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Paleo Banana Bread – No Grains, No Added Sugar
No Added Sugar, No Grains, Easy and Amazing Paleo Banana Bread
I had a bunch of really brown bananas in my fruit basket and knew it was time to either use them or peel and freeze them.
I’ve always loved banana bread, but most standard recipes I remember making back in the day called for an insane amount of sugar and flour that would make my blood sugar go crazy.
My mission was to come up with a paleo banana bread using no added sugar and no grains. To make the cut, it still had to be as delicious as traditional banana bread. I am excited to present to you with my Paleo Banana Bread!
I love this paleo banana bread for so many reasons. At the top of my list is how easy it is to throw everything together in a bowl and out comes this tasty bread. But the main reason is that there is absolutely no added sugar! It is naturally sweetened with ripe bananas so you can feel great about feeding something healthy to your family. Plus, did I mention how yummy it is?!
I usually end up adding some high quality, dairy, soy, nut free dark chocolate chips to mine for a little extra treat. But it’s equally as tasty without them!
- 4 very ripe bananas*, mashed
- ⅓ cup coconut oil (Find HERE), or butter, melted
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon cinnamon
- ½ cup coconut flour (Find HERE) *you must use coconut flour - using another flour will not work!
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- optional add-ins: ⅓ cup dark chocolate chips (I like THESE because they are dairy and soy free), walnuts, pecans, slivered almonds, raisins, etc.
- Preheat the oven to 350 degrees.
- Throw everything together in a medium bowl and mix until combined.
- Pour into a lightly greased (use coconut oil or butter for greasing) bread pan.
- Bake for about 45 - 60 minutes or until center is set and top is golden. Enjoy!
Wow! This looks easy…and yummy. I can’t wait to try this one. Thank you.
You’ll have to let me know how you liked it once you make it!
I just made this and its delish! I never baked with coconut flour is it suppose to be spongy and quite moist its not raw I don’t think. I had to bake it a lot longer then 45 min
Mine turned out that way as well. Next time I will add another tablespoon of coconut flour.
I made muffin with this recipe … They turned out awesome!! Thanks for the idea.
Nice!
I really loved this banana bread it is healthy and yet delicious. I would like to ask though, could we reduce the oil? I believe where the taste is concerned I would prefare it a little less oily. If you could please respond because I plan on making it again several times. Thank you and keep it up !
Yes for sure! You can reduce it all the way down to 2 tablespoons 🙂
Can you believe 3 years after you published this recipe people are still leaving comments about how amazing it is?! I made your recipe this morning and made 12 muffins, half topped with blueberries and half with a cinnamon/coconut sugar topping 🙂 My family raved about them and I totally didn’t care that they wanted 2nd’s and 3rd’s. Lol Thanks girl!!
Sammi!!! <3 Thank you! It made me smile to get your comment this morning! Both the blueberry and cinnamon/coconut sugar combos sound amazing!
We made this today with all of the mixins. The taste is great, and you definitely don’t need sugar if you have ripe bananas. I did find that you probably want to bake it a little longer than the recipe. We baked it about 56 minutes, and when we finally cut into it, the bottom of the loaf was still pretty soggy. That will certainly not stop us from eating it all, it just means it should probably be refrigerated. Thanks for the fun recipe!
Thanks, Virginia for the feedback!!
After hearing some comments about it not getting all the way done, I decreased the coconut oil or butter to 1/3 cup and it turned out a lot less “soggy” – I updated the recipe to reflect the change. Hope that helps! 🙂 Thanks for letting me know 🙂
Soggy mess. Followed recipe and even mixed dry ingredients first, then wet ingredients, then folded together and put in pan. Baked almost an hour. Soggy mess, A waste of good chocolate, bananas, nuts, flour. Throwing this one away.
Hi Greg, don’t throw it away just yet! Stick it in the fridge for a few hours/overnight to see if that helps. If it doesn’t, I’m so sorry it didn’t work out for you.
I’m trying this for the third time. This time I’ve eliminated one egg and upped the flour a bit. Lets see if that works a bit. Even with the decrease in coconut oil to 1/3 C it was still soggy. I hope this works or I’m on to something else – I don’t like “cold” bread, the fridge is not an option. Toasting it when it was soggy did help quite a bit though.
I thought this recipe was delicious! I wonder if the previous comment about a measure of bananas is better than 4 as well as I had an extra 1/2 and threw it in. Moist but not soggy. As I bake more and more, it becomes easier to check the consistency of recipes and alter as needed so the best piece of advice I have is – have FUN and if at first you don’t succeed, try, try again 🙂
Love that attitude, Angie!! 🙂
That sure is a nasty attitude, dont give up so easy next time. Your mind is on a one way road, start thinking outside the box. Mine came out perfectly fine with how the recipe went, so i’m thinking its something YOU did
Greg , u must have had something off In the ingredients..
This is the easiest ever..
Give it a second shot!!
I made these in a muffin tin. 12 muffins total. Bake thoroughly all the way through. Perfect! 35 minutes was perfect. My husband who is far from paleo gives these two thumbs up!
Woohoo! I love when we can sneak paleo goodies to non-paleo peeps and they love it 🙂
This looks so good!
Mine turned out great and we all really like it! Thanks for the yummy recipe. It’s nice to have a healthy banana bread to feed to my kids.
Made this last night and it was really good. I also had to bake it for a little longer than the recipe stated. But we all loved it and will make it again.
Love the recipe! I added in all the options (nuts and chocolate) and it was delicious. I did not miss the added sugar one bit!
Thanks Diana, Max and Toni!
I’ve been hearing multiple people needing to bake it for longer than I have stated. Mine was done at the 45 minute mark, but some people had to cook it for over an hour! If the top starts to get too done, just pop some foil over it and let it continue cooking until the center is all the way set.
My banana bread never bakes thoroughly in a standard bread pan, so I use small bread pans and it is never been soggy, takes less time to bake and is very moist. Just another tip.
Thank you for the great tip, Paula!!
If you’re interested in having a guest blog poster please let me know.
Very nice to come across a sugar free banana bread.
Delicious!
So yummy!
Thanks for all the comments! I love hearing from you all and getting your feedback! I just updated the recipe and made a slight change. I lessened the amount of coconut oil to 1/3 cup (it was 1/2 cup). That will help the bread to be not as “soggy” as some of you had mentioned. I made it this morning with the new change and it was perfect! Hope you like it 😀
For sure u need to reduce the coconut oil that is what’s making it soggy and take an egg out also. I made muffins the other day the were soggy and I reduces and it will work cause oil is oil. Thanks T.B.
I made it per the latest adjustments & it came out perfectly. I think I will have to try it w some nuts, and raisins or something of that sort. I didn’t have ripe bananas so I added some raw honey. I must confess, a lil sugar too, as I was too low on honey @ the time. I know it will be great w/o the sugar next time. I also used some Enjoy Life chocolate chips in mine. It disappeared quickly. My (almost) 6 year old was begging for it today. So it looks like I will be making this quite often. I love that it’s ingredients I keep around most of the time too.
Think I’m going to have to get some smaller loaf pans so everyone can have their own. I’m sure it probably will bake better that way. My Momma was famous for her bread. Everyone loved getting smaller, more individual loafs. I do remember her mentioning that the bread came out better that way. Glad to get the reminder. Thanks for the comment Dara! In fact thinking about my Mom, I may just have to make some honey butter. The best thing to wake up to was always her fresh baked bread slathered w some honey-butter. YUMMM!!
I’m new to Paleo and just getting used to these ingredients. I have “palm shortening”. Can this be used in place of the coconut oil or grass feed butter?
Yes! That should work just fine!
This was amazing! We loved it!!! I will be making this again and again. Thank you!!!
Hi, I love your receipes!. I did signed up for your newsletter, but I haven’t received it yet.
Hey Kelly! Thank you for subscribing 😀 When you subscribe, it just emails you to let you know that there is a new post. It’s not a newsletter yet, but I’m working on having a newsletter in the future. Do you get the emails when I post something new? If not, I’ll check to see if I have your correct email address.
WELL! I have just put my first Paleo banana cake in the oven….watch this space. I will put pic on facebook x x
Yay, go Wendy!! 😀 I hope it turns out well!!
This was sooooo delicious! My bananas weren’t quite brown so I added 1/8 cup of maple syrup. Perrrrrfect! Thanks for sharing this! 🙂
wooo! Awesome, Melissa, thanks for the feedback and I’m so glad you enjoyed it 😀
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This banana bread is so good! I can’t believe how easy it is, too. Thanks!
Delicious!! Calorie content would be helpful 🙂
I’m on it, Stephanie! I’ll work on that today 🙂
We love this banana bread! It’s so easy and really good.
I can’t wait to try this. We are trying to eat healthier but I still need my sweets! Would you happen to know the nutritional info. for this recipe?
Hi Trish, I will find out. Someone else asked me that, too and I got completely sidetracked and forgot all about it. And I hear you on eating healthy but still needing some sweets. I’m the same way! That’s why it’s nice to have healthy sweet options 🙂
I make these muffins often, is there any way to get nutritional information for these? I have been trying to track my food to lose weight and be more conscious of everything I put in my mouth! 🙂
Thanks!
The first time I made this it was WAY too soggy. So today I made it with a few changes:
1. I added 1/3 cup honey
2. I threw in a handful of chopped walnuts and a handful of blueberries
3. I DOUBLED the coconut flour to a cup
PERFECT after 45 minutes at 350.
Thanks Sally for the input! Sounds like you came up with a great suggestion for those that were getting soggy loaves. Walnuts and blueberries sound so good, too – I’m definitely going to try that! I’m curious – did you use the initial recipe of 1/2 cup of coconut oil or did you use 1/3 coconut oil when it was soggy? I lessened the amount of coconut oil and haven’t gotten soggy loaves myself, so I’m curious to know if you were still getting soggy loaves with the reduced coconut oil. Thanks!!
When I did it the first time I didn’t use coconut oil; I used 1/3 melted butter, and also a little honey. It was way too soggy.
Mine hasn’t been coming out soggy at all. I’ve been making it just as is with 1/3 cup coconut oil and 1/2 cup coconut flour. We love it. I’ve made it at least 5 times now and always add something different to each batch. The last time it was blueberries and next time I’m thinking I’ll add a bunch of nuts and maybe some dried cranberries.
Glad you are enjoying it! And ooooh the dried cranberries sound so yummy in there – I will have to try that next batch!
I guess ovens vary and I’m sure the different altitudes have something to do with it, too. Sally made a great suggestion for those coming up with soggy loaves. She said she doubled the coconut flour (to 1 cup) and added 1/3 cup honey and it came out perfect. So try her suggestion if you are coming up with soggy loaves! I make about a loaf a week and am still coming out with great results per the recipe, so I guess it just depends on the oven, too.
This is THE BEST Gluten free banana bread so far!! My sister-in-law made it for me and what a GREAT Christmas Gift!!!!
Thanks, Sarah!! Makes me happy to hear that 🙂
Love this receipe. I make it over and over. Now I look forward to my bananas becoming to ripe. Made plain…with some chocolate…with some walnuts. Can’t go wrong with this one. Thanks Kelly!
Oooo…this is so yummy !
I pulled it out of the oven and my toothpick came out clean @45mins.
I Had to stop myself from eating more. Wow, so delicious !
I added chopped pecans. I only had 2 black bananas and 2 brown spotty bananas ( not really as ripe). I didn’t add any maple syrup or honey and I think the sweetness level is just fine for me.
I can’t wait to try your other recipes 🙂
Thanks so much, Ashley!! 🙂
Thanks for the recipe. I tried it and loved it! I am sure this will happen more often 🙂 The balance is perfect.
Thanks Nancy! 😀
Loved it!! The kids loved it, too!
Yay!!! Great to hear!
I made this tonight! It came out great! Thanks!
Sweet Melissa! Always good to hear! Thank you 🙂
This is delicious! I made one loaf for home and one for a healthier snack for my daughters’s class. Simple, healthy and yummy!!!
Love hearing this, Molly! Thank you!
I just made this recipe. Seeing as I only had three bananas I added 1/3 cup of apple sauce for the missing banana. I had to bake it for ten minutes longer with aluminum foil on top so as not to let the top get too dry. Needless to say, it turned out great. Thank you for the recipe. I do have one question pertaining to coconut flour and almond flour recipes … what is the best way to store the finished product? I am still pretty new to grain free eating.
Awesome and great idea on the applesauce!
Whenever I make something with eggs or fruit I store it in the fridge (like this banana bread). I make almond flour choc chip cookies that I store just wrapped up on the counter.
I don’t know the “technical” answer, but anything with eggs or fruit get stored in the fridge at my house – hope that helps!
I baked mine as muffins and freeze them so they ddo not all get eaten in one day. They froze well and thawed/reheated beautifully.
Do you think this recipe would work with bananas that have been frozen? I only have one ripe banana, but several frozen that I was planning to thaw out.
Yes, that would work just fine!
I found that my frozen bananas were more liquidy than regular bananas and it would have benefitted from more coconut flour.
Can this recipe be made vegan?
Yes, this can easily be made vegan. Use apple sauce or some other egg substitute like you would for any other vegan baking recipe. You can find egg substitutes at any health food store. Just be wary that this recipe can become soggy so you might want to read through these posts to adjust. Another thought is eliminate the eggs and add an additional banana?
Can there be a replacement for the eggs, and can it be done raw like putting it in the dehydrator?
This bread turned out to be the closest to regular banana bread that I’ve baked so far!! I added 1/2C chopped walnuts and 4 crumbled pieces of cooked bacon 😉
Thank you!!
Oh you are a girl after my own heart adding in the bacon! 😀 Love it!!!
Thanks for an awesome and easy recipe! I’ve been trying to use more coconut flour and less nut flours in my baking, and I really love your coconut flour recipes. My son has a nut-free classroom, so I can’t send any of my almond flour baked goods to school. I decided to try them in a muffin pan instead of a loaf pan, and cooked them for 30 minutes. I added 1/3 cup honey, increased the butter to 1/2 cup and the flour to 1 cup and they were perfect!!! So glad I found your site! Thanks again
Awesome, thanks Carla! Thanks for showing us what you did the muffins, too so we can try it out! That sounds so yummy 🙂
Your website is amazing!!!! I just completed the banana bread recipe with one change, I put it in muffin pans!! It cut down on cook time and made it easier for me to put in the kids lunch boxes. I am going to pass this on to everyone in my law enforcement community. Thanks and keep the recipes coming.
Thank you so much, Dominic!! Makes my day 🙂
This was so good I’m currently hoping no one in my house eats the perfectly yellow bananas on the counter so that they turn brown and I can make some more! I made mine with walnuts and enjoy life choc chips!
K, I seriously hide my bananas so no one will eat them just so I can make this. LOL!
Awesome recipe, i made a double batch today and it came out beautifully. A coeliac friend commented that it was the best gf banana bread they had eaten, still light & fluffy.
Hi Kelly, I found your site while surfing for healthified Banana or blueberry bread, I’m so glad I came across it! 😉 What are your thoughts on Trader Joe’s new all purpose flour in place of the coconut flour? I can’t bite the bullet and make the $12+ purchase, I do however have brown rice flour as well, but I find it too grainy for my taste! Thanks I appreciate your opinion!!!
I couldn’t believe how good this tasted! Like “regular” banana bread. I’m so excited to have something I can prepare ahead of time for our meatless breakfasts on Friday or for on-the-go snacks. Thanks!
Yay! I love hearing things like this. Thank you!
OMG!! Delicious! Awesome recipe, very tastey! I made a few adjustments with adding whey protein, two whole eggs and 1/2 cup of egg whites, organic applesauce, and rolled oats. Made them in muffin tins and cooked them for 35 minutes. Great way to use up bananas and very yummy snack. Thank you!
I just made this bread and instead of eggs to make it vegan I used 2 tbsp. ground flax with 2 tbsp. water. Came out DELICIOUSLY!
Alexa, that is so great to know – thank you for that! We just found out my husband is allergic to eggs and I’ve really been struggling trying to find egg substitutes for all my egg recipes. He loved this banana bread so I’m definitely going to try that. Thank you again 🙂
Hi! Have you had a chance to get the nutritional info for this recipe?
I found this recipe on pinterest and it had the nutrition facts below it, but I had to click another link to get the directions, which was your website. So, for those of you who are asking for the nutrition facts of this recipe, here they are, at least thats what it said on pinterest. 🙂 I plan on trying this recipe and I cannot afford to have recipes fail so I hope this turns out 🙂 Sounds wonderful.
Nutrition Facts
Amount Per Serving
Calories 140 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 7g 35%
Trans Fat
Cholesterol 85mg 28%
Sodium 190mg 8%
Potassium 200mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 3g
Vitamin A 4%
Vitamin C 8%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Thank you so much, Susie! I hope you enjoy the banana bread!
Do you know if the Nutiva coconut flour you linked to on Amazon is organic? It does not say in the listing and the picture of the product shows up way too small to be able to see wording on the package. Thank you so much for this great recipe. Can’t wait to try it!
I see it says “organic” but another user on Amazon commented in a review that it did not say organic anywhere on the packaging. That’s the only reason I’m asking. Just want to be sure before I buy. Thanks!
Hi again Liz! I just did a little detective work and went to the Nutiva website and it is USDA certified organic. Here is the link for the information on their website. Hope that helps! And good luck with the banana bread – hope you love it 🙂
https://store.nutiva.com/coconut-flour/
Thank you so much for going the extra step. I appreciate it!
I made this tonight and used a bundt pan instead, and it turned out delicious as well as looked fancy! haha I just shortened the time about to about 35-38 min instead. A great treat that won’t put me over on calories 🙂 Thanks!
Oh I love the idea of using a bundt pan!!
Hi Liz, I’m going to double check. I actually don’t buy this brand anymore only because my local Amish market started carrying organic coconut flour and I’ve been buying it from there. I’ll get back to you on this after I see what I can come up with.
It’s in the oven right now! The house smells so good!
I love the smell of banana bread baking! Best smell ever!
thank you for the recipe. I made these in muffin pans. They baked to perfection in 35 minutes! Can’t wait to make more!
I love the muffins idea. Great for grab and go, too 🙂 Thanks for the comment, Gina!
I just put this in MyFitnessPal, and one loaf is 1874 calories, or 234 calories per serving if you divide into 8. For those who are the calorie-counting kind. 🙂
ohmigosh, thank you so much Audrey! I had no idea how to do the nutrition calculating accurately. I tried some online nutrition calculator sites and it wasn’t working out for me. Good to know about MyFitnessPal. Thank you so much again 🙂
Hi, I can’t wait to try this one out! Looks great. One question: can I use baking powder instead of baking soda?
Hi Senna, thanks! And yes, I do believe that would work. I haven’t tried it myself, but I’m fairly certain that would be just fine. Hope you like it!
Thnx for taking time to answer my question. I made ‘your’ cake tonight with baking powder. It came out great! Because my banana’s where not brown I did use 1 tbs of honey and some raisins. Also 3 eggs instead of 4. My DH is in love with this stuff! And so am I. Being in Europe I had some difficulty deciding on the measurements (no cups here lol), but it came out great! Will make this one often. Thank you so much for such a great recipe!!!
OK, I don’t even cook… or bake. I can burn water. But I’m sick of putting expired bananas into my compost bin. THIS… I will make! And before this… did people really add sugar to regular banana bread (considering they started with sweet over-ripen bananas?!). Thx. for posting this.
Hi Neil! So glad you can use those ripe bananas now 🙂 And yes, you would not believe the amount of sugar in some banana bread recipes. I’ve seen recipes with 2 cups or more – it’s crazy! I’m glad you agree that ripe bananas are plenty sweet on their own. Good luck with the recipe and hope you like it.
Soooo Delicious! Thank you for creating and posting this recipe. Although I have been using coconut oil for some years now, this is my first experiment with coconut flour and I was delighted with the result! To me it tastes fluffy and buttery, despite the fact that no butter was used. I am pregnant and I have a two year old, and nothing makes me happier than to be able to serve my kiddos a delicious, healthy treat!
Oh…. and will be trying the lemon bread next. 😉
Thank you so much for your comment, Breanne!! Love hearing that kids love it, too 🙂
This is my sons favorite thanks!!! We have made it a bunch of times!!!
Woohoo! Thanks for the comment Heidi – love hearing stuff like that 🙂
I just recently started looking in to Paleo, and this was my first grain free bread ‘experiment’. I was a little unsure of what kind of results coconut oil and coconut flour would bring. Well, I can say, this recipe was Super EASY and YUMMY!! I made it last week and it disappeared quickly. We first tried it right out of the oven, and it was a little oily, but, then when we let it ‘cure’ overnight, the texture was perfect, very light and moist. I did end up overcooking it a little, it was in a 350 oven for 45 min as directed, perhaps the type of pan makes a difference, I used a metal bread pan. I tried it again yesterday, and shortened the cooking time to 35 min and that was perfect. Thanks!
Awesome, Mars! Coconut oil and flour are the bomb 🙂 Thanks for feedback with the texture and times, too. It seems like everyone’s oven (or pan like you mentioned) is a little different. Some people need a shorter cooking time and some people needed a much longer time – can’t win. LOL. Glad you liked the bread!!
Love the banana bread recipe. Do you have any other recipes with no added sugar, honey, maple syrup, etc? Also, are there any recipes you used only the natural fruit sweetener recipe to add sweetness?
Hi Carol, thank you!
I have a lot of recipes in the works that have no added sugar. But that doesn’t help you now, I know. I’ve been loving using just the fruit sweetener in all the recipes that I listed at the bottom of the fruit sweetening paste post (pumpkin spice muffins, apple breakfast cake, breakfast fruit souffle, and baked grapefruit crisp) Here’s the link for the post with all the links to the recipes that I used only the fruit sweetener:
http://www.primallyinspired.com/fruit-sweetening-paste-pure-fruit-sweetener-vegan/
Hope that helps!
I’ve made this twice now and I love it! I added raisins the 2nd time and baked it 10 mins longer than suggested. I definitely think it could bake for 1 hour. Overall a great recipe 🙂
Thanks for your feedback, Sarah 🙂
Hi! Do you have nutrition info for this recipe??
I’m making this now! Kids had fun helping 🙂 its been baking for 50 min so far and the centre is still very soft and not cooked. Am I doing something wrong or do others also have trouble with coconut flour?
Sharon, are you using a glass pan?
It seems like those with a glass pan had to cook it for about an hour. Also, if it is still soft, stick it in the refridgerator for a few hours. It will firm up and “cure” and be a nice consistency when you take it out 🙂 Hope that helps and hope you enjoy it!
I used a stonewear loaf pan. It was cooked after an hour but very ‘well done ‘ looking around the edges. No matter though… Tastes great!
Oh good!!
Baked in muffin tins so that they are super easy to pop in the kids’ lunches. They love them!
Woohoo!
I’ll have to save this one! I’m doing a Whole30 right now, but once that is over, this may be a nice little treat:) Thanks for sharing!
Awesome, I hope you love it! This is a weekly staple at my house 🙂 And best of luck with the whole30!!
This came out great – i added Chia Seed
Great addition – I will try it next time! I’m always looking for new things to throw in this banana bread and I haven’t done chia yet 🙂
I.m always looking for *good* gluten free recipes, and this one’s a winner. I added 1/3 cup dark chocolate chips, and my 7-year-old son gobbled up two slices and wanted more! I can’t wait to try the lemon bread next weekend! 🙂
Thanks, Shannon!! Hope the lemon bread is a winner with you and your son, too 🙂
I’ve made this recipe twice (the first time, i messed up and didn’t use the correct amount of flour – i used 1/3 c by accident!). Today I didn’t quite put a full 1/3 cup of coconut oil and added 1 Tbsp of almond flour and cooked it 45-50 min and its still a bit too “moist”. I will do as suggested and put it in the fridge to firm up because regardless, this recipe is AMAZING!!!! I absolutely love banana bread and this is my favorite primal version so far!! thank you so much for posting! 🙂
Thank you so much, Karen! I’m hoping the fridge thing works out for you!!
Can’t wait to try this. The only one I make so far is the banana bread by Emily rose. I make a lot of mini muffins so they are bite size for my little ones 🙂
Awww hope you and your little ones like this, Heather! These would make great mini muffins, too 🙂
Made it today! Turned out perfectly. I used a glass bed pan, regular size.
Woo!!
This is a wonderful banana bread that tastes exactly like “normal” banana bread. A new favourite recipe! Thanks so much! I’m very impressed!
That makes me happy to hear that you are enjoying it as much as me, Gillian! Thanks so much for your comment 🙂
Hi 🙂 I noticed a lot of the comments mentioned sogginess, so instead of a loaf pan I used a glass 9in round pan. It came out perfect in 35min! I didn’t change anything else about the recipe, just the size of the pan 🙂 It didn’t end up being as sweet as we like, but a slice that’s still warm is perfect with a drizzle of dark maple syrup! Yumm! Kids wouldn’t stop eating it! Thanks for a great recipe!
Thanks, Dara! Thanks for the tip about the pan, too 🙂 I had a hunch that those getting soggy loaves could have been due to the type and size of bread pan.
I am really eager to try this recipe… I recently attended a
Raw Food Expo in Sedona, Az. It was amazing. I think this recipe is great even though it is not raw.
Thanks, Ed! That expo sounds awesome. Hope you like this!
I just made this and added some wild strawberries and 100% cacao choc chips. Turned out really well! 🙂 🙂
YUM!!! That sounds so good 🙂
i made it …..delicious..thank you for the recipe!
Awesome, thank you for the comment!
This is the very first baked paleo recipe I’ve ever done, and my first experience with coconut flour. I followed the directions to a T using an 8×4 metal pan, and the exact ingredients listed (other than they weren’t organic, grass fed, or free range due to limited access as I live in the Arctic 😉 but it came out fairly soggy. I won’t be let down though! Next time I try this I will do it in muffin cups instead.
Ok, good! It seems that the people who were having soggy loaves, had much better luck with a smaller size pan/muffin cups. I’ve been loving this as muffins – quick and easy to grab and go 🙂
I’d love to try this recipe, but I can’t eat coconut. Any alternatives?
I’ll keep it in my recipe folder for the moms I help that can, though.
Aren’t oats a grain?
Oops, wrong recipe! 🙂 LOL Sorry!!!
LOL! No prob 😀
wow this recipe is absolutely amazing as muffins, I’m Paleo only & my husband is 100% Gluten free, definitely a new favourite!!!
Woo!! Awesome to hear, Raquel 🙂
Loved this! I used one cupcake tin and a round cake pan. Baked for 35 minutes. Next time, I will use cake pan only. Thanks for the recipe !
So happy you liked it, Nancy!
First off, wow! Some people are so rude. If your bread came out a soggy mess, perhaps it could be on account of human error! Geez, calm down lol. Anyway, I absolutely love this recipe and have made it twice so far (once with nuts and once with chocolate chips). Divine, great job, bravo, etc. 🙂
LOL Anjelica, you made me smile 🙂 And thank you for your kind words! So glad you are enjoying the recipe!!
HI there, i have just made this and added the dark choc chips and made it into muffins and they were fantastic..yummy..
So happy you liked them, Gwen 🙂
I wonder if you were to measure the bananas and have a set amount, like a cup of mashed bananas instead of say 4, if that might make the difference. If it is perfect for some and soggy for others, maybe the bananas vary in size so much that it is this difference that is causing the sogginess. I just read the recipe and comments and am anxious to try it. Thanks.
Good idea, Gale! Hope you like the bread 🙂
Since my very-ripe bananas were pretty big, I decided to use only 3-1/2, based on your suggestion. I added some mini choc chips (Enjoy Life brand) and some chopped walnuts. I baked it in a silicone loaf pan on the convection setting in my oven (the conversion lowered the temp to 325). When the timer went off, it was pretty brown, but I put some foil over the top and left it in another 10 minutes. It’s moist, but cooked all the way through. It’s absolutely delicious! Mmmmm, love it.
AWesome!!! 🙂
I am making mine now with the 1/3 cup of butter (my sister does not particularly like coconut and the oil makes the taste stand out loud! LOL). Anyway, I am using the small bread pans that has 8 in the set. I believe that the problem with the soggy bread is one the type of pan they are using and two the age of the oven. Each oven cooks differently (no matter what the temp is). Also, the pans cook food differently. If you have a glass bread pan, it will cook very fast. If you have dark metal pan it tends to cook slower. Then there is the in between and even the size of the pans. Just a tip for you. I have been baking since I was 9 and started out with a really old oven (cause my grandparents raised me). I have learned over the years that you have to work with what you have. Hence the info I offered. 🙂 Hope this helps. I will let you know how it turns out! 😀
Thank you so much for those tips, Amber!! You are so right on working with what you have 🙂 Hope the bread comes out great for you!!
Great comment. First, this recipe came very highly recommended from a grain free and wheat allergy (not celiac) friend and I’m so looking forward to trying other recipes (we are grain free and extremely limited sugars, no matter the type/source – so banana bread is definitely an infrequent special dessert – that said I suspect that husband will be wanting it frequently after sneaking a bite while it was cooling). First time making this recipe but I’ve been baking no-grain for several months. I did not adjust anything except my frozen brown bananas were above average size so used only three. Bread is still cooling in garage fridge where I hid it from husband. I think it is going to be perfect………. I used aluminum 8″ X 4″ pan, in counter top oven, 350 degrees (I usually up the temp and time on most recipes but I did not up the temp this time.). It took about 80 minutes till the top/center was not mushy.
Hey doll! It came out wonderful! I will be making this one again!!! Thanks so much!
Awesome!! Have a great rest of the week!!
I have recently switched to a gluten free diet and was so excited to come across this recipe because I always have leftover bananas! I also love that it’s sugar free! (I think we’ve become so accustomed to eating over-sweetened foods, that we’ve forgotten what foods are SUPPOSED to taste like!!) I made this last night and it was absolutely divine! The only substitution I made was 2 of the eggs for a flaxseed slurry (1 tbsp ground flax with 3 tbsp boiling water = 1 egg substitution… and let sit about 10 mins until it had a gel like consistency). I baked for 45 minutes and it did sink a little when I took it out of the oven, and it was definitely on the softer side of done. This didn’t affect the taste at all (who likes dry banana bread anyway?!) But next time I might try up to an hour with a little foil over top. I also added sliced almonds and a few chocolate chips. YUM! Can’t wait to get home tonight and have another piece! Thanks for a great recipe 🙂
Yay! So happy you liked it! And thanks for your other tips, too!! 🙂
Yummo!! I made these as muffins tonight in my silicone muffin tray. Took about 20-25 mins on 180 degrees celsius (I am an Aussie). Someone (ahem, not me!) must have eaten some eggs and I only had 3 eggs left but still turned out just fine. My bananas were not too overripe so i used about a tablespoon of maple syrup. I just ate a muffin warm out of the oven, cut in half with some gee spread in the middle. Absolutely divine. Thanks for your amazing website and recipes. 🙂
Woohoo!! 🙂 So happy you liked them! Your description of them (all warm with some ghee) makes me want to make a batch right now – haha!
I really want to try this recipe. I have both coconut oil and Kerry Gold Butter. I also have ghee. It seems the flavor would be different with coconut oil vs. butter. Has anyone tried both, and if so do you have a preference?
I just made this banana bread and it is super yummy! I used a 12 count muffin tin and baked for 32 minutes on 350 degrees and they’re perfect! I wasn’t patient enough to wait for my bananas to ripen a lot so I used 4 fresh bananas and added in 1/6 cup pure maple syrup and 1/6 a cup of raw honey to add sweetness. Will definitely make again!!
Woohoo! Thanks for the great feedback, Madison!
I have made this recipe a few times using a loaf pan and have had to cook it for about 60 min. I decided to try in a 12 serving muffin tin today and was able to reduce cooking time to 30 min. I also raised the temp to 375
, which I have done with a couple of kelly’s other recipes (I think my oven doesn’tt get as hot as its supposed to). Anyway they came out great and were a crowd pleaser as usual. 🙂
I am so pleased with this recipe. I made it with 1 1/4 cups of pumpkin puree i had left over. Forgot to add maple syrup. included roasted slivered almonds and dried cranberries (maybe not so paleo but I’m only gluten -free) and it is delicious.
That sounds delicious!!
Is there a print button for recipies? am I just not seeing it?
No, not yet Claudia. I am working on getting that feature very soon!
Turned out fantastic. Added 1/4 cup maple syrup since my bananas were not brown. Baked 10 extra minutes.
Yay!! Thanks for the comment!!
I make these as muffins almost weekly… Threw raspberries and choc chips in…. Never mushy… Always tasty… I change it up with add ins every time…
awesome!! So glad for your feedback – thank you!
I can’t wait to try this recipe after buying some coconut flour! I am not Paleo or GF but have been considering it after hearing so much better/healthier one of my friends feels now that she is gluten-free.
Awesome! Welcome to the world of coconut flour!! 🙂 Hope you love this!
I made these tonight and they smell/taste so good! I have diabetes but love sweets so I’m always looking for new, little-to-no added sugar/healthier recipes! This was my first time baking with coconut flour & coconut oil (had no idea such existed until I came across your recipe on Pinterest). I decided to make them in muffin tins so I could do some plain and some with pecans. I baked them at 350 for 35 min. like the other commenters, but they did come out a little oily on the bottom. I was still so impressed by them nonetheless! Just wanted to say thank you for “inventing” this healthy version of banana bread! 🙂
Can you use egg substitutes for the eggs? My son has an egg allergy and cannot eat them. What do you recommend as a substitute?
Hi Margaret! Some of my readers have said they’ve used the flax “egg” with good success in this recipe!
I have to say this was the BEST recipe ever!!! Even my kids loved this banana bread! It is so moist & delicious! Thank you so much for a wonderful healthy treat!
You made my day!! So happy you and the kids loved it!! 🙂
I definitely want to try this! I’ve been craving Banana Nut Bread since I made a candle with that scent recently. Lets see if it passes the hubby test. He is very suspicious of anything I cook these days and is very reticent to try anything that is different. I like to make them in muffin tins. Can anyone tell me how much to fill them and how many muffins this recipe will make? Thanks!
Hi Grace! Hope you love them and that they pass the hubby test 🙂
When I bake them in muffin tins, I fill them almost full (a little more than 3/4 of the way) and bake them for around 22 minutes. It makes about 15 muffins for me.
I just made this banana bread tonight and it is awesome!! I am trying to convert my family to a grain free lifestyle, and this recipe definitely makes it easier!! Thank you!
Debi
So awesome! Thanks for the comment, Debi!
Great recipe! I have made this a number of times now and my son loves it. In my last batch I substituted half of the bananas for some fresh steamed pumpkin and it turned out beautifully!
YUM! That sounds fantastic! Great to know 🙂
I made these as muffins yesterday – SO SO SO good. Officially my favorite grain-free treat. I think they went for about 20 minutes (I didn’t set a timer, just watched them closely).
Woo!! So glad you liked them, Susie!
Thank you for the recipe. I only used 1/4 cup oil, and 1 cup coconut flour, made them into muffins. I cooked them for 35 minutes and they were perfect. I did cover them with foil after they browned so they wouldn’t burn.
This recipe is absolutely delicious! I just love it. Have tried it with walnuts and chocolate chips. My husband likes it too but his only complaint is the “baking soda” taste. I’m not sure if anyone else has noticed this or if his taste buds are just ultra sensitive. Any suggestions or substitutes?
I did have one other reader say that about the baking soda, so he’s not alone! You could cut down the baking soda to 3/4 of a teaspoon or use 1 tsp baking powder! Hope that helps!
How many little loaves would this make. If decided do little ones instead of 1 big one?
Hi Kyla! It makes 3 little loaves.
Unfortunately, I have a very bad reaction to bananas – violent vomiting! I’d like to do this as an orange bread. How many would I need?
Okay…this is the third time I am going to make this banana bread. I think I need to print the recipe this time.
I’m happy to report my banana bread turned out great! I used a little less coconut oil and maybe 1/4 cup of date paste to add some sweetness. I baked it for 50 minutes until the top felt firm. Love it! So does my 1.5 yr old!
Thank you!
I poured mine into three mini loaf pans (approx 7″ x 3.5″ in size) and they were perfectly done in about 30 minutes. I added a few pecans, walnuts, chocolate chips & a couple of chopped dates. I also cut back a bit on the coconut oil to 1/4 cup. Mmmm… Incredibly yummy. My favorite banana loaf ever! Thanks so much for sharing these recipes as well as your other tips for health. I’ve been really enjoying using nature as a gym! Your inspirations are inspiring others (like me!) to become even healthier, and better enjoy all that life has to offer. Thank you!
Naomi, thank you so much for that sweet comment! You completely made my day 😀
It took me several days to find the coconut flour. Made the bread this evening just as instructed, I understand the “soggy” part now, but it wasn’t soggy like bread in milk. It was just a bit more moist than I had expected. But overall it is a great bread. As a new diabetic, I’m on a constant search for new recipes. So thankful I came across your site.
Thanks for the feedback, Tara! The bread will “cure” after a few hours and get less moist. I think it’s the perfect texture after a few hours, so it will be even better tomorrow morning 🙂 So glad you are here and I hope you can find some more recipes that you like!
I just put my banana bread in the oven. I’m so excited, this is the first paleo recipe I ever made. I can’t wait for it to finish baking!!!
I hope you like it! If it seems too moist, give it a few hours to “cure.” The texture gets perfect after a couple hours 🙂
I wonder if you could different fruit like pumpkin if it would work?
Good idea! But just be aware that it won’t be nearly as sweet (bananas are naturally very sweet which is why we don’t need any extra sweetener) and would probably need at least 1/4 cup of honey/maple syrup/other sugar to taste decent. I have an easy pumpkin muffin recipe that can made into bread. You would just need to bake it about 45 minutes or until center is cooked through. Here’s the link for that: http://www.primallyinspired.com/paleo-pumpkin-spiced-muffins/
Just made this per recipe and it turned out amazing!! I did cook it a little longer since the toothpick wasn’t clean, but other than that it was divine 🙂 Thanks for sharing!
Just made this per the recipe and it turned out amazing! I did cook it a bit longer since the toothpick wasn’t clean, but other than that it was divine 🙂 Thanks for sharing!
I can’t thank you enough for this recipe! I just finished my first round at them, and oh my goodness … I’d be none the wiser that they don’t contain conventional ingredients if I didn’t make them myself. I’ve had a hard time adjusting my palate to coconut flour in regards to baked goods. They were fluffy and moist, like conventional flour would yield. I did them up as mini muffins because we are always on the go and we have toddler, no muss to fuss finger foods are great for us to have on hand; these far exceed the requirement. I threw in some maple syrup and raw cacao powder, baked at 20 minutes in a gas oven. It may be my new recipe for chocolate cake! Thanks again, cheers!
i made this for the first time today and am thrilled with the results!! i ended up eyeballing the batter consistency and adding a bit more coconut flour after i added a little maple syrup because the batter seemed too liquid. i think if people are not afraid to mess around a bit with the recipe, they will get amazing results too!
i’m so happy i made this, it’s the perfect amount of sweet and delicious. next time i’ll try coconut oil instead of butter (i didn’t have any coconut oil) and someone said raw cacao- what a great idea. thank you so much for the recipe!! next: lemon bread!!
Thank you for sharing!
AMAZINGGG !! I used 3 eggs and it was perfect! 🙂
Thank you! I made these last night for my family and they were awesome! I put them into muffin tins and since I had an extra banana, I threw that in too. I cooked them in my convection oven for 33 min at 375 F. They were amazing!
Love hearing this – thank you!!
Just calculated the Weight Watcher Points and for 12 muffins or 12 servings it is 4 points with or without semi sweet dairy free chocolate chips…can’t wait to try it.
This is my first time to visit your website. I really enjoyed reading the recipes and printed out the one for Dark Chocolate Coconut Bites. I love dark chocolate and coconut so will be making these soon.
Beulah, thank you so much for your comment! Makes me so happy to hear that you enjoy reading my stuff 🙂 I hope you find some recipes that you like, too!
I always have to keep a loaf of this on hand. It is getting to be quite a talent to buy bananas at JUST the right time so that they’re ready to use when the previous loaf is consumed! I add paleo choc chips and raisins and LOVE it! I do have to bake it 15 min longer than the recipe states, I just lightly touch the top before I take it out of the oven to make sure it is no longer ‘jiggly’. Thanks so much for this awesome recipe, it is a must have for me. 🙂
LOL, thank you so much for the feedback, Kristen! I get all excited when I see brown bananas at the store now 🙂
I used your recipe the other night and thought I had enough of all the ingredients. Turns out that I only had 2 eggs instead of 4. I made due with what I had … used the 2 eggs and increased the 1/3 cup of coconut oil by at least a couple of tablespoons. Instead of using a loaf pan, I used a jumbo muffin tin lined with paper liners. Baked for about 26 minutes using convection. They were a little dark on top and almost “soggy”, but still came out really good. I put them in the refrigerator overnight and brought one to work with me. After sitting on my desk for a few hours it was at room temp and perfectly moist. I’d say it worked out for me even though I didn’t have enough eggs.
Nice!!
So happy that I found a banana bread recipe that I can use. First time making the bread it was awesome with added pecans – Second time making the bread I only had 2 bananas so I added 1/2 an avocado – 3eggs and it turned out great! I also add unsweetened coconut flakes on top before baking. This is my go to recipe for banana bread.
Nice!! I love hearing about your substitutions, too – that’s awesome! I love the idea of avocado in there 🙂
I love this recipe, I make them in muffin size for my daughter. She loves loves them. I was wondering if I can use frozen bananas? I had 2 that were going bad and didn’t have enough to make a batch now I have accumulated about 5 frozen bananas. Will it taste the same? Thank you!
Sonia
Yes, for sure! I freeze my bananas 4 at a time, especially for this recipe 🙂 I just thaw them when I need them and it always tastes great.
Thank you for posting your recipe. My wife and I and our friends love this.
I’ve made this many times and it’s always a hit. I created a carrot cake recipe based on this and it’s fantastic. You can see my Coconut Carrot Cake Recipe Here:
http://www.dameonjamie.com/category/recipes/
Best,
Dameon
Dameon, this looks AMAZING!!! I can’t wait to try it 🙂 I am a HUGE fan of carrot cake!
Just made these into mini cupcakes. Cook for 12 mins. They were cooked perfectly 🙂 Gobbled down by my 1 and 3 yr old. Thank you 🙂
Just took this out of the oven. Followed recipe exactly plus added 2 tbsp stevia as my bananas weren’t that ripe. Added raisins and was ready right on 45 mins.
Brilliant recipe. Anyone thinking of trying it, definitely should.
Thanks x
Thanks, Kiki!!
I made this last night, and it has to be, by far, the best banana bread I’ve ever made. It’s so moist (not soggy!), and smooth, it just glides over your tongue. My husband has just declared it his favourite! I did put in a small amount of chocolate bits, but didn’t add any maple syrup, and the sweetness is perfect without it. I dare say, even without the choc bits, it would be a complete hit….
Thanks so much x
What can I do if I am allergic to eggs? I need an egg replacement that isn’t a grain! Looks like a great recipe!
I have read the comments and although there are negatives comments I am still going to give it a try.
I made this a couple days ago, one of my first attempts at grain free baking (the first was brazilian cheese bread.) I love it!! I love even more that it is grain free! I added chocolate chips. Fantastic, thanks!
I just made this, and it is D-licious! I followed the directions to the letter, and it turned out perfect! Thanks for the great recipe. I recently went gluten and dairy free,and this was a wonderful treat! I will definitely make this again! 🙂
Awesome, so glad to hear!!
I live at 5500′ in the mountains. does this recipe need to be altered to accommodate this.
AND I want to use persimmon pulp. Seems like it should work as well as bananas.
Trees, I wish I could help you with the altitude, but truthfully, I don’t have the experience to tell you if it needs to be altered. I hope someone else will comment back that lives in the mountains and tried this to tell us their experiences!
Thank you for the recipe. Can’t wait to try it. I have a question about the bananas. Can you give an idea of how much the 4 bananas should weigh? Mine vary in size from small to large.
Thanks, again!
Gayle
This was really yummy. Thanks you:)
So happy you like it 🙂
I made the banana bread with 3 large, very ripe bananas and WOW! It is delicious and everyone in my house loved it. I can hardly wait to try your other “treats.”
So glad you liked it, Trudy! I hope you find some other goodies that get the thumbs up from your family, too 🙂
Just curious as to why no other flour will work.
Thanks!
Coconut flour has very unique properties. It has a lot of fiber and therefore needs a lot of liquids and eggs to work. It will not substitute 1:1 for any other flour.
I’ve lost count how many times I’ve made this – Yummmmmmmm! Hurray for over-ripe bananas!
I get so excited when I see brownish looking bananas at the store now 🙂
Awesome~~~~the best ever and make it exactly as written. Just made it for the 4th time and nothing could be easier or tastier!! Yay
This recipe is great! I did everything exactly and then added 1/4 cup extra coconut flour, 1/2 cup chopped almonds and 1/2cup carob chips. It turned out fabulous! It tastes great too! Will use again and share with friends! Thanks for this recipe!
So glad to hear, Sandy!
Someone posted this on Facebook a little bit ago and I had to make it immediately. Of course, I had no bananas and no eggs. I ended up using a can of pumpkin and 2 Tbls of chia seeds with 6 Tbls of water. Could not wait an hour for it to cook so I put it in a 9×9 pan for 35 min. Just so good…I’m elated! On my fourth day of no grains and no sugar. This was a life saver. I added 2 Tbls of enjoy life chocolate chips because I was afraid the pumpkin would not come close to the sweetness of the banana. Anyway, it was great. Can’t wait to try the lemon cake at the bottom of this post!
Wow, I’m so glad it worked out for you with your modifications!! I can’t wait to try your pumpkin version 🙂 I hope you love the lemon loaf, too!!
I followed your recipe exactly about a week and a half ago (I made muffins instead of a loaf) and found that it was not quite sweet enough for me. That being said, since I am more sensitive to sugars/sweetness than my husband, I KNOW it would not be sweet enough for him.
However, I still wanted to try again and still without adding any extra sweetener. So, yesterday, I made more banana muffins with the following changes:
1.Decrease oil by half (I have yet to try it with apple sauce instead of oil, but that is next on my list of experiments)
2.Increase number of bananas to 5
3.Decrease salt to 1/8 tsp
4.Increase coconut flour to 2/3 cup
5.Baking time for muffins was about 35 min
With these changes, my husband and I both agree that these are the best banana bread muffins I have ever made! I’m so glad I was able to do still do it without adding any honey or maple syrup. Thanks for the inspiration! (^_^)
Thanks for the recipe. They was delicius!
Great!
Hi there! Love this recipe! Have you tried roasting the bananas before making the bread? It caramelizes the bananas and adds a wonderful depth of flavor and sweetness. I roast mine for about half an hour at 400 then put all the gooey goodness into the mixing bowl, let it cool for a bit before adding eggs and remaining ingredients… It’s amazing! Thanks for the recipe!
Ooooo! I love that idea!!! I will try it today 🙂
I have made this 3 times and every time has turned out fantastic! Each time I took the batter and used a muffin tin (makes 12 muffins). I’ve tried ghee and coconut oil, both are great. Very moist. Thank you for sharing!!
Thanks for your sweet comment, Adrienne 🙂
Absolutely yummy!!!! Just made this with my little 4 year old. We threw chocolate chips and walnuts on top. Thank you for sharing.
This Looks great, just popped it in the oven, and hoping it doesn’t turn out soggy like other posters mentioned. Just a quick friendly suggestion….you said you lessened the coconut oil to 1/3 of a cup, and it was better. But you initial recipe still states 1/2 cup…soy ou should maybe change that in your ingredient list. 🙂
Thanks for a new recipe with No sugar, or grains…OR nuts! 😉
Kristin
Hope you like it Kristin!
Just made these, but I accidentally missed out the coconut oil and they still turned out amazing! Such a strong banana flavor and moist but not soggy. Thanks!!
So happy to hear!
Just delicious. Made on Sunday and eating a slice a day from fridge… Today is Wednesday and it keeps getting tastier! Thank you for your wonderful recipes!
Just delicious. Made on Sunday and eating aslice a day from fridge… Today is Wednesday and it keeps getting tastier! Thank you for your wonderful recipes!
So happy to hear, Kim! Thank you!!
Just made this and it did turn out soggy even with the new coconut adjustment. It’s pretty good in taste considering it has no sugar.
My loaf came out soggy even with the new coconut oil recipe. I baked for 45mn then had to bake for another 15 and still came out soggy. I also live in the mile high city (high altitude area) so I don’t know if that plays a factor. The taste is really good considering it’s a sugar free recipe.
can anyone tell me about the actual nutritional values for this recipe? it looks so good and I wanna make it but I didn’t see any info per serving or what the serving size is?
thank you,
Amanda
Amanda I used light butter and 1/3 cup maple syrup, and logged the recipe in MFP. A regular loaf pan made 9 slices, so a slice is a serving:
168 calories, 5.7g fat, 25.7g carb, 4.2g fiber, 4.8g protein.
Hope that helps!
I just made this…followed the recipe with 1/3 cup maple syrup and baked just under an hour. It was absolutely delicious!!! Not soggy or mushy at all. Actually, i use dot find when I baked regular banana bread it was often mushy in the middle (but burned f cooked longer). This baked better! Next time I’ll do muffins tio make ti more portable.
My gluten eating kids and husband loved it too!
Woo! So glad to hear!!
I just made this recipe and it is amazing! I did not have any trouble with it being undone as some other posters had mentioned. I used a cast iron bread pan and kept it in the oven for 60 minutes. I did double the cinnamon though because can one ever have enough cinnamon?
I am with you on the cinnamon!!! Never enough! 🙂 So glad you like this!
Could honey be used in place of the maple syrup? I want to make these today and just realized I am out of maple syrup! 🙁
Sure thing!
I haven’t tried this yet, but plan on doing so. With all the comments about it being soggy, I would slice it into loaf bread size pieces, and then bake it at 350 degrees for 10 to 20 minutes, or until it reached the texture I wanted. This would be better than tossing it out. I despise wasting food.
This sounds sooo yummy! Just a question, does it freeze well?
Jessie, it freezes really well! I usually make 2 or 3 loaves at a time. We eat one and I freeze the others 🙂 Hope you enjoy this as much as my family does!
I came across this recipe 2 days ago and made it this evening. Amazing!!! I used 1 cup of coconut flour and add some cinnamon and chocolate chips. So, so, good!
Awesome! So glad you like it!
I made this recipe last month and loved it, it was even better 2 days after I baked it. I was planning to make it on March 30 for a get together of old high school friends. But my bananas are getting way too ripe. If I make the banana bread now, can I freeze it for a week? Will it still be as good as when it is fresh baked?
Hi Jo Ann, so glad you like this! Yes, I freeze this banana bread all the time and it always tastes great.
I see you have baking soda, is that right?
Shouldn’t it be baking powder?
I tried the recipe and it is awful… I dont know what I did wrong…
I tried this for the first time last night and I LOVE it. It was done after 45 min and it’s deliciously moist and perfect. Thank you!
Awesome! Thanks for your comment, Sarah!
This has been a staple for me the last couple of months since doing a Whole30 cleanse and *trying* to avoid all grains and sugar. Love it so much! My bananas cant ripen fast enough!!!
I’m at a higher altitude and have had to bake it longer but I’m working out the bugs for my location and oven. This morning I did 4 mini-loaf pans and it cooked in an hour with a moist-but-cooked consistency. I did get a weird taste on a couple of batches and I think it was old baking soda; no issues with a fresh, new box.
Thank you so much for bringing “bread” back into my life in such a sweet way!
So happy to get your comment, Dawn. Thank you and I’m so glad you are enjoying it!
I made your banana bread recipe again today … always so good. I decided to change it up a little by adding 1/4 cup of organic honey (from the Farmers Market in Solvang, CA), and 2 tablespoons of organic cacao powder. Then baked it in an 8×8 pan … better than I expected … I’m really happy with the finished product. My daughter and her husband came over and loved it too.
Awesome – I will try it! Sounds so good!!
My absolute favorite banana bread recipe. Just made it into mini muffins for my super picky eater of a toddler and he looooves them!
So this was the first paleo baked item I’ve made and I must say I was impressed. I baked them in muffin pans for 40 minutes and they were delicious. I had no problems with soggyness like others described and I even added maple syrup. They were a big hit with my non paleo husband as well. Thanks!
Hi as always I love your site and recipes ,I’m baking for a Breast cancer charity so I’m going to do mostly your recipes ie cranberry orange ,lemon,banana cake and raspberry brownies !!! Can I freeze these ??? Thanks Evie x
Thank you, Evie! And what an awesome thing to do 🙂 Yes, these freeze very well!
Do you have any recipes for non sweet bread?
I have been making bread with almond flour but don’t plan to use almond flour again as I have read bad things about it.
Is there anyway to figure out the calorie and fat content? It was delicious by the way!
This. Was. Fantastic. I mean, seriously fantastic! Our family is gluten free, and I’ve been experimenting with Paleo recipes. This is, by far, the easiest, and most delicious, gluten free banana bread I have ever made. I read the other comments, and made adjustments accordingly. For instance, I used a 9×5 loaf pan. I think that size is perfect for a consistent baking time. It baked for between 40-45 minutes and the texture is great. Nice and moist without being wet. I also could not wait another day for my bananas to become overripe. Seriously, who has to WAIT for bananas to turn brown?!? Well, I couldn’t. So I opted to add the 1/3 cup of maple syrup to the batter. For the ripeness of my bananas, I’m glad I did, otherwise, I don’t think it would have been sweet enough. I think, too, that the texture and baking time might vary depending on the ripeness of the bananas, as well as the pan size. This is a keeper, for sure! Next up, will be your blueberry muffins…it’s blueberry picking time here in the Northeast
Thanks for all your tips and suggestions, Tammy! So happy to hear that this was a winner for you guys!!
Since bananas come in all different sizes, could you give me a
cup measure after the bananas are mashed.
I made the recipe today, using 4 organic bananas which are normally on the smaller size. These 4 gave me 1 1/3 cups mashed.
The bread is delicious, very moist. The family loved it. I plan to make more tomorrow, because I don’t think this loaf will last long.
Hi Margaret! I’m so glad to hear your family loved the banana bread! This recipe is extremely forgiving. I’ve used as many as 5 1/2 bananas and I’ve used as little as 3. There were times I used 4 big bananas and other times I had 4 small bananas. And each time, it has come out wonderfully (I make this at least once a week). So, as crazy as it sounds, the cup measurement really doesn’t matter 🙂
My daughter (she is 3) and I just out the recipe in the oven! We will see how it comes out in about one hour. Did not have vanilla extract so I omitted that but added a few chunks of dark chocolate and a few walnut pieces!!! Will let you know! Excited!
Loved the banana bread! Very easy to make and tasty! Will make this again!
So happy to hear!
Thankyou Primally Inspired.
This cake is absolutely beautiful, not far from a ‘normal’ banana bread. The flavour was exceptional n it was so easy to make. I added some crushed walnuts n it was perfect. Baked for 45mins exactly
So happy to hear!
Just made these tonight with my daughters (aged 2 and 4) for our dessert. We made them into muffins and added 1/4 cup of honey because our bananas were not all brown and overly ripe. This came out sooooo yummy, moist, decadant, and perfectly sweet. My girls wanted to sprinkle mini chocolate chips on top, so we indulged :). Baked at 350 for 30 min, and we mixed the wet and dry ingredients separately before combining. We also made sure the eggs were at room temperature before adding the oil so the coconut oil wouldn’t clump up. I am now throwing out my old banana bread recipe, and this will be our go-to banana bread from now on! Thank you 🙂
Woo!! This makes my day 🙂
Hello! I’ve been trying to find healthy recipes for sweets/breads for myself and my mom because she’s literally stopped eating almost all kinds of bread to avoid raising her blood sugar, but wanted to find something she could still enjoy (cause that is some serious self control to always have haha). I just stumbled upon your website after looking for coconut flour recipes and this made 12 perfect little golden muffins! I added a little extra coconut flour (maybe about a tablespoon?) and a teeny bit of water cause it looked really dry before the oil. They took about 35 minutes to cook and they’re so good!! Literally melt in your mouth… Bananas weren’t completely ripe, but they still gave the muffins the slightest sweetest and I know my mom is going to love them!
For those who had soggy muffins, I would recommend the extra tablespoon of flour and let the mixture soak a little so the flour can absorb the mixture! Just throwing it out there, but anyways thank you so much for sharing – I’ll be sure to check out more of your recipes 🙂
Awesome, Sharon!!
I’ve made the bread several times and have now made the same recipe into muffins twice. Everyone just loves this recipe. Have on occasion added extra coconut flour depending on the reipeness of the bananas, each time it has turned out great. I beat the eggs first just to get some volume, then start adding the rest of the wet, then the dry. This recipe is our go to favourite. I can’t keep muffins around very long at all. Today I’ll make several bathes, trying to get some for the freezer, so I have some on hand.Next I’m going to try your Zucchini bread. I can’t have gluten, dairy or refined sugars, so your recipes are great for me. I too use Medjool dates as a sweetener in other recipes.
Keep the recipes coming. Thanks!
Thank you, Margaret! So nice hearing that!! I hope you enjoy the zucchini bread, too 🙂
Are people using a dry or liquid measuring cup for the coconut oil? Today’s a hot day so mines melted… I’m wondering if that’s why mine came out a little more soggy and the top browned at 40 minutes :/
I made this today following your recipe, adding chocolate chips & it turned out wonderfully! I will definitely make this again. I like that it uses coconut flour instead of almond flour. Thanks for the recipe!
So great to hear, Terri! 98% or more of my recipes use coconut flour – I think I only have 1 recipe out of the hundreds here that use almond flour. I’m definitely a hardcore coconut flour fan 🙂
This bread is a staple in our house. We make it in muffin tins weekly. We add in walnuts, grated chocolate & raisins that bake on top. love, love, love it!!! would you have a nutritional profile on this recipe?
Great recipe, fast and easy. Used small eggs and coconut oil, will try butter next time. Could not wait for the bananas to go brown, so used what I had available. Will be even better with riper bananas. Great texture and consistency. First time coconut flour baker, and I bought it specifically to try this recipe out. This is a recipe I will now be baking with for many years to come!!!
Sweet, David!! So happy to hear!!
Very good recipe!! What I have learned when working with coconut flour is that you want the batter to be the consistency of mashed potatoes, sounds weird but if it’s wetter and you add more coconut flour to make it the consistency of mashed potatoes your breads and muffins that are made iwith coconut flour will come out not too soggy. Hope that helps someone.
Love that tip, Candy!
I don’t understand the negative reviews, honestly I could kiss you! My son has autism and is THE pickiest little eater. He loves your recipe, made as muffins. I use 1/4 cup coconut oil and 1/4 cup grass fed butter, and the flavor is just divine! Thank you so much for sharing this, it has made life without donuts so much sweeter. 🙂
Awwww, thank you Angie! Your comment makes my day! I think it’s the best compliment to get the thumbs up from picky kids 🙂 Another recipe that he might like are the pumpkin muffins. I originally started my blog for my sister to help her have easy healthy recipes for her 4 very picky kids (one has autism, too!). But they all love the pumpkin muffins as much as the banana bread so I’m thinking your son might really enjoy that one, too. Here’s that recipe if you are interested >> http://www.primallyinspired.com/paleo-pumpkin-spiced-muffins/
And thanks so much again for your compliment! <3
I just made this and I love it! I have never used coconut flour before so had no idea what to expect. I baked mine in a baking dish and next time I will turn my oven down a bit (think it is a bit hot) and it will be perfect! It really is tasty and will make a great breakfast. I added some raisins; next time I will try some nuts. Thanks
Awesome! So glad it was a success for you! 😀
easy peasy, and turned out very well for me. any idea if this recipe can be done without baking soda?
I would think so Susan. It will most likely be flatter, not as tall, but the taste would be the same.
I just wanted to leave a review to let others know that this recipe is a keeper in our house! We just recently got away from highly processed foods so that is saying a lot! Oh, and my husband, who is very picky said he loved them!! I went exactly by the recipe (used coconut oil instead of the butter). I looked over some of the reviews first and decided to make them as muffins. So now I have 2 recipes that I use that call for coconut flour..this one and your pumpkin roll that is super yummy! Do you have any other coconut flour recipes that you would recommend to me since I am new to it? Also, do you refrigerate this or leave it out and I wonder if they freeze well? Thank you!!!!
thank u so much for this recipe. i really cant thank u enough. i’ve been going crazy searching for somthing that will quiet my afternoon and late night hunger. one slice of this bread and i’m set. this will surely take my mind off those carbs. love this and love ya.
Your comment makes my day, Lee!!
Thanks for this recipe. It came out perfectly delicious! My bananas weren’t super ripe so I used 2 droppers of liquid Stevia and it added the perfect amount of sweetness that I needed. I will be making this again and again and again!
So glad to hear, Dawn!!
What are the nutrition facts for the banana bread?
I only had 3 really brown bananas so I made it with that and didn’t add any honey! Doh! It’s so un-sweet that you can taste the salt! I will add some Peanut butter mixed with honey as a “frosting” on top to try to remedy. I made muffins (12 small ones) and didn’t find any issues with sogginess. 25 min was perfect. I used one tray right on top of another and got really even cooking. Thank you for the recipe!
Just what I need to get started on my weight loss program.
Good luck, Ally!
Hi ..any chance you would know how much the banana weight ? I have 3 relatively big ones..
thanks
Annie
Annie, I don’t have the weight, but you should be just fine with 3 big ones! I’ve made this with 3 bananas and I’ve made it with 5 bananas and it always comes out good either way. This is one of those recipes that is hard to screw up 🙂
I keep seeing feedback where people cut back the oil to 1/3 cup, but that is what the original recipe calls for. I have found that if I make sure my eggs are on the smaller side I have better luck with texture. If I use larger eggs I will usually use one less than the recipe calls for with good results. Having said that I love your recipes! Thank you so much for your hard work my tummy loves you!
Thanks, Becky!!
Just made them with almond flour. Had to add about a 1/2 c more than the recipe called for. They came out awesome though. Made muffins.
Nice!
Hi, thanks for posting this recipe. I was never much of a fan of coconut flour as i thought they leave the cakes quite dry and a weird taste, but this bread is amazing! I’m doing it for the third time and i see there are a few people complaining about the recipe… It’s all a matter of adjusting the recipe a bit according to your taste, oven, banana sizes, etc. First time i thought it was a bit oily (but still delicious and with no added sugar i was in awe!) so i put a bit less oil and a little bit more flour. It was great, but both times, because my oven is not too regulated, i had to leave well into an hour and 15 minutes. If you see is still too wet inside just leave it on low heat for longer, even if it looks it’s getting dark at the top, don’t worry, it’s not burning, it will still taste delicious. This time my bananas were not so ripe so i added 1 tbs of raw honey, let’s see how it will turn out!
Thanks again for posting!!
Thanks, Caroline! And thanks so much for the tips, too!
I just made this and WOW! It was yummy. My bananas weren’t completely ripe and blackened, so I added a splash of molasses. I also added a handful of dark chocolate morsels. This was truly amazing. I am trying to go Paleo slowly, but surely, and recipes like this will make the transition much easier. I did not feel like I was sacrificing any flavor. It tasted great.
Awesome!
This looks just awesome! Any chance Kelly you could offer weights for the ingredients? I find that when I bake Paleo, following weights really matter, especially with the flours. Thank you!
I made this tonight and it came out GREAT! My bananas weren’t quite ripe enough, so I baked them in the oven on 350 until they were brown – worked like a charm and the bread tasted wonderful!
Awesome!!
I made this today as I was looking for something my husband and I could enjoy given we both are gluten free…..him for a year and a half and me for about a month. It turned out pretty good! I’ve never baked with cocunut flour before except some muffins I made last week. Both definitely had that chewy coconut flavor/texture so you have to like coconut. Just wanted to double check….the banana bread recipe calls for one and a half teaspoons of cinnamon? Thanks!
Hi Iris! Yes, I use 1 and 1/2 teaspoons cinnamon and it’s perfect for us. Feel free to add or subtract the amount to suit your tastes 🙂
Oh man I am SOOO glad I found this recipe, It is AMAZING I have been looking for a coconut flour recipe and so happy I stumbled upon yours!! Trying to find alternatives to wheat, and that fits into my macros! yay!! so happy
Woohoo!
I just tried this recipe last night. YOU BETTA SHUT YO MOUF!!!! It was soooooo good. I cut the recipe in half so I didn’t waste anything, in case it was nasty (coconut flour is pricey). BUT I LOVED IT. I agree with those that say it was a bit “overly moist”, but it was not not soggy. It actually reminded me of bread pudding, which I love, so #WINNING. Finally something Sweet to eat on my LOW CARB woe. 🙂 Happy camper right here. #KETOfriendly
Makes me so happy to hear, Brandi!!
I didn’t even see the 1/3 cup Coconut oil so I omitted but did put 1/2 cup of organic cane sugar and chopped walnuts and it was so delish! Thanks for the recipe.
So happy to hear it worked out for you, D’anah! Thanks for the comment!
I’m pretty sure I’ve commented before but I just have to say I’ve been making this ever since I found it and I’ve tried at least 5 other paleo banana breads and they all were nothing compared to this one seriously! I’ve fed this to people who are not paleo and when I tell them it is their mouths drop open as if to say but how! Thank you so much for this recipe I’m forever thankful! Also for anyone saying it’s soggy the trick is to not use large bananas if you use medium to small ones it’s perfect and won’t be soggy at all! Make sure to bake it for 60 minutes and put it in the fridge to let it form up as well it will be soft right out of the oven. I’ve made this at least 30 times so trust me when I say this! Also it tastes amazing with unsweetened shredded coconut instead of chocolate chips if your trying to say away from added sugars!
Awesome, Cara! Thank you so much for sharing all your tips, too – so helpful!!
What else could you add for protein?
A few scoops of collagen or protein powder. Eat it topped with peanut butter or almond butter. Those are my ideas…I’d love to read any others, if anyone wants to add them!
YUM!!!! This banana bread is the bomb! I make it all the time, even gluten/dairy eaters like it. The texture is different… more like a super tender cake/cornbread cross. Sometimes I add a little honey if needed. Thank you for this wonderful recipe!!!!
Oh! And I meant to add that I usually mix in raisins and chopped walnuts. SO GOOD! Thanks again!
Awesome!! Thanks for your comment, Jamie!