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Banana Bread {coconut flour}

October 8, 2013 by Erica 298 Comments

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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As featured in
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
5 from 4 votes

Banana Bread {coconut flour}

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.  
Servings: 8 servings
Calories: 99kcal

Ingredients

  • 3 ripe, peeled bananas (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 coconut flour plus 2 tablespoons 
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C, or gas mark 4).
  • Prepare a baking pan with parchment paper, or grease generously.
  • Mash the bananas using a mixer or by hand in a large bowl. Mix until completely mashed and smooth.
  • Add the eggs, maple syrup, and vanilla to the mashed bananas and blend well.
  • Add the baking soda, salt, and coconut flour to the wet batter and blend well.
  • Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
  • 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.
  • 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.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 280mg | Potassium: 181mg | Fiber: 2g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: bananas, coconut flour

Previous Post: « White Chicken Chili
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Reader Interactions

Comments

  1. Shawn

    April 20, 2020 at 5:44 pm

    Hi Erica, I love so many of the things in your cookbooks. I’m SCD and having treats and breads is wonderful! Thank you so much!
    Today I made a version of this. I’m cutting back on almond flour so wanted to try this coconut flour only recipe. I’ve found when I’ve used just coconut flour in the past with lots of eggs I’m not happy with the outcome, too wet and weird for my taste. But this recipe! Delish.
    I used only 2 eggs. I had one ripe banana so along with that I used 1/2 cup pumpkin purée, 1T avocado honey, the 1/4 tsp salt and a handful of chopped walnuts. I baked it about 55 mins. Then let it stay in the oven, turned off, for another 10 (simply because I got distracted). It is soooo good! Lovely flavor, perfect texture. It tried a piece warm. I’m sure it will be even better tomorrow! I find if I sift the coconut flour and baking soda, it’s better. Maybe you mentioned that in your cookbook? Worth that extra step! Thanks again!

    Reply
    • Erica

      April 20, 2020 at 7:40 pm

      Thank you for buying my cookbooks! That’s a great tip: sift the coconut flour and baking soda together. Thanks!

      Reply
    • Valerie

      September 18, 2020 at 2:55 am

      5 stars
      Hi, Erica! I just want to let whomever needs to know, that 1c almonds = approx. 90 almonds! I saw this on the I’net a couple of days ago. Whoa! (Diabetic) For me, having to watch my carbs, SCD means A LOT! Glad I found that out! Anyway, just thought I’d throw that out there. I’m going to check out your above links, especially the SCD link. Thank you so much for these recipes! This is my first visit to your site. I’ve been looking for a site(s) for something like yours that is sensitive to health issues we may have. Thanks, again. To be cont…

      Reply
      • Erica

        September 18, 2020 at 1:27 pm

        Welcome and thank you!

        Reply
  2. Corina

    April 17, 2020 at 12:58 pm

    5 stars
    I bake this coconut flour banana bread all the time! I’ve played around a lot with the recipe, I’ve added walnuts, chocolate chips, sometimes I don’t even add the maple syrup, I’ll sometimes add toasted coconut flakes on top and I have even substituted the eggs with a flax egg. ALL DELICIOUS! Thank you

    Reply
    • Erica

      April 17, 2020 at 11:49 pm

      Wow, love your additions! Thanks for sharing. And yes, amazingly this recipe is great without any added sweetener. I’m a fan of flax egg as well.

      Reply
  3. Emma C

    August 21, 2019 at 11:20 am

    Thank you for creating and testing this recipe. I’m one of those folks who really dislike the flavor of bananas. But I really want a bread that doesn’t use almond flour, so I will probably make this at least 3 times. First time, with the original recipe to make sure I can properly make it. If that works out, I’ll make it again but add some spices to hide the banana flavor — some combo of cinnamon, nutmeg, cardamon, allspice, cloves, If that doesn’t hide the banana flavor, I’ll try it with mashed avocados because of its lower carb content as opposed to applesauce. I usually run recipes through a nutrition calculator to help me control carb portions.

    Reply
  4. Laura

    March 2, 2019 at 6:41 pm

    5 stars
    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
    • Erica

      March 5, 2019 at 9:43 pm

      Glad you liked it! The headnotes explain that you can replace honey with maple syrup.

      Reply
  5. Poornima

    September 30, 2018 at 7:44 pm

    5 stars
    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
    • Erica

      September 30, 2018 at 9:18 pm

      Thanks for sharing the baking time!

      Reply
  6. Nikki

    February 14, 2018 at 7:46 am

    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! 🙂

    Reply
    • Erica

      February 14, 2018 at 8:22 am

      Yum. That’s fantastic!

      Reply
  7. Moin

    November 26, 2017 at 12:56 pm

    It will be good to put a pic of to show the consistency of the batter

    Reply
    • Erica

      November 28, 2017 at 6:29 am

      Thanks. The batter is thick. I’ll try to remember to do so the next time I make this.

      Reply
  8. Liz

    September 1, 2017 at 1:47 am

    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
    • Erica

      September 1, 2017 at 7:28 am

      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.

      Reply
  9. Ronnie

    May 30, 2017 at 9:49 am

    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
    • Erica

      June 1, 2017 at 8:37 am

      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
  10. Joan S Kirk

    May 8, 2017 at 5:41 am

    Interesting.. mine came out SUPER MOIST following the recipe as is…

    Reply
    • Erica

      May 8, 2017 at 10:27 pm

      That seems right. It’s very moist.

      Reply
  11. Jen Soars

    April 4, 2017 at 9:00 pm

    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.

    Reply
    • Erica

      April 5, 2017 at 9:16 pm

      sounds great! thanks for sharing you additions 🙂

      Reply
  12. Valery

    March 29, 2017 at 3:17 pm

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

    Thanks
    Valery

    Reply
    • Erica

      March 29, 2017 at 6:11 pm

      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.

      Reply
  13. Steve

    March 28, 2017 at 8:00 am

    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
    • Erica

      March 28, 2017 at 8:33 pm

      Nice idea. Can you share your recipe adjustments?

      Reply
  14. Jessica

    December 16, 2016 at 9:27 am

    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.

    Reply
    • Erica

      December 16, 2016 at 10:56 pm

      Yum. I must try that!

      Reply
  15. Κλαούντια

    November 10, 2016 at 3:11 am

    This is excellent. Thanks Erica.

    Reply
    • Erica

      November 10, 2016 at 7:36 am

      Always good to hear! thanks 🙂

      Reply
  16. Kaya

    October 31, 2016 at 9:05 am

    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
    • Erica

      November 1, 2016 at 8:35 am

      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
  17. Jackie

    October 28, 2016 at 3:36 am

    I made it but added 2 Tbspoon of fulfil yoghurt! Came out super moist. altmost cannot tell it is coconut flour!!!

    Reply
    • Erica

      October 28, 2016 at 7:22 am

      Yes the yogurt will definitely make it moist. Nice!

      Reply
  18. Tara

    October 22, 2016 at 12:32 pm

    Nutritional values…carbs?

    Reply
  19. Anna

    October 6, 2016 at 8:56 am

    The BEST banana bread!! So moist and delicious.

    Reply
    • Erica

      October 6, 2016 at 11:55 pm

      Thanks, good to hear 🙂

      Reply
  20. Ann (Belgium)

    May 18, 2016 at 11:11 pm

    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 ?

    Reply
    • Erica

      May 19, 2016 at 10:38 pm

      1/4 cup = 39 g
      I’m just giving volume as well as weight for folks who use weights 🙂

      Reply
  21. Mai

    May 17, 2016 at 8:41 am

    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!!

    Reply
    • Erica

      May 17, 2016 at 10:43 pm

      Thanks!

      Reply
  22. Jeannie

    May 4, 2016 at 8:10 am

    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
    • Erica

      May 4, 2016 at 7:17 pm

      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
  23. olivkah

    April 19, 2016 at 10:14 am

    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.

    Reply
    • Erica

      April 22, 2016 at 8:55 pm

      Nice – congrats!

      Reply
  24. Christelle

    April 17, 2016 at 8:59 pm

    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
    • Erica

      April 18, 2016 at 5:09 pm

      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
  25. Heather

    March 11, 2016 at 2:51 am

    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.

    Reply
    • Erica

      March 12, 2016 at 9:11 am

      Thanks! I think folks appreciate your insights and tips as well.

      Reply
  26. Emily

    March 6, 2016 at 1:53 am

    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 🙂

    Reply
    • Erica

      March 6, 2016 at 8:11 am

      thanks. Great idea on the shaved coconut!

      Reply
  27. Benjamin Weingarten

    March 3, 2016 at 5:24 am

    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.

    Reply
  28. Sarah Jane

    February 22, 2016 at 8:00 pm

    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.

    Reply
  29. Roxy

    February 11, 2016 at 12:44 pm

    Sorry, the loaf pan is 3 x 5.

    Reply
  30. Peg

    February 11, 2016 at 11:09 am

    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
    • Erica

      February 11, 2016 at 11:07 pm

      Glad you finally had a good experience!

      Reply
  31. Adria McFarlane

    February 8, 2016 at 2:47 pm

    First day I tried it didn’t enjoy it because it’s not my typical banana bread but tried to 2 days later and it was actually good and still moist coming out of the fridge

    Reply
  32. Roxy

    February 6, 2016 at 6:43 pm

    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.

    Reply
  33. Sarah

    February 5, 2016 at 6:00 am

    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!

    Reply
  34. Porcelina

    January 27, 2016 at 11:16 pm

    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

    Reply
    • Erica

      January 27, 2016 at 11:33 pm

      cool, no added sweetener! good to hear. thanks!

      Reply
  35. Jennifer Lopez

    December 31, 2015 at 8:57 pm

    **sorry, reducing salt to 1/4 tsp I mean.

    Reply
  36. Jennifer Lopez

    December 31, 2015 at 8:51 pm

    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.

    Reply
    • Erica

      January 1, 2016 at 12:30 am

      You can also try adding more coconut flour, which will absorb the extra liquid/wetness.

      Reply
  37. Hannah

    September 20, 2015 at 5:07 am

    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!

    Reply
    • Erica

      September 26, 2015 at 11:22 pm

      Good to hear, thanks!

      Reply
  38. Holli

    September 11, 2015 at 9:47 am

    Hi, I don’t know why my questions don’t seem to get answered. My question is the last one. Thanks.

    Reply
  39. Holli

    September 6, 2015 at 11:27 am

    Is it possible to use brown sugar instead of honey or syrup? What would be the right measurement? Thanks.

    Reply
    • Erica

      September 13, 2015 at 9:42 am

      You will loose the moisture that honey gives to the recipe so you’ll have to make up for it in some way.

      Reply
  40. Angela

    July 2, 2015 at 1:25 pm

    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
    • Erica

      July 3, 2015 at 12:13 pm

      thanks!

      Reply
  41. melanie

    May 1, 2015 at 11:58 am

    I feel silly asking this but i don’t have any parchment paper. Can i use wax paper? Thanks!

    Reply
    • Erica

      May 6, 2015 at 10:59 pm

      sorry, wax paper will melt 🙁

      Reply
  42. Kelly

    April 9, 2015 at 8:37 am

    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!

    Reply
    • Erica

      April 11, 2015 at 8:09 am

      Aw thanks. It is tricky, but many of my recipes are quite easy. Best wishes!

      Reply
  43. AndiK

    March 21, 2015 at 2:54 pm

    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
  44. Maria

    March 19, 2015 at 3:40 am

    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
  45. Keith Johnson

    March 9, 2015 at 7:47 am

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

    Reply
  46. Elaine

    March 8, 2015 at 10:20 am

    Is it possible to use this recipe in a bread machine and if so what tweeks would I have to make?

    Reply
    • Erica

      March 10, 2015 at 6:21 pm

      I don’t know but I would think so.

      Reply
  47. Isabelle

    January 21, 2015 at 8:15 am

    Hi there,

    Is the whole loaf 104 calories or is that per serving?

    Reply
    • Erica

      January 21, 2015 at 9:23 pm

      per serving

      Reply
  48. jana

    January 3, 2015 at 12:31 pm

    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?

    Reply
  49. jana

    January 2, 2015 at 1:45 pm

    hi erica,
    how much grams of coconut flour would that be in total? 40g?

    Reply
    • Erica

      January 2, 2015 at 5:29 pm

      Hi Jana, yes, total is 39g, or 40g to make it easier 🙂

      Reply
  50. Roxie

    December 13, 2014 at 3:27 pm

    This was very good and moist! Loved it!

    Reply
    • Erica

      December 13, 2014 at 6:34 pm

      Thanks!

      Reply
  51. katherine

    December 3, 2014 at 8:31 am

    I added cocoa powder, made them in a mini mffin pan and they taste like banana brownies!!!!! DELISH!

    Reply
  52. Raquel

    December 2, 2014 at 1:54 pm

    What if I want to make double batch. Does the time change? Or is the same 50 min?

    Reply
  53. nancy

    November 29, 2014 at 1:37 pm

    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
  54. Brittney Angeline

    November 19, 2014 at 11:21 am

    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
    • Erica

      November 19, 2014 at 8:32 pm

      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
  55. Phoenix

    November 12, 2014 at 3:08 pm

    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
  56. Rose

    November 5, 2014 at 11:26 am

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

    Reply
    • Erica

      November 6, 2014 at 6:25 am

      Yes, that’s the key! best wishes. Thanks!

      Reply
  57. Shana

    October 22, 2014 at 10:15 am

    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
    • Erica

      October 22, 2014 at 5:25 pm

      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
  58. Elle

    October 21, 2014 at 7:59 am

    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
  59. Rachel

    September 29, 2014 at 4:38 am

    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
    • Erica

      September 29, 2014 at 6:58 am

      So good to hear! Thanks for the kind words.

      Reply
  60. Zoe

    September 18, 2014 at 1:29 pm

    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
    • Erica

      September 18, 2014 at 7:58 pm

      genius, I must try raspberries!

      Reply
  61. Toni

    September 7, 2014 at 8:23 am

    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
  62. Tay

    August 24, 2014 at 3:13 pm

    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
  63. Cath

    August 17, 2014 at 12:00 am

    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
  64. Lily

    August 10, 2014 at 2:20 am

    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
    • Erica

      August 10, 2014 at 8:59 am

      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
  65. Tarryn

    July 31, 2014 at 7:01 am

    This is completely amazing. Off to bake my second batch – yum!

    Reply
    • Erica

      July 31, 2014 at 7:51 am

      Thanks! 🙂

      Reply
  66. Elizabeth

    July 27, 2014 at 8:12 pm

    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
  67. Raquel

    July 18, 2014 at 4:36 pm

    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
    • Erica

      July 18, 2014 at 5:35 pm

      no need for this recipe. you can use it another of my banana bread recipes, though.

      Reply
  68. New Mommy

    July 3, 2014 at 6:34 pm

    Can I use coconut sugar instead of honey? And if yes, how many tbs?

    Thanks

    Reply
    • Erica

      July 4, 2014 at 1:39 pm

      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
    • Erica

      July 15, 2014 at 9:01 am

      Guess what? I tested this with coconut sugar last night and it works well! I bet it will work well with any granulated sugar.

      Reply
  69. Cindy

    June 29, 2014 at 8:11 am

    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
  70. Deborah Shaw

    June 28, 2014 at 12:35 pm

    Can you make this recipe in a bread machine?

    Reply
    • Erica

      June 28, 2014 at 2:38 pm

      I don’t see why not, but I haven’t tried it. I’d be really curious to know though. Please let me know if you do try it.:)

      Reply
  71. Caresse

    June 23, 2014 at 2:19 pm

    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
    • Erica

      June 23, 2014 at 8:14 pm

      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
  72. Evelyn

    June 22, 2014 at 10:05 pm

    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
    • Erica

      June 22, 2014 at 10:10 pm

      I haven’t found this to be too salty, but feel free to reduce it a bit.

      Reply
  73. Kris

    June 21, 2014 at 12:50 pm

    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
    • Erica

      June 21, 2014 at 1:40 pm

      Thanks, Kris. If you’re finding it too much, you can reduce it a bit.

      Reply
  74. Kathy Hart

    June 19, 2014 at 5:56 am

    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
    • Erica

      June 19, 2014 at 11:42 pm

      good to hear, and yes, the extra tablespoon will help reduce the moisture.

      Reply
  75. Erin

    June 7, 2014 at 5:17 am

    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
    • Erin

      June 7, 2014 at 5:18 am

      Oh, and I mayyy have added a few dark chocolate chips. Divine.

      Reply
      • Erica

        June 7, 2014 at 6:40 am

        🙂

        Reply
    • Erica

      June 7, 2014 at 6:40 am

      Thanks, Erin! What a great review. This bread is moist, for sure, and it gets better overnight (as you’ve discovered). Best wishes.

      Reply
  76. Fruit Salad & Mixed Veg

    May 31, 2014 at 9:15 pm

    Such a wonderful recipe. I have made it twice now, shared the recipe with friends and on my blog.

    Reply
  77. shannel

    May 13, 2014 at 12:14 pm

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

    Thanks

    Reply
    • Erica

      May 13, 2014 at 9:30 pm

      Thanks. Great additions!

      Reply
  78. Tana

    May 12, 2014 at 12:03 pm

    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
    • Erica

      May 12, 2014 at 8:43 pm

      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
  79. Shaaron Grogan-Sheahan

    May 9, 2014 at 2:54 pm

    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
    • Erica

      May 9, 2014 at 9:31 pm

      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
  80. Lynette

    May 8, 2014 at 12:15 am

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

    Reply
    • Erica

      May 8, 2014 at 7:03 am

      Not sure, did you add the baking soda?

      Reply
      • Lynette

        May 9, 2014 at 1:03 am

        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
        • Erica

          May 9, 2014 at 10:39 pm

          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
  81. Lauren

    May 2, 2014 at 5:25 am

    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
    • Erica

      May 2, 2014 at 7:34 am

      Thanks! Wish I was your co-worker!

      Reply
  82. Megan

    April 7, 2014 at 7:44 am

    This was really delicious banana bread. I added in 1/4 cup flax seed!

    Reply
    • Erica

      April 7, 2014 at 7:47 am

      thanks! good to know, I’ve been wanting to try whole flax seed.

      Reply
  83. Megan

    April 7, 2014 at 7:36 am

    This was really delicious banana bread. I added in 1/4 cup flax seed!

    Reply
  84. Yuliya

    April 6, 2014 at 6:51 pm

    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
  85. Nissa

    April 4, 2014 at 1:01 pm

    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
  86. Sarah

    March 31, 2014 at 8:41 am

    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
  87. Tamra

    March 30, 2014 at 11:04 pm

    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
  88. Barb

    March 28, 2014 at 8:40 pm

    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
    • Erica

      March 28, 2014 at 9:07 pm

      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
  89. maya

    March 16, 2014 at 2:09 pm

    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
    • Erica

      April 4, 2014 at 3:35 pm

      thanks! good to hear 🙂

      Reply
  90. Lisa C

    March 3, 2014 at 12:43 pm

    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
  91. Stacey

    February 19, 2014 at 10:39 am

    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
    • Erica

      February 19, 2014 at 2:10 pm

      Try vanilla extract as well if you’re looking for a stronger flavor. And choc chips and nuts are good too.

      Reply
  92. Franky

    February 15, 2014 at 9:01 am

    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
  93. karen w

    February 11, 2014 at 7:53 pm

    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
    • Erica

      February 11, 2014 at 8:00 pm

      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
  94. Stephanie

    February 11, 2014 at 8:09 am

    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
    • Erica

      July 9, 2014 at 12:09 am

      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
  95. Amanda

    February 10, 2014 at 2:00 pm

    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
    • Jessica

      February 26, 2014 at 9:23 pm

      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
      • Jessica

        February 26, 2014 at 9:30 pm

        PS Love this recipe!

        Reply
  96. Jackie

    February 8, 2014 at 6:02 pm

    Thanks for this recipe, I made mine into muffins -scrumptious!!

    Reply
    • Erica

      February 8, 2014 at 6:28 pm

      you’re welcome, they do make great muffins!

      Reply
  97. Ellana

    February 8, 2014 at 4:24 pm

    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
  98. Ingrid

    February 7, 2014 at 7:09 pm

    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
  99. Stephanie

    February 4, 2014 at 5:27 pm

    I threw some dark chocolate chips in these and made them into muffins and they were amazing!

    Reply
    • Erica

      February 4, 2014 at 9:11 pm

      Yes, they make great muffins!

      Reply
  100. Jessica

    January 28, 2014 at 10:31 am

    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
    • Erica

      January 28, 2014 at 10:52 am

      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
  101. Corinne

    January 25, 2014 at 7:33 am

    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
    • Erica

      January 25, 2014 at 9:12 am

      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
      • Corinne

        January 25, 2014 at 2:39 pm

        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
        • Erica

          January 27, 2014 at 2:49 pm

          ha, no coconut trees here either 🙂

          Reply
  102. Hadia

    January 14, 2014 at 1:09 am

    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
    • Erica

      January 14, 2014 at 8:08 am

      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
  103. Jess

    January 11, 2014 at 3:52 am

    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
    • Erica

      July 8, 2014 at 11:34 pm

      I agree! I recently tried it without honey and it was very salty. I’ll add something to the headnotes. Thanks!

      Reply
  104. Ebony

    January 6, 2014 at 6:00 pm

    Tasted like scrambled eggs with bananas yuck!

    Reply
    • Erica

      January 7, 2014 at 10:53 am

      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
  105. stephanie

    January 5, 2014 at 5:57 am

    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
    • Erica

      January 5, 2014 at 7:33 am

      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
  106. India

    January 4, 2014 at 9:22 pm

    Absolutely love the recipe! It came out so well!! Thank you for sharing!

    Reply
  107. Tiffany

    January 3, 2014 at 1:09 pm

    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
    • Erica

      January 3, 2014 at 3:13 pm

      Thanks, good to hear!

      Reply
  108. Dea Perkins

    January 2, 2014 at 12:33 am

    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
    • Erica

      January 2, 2014 at 9:15 am

      Thanks! Happy New Year!

      Reply
  109. Denise Myers

    December 31, 2013 at 5:00 am

    Is it possible to substitute applesauce for the bananas?

    Thanks!

    Reply
  110. Jenny

    December 21, 2013 at 6:05 pm

    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
    • Erica

      December 21, 2013 at 7:35 pm

      thanks for the glowing review 🙂 ; yes, chocolate chips and banana bread go way back for me.

      Reply
  111. Catherine

    December 11, 2013 at 1:12 pm

    Would like to add ground flax seed. How would you recommand it ?

    Reply
    • Erica

      December 11, 2013 at 7:15 pm

      You can easily replace 1 or 2 of the eggs with flaxseed. the equivalent is 1 egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water

      Reply
  112. Christy

    December 10, 2013 at 8:41 pm

    This sounds so good!! what size banana’s did you use? so I can have a rough idea what to buy…

    Reply
    • Erica

      December 10, 2013 at 9:14 pm

      small to medium size

      Reply
  113. Tim Stubbe

    December 10, 2013 at 11:18 am

    Great recipe…last one I added a 1/2 cup of chocolate chips… Wonderful upgrade

    Reply
    • Erica

      December 10, 2013 at 11:34 am

      thanks, yes, perfect amount of choc. chips!

      Reply
  114. Mandy

    December 8, 2013 at 10:15 pm

    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
    • Erica

      December 10, 2013 at 11:33 am

      you’re welcome 🙂

      Reply
  115. M. Light

    December 2, 2013 at 12:37 pm

    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
    • Erica

      December 2, 2013 at 7:03 pm

      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
    • Ingrid

      January 27, 2014 at 12:19 pm

      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
  116. April

    December 2, 2013 at 12:12 pm

    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
    • Erica

      December 2, 2013 at 7:03 pm

      brave women! would love to know how it came out 🙂

      Reply
      • Denise M.

        December 31, 2013 at 4:59 am

        Can I substitute applesauce for the bananas? Thanks!

        Reply
        • Erica

          December 31, 2013 at 12:13 pm

          I haven’t tried it but it’s quite possible.

          Reply
  117. Mina

    November 30, 2013 at 12:28 am

    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
    • Erica

      November 30, 2013 at 7:02 pm

      Yes, just 1/3 cup – it goes a long way 🙂

      Reply
  118. Annette Christenson

    November 21, 2013 at 6:34 am

    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
    • Erica

      November 21, 2013 at 8:36 am

      Hi Annette. Coconut is NOT a nut, it’s technically a large seed. It’s not a tree nut either, and it’s not a top allergin, however if there’s a chance you are allergic then you should avoid it or do an elimination test to see if it’s bothering you. People rarely have an allergic reaction to coconut. I liked this discussion of the coconut as allergen topic: http://blog.onespotallergy.com/2011/03/is-coconut-safe-for-people-with-tree-nut-allergies/

      Reply
  119. Robert

    November 13, 2013 at 10:19 pm

    Thank you, I look delicious 🙂
    Could you tell me if coconut flour has a strong coconut taste or it does
    not taste a lot ?

    Reply
    • Erica

      November 13, 2013 at 10:41 pm

      see my post on “Baking with Coconut Flour” – in general in baked goods I don’t taste the coconut at all.

      Reply
  120. Joke (Yoka)

    November 12, 2013 at 8:57 pm

    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
    • Erica

      November 13, 2013 at 11:38 am

      Hi Joke! Good to hear 🙂

      Reply
  121. Jill, Desserts Magazine

    November 11, 2013 at 8:00 pm

    Erica, this banana bread looks yummy! We can’t wait to review your cookbook!

    Reply
    • Erica

      November 11, 2013 at 9:43 pm

      thanks! wow, an entire magazine devoted to desserts!

      Reply
  122. Jess

    November 11, 2013 at 5:10 am

    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
    • Erica

      November 11, 2013 at 8:59 am

      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
  123. amy

    November 10, 2013 at 10:44 pm

    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
  124. Stephanie

    November 10, 2013 at 7:57 am

    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
  125. Michaela

    November 8, 2013 at 9:00 pm

    Could you use chia eggs and make it vegan?

    Reply
    • Erica

      November 8, 2013 at 9:02 pm

      I think it will work because we did some testing with flaxseed, however there were eggs as well.

      Reply
  126. Mammachubs

    November 8, 2013 at 9:43 am

    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
    • Erica

      November 8, 2013 at 10:03 am

      great to hear! I’m adding info to the headnotes because many have had success without any sweetener. thanks.

      Reply
  127. Natalie

    November 6, 2013 at 12:57 am

    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
    • Erica

      November 6, 2013 at 8:08 am

      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
  128. Bridgette

    November 4, 2013 at 6:14 am

    This was fantastic. Do you think it would work with pumpkin puree?

    Reply
  129. matty

    November 3, 2013 at 6:43 pm

    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
    • Erica

      November 10, 2013 at 10:56 pm

      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
  130. lina

    November 3, 2013 at 4:34 pm

    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
    • Erica

      November 3, 2013 at 5:54 pm

      Yay! love walnuts and chocolate in banana bread; it becomes quite decadent.

      Reply
    • Lisa

      November 22, 2013 at 9:51 pm

      How many chocolate chips did you add?

      Reply
      • Erica

        November 22, 2013 at 11:34 pm

        for one loaf I usually add between 1/4 and 1/3 cup.

        Reply
  131. Pixy

    October 30, 2013 at 8:02 am

    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
    • Erica

      October 30, 2013 at 9:23 am

      Good to hear and good to know it works without the maple syrup!

      Reply
  132. Shawnte

    October 23, 2013 at 9:24 pm

    Bought your book! Making this bread now!!

    Reply
    • Erica

      October 23, 2013 at 9:36 pm

      Thanks!

      Reply
  133. Shawnte

    October 23, 2013 at 9:22 pm

    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
  134. Mel

    October 21, 2013 at 12:41 pm

    This recipe rocks. Best coconut flour banana bread recipe to date!

    Reply
    • Mel

      October 21, 2013 at 12:42 pm

      Thank you so much for posting this recipe!

      Reply
    • Erica

      October 21, 2013 at 1:01 pm

      Yay! good to hear 🙂

      Reply
  135. Nicole

    October 19, 2013 at 8:23 pm

    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
    • Erica

      October 20, 2013 at 12:17 am

      see the headnotes for recommended pan size; yes, this doesn’t rise a lot but it should rise a bit.

      Reply
      • Nicole

        October 20, 2013 at 2:28 am

        Thanks!! Missed that part completely. Really like the flavour so will definitely attempt again!!

        Reply
  136. Margaret

    October 14, 2013 at 4:25 am

    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
    • Erica

      October 14, 2013 at 11:14 am

      gread idea using the Vitamix – I’ve been tempted, I just hate cleaning my Vitamix unless I have to.

      Reply
      • Jessica

        November 5, 2013 at 5:51 am

        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
        • Erica

          November 9, 2013 at 10:16 pm

          great tip! I’ll have to try the vinegar technique—Thanks.

          Reply
          • Lisa

            November 22, 2013 at 9:49 pm

            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
            • Angeline

              August 4, 2018 at 6:53 am

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

              Reply
  137. Jennifer Gray

    October 13, 2013 at 7:47 pm

    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
    • Erica

      October 13, 2013 at 10:25 pm

      Good to hear 🙂

      Reply
  138. Sarah Oliver

    October 13, 2013 at 2:24 pm

    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
    • Erica

      October 13, 2013 at 2:30 pm

      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
    • Coconut

      May 23, 2014 at 3:50 pm

      I added 2 TBSP of melted coconut oil to the recipe. They came out very moist and tasty!

      Reply
  139. Helen

    October 12, 2013 at 8:56 pm

    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
    • Erica

      October 13, 2013 at 12:10 am

      Yes, this freezes well. just seal it well. best wishes and thanks for buying my book!

      Reply
      • Ingrid

        January 27, 2014 at 2:09 pm

        Hi, I posted before that it has a weird taste as it was my first gluten free baked good but now that it’s cooled down…it’s soooo yummy!!! Thx u!

        Reply
        • Erica

          January 27, 2014 at 2:48 pm

          Good to hear! Yes, it does taste better the next day as well.

          Reply
  140. Jennifer wood

    October 9, 2013 at 9:18 am

    I am going to try this without any honey. Bananas are sweet enough for me.

    Reply
    • Erica

      October 9, 2013 at 10:19 am

      I think you’ll be good – I like less sweet too, so I’m going to try it without any honey or maple syrup.

      Reply
  141. Shar

    October 8, 2013 at 5:35 pm

    How long would you bake this, if you chose to make these as muffins?

    Reply
    • Erica

      October 8, 2013 at 8:06 pm

      oh, thanks for asking, forgot to add that! 25 minutes or until a toothpick inserted in the center comes out clean.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

White Bean Vegetable Soup
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