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Banana Bread {coconut flour}

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Comfy Belly: Banana Bread using coconut flour

Have you been searching for a nut-free coconut flour banana bread recipe? Well, I have a treat for you. It’s been through rigorous testing thanks to Comfy Belly recipe testers who keep me inspired while helping me through the kinks in a recipe. After playing around with flaxseed, 2 bananas, and so on, what we’ve landed on is a simple and reliable banana bread recipe using just coconut flour. And, it’s nut-free, gluten-free, and grain-free.

Comfy Belly: Banana Bread using coconut flour

Comfy Belly: Banana Bread using coconut flour

You might be familiar with this banana bread recipe and in fact it’s still my all-time favorite. To me it’s better than banana breads I have made with wheat-based flours. Now I have a nut-free, grain-free, gluten-free option that uses simple, nutrient-dense ingredients.

This recipe is also one of the many new recipes I’ve written over this past summer for my coconut flour cookbook with the help of a great group of recipe testers . I feel very lucky to have them playing along with me. Here’s more information on recipe testing, if you’re interested.

Comfy Belly: Banana Bread using coconut flour

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Banana Bread {coconut flour}

Yield 8 servings

I use Magic Line pans for this recipe, which is 7.5 x 3.5 inches (19 x 8.9 cm), but you can use a larger pan and the loaf will be flatter, or you can double the recipe and bake it a bit longer. 

I line at least the bottom of my baking pan with parchment paper but you can get away with generously greasing all sides with this loaf (clean up will be a bit more challenging though). If you want to easily pull the loaf out of the pan, line the bottom and sides of the pan with parchment paper. 

You can use maple syrup in place of honey if you're not following SCD. I find this recipe a bit on the sweet side, so I reduce the maple syrup or honey. Some testers completely omitted the 2 tablespoons of sweetener and said it was still sweet enough for them.

To make banana muffins, bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  

If you're avoiding sweeteners, this bread bakes up great without any maple syrup or honey or other sweetener, with one change: I would reduce the salt to about 1/4 teaspoon.  Also, I've had great success using coconut sugar in place of honey or maple syrup. 

If your batter seems too fluid, add about a teaspoon or so more coconut flour. Let the loaf cool completely before slicing since the moisture reduces as it cools so the loaf will become firmer over time.  

Ingredients

  • 3 ripe, peeled bananas (300 g, or about 1 1/2 cups mashed)
  • 3 large eggs
  • 2 tablespoons honey 
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 tablespoons (39 g) coconut flour

Instructions

  1. Preheat your oven to 350°F (180°C, or gas mark 4).
  2. Prepare a baking pan with parchment paper, or grease generously.
  3. Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth.
  4. Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
  5. Add the baking soda, salt, and coconut flour to the wet batter and blend well.
  6. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
  7. Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
  8. Cool fully and slice. This is very moist when first out of the oven but tends to firm up over time. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

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Comments

  3. Hi
    I’m new to all of this. I’ve bought your book but could you please tell me if I make a few will it freeze alright so I can use it in my kids school lunches, as this recipe looks perfect for them.
    thanks

    Reply

  4. I liked this taste-wise but found it a bit dry. Was wanting a consistency similar to your pumpkin bread (cake) recipe. Is there a way I can tweak it? Less coconut flour? More banana? I may experiment a bit but just thought I’d ask first. Coconut flour is tricky! I love your site. It has saved our GAPS journey fork being too boring!

    Reply

    • Wow, I found it a bit on the moist side and all the recipe testers said it was quite moist and sweet. Are you following the recipe? To make it less dry you can remove 1 tablespoon of coconut flour.

      Reply

  5. I just made this recipe and it turned out GREAT! My kids are SCD/GAPS but I am not (yet). I have a huge sweet tooth and I’m still used to regular sugar (I know, I know) and even I thought it was really good and it satisfied my sweet tooth. Thanks for the great recipe!

    Reply

  6. Wow! Made this morning – it is REALLY good. And I cheated and used my vitamix 🙂 Used a standard loaf pan lined with parchment and I threw in a handful of chopped walnuts and a handful of raisins.Very moist!

    Reply

      • I dreaded. cleaning it too and since I make so many smoothies, it was getting really stained. Now I rinse it out, dump some white vinegar in with really how water and let it soak for a while. No more staining and much easier to clean.

        Thanks for your great recipes – exactly 3 brownish bananas are waiting on my counter.

        Reply

          • I clean my Vitamix by filling the container to 4 cups and adding one drop of dishwashing soap, then hitting the “Smoothie” setting.

            Can the person who use the Vitamix for this explain how she did it? I just got mine and am not used to using it much yet.

            Reply

            • Cooking it this morning, I will be using: 1 tablespoon coconut oil, 25 min cook time, and use muffins papers. Here we go.

              Reply

  7. Tastes great but didn’t rise that much. Any idea where I could have gone wrong? It’s quite flat and I used a 10 x 5 bread pan.

    Reply

  9. This is one of my all time favorite recipes!!!! I have made it for many people and they are always surprised athat it is gluten free!! I love surprising people! Thank You I will be buying your book!!!!

    Reply

  11. I love this recipe! The best! I have been searching for a recipe that’s as simple and delicious as this for awhile. I tried the recipe for the first time yesterday, followed to a tee, but left out the maple syrup/honey, it turned out exactly as pictured. Although I had to leave in for another 10 minutes to brown perfectly on top, nonetheless, perfect! This will be one one my top recipies for my pcos/ paleo lifestyles. Thank you!

    Reply

  12. I added some walnuts and choc chips and it turned out Amazing!!!! it was super moist and i couldn’t stop snacking on it…Thanks for sharing

    Reply

  13. I’m baking mine in the oven right now. the texture is less thick (definitely more liquid) than other paleo banana breads i’ve tried. i doubled it, and am using frozen ripe bananas, would that change the recipe at all? im hoping it’ll turn out as moist as the batter looked. thank you for this simple recipe!

    Reply

    • Yes, it is a bit more fluid as batter, but it should bake firm. If not, remove some moisture or add more coconut flour. I’ve recently stopped adding the sweetener and that firms it up.

      Reply

  15. yum, this sounds amazing-cant wait to give it a go! Only one problem;i don’t have an oven! (I live in student accom)..what changes do you recommend if I was to try cooking this in a microwave?

    Reply

    • no, I don’t think this will work in a microwave, but then again I haven’t tried it. Can you get your hands on a cheap, used toaster oven or other oven?

      Reply

  16. Great recipe! Best so far and I’ve tried a couple. Did not add any honey or maple syrup and it turned out quite sweet for me! Perfect! Thank you!!

    Reply

  18. Simply delicious! I made 24 mini muffins. I tried one a few minutes after I pulled them from the oven and thought they were so-so. But after a couple hours the flavors seemed to mingle even more and they were really, really good! Thanks for the recipe!

    Reply

  19. I’m new to using non-wheat and non gluten flours, but felt brave and this recipe looked delish. I made some changes (I’ve been baking long enough to feel sure about this!) and the end result was sooo yummy… there is one prob though- The Loaf is GONE!! 🙂
    Anyhow, these are the changes, and like I said, the bread tasted amazing, and it was moist, not overly gummy, and very flavourful. I followed the recipe as above, and improvised in making a double batch. I was out of eggs, so used egg whites (2 egg whites for every egg called for), 3 bananas, 3/4cup of unsweetened homemade applesauce, full amount of coconut flour plus 2/3 cup of rice flour, and omitted the vanilla by mistake. Everything else I followed a double ratio of… and baked it at 350 for 60 minutes. So good, I’m making this again!

    Reply

  20. I don’t know why but mine came out very dense and heavy and a bit wet. Is this perhaps because I didn’t mix it enough? I’m not used to having to beat air into a banana bread mix. Suggestions? Cheers

    Reply

    • that did happen to me once when I first started testing the recipe. Make sure you have enough bananas and add 1 more tablespoon of flour if the batter seems too fluid.

      Reply

  22. Hi Erica,

    Hello from China 😉
    I just made this as a bread and it turned out great! I used cinnamon instead of vanilla. I still had some ripe bananas lying around so now the batch of muffins is in the oven 😉
    I came across your recipe as I was looking for a bread to make with bananas yet without almond flour, since I ran out of that. For fun and extra flavour I smashed up some dark chocolate and added it to the batter. Yummm!

    Reply

  24. This may be a great recipe, but those with nut allergies like myself still need to be aware that coconut is a nut..Not everyone reacts to it ,just be aware an anaphalic reaction is possible for Nut allergy sufferers.

    Reply

  25. I was searching for a vegan coconut flour cake recipe and I ran into yours. You use eggs, but I’ll use chia seeds instead. I think it should work out okay. However,one third of a cup of coconut flour seems extremely little. I would have thought three cups is more appropriate… Is it true or is it a typo mistake? Thanks for confirming.

    Reply

  26. I tried this but used persimmon puree instead of bananas (had a bunch of persimmons to use up). It’s in the oven now. Hopefully it’ll be good. 🙂

    Reply

  27. I tried this and it was delicious. I did not add honey and it was sweet enough with the bananas I used. Somehow the other ingredients (likely coconut flour rather than wheat) really let the banana flavor come through, and my entire house smelled of amazing banana aroma. I doubled the vanilla because I like vanilla! I mixed the salt and baking soda in well with the flour before adding that to the mix. I doubled the recipe, and used two smaller size ceramic loaf pans (about 7X 3 ? not too tiny) filled to aboutt 7/8, and it rise nicely and crested nicely. It took more like 60 minutes to be done, but some of that depends on banana size and ripeness (mine were mush and ripe). Delish!

    Reply

    • Excellent tips! thanks so much for sharing what worked for you. I love the idea of mixing the salt and baking soda well, I’m sure that helped. Yes, the coconut flour and bananas are quiet sweet on their own. Love ceramic!

      Reply

    • Great tip on mixing the dry ingredients first. Maybe that’s why mine came out a little weird tasting. But then again it’s my first time baking gluten free and eating gluten free bread.

      Reply

  28. I just made half the recipe (not exactly “half” – 1 banana and 2 eggs, and added 1/2 tsp cinnamon), so three muffins in total. Delicious! Thank you!

    Reply

  32. I usually don’t take the time to post my comments about people’s recipes after trying them out – even though I’m very grateful they share their recipes, but this recipe was just SO, TOO DARN GOOD TO IGNORE…wow! This banana bread was SO good. And I find it is pretty low calorie as well! (80 cal/muffin – I made 12 with this recipe) Thank you so much. The muffin/bread was SO moist and SO good and tasty 🙂 I used 1 tbsp of honey and added some chocolate chips in it. Yum! Thanks for this recipe! Love coconut flour.

    Reply

  34. So happy to find your recipe for banana bread made with these ingredients. We are passionate too about wholesome and nutrient dense foods. Look forward to trying your recipe tomorrow! Thank you for sharing your wonderful ideas… from a math educator now foodie and wellness quest-er to another! God Bless You! ~Deana at rethinkwellness.wordpress.com

    Reply

  35. I just made these today and they were wonderful!

    Super moist! I made them into little muffins and baked for around 22 minutes.

    They were so yummy. I am going to try to omit the honey next time to see what it will taste like. I thought it was really sweet, but still really yummy!

    Thanks so much for the recipe!

    Reply

  37. Délicieux ! I’m french from Québec so Sorry if my english not perfect. It is délicious. I’m add walnuts and chocolate chippits (and I’m done it in muffin in instead of bread).
    Great! I gone buy your book for sure 🙂

    Reply

    • Merci, Stephanie! Amour “chippits”. PS I used to visit Quebec every summer as a young girl. We always stayed at Mont Tremblant (before it became so big!)

      Reply

    • Ebony, make sure you added the additional two tablespoons of coconut flour and if the batter is still too soupy add another teaspoon to tablespoon of coconut flour. Another option is to reduce the sweetener—the goal is to thicken the batter so it’s not so “eggy”.

      Reply

  39. Hi Erica, thank you for this outstanding recipe! I doubled the recipe, added 100g of walnuts and 100g dark chocolate and left the honey out and made into 12 muffins, they tasted really light and nice, no one could tell I didn’t use white flour!! The texture was just unbelievable i I must say that mine turned out too salty even though I used only 1/2tsp for a doubled recipe, the only change I would recommend to reduce salt by half if honey is omitted. But I will definitely use this recipe for all my future banana muffins! 🙂

    Reply

  40. Hi!
    Just found your recipe and I would love to give it a try. It looks great.
    I was just wondering that I only have a 9 into 5 inch loaf pan, so how can I alter the recipe for that? Can I get some help please.
    Thanks!!! 🙂

    Reply

    • The loaf will just be lower and wider, or you can double the batter and use some of the extra batter as muffins. A third option is to use 1 1/2 times the batter.

      Reply

  41. Is there anything special you need to do if cooking with coconut flour in higher altitude regions. With regular flour, you usually add a couple of extra tablespoons, is this something that you should do when using coconut flour? This recipe sounds very good. It’s my first time using coconut flour and I want to try something fairly easy first. Thanks!

    Reply

    • Great question, and a complicated one. I haven’t tested coconut flour at varying altitudes so this is just based on factual evidence from other sources but two things to consider are the amount of liquid and baking time, both which change based on altitude. A good source for more info is here (even though AP flour info doesn’t apply, many of the tips apply to other ingredients that are used): https://www.kingarthurflour.com/recipe/high-altitude-baking.html

      Reply

      • Thanks for the link Erica. It is a lot more complicated than my Mom ever taught me about adding the extra flour. I live in Calgary Alberta and we are just under 3500ft and semi arid, always makes for interesting experimental baking when trying recipes from others. Not too many coconut trees around here either

        Reply

  42. Surprisingly delish and bread-like! Thanks!

    I tried fully subbing flax eggs in place of chicken eggs. Bread didn’t rise and didn’t fully cook through. Any tips? How long should I extend baking time if using flax eggs? Or, should I tweak the baking soda and/or add in baking powder?

    🙂

    Reply

    • Thanks. I wouldn’t know unless I tested it. This went through a lot of testing. My experience is adding more than one or two flax seeds becomes tricky.

      Reply

  44. My second time making this. My 2 yr old daughter loved it! I’m the same person that thought at first the taste was too different but it’s amazing how delicious it is after it cools down. Now one of my favorite recipes. Just had to say it again!
    thx!
    Ingrid

    Reply

  45. Is it possible to substitute the coconut flour with banana flour? If so, would anyone know the ratio as I know you normally use 25% less banana flour when substituting for what flour, not sure with coconut?

    Reply

  47. HELP!! I recently discovered I have an allergy to eggs (even in baked goods) with my allergies and my 20 month sons allergies we need Gluten free, Wheat free, egg free foods!!! I bought a Gluten free brownie mix and substituted applesauce for the eggs!! It didn’t turn out at all, it was brownie pudding :(!!!

    Long story short I would LOVE to make this bread for me and him for breakfast BUT I need to replace the eggs! what can I use??

    Reply

    • My family and I are not egg free, but I have friends that are sensitive/ allergic… I usually try to make sure their son can have cupcakes at my daughters bday party… She says she uses a tablespoon of ground flax to 3 tablespoons warm water per egg, or you can use three tablespoons (any type) flour with same amount water. If the recipe calls for more then one egg, use both. I have also read that you can substitute soaked chia seeds, but I’m not sure the measurements on that. Good luck:)

      Reply

  48. This was my first time using coconut flour and I was very impressed with this recipe. The kids love them and I love that I didnt even need to add any sweetener! I did find them a bit salty and maybe that had to do with the fact that I did skip the sweetener. I will definitely make this again and I will cut the salt a bit next time. Thanks for sharing the recipe!

    Reply

    • Yes, I did as well. If you’re not using honey or maple syrup, definitely reduce the amount of salt to 1/4 teaspoon. Or if you prefer your bread less salty you can also go down to 1/4 teaspoon.

      Reply

  49. I made these as muffins. I cooked them for 25 min and let cool. Still very watery. I am putting in oven for am extra 10 min. Should I have added more coconut flour?? Help. Tasted good though.

    Reply

    • that seems too long. Sorry, it sounds like the batter may have needed more coconut flour or less egg. I suggest cooling it for a few hours to see if it firms up. this does happen sometimes.

      Reply

  50. I. love. this.! I made it yesterday and haven’t been able to stop thinking about it…I am keeping it in my fridge so it is super duper moist. I also added some coconut extract and coconut flakes to make it have a hint of coconut. So good! Thanks for much for the recipe!

    Reply

  51. I made this banana bread yesterday. My husband and I both agree it is very plain tasting. If I were to make it again I would certainly add cinnamon and nutmeg or something else to it.

    Reply

  52. I decided to try this as a smash cake for my one year old’s birthday. I first tried them as mini muffins. I omitted the maple syrup and added 2 TBSP of applesauce, increased the baking soda to 1 tsp, and slightly increased the vanilla. They came out perfectly as mini cupcakes with a light cupcake texture. Perfect for his baby friends! The smash cake is baking in the oven now with the same modifications. I hope it works because having a fruit only sweetened cake is exactly what I’m looking for. (I’m planning on just plain whipped coconut cream for the “frosting.”)

    Reply

  53. Great recipe! I’ve been experimenting with coconut flour a lot, and have been using the freezer method to keep all of my baked goods moist. I took it right out of the oven and shoved it into the freezer for about 30 minutes – was very moist and delicious!

    Reply

  54. Hi….I made these today…..and followed your recipe/directions with the exception of only using 1 T. Of sweetener. When they came out of the oven, the muffins looked great, nice dome and golden brown. As they cooled they sunk down a bit, and looked a little wet on top. Any idea what caused those problems? After cooling I tried one and it tasted to salty, I’ll try one again tomorrow and see if it still tastes the same. Thanks in advance for your help.

    Reply

    • Not sure really but reducing the sweetener might have changed things. I’ve never had these be salty, so maybe you adjusted the baking soda as well?

      Reply

  55. This banana bread was so good, and smelled so good we couldn’t wait to let it cool! Warm, it tastes like bread pudding. I will make this again! Thanks.

    Reply

  56. Tried the recipe as muffins and they’re AMAZING. I was just curious though, do have any idea what the nutrition information is? As far as sugar, fat, protein, calorie etc.

    Looove your site though! Thank you!

    Reply

  57. Thank you so much for a wonderful recipe! I made muffins the first time a week or two ago and a loaf today–both were great. I love that you use coconut flour since it’s what I use most–I don’t like to use nut flours or butters, and while I do sometimes use sunflower seed butter or flour, its distinct flavor isn’t always complimentary to a recipe (nor is the green color of the end product!). My oldest daughter is having a slumber party in a few weeks, and this will be the perfect addition to breakfast–I have no doubts that even the girls who don’t eat very healthfully will enjoy it!

    Reply

  58. Wow! The muffins turned out so airy, fluffy and moist. Great flavor as well! I’ve added roasted sunflower seeds to give it that nutty feel:) this recipe is a keeper! Thank you!!!

    Reply

  61. Made this last night and it’s fantastic!! Added a few sprinkles of cinnamon and few mini chocolate chips. This is a keeper!! Perfect to bring to my office of health-conscious coworkers 😉

    Reply

  62. Hi Erica, I baked this the other day, but did not rise, was very flat, first time I have used coconut flour.

    Reply

      • Hi Erica,

        Yes I did use baking soda, this may seem like a silly question but why do you have to add another 39gms of coconut flour. Also I live in Australia may be it could be different Coconut flour hear. Also I cook a lot with Almond Meal not called Almond Flour in Australia. Is there really much difference, not quite sure.

        Reply

        • Ah, yes, it could be the flour, but more likely I think it is the amount of eggs. Not all egg sizes are created equal due to varying standards across countries, so you may have to adjust the number of eggs up depending on their size or weight (the recipe calls for large eggs). European eggs are a whole size larger than American eggs.

          Reply

  63. I have my first loaf in the oven and am using a glass ‘regular’ pan. I took your idea to heart and didn’t use the smaller pan. I AM NOW READING THE RESPONSES above and wished I had read them before baking. I am sure this will be a great recipe and loaf.
    One comment about your book: I am thrilled that you have created a coconut cookbook. My grandson has been diagnosed with autism and we are using all approaches to support him as he begins other recommended therapies. His ultimate diet for a while will be paleo. However, with all of the nut allergies these days, we realized that we couldn’t send him to daycare or school with baked goods made from almond flour. These will be consumed at home as neither boy has nut allergies. I will be purchasing your book, for sure, as I shall be using a lot of coconut ‘flour’ in my baking for him.

    Thanks so much for your contribution to the good health of children and adults alike.

    Reply

    • Thanks for the sweet note, Shaaron. So nice to read at the end of a long day! Yes, coconut flour is great for school/classroom/camp since it is truly nut-free. Best wishes, Erica

      Reply

  64. Just made this last night. I do find it a bit moister than I’m partial to as it almost tastes uncooked. It was cooked through. I think I’d cut back the sweetner to only a single tablespoon. Wonder if adding some cider vinegar like you have in your zucchini loaf would also help with having it raise up a bit better? It was overall a good first attempt but I will tweak it a bit next time. Thanks!

    Reply

    • I haven’t tried cider vinegar, but I’d love to know how it goes if you try it. Read the headnotes though, because you can easily solve this by either reducing the amount of sweetener or increasing the amount of coconut flour (not by much though, only about a tablespoon). Many like it this moist, but I’m actually with you, in that I find it too moist but I love reducing the sweetener to change that 🙂

      Reply

  65. This banana bread was unbelievably good. I added a tablespoon of nut butter, chia seeds and some walnuts. Delicious.

    Thanks

    Reply

  67. I was looking for a coconut flour banana bread recipe yesterday and found your blog. I made this pretty much exactly as written (with 1 TBSP honey instead of 2), let it sit overnight, and just had some for breakfast this morning. It is DELICIOUS! So super moist. Moist banana bread is my absolute favorite… so thank you for a great and refreshingly simple recipe 😀

    Reply

  68. I was searching for a nut-free, Paleo-friendly banana bread recipe last night, and yours showed up. It is delicious! I made it into muffins, omitted the sweetener, and added some chocolate chips on top of each muffin before putting in the oven. They turned out a little moister than I expected; next time, I’ll add that extra TBSP of coconut flour. This is my new favorite banana bread recipe. Thanks!

    Reply

  69. Hi,
    My compliments for your blog!
    One question: I followed your recipe precisely, and the consistency is perfect. But I found the end result to be very salty – Does anyone else have this problem?
    Kris

    Reply

  70. Hi Erica,
    I tried making this last night–it smelled delicious and oh-so-banana-y… until I bit down on it and found it salty. I followed the recipe to the T. Is 1/2 tsp. of salt too much?

    Reply

  71. Hi, I just made this recipe today and it turned out very moist! I ever added another tsp of coconut flour. After bake time my toothpick came out clean. Any suggestions? Thanks so much. I just purchased your new cookbook, and am excited to try more recipes.

    Reply

    • It is a very moist loaf, indeed. You can bake it a bit longer, reduce the amount of sweetener (it’s plenty sweet with ripe bananas), or add just a smudge more coconut flour next time. Hope that helps.

      Reply

  73. I’m definitely going to give this one a try. Based on all of the comments, I look forward to some delicious bread! I will however use cookware that is non reactive aluminum. Thanks for sharing your recipe!

    Reply

    • I’ve been curious about this myself and others have asked as well, so I’m going to test it soon and post it. If you try it, please let us know! Thanks for asking 🙂

      Reply

  75. Hi! I’m trying to bake banana bread using coconut oil, flour, and sugar. Your recipe seems to have all these but the oil. Do you use coconut oil? How much?
    Thanks for the info.

    Reply

  76. Even with omitting the vanilla and using only half the honey, the ripe bananas gave the bread just enough sweetness. I also added in chopped cashews and cocoa nibs. Delicious! Thank you for the recipe!

    Reply

  78. Thanks for the recipe, I’m going to try this!. When you say ‘blend well’ (steps 4 and 5), do you literally mean in a blender? or do you just mean using a kitchen mixer or by hand in a bowl?

    Reply

    • Hi Lily, you can do either. A standing mixer speeds up the process, but mixing by hand will work as well. I know some also use a food processor, but I don’t.

      Reply

  79. Best Banana Bread ever! We prepare nutritious cakes or cookies when we present workshops, and as many of our learners have food intolerences I now use coconut flour. I also add a few chopped dates & apricots to this recipe, with almonds or pumpkin seeds on top, scrumptious!!

    Reply

  80. Healthiest banana bread ever… was so simple. I had only 2 large bananas and used them , reduced the flour by 2 tbsp. .and boy this is so moist and yummy. Thank you.

    Reply

  81. I made this yesterday and it is almost gone! I added chocolate chips to it because my son asked, I think I should have let it bake 5 minutes longer as the bottom was still under cooked a bit i think because that is where all the chips went. Lesson learned! We have just been warming a slice at a time in the toaster oven and it is perfect! Thanks so much, I am new to using coconut flour and this recipe is a keeper!

    Reply

  82. Made this cake to take to the community garden I volunteer at for morning tea. I added raspberries & it was delicious. The bite from the raspberries works perfectly with the sweetness of the rest of the cake. Thanks for your recipe, best banana bread I’ve come across 🙂

    Reply

  83. I have zero food allergies, I love bread, never buy things like stevia or equal, and often opt for full fat. I bake and cook heaps and thought I’d check out this recipe for my partner who doesn’t do too well with wheat. It. Was. Amazing.
    I added a sprinkle if cinnamon, used a gorgeous tea tree organic honey that’s as dark as treacle… It was just gorgeous. Moist.
    I found the coconut flour weird at first. But it grows on you after you start to change your mindset as to the texture of what you’ve known banana bread to be like.
    I’ve sent the recipe to two other people and will keep making it. Thanks!

    Reply

  84. This stuff is AMAZING!!!! I have never really tried baking but got a craving for banana cake/bread and this hit the spot. Thank you for your efforts to create the best recipe and also for sharing it.
    Happy eating 🙂

    Reply

  85. Tried this recipe today, but it don’t look nice and crumbly like pictured above. My Banana bread had no air. It was flat and dense, but still very tasty mind you. Wonder what I did wrong. I double-checked the recipe.

    Reply

    • It doesn’t rise a lot but it should have air. Check to make sure your baking soda is fresh and try mixing in a mixer or blender. Hope that helps.

      Reply

  86. waiting for the coconut flour to absob the ingredients was key. Perfect texture and flavor. I have committed it to memory. Thanks!

    Reply

  87. The first time I made this it was a little dry, I doubled it the next time and added one more egg and it was perfect. Moist, fluffy, and tastes like conventional banana bread. They’d you 🙂

    Reply

  88. I was wondering what could I substitute the eggs for? Applesauce or flax egg? I’m vegan and don’t eat eggs but this looks so delicious and I wanted to make it anyhow.

    Reply

    • It won’t work well with 3 flax eggs, but if you cut the recipe in half it may work. I find recipes don’t work well with more than 1 or 2 flax eggs. See my coconut flour book and other recipes on this site for more help on subbing ingredients.

      Reply

  89. This recipe was perfect!! Made the most deliciously moist muffins ever! I’ve tried so many recipes for coconut flour and they always turn out so dry so I was pretty happy these worked out, thanks!

    Reply

  94. I tried the recipe, with only two bananas/two eggs because i was using a smaller loaf tin, but it came out too wet. Would longer time in the oven help? Or do i have to use more flour?

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  97. I tried this today and added a few chopped dates (10 to be exact). Delicious and on the “To do again” list.

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  98. Hi there,

    I would love to bake this for my partners birthday tomorrow, however I am worried 8 servings wont be enough as I am baking it as a cake.
    what would the measuremnts be if i needed to serve around 15 people?
    many thanks in advance!

    Reply

  99. Hi Coco… This is my first time baking with coconut flour! The banana bread is amazing. But my hubby says it’s a bit too moist. How much more flour can I add without having to add another banana?

    Thank you.

    Reply

  100. ive just started getting into coconut flour and now I’m in love! I made some amazing coconut flour cookies and just made this with 6 egg whites instead of the 3 eggs, without the syrup, and still turned out great! I’ve had a hard time baking with just coconut flour and have had many times where the inside is too wet. This turned out great and I just bought ur book and am excited for all the more coconut flour recipes to make!

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  102. Great recipe. Made this into muffins (8) at night and in the morning they were terrific. Great breakfast treat. Fills you up with a good glass of skim milk. I didn’t add vanilla and sprayed muffin cups with nonstick cooking spray. I’ll make this again with fresh blueberries.
    Thanks for the recipe!

    Reply

  105. Hi! I made your bread yesterday and had it for breakfast this morning and is was very good, thank you! It’s actually the first banana bread recipe that turned out very well. I made it with frozen bananas but I can imagine it’s better with fresh ones. Will definitely make it again!

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  106. I tried this recipe today. I am new at using coconut flour. I used exactly 1 1/2 cups of bananas and followed exactly the rest of the ingredients. I found it too wet and on the salty side. I think on my 2nd try, I will use only 1/2 tsp of salt and will add 2 Tbsps more of the coconut flour.

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  108. I tried this last night, twice, once with a loaf and once with muffins. Both fabulous! I used an extra banana, no honey or vanilla, and added 1tsp cinnamon. Thank you for a super recipe! X

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  109. Made two loaves yesterday, one with blueberries and one with chocolate and added a bit of organic applesauce to both (along with raw honey). Wow, my husband keeps talking about the heavenly bread, and I agree! Thank you!

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  110. This is my first time reviewing something in the internet!!!! I have to say this banana bread is Extraordinary!!! Prepared the recipe as is, and use a 5 x 7 loaf pan. It was the perfect measure. Just added some nuts and raisins. In this pan size you can see it rises perfectly.

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  112. Pleasantly surprised! I’ve been checking out this blog for a little while now but this is the first recipe I’ve tried after a lot of misses from other gluten-free, restrictive diet blogs. I wasn’t expecting much as I’ve had many bad experiences.

    I baked them as cupcakes/muffins in 25 minutes and added unsweetened 100% cacao chips. Bad idea. It smells like chocolate but is far from tasting like it. However the banana bread part is really good. It’s almost fluffy and airy and just sweet enough.

    I will definitely make these again. Thanks for the recipe!

    Reply

  114. I’ve made these as muffins, and they’re delicious. And in case anyone is wondering, you can substitute mashed baked sweet potato for the bananas to make sweet potato muffins. I used one very large sweet potato that was 285 grams, and I cut the coconut flour to 35 grams. I also reduced the baking time to 20 minutes because the batter seemed a little thicker and drier than it did with the banana muffins.

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  115. This recipe is fabulous. I didn’t had gluten free flour so I used corn flour instead and add some nuts – it is delicious. My friends were amazed with the taste. Thanks to you for this.

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  116. This banana bread is delicious and so moist. I followed the recipe exactly and it turned out great. I’m looking forward to making it again with nuts or maybe some shaved coconut and chocolate 🙂

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  117. Girl, I must say I am really enjoying your recipes!! I really love your blog!! You use the least amount of Coconut flour as well as the least amount of eggs, as well as don’t require any weird ingredients. I usually use 3-4 eggs any way because I can’t get enough of the coconut taste, so I can use the same amount, but it stretches it out to more than 1 serving, so I ain’t using the eggs up every day. And best of all: I can cut it up and freeze so it don’t spoil, nor would I have to share because no one else in this house loves Coconut like I do.
    I also appreciate you not using a whole lot of honey, just a few tablespoons, as I use up roughly 5LB bi-weekly for sweetening my tea, I use a glass in lieu of a cup, so I use two teaspoons of honey per brew.

    I’m also looking forward to trying your coconut flour waffles. I have to tell you: You’re the only blogger I’ve read that I’ve left a few comments on, most others I have not because they use too much coconut flour, too many eggs and a lot of liquid, plus Stevia powder, or liquid Stevia drops sweetener, and it’s just too much to calculate the right ratios to substitute Stevia powder and Stevia liquid drops, plus: they use Xanthan Gum, and I have gas issues with that, in fact, I have issues with any kind of gums, and corn starch, Of course, there’s always a Chia or Flax seed egg to also use as a thickener; or chia, flax meal.

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  118. Is it really 300g of banana? I tried it before and it came out super moist and it did not risen well. Planning to bake this again. But what should I do to prevent that happening again? Thanks!

    Reply

    • It can vary a bit but not much. It can also depend on your brand of coconut flour. You can try adding a bit more coconut flour. The bread doesn’t rise much as all.

      Reply

  119. Thank you for including grams and °C in the recipe.
    I’ve just made it and it’s rather good, suprisingly. I’ll call it my first success using coconut flower.

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  120. I’m trying new recipes with coconut flour and this seemed easy enough but it didn’t rise much, I’m understanding that’s why you use baking soda. It was really delicious but the density was off for me. And I used my Ninja to mix it in!!

    Reply

    • I’d suggest not using a Ninja but instead mix to blend and let it sit for a few minutes so the coconut can absorb the moisture. It will be lighter.

      Reply

  121. I love this banana bread!! Thanks again Erica. I just placed the order to buy your cookbook from amazon.ca. I am so excited to get it soon!!

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  122. I’ve made this banana bread for the first time yesterday.
    It is very easy. The bread wasn’t very big, so next time I double the ingredients. 🙂

    My husband and son love it! It was still a bit moist.

    I only have one question: for the coconut flour, is it 39 gr totally or 1/4 cup + 39gr ?

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  126. This was my first foray into coconut flour baking. I followed the recipe as written except for adding 1/2 tsp coconut flavouring. I opted to use coconut sugar.

    I found the loaf a bit wet and dense (it fell 3/4s of the way through baking). I tasted it slightly warm and also after cooling overnight; it didn’t dry out or firm up perceptibly. Nevertheless, the flavour was very good; by the taste I would swear it was full of butter. It really reminded me of a buttery, syrup-soaked, thick banana pancake with the taste and moistness.

    I am guessing my batter was slightly too wet, but since it was my first time ucing coconut flour, I had no idea what “too wet” looked like at the time. 🙂 I didn’t realize you’d provided a weight measurement for coconut flour, I went by volume measurements for that. I did use exactly 300g of mashed banana. I guess it could have used an extra teaspoon or two of coconut flour as the recipe directions suggest!

    I really want to try cooking the batter as pancakes!

    Reply

    • Thanks for the details. If you’re finding it too wet try more coconut flour. It depends somewhat on how “wet” the bananas are and the coconut flour. Nice idea – would love to know if they make good pancakes 🙂

      Reply

  128. So good! Made this the first time as written but second time I didn’t add any honey (ripe bananas are sweet enough) and added a cream cheese layer swirl. Swoon! Thanks for sharing.

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  129. For anyone without an oven but access to a microwave, you can make a mug cake. You may have to play around with the recipe to get the texture you want, but unlike a full loaf, you can test small batches and adjust accordingly.

    Reply

  130. Thanks this looks amazing. Do you think i can prepare the batter at the evening and bake in the morning?

    Thanks
    Valery

    Reply

    • Yes, I’d store the batter in the fridge and bring the batter to room temperature (avoid baking cold batter). I haven’t done this but I don’t see why it wouldn’t work.

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  131. My first attempt at using coconut flour, yum! I added some chopped dates and a few drops of lemon on the top before baking, and also some thin lemon wedges on top,
    Followed by some desiccated coconut.

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  133. Thanks for posting (and keeping up) this recipe! This one’s a keeper for me… It seems like usually coconut bread/muffin recipes seem to go the paleo route and call for copious amounts of coconut oil and eggs but the bananas make this recipe sooo much better–plus it’s way less expensive. BTW I put this recipe into myfitness pal and it came out to 33 calories a mini muffin (if you use a 24 mini muffin pan and don’t omit anything). I lined half the pan with cupcake liners and sprayed half with oil just to confirm that it was better not to use liners and yeah: it’s better to not use liners (unless you use foil liners sprayed with cooking oil). Considering all the banana (and how this ALWAYS happens when i make muffins) i’m not sure why i even questioned it but whatever; learn from my mistakes…

    Reply

    • Thanks for all this great info, Ronnie. Good to know about the oil vs liners. I’m always a bit shy about relying on oil. Best, Erica

      Reply

  134. Hi Erica,

    I love the look of your recipes and have just bought your SCD recipe book which I receive tomorrow. I’m very excited as I have had Crohn’s for many years and operations. My only problem is I am allergic to coconut and have reacted to almond in the past. I have seen that cashew flour is possible, would it work on this recipe (as I don’t react to that)? If the taste is too strong are there any other flours that would work that aren’t nut based (spelt, gluten free, etc) that might work or would that take me off SCD immediately?

    Reply

    • Hi Liz. Thanks for buying my book! I haven’t tested this with cashew flour, but I think it will work. If you’re following SCD, your options are nut and seed flours. I would be interested in testing this recipe and some of my others with cashew flour. Let me know if you try it.

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  136. Best banana bread recipe!! I made it last week and it came really tasty! I just made a few changes, i only added 1 egg and didn’t need any honey. This week I’m substituting mashed bananas with frozen figs! 🙂

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  137. I just made muffins out of this recipe and it came out great, I had to bake it for 30 minutes though for it to be cooked through. I add dark chocolate chips. Thanks for the recipe!

    Reply

  138. Why does the ingredients list honey but then in the instructions it says maple syrup? Are we supposed to use one or the other?

    I made mine with maple syrup last night and a bit of chopped walnuts. REALLY yummy although didn’t rise very much.

    Reply

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