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.
I'm also very grateful to be able to purchase pasture-raised chicken eggs from my local 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
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup almond flour
- ¼ cup coconut flour
- 2 tablespoons olive oil or other oil or unsalted butter
- 3 large eggs
- 1 cup mashed banana (about 2 very ripe bananas)
- ¼ cup maple syrup or honey
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.
Jay says
Found this recipe and was super excited that it included coconut w r almond flour (when I started gathering everything I realized I only had like 1 cup of almond flour!). I substituted 2 tablespoons of almond butter for butter and added 1 teaspoon of vanilla extract. It was perfect! The kids loved it so much that I made another loaf after work.
Thanks, Jay. Nice improvisation with the almond butter!
Julia M says
I have been looking for an easy Banana Bread and came across this recipe which I love that is used almond and coconut flower. It was easy to make and I love that this recipe is made with wholesome ingredients, and it is also not overly sweet. The bread easily kept for 5 days and was so moist!
Thanks, Julia!
Denise T says
Delicious!
Super easy and moist.
Thanks, Denise!
Laurie McEwen says
Wow, your recipe is by far the best out of all the almond/coconut flour banana recipes I've tried. It's easy to make, you explained it well, and I'm very happy. Thank you!
Laurie
Thanks, Laurie! Always great to hear.
Ellen LaPenna says
This is my core recipe and is so good! Banana bread is what I make for friends and they love it! I cut down on the oil, which seemed a little too heavy, add a bit of baking powder in addition to the baking soda, add a little plain yogurt for lift, lots of vanilla, a bit of coconut and orange flavoring and cinnamon. I replace two eggs with apple sauce since I make a triple batch, and add candied ginger to the top. Also cut the honey back a bit. Lots of alterations but the core is still there. Thank you for the base and inspiration to make this really good bread!
Thanks, Ellen! You'll see in the notes that I also no longer use oil, but it does lend a nice moist texture. The baking powder definitely gives it more lift and the yogurt for moisture. Love all the flavoring! It's a very flexible recipe and I love seeing what others do to it. Thanks for sharing.
Susan says
I made this and it was delicious. I really wanted an almond flour and coconut flour recipe for banana bread. Using eggs in it goes against my hope for a healthy bread. I’ve read the comments here. What substitutions for egg do you recommend? I did try it also with Bob’s red mill egg replacements and it came out okay, but not as good. Last week I did a combination of apple sauce and chia seeds and it was wet in the middle and the bottom. Hence, I think that was too much moisture.
Hi Susan. Maybe just chia or flaxseed eggs would be enough. My experience is more than two eggs being replaced doesn't work too well. You can try using carbonated water as a substitute, Which I haven't tried yet with this recipe but it might work, at least for one or two of the eggs. You'll need 1/4 cup of carbonated water for each large egg. I'd love to know how it goes if you try it.
judi says
Used homemade coconut flour bc I make my own coconut milk - but Trader Joe's shredded coconut def suffices (kudos to the reader below who has the time and stamina for the whole coconut thing tho...) but recently learned that comm'l coconut flour strips the fat out (I wondered why my cookies were coming out really flat and really big - homemade coco. flour still has the fat in) and halving the oil in cookie recipes wasn't helping but I tried it here - so used ! T (avocado oil - healthier at high temps). Wasn't sure if I'd have a bit of a goopy bread or what - but it came out really really really perfect. Now to make sure I don't lazily eat the whole loaf for dinner...
Hi Judi! Great to hear it turned out well. Thanks!
Susan says
Hi Erica, did you recently increase the calorie calculation for these? I thought that when I’d made them in the past, before you updated your website, that they were closer to 100 cals, no?
Thanks, it’s a yummy recipe, regardless!
Hi Susan, I didn't change the recipe. The nutritional info is calculated by the recipe software and I double-checked it so it's correct.
Sibyl says
Delicious & perfect!
Aw, thanks Sibyl. Always good to hear!
Rabia Zaid says
Will it rise?
Hi Rabia, yes, this bread rises.
Dawn Sabean says
Thankfully no one else in my house likes banana bread because I don’t want to share! No one would know this is SCD!
Thanks, Dawn!
KT says
I love this recipe! I have baked this heathy version of banana bread for many events and everyone loves it. I just put half the amount of honey recommended and it’s turns out perfect. Thank you for sharing!
Thanks, KT! Yes, some make it without any sweetener, but I prefer it with. I do leave out the olive oil these days.
Katerina Thompson says
Why?
I just find I don't need it and there's already enough fat in this recipe.
Brenda says
love this recipe. !!! my kids also have forever however now up for the real challenge and i am so so sad due to nut allergy we cannot use nut flour. what can i use instead? what is the best flour to use in place of the almond flour?
Hi Brenda. If it's just almond flour you can sub with nut flour such as cashew or chestnut flour. If it's all nuts, you can try finely ground pumpkin seeds or sunflower seeds.
Joy Taylor says
Why do you use olive oil and not avocado or coconut oil? Is it flavor or texture? I've heard that olive oil is not to be heated above 350 (smoke point.) any thoughts on this?
Hi Joy, any oil or unsalted butter will work. I prefer olive oil (EVOO) because it's the least processed usually and one of the healthiest. And lately I don't even add the olive oil to this recipe.
Sarah says
So delicious! I added blueberries and I love it.
Yum. Thanks, Sarah!
Lacey says
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!
Erica says
Thanks, Lacey! So good to hear. Best of luck with your son 🙂
Dee says
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.
Erica says
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.
CARLA MASCARA says
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!!!!
Erica says
Hello from Seattle and thank you so much! Love your subs, and sometimes I burn it when use my toaster oven. 🙂
Elaine Ward says
Banana bread, is that for humans or dogs. Cause we were looking up recipe for a diabetic dog to eat.make it ourselves
Erica says
Humans 🙂 (but my dog does like this banana bread)
Maria Annika Smith says
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!
Erica says
So glad they worked well as mini muffins! Love the name, "Mind-blowing muffins" 🙂
Susi says
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!
Erica says
Yay! So good to hear 🙂
Giulia says
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?
Erica says
If you're finding the center too moist, bake the bread at a slightly lower temperature for a bit longer.
Xenia M. says
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!
Griselda says
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!!
Erica says
Great to hear! Thank you 🙂
joanna says
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!
Erica says
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.
Tanya says
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.
Kimberly says
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
Erica says
Thank you! Great additions 🙂
Rachael says
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.
Erica says
So good to hear! thank you 🙂
Marcy says
Can you put a link for the silicone-coated metal pan from Sur La Table? Thank you
Erica says
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
Priyanka shetty says
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....
Erica says
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.
Joy says
How long would I cook it at 325? Hoping to avoid a mushy inside. Thanks!
Erica says
I estimate about an hour and 15 minutes. Let me know!
Jenn says
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!
Erica says
Thank you for sharing your modifications! Sounds great 🙂 How much applesauce did you use in place of the olive oil?
Lynda says
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.
Erica says
So great to hear! Love your additions and love that it's sweet enough without the maple syrup. 🙂
Heather C says
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!
Heather Carpenter says
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!
Vivian Levine says
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!
Erica says
Not sure why it's wet if you followed the measurements, but maybe you need to bake it a bit longer?
Jenn says
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.
Tiffany Meier says
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.
Erica says
Love your subs! Thanks for sharing what worked 🙂
Tina Tolle says
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.
Tina Tolle says
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.
Erica says
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 🙂
Mandy says
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.
Erica says
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.
Piglets says
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.
Erica says
Thanks so much for the kind words and for the success you had replacing the oil with applesauce! Best of health to you always.
Bhavna says
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.
Erica says
Sounds amazing! Thanks for the kind words 🙂
Annelise says
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!
Erica says
Awesome. Love that so many are cutting out the sweetener!
Jen says
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!
Erica says
Fantastic! thanks 🙂
Gina says
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.
Erica says
Great subs! wow, tripled it? that might be a record. Good to know the egg replacer works!
Nade says
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
Erica says
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?
Karyll says
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
Erica says
Always great to hear! thanks 🙂
Ashley C says
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!!
Erica says
Thanks, and congratulations!
Lori says
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.
Erica says
I love the combo as well! thank you 🙂
Carol Banks Weber says
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...
Erica says
Thanks 🙂 I do have a pretty amazing pumpkin bread recipe as well: https://comfybelly.wpengine.com/2011/11/pumpkin-bread-2-0/
Riza says
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!
Erica says
Thanks, Riza 🙂
Riza says
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
Erica says
That sounds great—strawberries and bananas go together well!
Hannah says
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 😉
Erica says
Wow, great additions/changes! Thanks for sharing
Terry says
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
Erica says
Pineapple will be delicious! Yes, you can reduce the amount of honey.
Holli says
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.
Erica says
No need to grease a pan if you're lining it with paper. 🙂
Cindy says
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?
Erica says
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.
Lindsey says
Do you have the nutrition info on this? Trying it for the first time today 🙂
Erica says
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
Renee says
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.
Jenell says
Made this today following the recipe adding walnuts, raisin, cranberries, cinnamon and almond extract. Really yummy! Thank you!
Erica says
Thanks. Love your additions!
Rita says
Can I replace the almond flour? What should I use?
Erica says
You can use another nut flour, such as cashew.
Mo says
Hi, can you use 1:1 GF flour in place of the almond and coconut flour?
Erica says
I'm not sure. Let me know if you try it.
Marise says
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.
Erica says
Love your changes. Thanks for sharing them!
zoe De Sousa says
Do you have any advice if I want to use this recipe for muffins instead of a loaf? Oven guidance?
Thanks
Erica says
I'm estimating about 20 to 25 minutes for muffins. Let me know how it works out!
Kimber says
Thank you!
Kimber says
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.
Erica says
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
Katja says
Oh my god! This is amazing, thank you so much for the recipe!! 🙂
Erica says
🙂 you're welcome!
Joe says
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.
Erica says
Welcome, and thanks! Best of luck with this life-changing move 🙂
Deborah Frost says
This was awesome!! Did exactly and turned out perfect !! Just want to know carbs count etc?
Erica says
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.
Vicki Soto says
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.
Cheesesteak says
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.
Erica says
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.
Candi says
Thank you for this recipe! I use it at least once a week. So nice to have baked goods again.
Cayla says
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!
Erica says
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.
Danni says
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 🙂
Brittaney says
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.
Erica says
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?
Jen says
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!
Sue says
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!
Erica says
You're welcome! Yes, almost any nut flour should work. 🙂
Norah manson says
Made this banana bread for the first ime ever using almond and coconut flour it was delicious
Erica says
Great! thanks!
Norah says
Made this for the first ever using both almond and coconut flour and it turned out delicious
Alexandra Patz says
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!!
MB says
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?
Erica says
Sorry, I don't know why - this is a very simple recipe as stated but changing things can change the results.
Carolyn Kropp says
Today I swapped put apple sauce for banana and blueberries for nuts. Added some lemon zest and almond......fingers crossed is yummy......
Vernon says
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.
Nicole says
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!
Deepa Madhau says
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
Erica says
Always good to hear! Love that you called it banana cake 🙂
Indirveer Kaur says
Your recipe turned out perfectly! Thanks so much.
I added raisins, cinnamon. Tastes great served with fresh eggs.
Erica says
Nice mix!
Carrie says
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.
Erica says
Nice additions! thanks for sharing them. This bread is also good with walnuts.
Andy says
Can't believe how beautifully moist and just generally delicious this came out. My new favourite banana bread recipe!
Erica says
🙂
paleo says
This was absolutely the BEST banana bread ever!
Erica says
Thanks! I know 🙂
Pam says
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.
Erica says
sounds wonderful, thanks! I haven't heard of Hodgson Mill, so good to hear of brands that work well!
Yorisha says
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..
Angela says
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.
Denise Mastry says
Can I use only al,ond four in your recipe for Banana Bread (using coconut flour and almond flour)?
Erica says
I have a recipe using just almond flour; search for banana bread and it will come up.
Mel says
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...
debbie says
Could I add 1/2 cup of frozen blueberries?
Erica says
Sure, remove extra moisture/ice though to avoid making the bread wet.
Denise says
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!
debbie says
I would like to make 12 muffins with this recipe. Any suggesting to the approx. time to cook? thanks
Erica says
probably half the time, or about 25 minutes. Just keep an eye on them the first time.
Blithe Nine says
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!
Kerry says
Best clean banana bread recipe I've made so far, thanks 🙂
Erica says
Thanks, Kerry 🙂
Liz Hilliar says
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)
Heather Collins says
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
Nanda says
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.
Erica says
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.
Robyn says
If making as muffins, how many does it make? 8 or 12?
Erica says
about 8 I think, I haven't made them into muffins
Rita R. says
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 🙂
Erica says
Thanks! Wow, cool. I've never baked it in a round pan. Good to know 🙂
Rita R. says
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 😉
Jessica says
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!
Erica says
Yes! Costco also carries coconut flour now. Thanks, Jessica, I'm honored, as my recipe is in very good company 🙂 Best wishes.
Shari says
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.
Erica says
Thanks for the lovely review, Shari! Enjoy!
Alyssa says
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?
Erica says
It could be your oven, try baking it at a slightly lower temperature for a slightly longer time.
Anne Oliver says
I had the same issue!! It's back in the oven now!!
Erica says
I added 10 minutes to the baking time. 🙂
Kim Giachinta says
A friend passed this along to me and I've since passed along to lots -- they all love!! any idea of fat/calorie content?
Maria says
We make the Banaba bread every week. The family loves it.
Erica says
Thanks, Maria!
aya says
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
Erica says
yes, cover it and then bring the batter to room temperature before baking.
Kristin Yeager says
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!
Erica says
I know, same here. thanks!
Claire says
Oh my gosh I have the same peter rabbit plate at home!!!
Erica says
I'm a rabbit lover 🙂
katy says
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.
Erica says
great tip on the paper bag! yum to the rum 🙂 I double it too.
Valerie says
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!
Erica says
thanks!
Patricia says
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!
Erica says
yes, ours always have choc. chips in them as well - Enjoy Life chips 🙂
umm to many says
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!
Erica says
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!
Dorie says
This was Delicious!!! The best banana bread I have ever had. It was moist and flavorful!!!
Andra says
We make this weekly! Delish!
Dara says
The bread is simply delicious! Thank you so much and I look forward to making your other amazing recipes 🙂
Erica says
Thanks, Dara!
Jennie says
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!
Stacy says
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!
Erica says
Thanks Stacy 🙂 I always have at least one backup maple syrup for fear of running out.
Meredith says
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 🙂
Erica says
Thanks - so good to hear! yes, it's my favorite texture as well.
Tegan says
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!
Erica says
Good to know. I still haven't tried peanut flour but I bet the flavor is amazing.
Caroline says
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!
Erica says
Thanks! Yes, coconut flour by itself is tricky.
Madina says
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!
Erica says
Sorry, probably not, but I haven't tried it.
Katy says
Absolutely delicious!! Thank you!
Natalie says
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!!!
Erica says
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.
Natalie says
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!
Erica says
Thanks Natalie!
Kathleen says
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.
Jessica says
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!
Erica says
So good to know about the flax/applesauce sub working well! thanks!
Michael says
Can I double this recipe and bake in a single pan? I have a deep loaf pan 9inX5in.
Erica says
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).
Michael says
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!
Aileen says
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...
Chera says
Is it possible to use just all coconut flour?
Erica says
no, sorry, the ratios of other ingredients would have to change.
Allison says
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.
Erica says
Thanks! I'm going to try a few other flours as well. Did you also use the eggs?
DJ says
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 3x5 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!!!
Alison says
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.
Carol Ramirez says
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.
Erica says
I don't know about the Truvia, but let us know if it works well.
joanne says
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
Erica says
Thanks for all your steps! Best wishes, Erica
Jessa says
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!
Erica says
Thanks! I want to have an gluten banana bread just to compare because it can't be possible, or can it?
Robin says
This was absolutely the BEST banana bread ever! ♥ LOVED it!!
Erica says
🙂 we love it too
Linda says
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!)
Erica says
Hi, and thanks for stopping by :). Say hello to Jill for me. Best wishes, Erica
Natasha says
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.
Nancy says
Since Halloween and Thanksgiving are coming. I would like to use pumpkin. Should I substitute the bananas for pumpkin or add half and half?
Erica says
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.
Erica says
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
Jodi says
Subbed butter for olive oil and added a drop of vanilla to the mix. Made into muffins for school lunches. Perfect!
Veronica says
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.
Erica says
I don't freeze these, but I think they would be fine - just seal them well.
Veronica says
Thank you!
Jen says
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. 🙂
Kathleen says
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.
Melissa says
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!!!
Erica says
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.
Berneda says
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.
Erica says
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.
Erica says
Correction: 1/8 cup of water to make up for the lost liquid.
Maria Carolina says
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.
Arlene says
I cannot wait to try this recipe.........thank you so much for sharing!
Ellen says
Looooooved this bread, I couldn't stop eating it. Thank you for the great recipe! Ps I used grapeseed oil:)
Afrina says
Hi !
This looks delicious !! One question. How long would this keep for ? Thanks !
Erica says
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.
Maria Carolina says
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!
Christina says
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.
Savannah Kidd says
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?
Erica says
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.
Dee says
Can I use your recipe in a bread machine?
Erica says
sorry, I don't know.
Desert Rose says
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!!
Erica says
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.
Erica W. says
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!
Erica says
congratulations! You could try adding another egg.
portia says
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:)
Erica says
thanks! Best to you as well.
lydia says
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!
kelly says
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
Maija says
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!
Megg says
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!
Desert Rose says
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!!!
Erica says
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.
Kathleen says
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!
Diane Kallas says
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!
Tucker Sweeney says
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
Amy says
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?
Erica says
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.
Kelli says
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! : )
Theresa Boucher says
I buy Coconut flour and oil from Swansonvitamins.com Very good quality and prices.
Comfy Belly on Facebook says
Thanks!
Nissa Madrigal on Facebook says
Yay! Thank you. Love your recipes.
Comfy Belly on Facebook says
Yes, you can sub with coconut oil.
Nissa Madrigal on Facebook says
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 🙂
Jen Lucas says
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?
Sara says
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!
PSH says
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
Erica says
Thanks! Good to know.
Loretta says
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!
Tammy Stewart says
Are you using her recipe but also adding the buttermilk and vanilla?
Heidi @ Food Doodles says
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 😀
Alex@Spoonful of Sugar Free says
Holy yummo!!! I love making grain-free banana bread with almond butter 😀 Because I don't have the flour!! Where do you get yours?
Erica says
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.
Jessica says
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! 🙂
michelle says
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.
Lindsey Mote on Facebook says
This looks so yummy! Might have to make it tonight 🙂
JoAnne says
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.
Holly Hill on Facebook says
What size loaf pan are you using? In one photo it looks small and the other looks like a standard one. 🙂 Thanks! Looks great!
Erica says
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.
Pippa says
Has anyone tried to make it using a bread machine?
Anja @ AnjasFood4Thought says
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.