Great to hear! Thank you 🙂
I cannot find this answer anywhere – but is it essential to use ripe/over ripe bananas? I know the health benefits of green bananas (They’re rich in resistant starch and pectin, which are filling, improve digestive health and help lower blood sugar levels) are better than ripe bananas, so can I use green bananas instead in this recipe? I went out to get the green bananas because I found this recipe, and have coconut and almond flour in my pantry already – but I’m just wondering if green bananas will work… thank you!
You need ripe bananas with spots for this recipe if you’re following SCD. Otherwise, you can use green bananas but the bread will not be as sweet.
I’ve been baking with bananas for years now and can share from personal experience. Ripe bananas will make your banana bread/muffins nice and moist. I NEVER throw over-ripe bananas away but keep them in the freezer and use them for baking. They make THE BEST banana breads, etc. If you use green bananas, your bread/muffins will be less sweet but also quite dry. You might want to increase the amount of liquids a little to keep the “moistness” of the bread/muffins when opting out for green bananas.
I tried this recipe today and OMG! It’s so yummy. So simple and .healthy….I added very little vanilla essence and plain yoghurt to make it a bit moist. I am glad I found your blog. Thanks for the post.. Will try some other recipes from your blog
Thank you! Great additions 🙂
Your first foray was a total slam-dunk. What a delicious recipe, so simple and SOOO good! We made it this early this morning before Thanksgiving cooking, Healthy and decadent, just perfect. Very thankful for your post.
So good to hear! thank you 🙂
Can you put a link for the silicone-coated metal pan from Sur La Table? Thank you
It’s the Platinum Professional Loaf Pan on their website and here’s the link: https://www.surlatable.com/sur-la-table-platinum-professional-loaf-pan/PRO-174510.html?cgid=SPC-388618#start=36
Hi,
I tried this recipe, it turned out amaziinnnggg…
But i din understand one thing… whn I inserted the toothpick it came out all clean… but whn i sliced my bread it was bit wet or moist type
Its din feel underbaked…
bt i m nt sure if its moist or its less baked or banana tht r keeping it wet n moist….
Ah, it might need a bit more baking time if it’s too soft in the center. Another option is to bake it at a lower temperature, 325 for a longer amount of time to bake through. It is a very moist bread so it’s up to you.
How long would I cook it at 325? Hoping to avoid a mushy inside. Thanks!
I estimate about an hour and 15 minutes. Let me know!
I usually make my banana bread with a gluten free flour mix but decided to try almond flour and coconut flour. Wow, it came out so perfect! I changed up the recipe a bit but this gave me inspiration and a guideline of almond flour/coconut flour ratio. I used 3 bananas instead of 2 and used 1/4 cup brown sugar instead of maple syrup or honey. I also omitted the olive oil for applesauce and added 2 tsp of vanilla extract. Came out so good!
Thank you for sharing your modifications! Sounds great 🙂 How much applesauce did you use in place of the olive oil?
I am on a low-sugar, low-carb diet. I love this recipe! I just do not put in the maple syrup and add a little water or a little unsweetened coconut milk if the batter is too dry. The loaf comes out perfectly and tastes wonderfully moist! I sometimes add blueberries, especially when they are in season! Thanks for a delicious, cake treat that I otherwise would not have in my diet! Delicious.
So great to hear! Love your additions and love that it’s sweet enough without the maple syrup. 🙂
Hi! Thanks for the lovely recipe! My question is: Do you have or know where I could obtain nutrition information for this recipe? In our family, one person has to count every carb, and most recipes I have found with almond and /or coconut flour do not have nutritional information. Thanks so much!
Hi! Thanks for the lovely recipe! My question is: Do you have or know where I could obtain nutrition information for this recipe? In our family, one person has to count every carb, and most recipes I have found with almond and /or coconut flour do not have nutritional information. Thanks so much!
I made this recipe and basically the bread came out really wet! I wished it was more dry, but the taste is good! It’s not bread it came out like bread pudding, I think I did something wrong help!
Not sure why it’s wet if you followed the measurements, but maybe you need to bake it a bit longer?
This happened to me once and it was the pan I was using (cheap on from Walmart) and it wasn’t distributing heat evenly. If you followed the measurements exactly, check your pan. If not, maybe it’s your oven and the temperature is not accurate.
Amazing recipe. I made cupcakes, baked for 26 minutes. Also used applesauce in plave of the maple syrup. I did however use a drop of maple syrup extract. I also added a tablespoon of sour cream. Thanjs for the recipe.
Love your subs! Thanks for sharing what worked 🙂
Hello, I want to first say….this recipe is the BEST I have had. I did make some changes that made it even more am amazing! I doubled the recipe. I added Lecanto Monk Fruit sweetener instead of maple syrup to keep carbs a bit lower. I added in 1 tsp. cinnamon and 1/4 tsp. nutmeg. I felt like the batter was a bit thick so I dded an oversized dollop of sour cream. Instead of the olive oil I added 1/2 stick of melted butter. I greased the pan with coconut oil too. The second time I tried it I used a muffin pan with silicone molds. I also added Lily’s chocolate chips (sugar free) to 1/2 the batter. Some liked it better with the chips, while others liked it less. I noticed mine did not rise at all in the oven. I checked the date on the baking soda and it was still good. Although it is delicious, I don’t know why it doesn’t rise.
I reread my comment and wanted to clarify that I used Lecanto Monkfruit Sweetened Maple Syrup. Again, super but wish it would rise for me some.
Thanks, Tina! Monk Fruit doesn’t behave quite like some sweeteners so not sure if that was the issue with it rising. I haven’t created a Keto version of this recipe because it’s so high in carbs using the bananas that it seemed to defy the intent. But glad you enjoyed it 🙂
I followed the recipe exactly, including weighing the ingredients where you give weights. I used almond flour from Costco, maple syrup, and chocolate chips. My bananas weighed a little more than the recipe called for, but just by several grams. I cooked it in a pyrex loaf pan. But it took longer to cook, at least an hour, was very brown around the edges when I pulled it out, and kind of soggy in the middle. Do you have any suggestions? Despite the texture, it tasted good and my family ate it in no time. But I’m hesitant to try it again.
This is an extremely well-tested recipe so not sure what to say other than I would check your measurements, your oven temperature, and read the comments for insights.
Thank you. Thank you!
I’ve had to give up so much with the food sensitivity that came with Lyme & SIBO.
I made this banana bread using apple sauce and walnuts. But since my mind is gone and I forgot to add oil. Already in the oven, before I realized that. It turned out perfect! I will make it without oil going forward. It was firm, spring/airy, moist, with a crusty top. Great tasting. For me, the walnuts were a must.
I made it in a lined stainless steel loaf pan, baked in a toaster oven. After cooling, I cut 1″ thick slices, wrapped each in wax paper. Placed in a freezer bag. I’ve taken out one serving, thawed and it tasted like it was just made that day.
Prior, making banana bread, I had always used applesauce in place of fats. I didn’t know what would happen when it was used as a sweetener AND fat replacement. I was amazed how that one ingredient can replace both. Being able to leave out cane sugar, is the best!
I’m hoping when I can go back to eating all the foods I love, that I continue to cook and bake in this fashion.
Thank goodness for Erica and everyone who shares. This has made my long road less lonely and more enjoyable.
Thanks so much for the kind words and for the success you had replacing the oil with applesauce! Best of health to you always.
Always a fan of this recipe. We make muffin out of this instead of bread and use your nut butter frosting. We use peanut butter to make frosting and then top off the muffin. This make the muffin a perfect combo of peanut butter /banana flavor in a single bite. Appreciate all your creativity.
Sounds amazing! Thanks for the kind words 🙂
I used 3 bananas, cut out the sugar/honey and added a tablespoon of vanilla extract. It game out super moist and delicious. I’ll definitely be making it again!
Awesome. Love that so many are cutting out the sweetener!
I took Annelise’s advice (no honey, three bananas, 1 tspn vanilla) and it is the best banana bread I have ever made. Thank you!
Fantastic! thanks 🙂
I was thrilled to find this recipe. I substituted xylitol as the sweetener and made mini muffins and small loaves with chocolate chips and without. I also used Bob’s Egg replacer and the result was spectacular! It turned out to be the most moist and flavorful banana bread. I also tripled the recipe and used 7 large ripe bananas.
Great subs! wow, tripled it? that might be a record. Good to know the egg replacer works!
I just made this and followed the recipe exactly. My bread came out sort of too moist(wet), flavor was there, but texture was not a win with the kiddos. wondering if you have any tips, I want to try one more time. Thanks
This has been used successfully for many years by thousands of bakers and is a heavily tested so I’m not sure what to tell you. Check your ingredients and measurements. Did you change anything? What about your oven and baking time?
Just used this recipe to make my fist low carb bread today. I enjoyed the fact that it was easy to follow. Thank for sharing
Always great to hear! thanks 🙂
I just made a loaf of this, Wow is it delicious! I am on my second slice 😉 thank you for helping this preggo get her craving fix!!
Thanks, and congratulations!
Thank you so very much for this delicious banana bread recipe. I make six large muffins at a time and they are still very moist even a couple days later. Love the combination of coconut and almond flour.
I love the combo as well! thank you 🙂
This is the best Paleo banana bread I’ve ever made. My husband declared it better than regular flour pumpkin bread. High praise. I’m still on the lookout for Paleo pumpkin bread…
Thanks 🙂 I do have a pretty amazing pumpkin bread recipe as well: https://comfybelly.wpengine.com/2011/11/pumpkin-bread-2-0/
I tried this and it was so good even without the nuts/choco chips. <3 The texture was just right, soft and a bit fluffy. I used honey but learned it's not that healthy to heat honey so I'm going to try coconut nectar next time. Maple syrup is a bit expensive where I'm from. 🙂 Thanks for this recipe!
Thanks, Riza 🙂
I tried coconut nectar and it worked perfectly again. I also added some 4 finely chopped strawberries (thawed frozen) and loved the subtle hint of flavor it added. <3
That sounds great—strawberries and bananas go together well!
Awesome recipe! I swapped out 1/3 of the almond meal for oat bran, added 1 tsp mixed spice, 1/4 tsp ground cardamom, 1tsp vanilla extract, and I used sugar free maple syrup and macadamia oil instead of honey and olive oil. Made them in to mini muffins. OMG! I was so surprised how well they turned out, and only 72cal each with awesome macros! Would experiment with adding extra protein next time…but that’s just me 😉
Wow, great additions/changes! Thanks for sharing
Just discovered this recipe. Love it, love it, love it. I made it several times as written, then started to play with it a little. I used coconut oil and added unsweetened coconut chips. Turned out great and became a banana-coconut bread. I’m going to try adding in pineapple next. Probably need to adjust the liquids. Maybe cut down in the honey to keep the moisture right. I bet the pineapple will give it plenty of sweetness
Pineapple will be delicious! Yes, you can reduce the amount of honey.
Hi, if you line the loaf pan with parchment, do you still grease the pan? It didnt say but Im thinking you wouldnt? Because it would be greasy on the paper? Please clear up my confusion.
No need to grease a pan if you’re lining it with paper. 🙂
Awesome recipe thanks so much. I used 4 bananas per recipe, 1/4 cup of the suggested applesauce and added 1 tsp. Vanilla and it turned out amazing. Just wondering though why the recipe does not use baking powder?
I avoid it because many who use this recipe follow SCD (which doesn’t allow it). That said, you can sub with baking powder if you’d like.
Do you have the nutrition info on this? Trying it for the first time today 🙂
Hope you like it. I don’t post nutrition info, but you can use a site online, such as: http://www.myfitnesspal.com/recipe/calculator
I made this and it tasted geeat, I subbed buckwheat flour for the coconut because I don’t like the weird texture from cocount flour in banana bread. I turned out too wet, so I removed it from the loaf pan and baked it on a cookie sheet for 20 mind on 350 and it dried put a bit more, leaving just enough moisture, similar to a pineapple upside down cake.
Made this today following the recipe adding walnuts, raisin, cranberries, cinnamon and almond extract. Really yummy! Thank you!
Thanks. Love your additions!
Can I replace the almond flour? What should I use?
You can use another nut flour, such as cashew.
Hi, can you use 1:1 GF flour in place of the almond and coconut flour?
I’m not sure. Let me know if you try it.
Hello,
I came across this recipe just 2 days ago and I maDe it today. However, I did not have quality maple syrup at hand, so I substituted with 1/2 tablespoon of coconut sugar and 1 tablespoon of honey; in addition added a drop of almond essence and cinnamon, nutmeg, etc. It came out superb and I am enjoying it. I always wanted a hassle free – gluten free banana bread and I got it through you. THANK YOU.
Love your changes. Thanks for sharing them!
Do you have any advice if I want to use this recipe for muffins instead of a loaf? Oven guidance?
Thanks
I’m estimating about 20 to 25 minutes for muffins. Let me know how it works out!
Thank you!
Hello,
I’m fixing to make this recipe and looks delicious. Reading the comments everyone loves this bread. I have a question, can you use all almond flour instead of both coconut and almond? If so do you know how much almond flour to use? I’m trying to use less carbs as possible.
I have a banana bread recipe using just almond flour, or using just coconut flour. Here’s the almond flour recipe: https://comfybelly.wpengine.com/2008/12/banana-bread
Oh my god! This is amazing, thank you so much for the recipe!! 🙂
🙂 you’re welcome!
I’ve been craving bread since I started the SCD diet a few weeks ago! Thank you, this really hits the spot! I like it warm with a slab of butter.
Welcome, and thanks! Best of luck with this life-changing move 🙂
This was awesome!! Did exactly and turned out perfect !! Just want to know carbs count etc?
I don’t have it but you can use an online calculator or an app to figure it out. Here’s one online: https://www.myfitnesspal.com.
Thank you for making a recipe with real ingredients… I kept running into recipes with fake sugars like Splenda and Stevia (which seems to slow weight loss for me). I will try this out this weekend. My husband loves banana bread. Thanks again.
When you say you use dates, are they chopped up like raisin-sized pieces or blended so you can’t really tell they’re there? I’ve been seeing dates used in recipes a lot lately…thanks.
I’d suggested chopped dates in raisin-size pieces or smaller, for sure. Not too many though unless you reduce the sweetener a bit since dates are quite sweet.
Thank you for this recipe! I use it at least once a week. So nice to have baked goods again.
This is delicious! The best GF banana bread I have ever made. At 40 minutes, it was still very soupy, and I started to wonder if it would turn out. It ended up taking 55 minutes. It was on the verge of being too brown, but next time I might decrease the temp. I will definitely make it again! Thank you!
Thanks! I like it a bit brown, but do what works for you 🙂 Yes, a slightly lower temperature for a bit longer will work too.
Hello!
Excellent collection of recipes you have here!
I thought I’d post an alteration I made. I didn’t realise you had a coconut flour only recipe.. Oops! I didn’t have almond flour/meal on hand and my local organic store only sells a 250g bag for $17 AUD (they only keep it in the fridge – no cheaper varieties available) which is a bit extortionate!
Anyway, in place of the almond I used 1/4 cup amaranth flakes, 1/4 cup arrowroot/tapioca starch and 1/4 cup buckwheat flour. To make up for the higher absorption of these flours I used an extra large ripe banana and another small dash of olive oil. Also added 1 heaped TSP of cinnamon along with a dash of ground nutmeg, clove and cardamom.
I had to bake it for around 60-70 minutes. But it worked wonderfully! Absolutely delish 😀
Thanks for the recipes and all your hard work 🙂
Hello, I made this recipe tonight for the first time and I used the 6 mini loaf pans connected. The bread did not rise at all and I could taste what I believe to be the coconut flour. Any advice how to make it rise? And taste less bitter? Otherwise the bread was very moist and only took 22 mins in my oven.
This is a very reliable recipe, so I’d check to make sure you added baking soda, and that your ingredients aren’t spoiled, stale or that you added the correct amount of each ingredient. Are you using US or metric measurements?
It was very moist and tasty. I added a 1/2 cup of chocolate chips. I would cut the salt to 1/4 tsp next time, I thought it tasted salty. Maybe that was because I used 1/4 cup of unsweetened applesauce for the maple syrup/honey. Anyway, this is the first time I have baked with almond and coconut flour, and it was a success!
Just wanted to say I made this and it was very good and extremely moist. Because of the size of my pan it wasn’t a very high loaf, but that didn’t matter at all. As well, I make my own nut flour and this particular one had almond, walnut and pecan mixed together, so it doesn’t have to be just almond flour in my opinion. Thanks for the recipe!
You’re welcome! Yes, almost any nut flour should work. 🙂
Made this banana bread for the first ime ever using almond and coconut flour it was delicious
Great! thanks!
Made this for the first ever using both almond and coconut flour and it turned out delicious
I am so thrilled with this recipe…thanks for sharing it and also for the lovely photography. My bread is in the oven. Let’s see what happens!!
Hi, I just made this recipe this morning and it didn’t taste good. I’m not sure what I did ~ I see all of these wonderful comments. I substituted applesauce for the honey but otherwise kept it the same. It had a bad aftertaste. I’m wondering what I might have done wrong?
Sorry, I don’t know why – this is a very simple recipe as stated but changing things can change the results.
Today I swapped put apple sauce for banana and blueberries for nuts. Added some lemon zest and almond……fingers crossed is yummy……
Please can you write your receipes in weight rather than volume. it is hard to try and convert the quantities to metric. However the recipe was very good, even though i had to guesstimate quantities.
I made this recipe a few times and it turns out great, always! I do exchange the maple syrup for raw agave nectar and it is still super delicious! Thanks for all your recipes!
I made the banana cake today with chocchips.. It came out amazing.. Hopefully my children will save me a slice! I am surprised that they eating it! My daughter is on her 3rd slice with whipped cream! Its simply delicious. Thank you for this amazing banana cake recipe
Always good to hear! Love that you called it banana cake 🙂
Your recipe turned out perfectly! Thanks so much.
I added raisins, cinnamon. Tastes great served with fresh eggs.
Nice mix!
This is the BEST SCD recipe I have come across. Thank you! I have experimented with a few changes that i think add to the yumminess. Tablespoon of cinnamon plus 1/4 cup walnut flour. And mix of ripe banana and apple sauce. It’s our new cinnamon coffee cake.
Nice additions! thanks for sharing them. This bread is also good with walnuts.
Can’t believe how beautifully moist and just generally delicious this came out. My new favourite banana bread recipe!
🙂
This was absolutely the BEST banana bread ever!
Thanks! I know 🙂
You’re recipes are just perfect! It’s such a pleasure to bake again and enjoy the healthy ingredients and the great tastes. I made your banana bread into muffins, cooked for 25 minutes and will frost them with cream cheese frosting (softened cream cheese, maple syrup to taste, a touch of vanilla, a pat of butter and a pinch of salt). What a treat. I’ve used Hodgson Mill Coconut Flour with good results.
sounds wonderful, thanks! I haven’t heard of Hodgson Mill, so good to hear of brands that work well!
Hi Erica, i’m trying this recipe right now, i use 2 small loaf pan, after 40min the inside seemed uncooked so I add another 20min. I didn’t use the eggs, i sub them with flaxseed meal+water. I forgot to add the olive oil too, that’s not good right? I rarely bake but eager to try gluten free and eggless recipes. I hope you could have some more eggless/gluten free recipes for cakes 🙂 Thanks..
Found this recipe and adapted it slightly to use the almond pulp I had left over from making almond milk this morning. Instead of almond flour I use a cup of wet almond pulp and baked them in muffin paper cases. Love the results and thank you for a great recipe that I will use again.
Can I use only al,ond four in your recipe for Banana Bread (using coconut flour and almond flour)?
I have a recipe using just almond flour; search for banana bread and it will come up.
I just substituted flaxseed flour for almond flour. I then doubled it and added both cran-raisins and walnuts. Used canola oil instead as I don’t like the flavor much of olive oil except in some salads. I used agave syrup. It tastes very yummy! I made 2 loves. One portion is a tiny bit undercooked since I used all the rotting bananas in my freezer that were starting to drip (6 bananas). It’s very good though. Thank you for posting this! Having fun with it. PS: I used cream of tartar since I didn’t have baking soda…
Could I add 1/2 cup of frozen blueberries?
Sure, remove extra moisture/ice though to avoid making the bread wet.
I tried this recipe this weekend because I had 3 sad bananas in the fruit bowl. Since I didn’t have coconut flour I ground up rolled oats in my coffee grinder for the 1/4 c, melted coconut oil for the olive oil, and some rolled oats (not ground) for texture and to compensate for the moisture of the extra banana. I had chopped pecans and frozen blueberries on hand and used both. This batter filled 12 muffin cups and took about 25 minutes to bake. Family was over and the muffins didn’t last long–wonderful recipe. Thanks!
I would like to make 12 muffins with this recipe. Any suggesting to the approx. time to cook? thanks
probably half the time, or about 25 minutes. Just keep an eye on them the first time.
I make this recipe at least 2x a week. I sub almond flour for cashew flour and sometimes i add a cup of shredded zucchini. So good!
Best clean banana bread recipe I’ve made so far, thanks 🙂
Thanks, Kerry 🙂
Thanks for a fabulous recipe. Made into 12 muffins and baked for about 25 min @ 170 fan forced. Used rice malt syrup for my sweetener and didn’t add the nuts but very happy with result. Tasty, healthy, satisfying and easy! Suits my gluten free and low fructose friends too. Can’t wait to try some of your other recipes (especially with coconut flour)
Greetings, You mention the physical differences in pasture-raised, cage free eggs. Are you aware of any major nutritional benefits to eating pasture-raised cage free eggs? This is something I have not done research on yet. I appreciate any information you can share. Heather
I just made these per the recipe (using same brand almond flour) and they are so wet on the inside, almost like they aren’t done enough but the top is browned. I made regular and mini muffins, and the regular were in as long as your loaf! (40 min), minis were 28 min. My oven was more like 325 instead of 350, according to my oven thermometer.
Not sure what happened, but this happened with your zucchini bread recipe as well (the almond flour one). Took a lot longer and still seemed wet on the inside.
Yes, this can depend on a number of factors, including the oven temperature, which can actually be lower than the setting. Are you using honey or maple syrup? I suggest reducing the temperature and baking longer if you want to prevent over-browning the top. The other option is to go in the opposite direction and turn the temperature up and live with the over-browning, or just make muffins.
If making as muffins, how many does it make? 8 or 12?
about 8 I think, I haven’t made them into muffins
Thanks Erica for recipe, this was the 2nd recipe I was trying from your website and turn out amazing, I followed your recipe just added a little nutmeg and baked in a 9inch round pan and came out great, texture look good , moist and taste great. Thanks again 🙂
Thanks! Wow, cool. I’ve never baked it in a round pan. Good to know 🙂
Baking time was less and texture turn out nice and serving with a little whip cream (I know it is not healthy option) but taste good 😉
Just wanted to let you know Costco.com carries Honeyville almond flour. 2 – 3 lb bags for unde $40 and no shipping charge. Membership required of course.
I have 3 banana bread recipes I use depending on what ingredients are on hand: one from 101cookbooks that uses lemon and has an icing, one from My New Roots and yours. I feel set – no need to look any further! I’m not paleo or gluten free but like to cook that way frequently. Thanks!
Yes! Costco also carries coconut flour now. Thanks, Jessica, I’m honored, as my recipe is in very good company 🙂 Best wishes.
This was my first attempt at (on purpose) gluten free baking. To be honest my expectations were quite low – not because of the recipe itself, but because 99% of gluten free pastries/breads/etc I’ve had in the past have tasted like cardboard.
I am pleased to say that I found this recipe, and your other banana bread recipe using just coconut flour, to be delicious! Like some of the other reviews have said, I can’t believe I used to bake banana bread with heaps of sugar. Never again! Thanks so much for this recipe, I absolutely love it.
Thanks for the lovely review, Shari! Enjoy!
Hello!
I tried this recipe in a standard loaf pan, after 40 minutes it was burnt on the outside and raw in the middle. My husband loved the burnt outside 🙂 How do I get it to cook all the way through?
It could be your oven, try baking it at a slightly lower temperature for a slightly longer time.
I had the same issue!! It’s back in the oven now!!
I added 10 minutes to the baking time. 🙂
A friend passed this along to me and I’ve since passed along to lots — they all love!! any idea of fat/calorie content?
We make the Banaba bread every week. The family loves it.
Thanks, Maria!
i am looking forward to making this. in order to have it ready for breakfast, i was considering following the recipe up until the step where you pour it into the loaf pan. do you think i could leave the batter overnight? in fridge or cool place (it’s winter and my tiny NYC kitchen is not too steamy)?
thank you
yes, cover it and then bring the batter to room temperature before baking.
Made this banana bread today. It is great! Can’t believe I made banana bread with 2 cups of sugar in the past! Never again!
I know, same here. thanks!
Oh my gosh I have the same peter rabbit plate at home!!!
I’m a rabbit lover 🙂
We keep our bananas in a paper bag to get them to blacken faster–because we LOVE this bread! Somehow it gets better and better over the course of a few days (is that a coconut flour thing?). I love it warmed up in the toaster and smeared with peanut butter. I also love it plain. We all love it.
Thank you!
I’ve been making it with coconut oil instead of olive oil, and adding a T of rummy vanilla extract. I’ve been leaving out the chocolate chips. I’ve also been *always* doubling the recipe because one loaf is never enough.
great tip on the paper bag! yum to the rum 🙂 I double it too.
Found this recipe through the facebook post of coconut-flour banana bread. I tried it today, and YUM. Nice texture and great flavor! I did add a bit of vanilla, because it’s in the recipe I used before I went grain-free. Thank you!
thanks!
Thanks for this great recipe! I have made it several times. Kids like it when I add chocolate chips (of course). I use dark chocolate and it tastes wonderful!
yes, ours always have choc. chips in them as well – Enjoy Life chips 🙂
I really liked this but I will add another banana two doesn’t seem to have the banana flavor I like. I added 1tblsp on almond butter and 2 dates and I liked those improvements!
wow, I’m sure the recipe can withstand another banana; sometimes I throw an extra in if the bananas are small. Use very ripe bananas for a very banana flavor. Best wishes!
This was Delicious!!! The best banana bread I have ever had. It was moist and flavorful!!!
We make this weekly! Delish!
The bread is simply delicious! Thank you so much and I look forward to making your other amazing recipes 🙂
Thanks, Dara!
This bread is delicious! The texture was perfect, it baked wonderfully evenly and the heavenly smells coming from the oven enticed even my picky teenaged son. As suggested above I added some chocolate chips (dark), cinnamon and vanilla…
Wonderful! I look forward to trying other of your happy-tummy makin recipes!
I just made these…..absolutely delish!!!! Try them! You will not be sorry. I think I could eat the whole loaf. I discovered I was out of maple syrup and I can’t have honey so I used Agave. It was perfect!
Thanks Stacy 🙂 I always have at least one backup maple syrup for fear of running out.
Thank you so much for this recipe. I made these yesterday and they are the best muffins I have ever had GF or not. I haven’t loved baking with almond or coconut flout but I think the combination and the moisture from the bananas gave it an amazing texture. I made a little crumble for the top with a little almond and coconut flour some almonds and a little applesauce and olive oil. SO GOOD 🙂
Thanks – so good to hear! yes, it’s my favorite texture as well.
I made these tonight with peanut flour instead of almond flour and they’re FANTASTIC! I was surprised they actually rose, and the maple syrup is an A+ idea.
I baked them in mini muffin tins for 20 minutes and it was perfect. Thanks!
Good to know. I still haven’t tried peanut flour but I bet the flavor is amazing.
This was really really good. I liked the combination of almond and coconut flour. Almond flour is good but I already eat so many nuts on this SCD; I don’t care for coconut flour straight up, but the combination in this recipe was just right. I doubled the recipe, added cinnamon and blueberries. Thank you!
Thanks! Yes, coconut flour by itself is tricky.
This looks so good to make! Unfortunately I have neither coconut or almond flour, would whole wheat flour be a good idea for this and how much? Thanks!
Sorry, probably not, but I haven’t tried it.
Absolutely delicious!! Thank you!
This recipe is fantastic! The ingredients are in perfect proportion, and the bread comes out of the oven perfectly cooked through and moist. I like to throw in a little cinnamon, ground tea leaves, and a teaspoon of lemon or orange juice (but the recipe doesn’t need these additions to be great). Thank you for posting this!!!
wow, I love your additions. I’ll have to try that. I have been thinking of doing a lemon spin on this recipe with zest and a lemon icing.
I truly love this recipe! Just made it again, same as above, but threw in a little orange zest and chopped strawberries. It keeps so well in the fridge too! I’ll definitely be making this for an upcoming family gathering. Thanks again!
Thanks Natalie!
This turned out soooo good! The whole family loved it! Yum! So excited because we are new to gluten free and trying so many new things… this was the first one that all 4 of us loved! comments like “this tastes like normal banana bead” and “can i have another piece?” were music to my ears! Had to cover the edges with foil and bake about 6 or 7 minutes extra til the middle was thoroughly baked.
Love this! Made 12 muffins for my kids lunches. I subbed flax eggs for 2 of the eggs and a quarter cup applesauce for the third. I also threw in a handful of mini chocolate chips and raisins instead of the walnuts. I also used coconut oil instead of olive. Everything else kept the same. I loved this recipe because it did not use a ton of almond flour. That stuff is expensive but so amazing!
So good to know about the flax/applesauce sub working well! thanks!
Can I double this recipe and bake in a single pan? I have a deep loaf pan 9inX5in.
Probably, but it may take longer to bake and might burn a bit on the outside. I usually double this recipe and spread it across one smaller and one larger pan (3.5 x 7.5 and a 4.5 x 8.5 pan).
Thanks so much for the info! I subbed olive oil with coconut oil and 1/4 cup more maple syrup. Made the bread a little more moist. Amazing! Thx for the recipe!
Hi Erica,
So I have been loving your Zucchini bread recipe (I’m on 3 loaves in last 2 weeks! Btw, I forgot to mention my store is selling Almond Meal – not flour, this works just as well, no change in qty, if anything maybe more “nutty” because of the texture. Anyway, I know a lot of folks have nut allergies, but I thought I would share my favorite nut for Banana Bread is Pine Nuts because I don’t love walnuts. I toast them first and put them in my bread as well as on top…
Is it possible to use just all coconut flour?
no, sorry, the ratios of other ingredients would have to change.
I made this recipe yesterday, but I made some alterations since I didn’t have coconut flour, I used rice flour to replace it, but added 2 teaspoons of ground flax seed to soak up some moisture. Also, I added 1 teaspoon cinnamon and 1 teaspoon vanilla extract. They turned out great as muffins baked at 350 for 14-16 minutes.
Thanks! I’m going to try a few other flours as well. Did you also use the eggs?
So awesome!!! Just tried this tonight and I think it even rivals my hubby’s regular banana bread that my friends absolutely love!! Ended up with two mini loaves 3×5 ish and was still nice and moist. Love how the house smells after baking banana bread!! Will definitely domthis again some more! Thank you for the recipe!!!
Oh, this bread is so very delicious. I slathered some butter on it and thought I might end up eating the entire loaf. It’s definitely going to stick with my paleo-friendly recipes for a long time. Thank you.
I just come across this recipe and tried it. It is very very good except I wish it were a little sweeter; do you think I could add maybe 1/4 c. Truvia without ruining it? I used just almond flour (no coconut) and pecans instead of walnuts and added about a teasp. of cinnamon…other than a lack of sweetness (to my taste), It is a real keeper.
I don’t know about the Truvia, but let us know if it works well.
almond and coconut flours are super simple and easy to make
i started pressing the milk from almonds and coconuts for my lactose intolerant daughter. we use it for cooking everything. 🙂 even made sour cream from cashews, and it was GOOD! lol. i digress.
quick and easy instructions.
1-make milk
…blanch almonds and remove skins, likewise prepare the coconut (i use my dremel tool to drill a hole in one “eye”, put it hole side down on an empty spaghetti sauce jar, then drill a second hole on the top. drains in a jiffy. then put it in a bag,give it a spin and smash it on the concrete. do it again. twice is usually sufficient. in my experience, it has to be concrete or rock. a corner is better than a flat, one strike will do it on a corner. but i’m rambling again. take it inside, compost the bits of shell. any bits stuck to their piece of shell can be easily popped off by inserting the business end of a butter knife between the meat and the shell. rinse well)
put equal parts nut and room temp water in the BLENDER and grind on high for two or three minutes. watch out that chunks of coconut dont get stuck on the blade. i’ve never had that problem with the almonds.
now here’s where it gets fun. lol. i have issues with the joints in my hands so when my daughter is home we simply put the wire mesh strainer over a bowl and pour through. restrain into your milk jug using a cheesecloth to catch any sediment. we then dump the pulp into the cheesecloth and squeeze the stuffing out of it. she ends up twisting it with the pulp inside, and it comes out quite dry. IF on the other hand, i’m home alone, i just dump it in the juicer. lol. works waaaayyyy better than the french press/bodum. but really annoying if ur only making one coconut or a cup of almonds. great if ur doing like five coconuts and a few pounds of almonds. 😀 this whole process takes about an hour.
2-on to the flour.
i use plain paper or re-use parchment to help suck up the moisture. line a baking tray and spread a thin layer of squeezed nut meat on the tray. use as many trays or do as many batches as you need. sometimes i just keep the meat in the freezer until i need it.
you can either dry it in a dehydrator (in my dreams, lol), use the oven on the very lowest setting until it’s dry and NOT toasty. or….do what i do. i leave several trays on the baking rack overnight.
then, throw it in the food processor. if its very dry, grind it up good and put it in a flour container, you’re done! or, if it’s still moist return it to the tray to dry some more. i usually end up returning the meat to the tray to dry, but i still like to give it a grind to loosen up the particles. and usually on the second day it’s dry enough to grind and store. trust me, grinding damp flour will get you mush. lol.
anyway, i know it looks like a bit of a manuscript, but i hope it helps
Thanks for all your steps! Best wishes, Erica
I’ve had a lot of different banana breads and I’m quite certain this one has been the best! I couldn’t believe how moist and fluffy it was. My kids asked for seconds, of course 😉 Thank you so much for this incredibly delicious recipe!
Thanks! I want to have an gluten banana bread just to compare because it can’t be possible, or can it?
This was absolutely the BEST banana bread ever! ♥ LOVED it!!
🙂 we love it too
Good morning Erica,
I just made these and they are delicious. I added walnuts and rasins and made muffins instead of bread. Very good! I will be making these again! Thank you for sharing!
(by the way I am Jill Evans, Mom and will be bringing some over for her and the boys!)
Hi, and thanks for stopping by :). Say hello to Jill for me. Best wishes, Erica
Worked beautiful, great taste ad texture. I topped our loaf with pecans and baked in a buttered glass pyrex bread dish. It took 50 minutes exact. Thanks for the great recipe.
Since Halloween and Thanksgiving are coming. I would like to use pumpkin. Should I substitute the bananas for pumpkin or add half and half?
I don’t know offhand, but I’m contemplating playing around with this over the next few days. I suspect you would just replace all the banana with pumpkin/squash.
Hi Nancy. I’m going to test two types: with and without banana. I just created the batter without and you need more sweetener without the banana. So if you’re hoping to keep the amount of sweetener down, I’d say you’re correct: do half banana and half pumpkin, BUT, you may need to add a bit more sweetener and the loaf may not be as pumpkin like as my other pumpkin breads. Let me know if yours works well! Best wishes, Erica
Subbed butter for olive oil and added a drop of vanilla to the mix. Made into muffins for school lunches. Perfect!
Hi. I made this with mini chocolate chips instead of the walnuts and it turned out great. Thank you! Anyone know if it freezes well? Would love to make a few loaves at a a time.
I don’t freeze these, but I think they would be fine – just seal them well.
Thank you!
Made this yesterday and it was fantastic! My kids loved it and neither one of them like bananas. Muahaha, I win! Baking two more batches as we speak. 🙂
Made this recipe several times with complete success everytime. Going to add zucchini to it because a friend gave me more zucchini then I know what to do with. Thinking about trying some cacao powder in it for the antioxidents let you know how it turns out.
Can you substitute the almond flour with hazelnut flour? Our family is just recently transitioning to a gluten free and paleo lifestyle, but I sure want to bake them the treats like banana bread that they love so much. Another thing is that I’m finding the almond flour here in Hawaii is so pricey and ordering online may be just as costly. Do you have any suggestions? Thank you for your website. I’m so glad I found it!!!
thanks. In most cases (mostly for flavor reasons) you can replace almond with hazelnut. Although hazelnut is expensive also. Another option is cashew. In general, nuts are expensive. Hope that helps.
This looks great because of the flours. My husband is diabetic II and was wondering what can I use instead of sugar? I would like to use stevia but not sure of the amount. Any suggestions? Thanks.
I don’t know how it will come out, but here’s what I found from a reliable source (Food Substitution Bible): 1/8 to 1/4 teaspoon of liquid Stevia = 3/4 cup of maple syrup (for baking purposes). So I would try adding about 1/8 of liquid stevia and then more water (about 1/8 cup) to make up for the liquid you lost from maple syrup.
Correction: 1/8 cup of water to make up for the lost liquid.
I know some cooks do not recommend it but I have successfully made this recipe using homemade almond flour (grinding natural almonds in my Hamilton Beach blender and then sifting it). I have not baked with store-bought almond flour so cannot compare the results to that but I have to say the bread is neither gritty or anything less than perfect. So if you do not have access to store-bought almond flour or do not have any on hand and want to make this in a pinch, grind up some almonds, sift the meal and use it.
I cannot wait to try this recipe………thank you so much for sharing!
Looooooved this bread, I couldn’t stop eating it. Thank you for the great recipe! Ps I used grapeseed oil:)
Hi !
This looks delicious !! One question. How long would this keep for ? Thanks !
I keep it in the frig and it lasts at least 2 weeks. You can probably seal it and freeze it as well but I haven’t tried it.
I used pecans instead of walnuts and added a teaspoon of homemade vanilla extract; then I poured the batter into muffin tins instead of a loaf pan. They were nothing short of delicious! I’ve been making the vanilla cupcakes with coconut flour almost every week and wanted to try something different, well I’m sure glad I did!
Doubled the recipe and made 2 dozen muffins – they were awesome and so filling. I grated 2 carrots in, just for kicks.Thank you so much for a recipe that satifies our cravings for the muffins of old! I’m planning to use this as a base recipe for other muffins I’ve been dying to make.
How long did you cook the muffins for? Was wanting to make muffins instead of the bread loafs. Have been reading through the comments to find the answer. Don’t you cook muffins less then bread loafs?
Muffins will likely take about 20 to 25 minutes, and check them by inserting a toothpick in the center to see if it comes out clean.
Can I use your recipe in a bread machine?
sorry, I don’t know.
This looks great and I’m gonna try it! I enjoyed the muffin recipe of your’s I tried recently.
It would be super helpful if you put the size of the loaf pan in the recipe so we don’t have to hunt through the comments, hopingto find that information.
Also, since bananas vary greatly in size depending on where you live (I live in the Middle East) it would also be very helpful if you put somethng the actual; volume, like “1 cup mashed banana”… I have no idea what size banana you used! 😉 But I’ll wing it and hope for the best!! Thanks!!
Thanks for the feedback. I’ll try to remember to make note of how much mashed banana I actually use next time I bake this, but it varies because I just use two bananas about medium size. I’m more of a wing-it baker and cook when I can, and this recipe can withstand fluctuations and estimates. Hope it works for you. Same goes for the eggs.
I love this banana bread! I’m on GAPS, so I omit the baking soda, but it still turns out wonderful. My only problem has been that it falls apart when I take it out of the pan, so next time, I’m planning to line the pan with parchment first (I figure, this way, I can easily just pull it out).
I’m having a baby any second, so I baked three loaves of this yesterday to put in my freezer for the post-partum days ahead. My family thanks you for the recipe!
congratulations! You could try adding another egg.
Excellent recipe! Made it this morning and the loaf was devoured. I happened upon your “crohn’s timeline” and was relieved to hear about another mom &son going through the same thing my son and I are facing (although I’m sorry anyone has this stupid disease). We’ve tried drugs, every special diet there is, herbs, vitamins, acupuncture, homeopathy, chiropractic, you name it. I am convinced that it will take moms like you and me to find a “cure”/relief. Good luck to you and your son:)
thanks! Best to you as well.
Don’t feel alone. I’m yet another mom of a Crohn’s boy looking for constant adjustments and recipes to ward off symptoms. It’s an unending quest! It’s nice to see normal foods that can be wholesome foods. Thanks!
I made these with almond meal left over from my almond milk that I make. I dry the pulp either in the oven or the dehydrator then grind them in the food processor. Today, I made these with rice flour since I didn’t have coconut flour. Added vanilla and dates and, Oh my GOSH! NEVER EXPECTED THEM TO BE SO AMAZING!!! THANK YOU!! =D
Holy smokes ~ I’m so thankful I was reading through the comments! Kelly, I have always wished for something to use the almond mush for. Fabulous! Thank you for that.
Also, thank you Erica for this recipe. I am new to baking without wheat flour. Luckily it’s not a necessity for me, simply a choice. I have bananas on my counter right now! WOOT!
Just made this for my son who’s on the SCD, but we all loved it! Such an easy recipe, I’ll be making this often. Thanks for all your recipes and ideas!
This looks great! I would love to try it.
-> Since bananas vary in size, could you please be a bit more specific in your recipe? For example: “3/4 cup mashed banana” or whatever…? (I live overseas and the bananas we get here vary greatly depending on the country of origin.) Thanks!!!
The amount can vary slightly without any recipe issues, but if you need more exact measurements, I’d guess it’s about 1 cup of mashed banana. I’ll have to check the next time I mash up the bananas.
This recipe is the best. Dealing with food allergies since about 2005 has been somewhat of a challenge trying to come up with a good banana bread recipe and I finally found one – Thank you for posting this is the boom!
Made this last night and it was amazingly good. We are low carbers, so we substituted a combination of sugar-free maple and sugar free caramel syrup for the maple syrup and it was delicious. I have never been happy with a low-carb baked good before, so I will be making more recipes from your blog. Thanks so much!
Great recipe for an old favorite! I am really enjoying the combination of almond and coconut flour, especially if you are like me and consume lots of almond flour and want to mix it up a bit.
Thanks,
Tucker
I made this yesterday and it was seriously sooo delicious! And worked for everyone, the gluten free people, the starch free people, and the “regular” people in our house. Everyone loved it so much that I should have made two. Thanks so much for this recipe. Question though, do you think it would work with zucchini too?
I don’t know – it’s quite possible, but bananas bring more sweetness to the bread, so it may not come out as sweet unless you increase the sweetener.
I made this recipe today and it was oh so yummy!! I substituted the syrup for sugar free syrup and added about 1/4 cup of dark chocolate chips instead of the walnuts. It’s fab. Thank you and I will definitely be trying more of your recipes in the near future! : )
I buy Coconut flour and oil from Swansonvitamins.com Very good quality and prices.
Thanks!
Yay! Thank you. Love your recipes.
Yes, you can sub with coconut oil.
Just wondering if you think I could sub coconut oil for olive? I ran out of oil and kids so want me to make this 🙂
I was wondering the same thing about coconut oil while I was baking it tonight. I made it exactly as written, and it came out fabulously. Super delicious! Did you try the coconut oil?
I was just whining about how I have two very black bananas and no decent SCD banana bread recipe. It’s like you’re reading my mind! Making this tonight!
You can buy Edward & Sons, Bob’s Red Mill & Coconut Secrets (coconut flour) on Iherb. They have a huge base of things to buy & saves so much on shipping when you can find it there. Ah, would be so great if they carried Honeyville Almond Flour too.
Will be interested if you post any brownie recipes using the combo. And not using the nut butter. 🙂
Thank you, Erica, for all you share of your creative work.
Philis
Thanks! Good to know.
I made the Almond Flour and Coconut Flour Banana Nut Cake. I doubled the recipe. I used Splenda for the sweetener. I also added two teaspoons of Vanilla extract and Two cups of Buttermilk. This cake is so very moist and flavorful. The top Browns beautifully and cuts to serve perfectly. My husband and I loved this cake. I will definetly make this recipe again. Glad to finally find a healthy and moist Banana Nut cake. Keep on baking!
Are you using her recipe but also adding the buttermilk and vanilla?
Mmmm, this looks delicious! I just recently got some coconut flour and have been experimenting a little bit so I can’t wait to try this 😀
Holy yummo!!! I love making grain-free banana bread with almond butter 😀 Because I don’t have the flour!! Where do you get yours?
Yes, the flour can be pricey, so it’s nice that I’ve cut it down in this recipe. I use Honeyville Grain’s brand. Click on the almond flour ingredient in the recipe to see sources of almond flour.
Hi, there!
Thanks for posting about this Banana Bread recipe. I made one last week with my Zojirushi BB-HAC10 bread maker. But I didn’t make it using coconut and almond flour. This recipe will give such a great improvement for my cooking skill.
I never tried to combine various kinds of flour, I was afraid that something would go wrong. But it seems you did it great, and I can’t wait to try this recipe.
Thanks for sharing! 🙂
Looks great. Have been using coconut flour for delicious cupcakes and other recipes, as alternative to our almond flour recipes, so this looks like a nice variation of your wonderful almond flour banana bread with chocolate chips which is a family favorite.
This looks so yummy! Might have to make it tonight 🙂
This is too funny, because I just made some banana bread with almond and coconut flour last night. I added dates and dripped yogurt, though, and only a dash of honey (the dates and bananas made up most of the sweetener). Your web site has been a huge inspiration and encouragement, I’m glad to see you experimenting with combining the flours.
What size loaf pan are you using? In one photo it looks small and the other looks like a standard one. 🙂 Thanks! Looks great!
Good question. I tried out several. I normally use a 5 inch by 9 inch glass Pyrex loaf pan, but I recently splurged a bit and purchased an silicone-coated metal pan from Sur La Table, along with the mini paper bread loaf pans. The mini pans did not work well the first time around (soaked up some batter and became wet), so I lined them with parchment paper the second time around. The metal pan does not need parchment paper, but it makes the bread loaf very easy to slip out of the pan, if you’re hoping to do that.
Has anyone tried to make it using a bread machine?
Have been waiting for a coconut & almond flour combo in a cake. With bananas and walnuts I can just imagine how delicious this will be. Can’t wait to try this. Thanks for sharing.