The Best Coconut Flour Banana Bread (grain-free)

Healthy Banana Bread with chocolate chip and gluten free goodness?! I am all over that sign up sheet! This looks so good! Can’t wait to shovel it into my face! Pinned!

Melody Schake

replied:

Five stars out of five, melts in my mouth, I am so excited to have this treat to put in my lunches and know my body won’t have an allergic reaction! Thank you so much!
- I’m so happy you found this one! It’s one of my favorite banana breads (perfect for a lunch treat!)
  - Pamela Tamburro
    
    replied:
    
    This recipe was amazing! How should it be stored?

ShellyC

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5 stars. Did you tweak your recipe a bit? Feel like I’m missing salt baking powder and coconut oil this time. In the oven with 2 less eggs? Also. Should be great.

Megan

says:

I just made the Coconut Flour Chocolate Chunk bars last night. They are a favorite in my house. I am going to try this as soon as the pan is empty!

Norm

says:

Would it be possible to substitute Sunflower Seed Butter for the almond butter?

I haven’t tried it, but I think that might work just fine!
- Quick FYI Norm — if you use sunflower seed butter it will turn green. Sunflower seeds have chlorophyll, which reacts with the baking powder/soda when heated and turns baked goods green after cooling. It’s fine to eat, just funny. Perfect for St. Patrick’s Day. 🙂
  - Ashley
    
    replied:
    
    So, I did make this today with Sunbutter instead of almond butter and I am sorry to say that it turned out awful! I cannot say whether or not this is because of the sunbutte, I have baked successfuly with it before. It did not turn green, though the outside of the bread did turn an unattracctive shade of brown. Color aside, I tried to enjoy this with some vegan the butter on it hoping it might help the taste, but it was still pretty bad. The texture was a bit weird too. Unfortunately, I ended up tossing the whole thing in the trash. What a bummer! We love so many of your recipes though, my husband even suggested next time I “stick with the banana bars!”
    - Hi Ashley! That’s unfortunate. Banana bread made with coconut flour can definitely have a different texture; it is the coconut flour — some people love it, some hate it. I can’t attest to the sunbutter use, as I haven’t tried it, but it can give baked goods an off taste.
    - Elizabeth
      
      replied:
      
      I mad early this today- saw this comment after it was in the oven! I too used sunflower butter- I did a homemade hybrid recipe that I made up. I also added scant 1/4 cup coconut sugar. I was so scared after reading this that I would’ve wasted all of the ingredients. I am soooo happy to say that it’s delicious!!! Even my kids devoured it (which is what I was hoping would happen bc it’s such a healthier alternative to wheat flour and sugar, etc.
      my bread was a bit darker but not unattractive.
      I will be making this a go to recipe! Thank you 🙂
  - Leanne
    
    replied:
    
    I made this and it was amazing. The only thing I changed was honey for the almond butter and put half the amount. My fam absolutely loved it!!
    Mine looked identical to the picture.
    - Leanne
      
      replied:
      
      I also added some Truvia baking blend for added sweetness and it was perfect.
    - Shaunessy
      
      replied:
      
      Hi, I was going through the comments to see how people made changes to recipe. My mom wants me to make this since she’s gluten-free and very allergic to nuts. You mentioned using honey instead of almond butter and half the amount. So you used 1/8 cup of honey?
    - ari
      
      replied:
      
      So you used 1/8 cup honey and left the almond butter out completely? And that wasn’t too sweet?
  - I was so freaked out when it came out of the oven green. I came back to this recipe to see if anyone else had this issue and appreciated your post! It tasted great, just a little green!
    - kayla
      
      replied:
      
      There is no reason why it should be green ..

Katie

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I did tonight and I feel like a thicker butter might have made a stronger bread but it was still delicious! I ate half the loaf still warm with a fork. So good!

Betty Rempel

says:

almond flour in place of coconut flour?

Great question. I think that could work but not certain — you could try doing half and half. Let me know if you end up trying it!

Cat

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Yes, almond flour works, I did it and it tastes good.
- Heidi Kamaly
  
  replied:

Oh wow! Making this with coconut flour is an awesome idea! Yum!

Banana bread with chocolate chips is my favorite! As always, this looks delicious!

It’s official. We are twins. 🙂 Even our photos (with the strip of parchment paper and the knife) are similar. I love it.

Emma’s Little Kitchen

says:

Excellent! I have had a bag of coconut flour sitting in my cupboard for months… now it has a calling! Can’t wait to give this a go!

My bananas can’t get brown fast enough! I can’t wait to try this recipe. After going gluten-free, I haven’t found a great subsitute for my mom’s tried and true (and very buttery) recipe. This looks like the perfect solution!

amp

replied:

microwave them for 30 seconds at a time (or you can put them in the oven) with the peel on and theyll be ready for banana bread in about 90 seconds!

Anything with chocolate chip is a must!

WILL be making this this weekend!!

Delicious bread for breakfast with a cup of coffee. xo Catherine

Michelle

says:

The bread looks moist. Can’t wait to try it

Coconut flour banana bread is delicious! I make a vegan one regularly, and it is such a perfect combination:) And a great use for coconut flour!!

J Siddy

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I’m looking for a coconut flour vegan banana bread recipe. Would you mind sharing yours?

Courtney E Bohan

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What do you use instead of eggs to make it vegan?
- Sandy
  
  replied:
  
  Try flax eggs. For each egg use one Tbsp. ground flax seed plus 3 Tbsp. water. Mix in a separate bowl let it sit for a bit. It will get gelatinous. Then add to the recipe where eggs are called for. Good luck and enjoy! 🙂
  - Hila
    
    replied:
    
    Thank you so much for the tip. I don’t like banana breads in general, but I love coconuts and had coconut flour. I feel that eggs don’t work well in terms of the flavour with coconut flour so used the flax seed mix instead and 70% Lindt dark chocolate chunks as had no chocolate chips . All the rest done as per the above recipe and I can’t rate this high enough. Everyone in the family absolutely loved it. Next time I’m doing 2 batches :). An absolute winner recipe !! I never rate anything, but felt I had to this time ❤️
    - Perfect! I’m so glad those swaps worked for you. Enjoy!
    - Brenda
      
      replied:
      
      Thanks for the tip with the flax eggs because that is what I’m doing this morning! Will let you know how it comes out.
- Brenda
  
  replied:
  
  I just had my first piece. It’s yummy but did not rise like when I made it according to the recipe earlier this year – WHICH WAS AMAZING. This was my first time using flax eggs, I let the mixture sit for 15 min in the fridge to gel.
  
  It didn’t seem gelly enough.
  
  It is still something to look forward to with my morning coffee and I will keep experimenting.

Banana bread with chocolate chips is always one of my faves. I’ve never used coconut flour and made this last night with regular flour, added walnuts and coconut flakes. Served with apricot hot pepper preserves and a drizzle of honey, Turned out great as do all of your sweet treats!

Leigh

says:

Strangely enough, this is almost exactly how I modified one of your older banana bread recipes to be gluten free. I really want to make this now!

OMG this banana bread looks absolutely perfect!!! Mine always fall apart and I can never photograph them haha definitely giving your version a go.

Hi, just tried this recipe tonight and its fabulous! I love how there aren’t a million eggs in it and coconut flour yay!

This bread looks so delicious! You take amazing photos 🙂 I’ve never made a Chocolate Chip Bread before but this recipe seems to be a good place to start. Thanks for sharing!

I can’t even tell you how much I love this!!!

This looks awesome Monique! 🙂

Erin

says:

I just made it, waiting for it to cool! Is it suitable to freeze?

I’ve tried a few attempts at creating baked products with coconut flower and they were not successful. i kept coming out with really crumbly muffins, pancakes and such. I see that you have a few delicious recipes using coconut flour. I am excited to try them. Thank you and have a lovely week!

You did it again! I just made these! DELICIOUS! Thank you Monique!

Katelyn

says:

Holy heckballs, this was delicious!!! I used just under 2 C total of mashed banana and made 24 mini muffins (15 mins to cook) and 4 regular muffins (18 minutes to cook). Thank you for the great recipe!

So happy you liked it and great idea on turning them into muffins!

Rhiannon

says:

In the oven as I type this. Hope it’s as good as the picture looks to be! Thanks for sharing.

Rachel T

says:

Could the honey be left out?

Anonymous

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Where is the honey in the recipe?
- There’s actually no honey in this recipe! People have added it to the bread, but my original recipe doesn’t have any.

Tricia

replied:

I didn’t see honey in this recipe.

Rachel T

says:

Could the honey be left out?

Anonymous

replied:

Where is the honey in the recipe?

Tricia

replied:

I didn’t see honey in this recipe.

Lauren

says:

This banana bread is the best! I made it the other day and it didn’t last very long – both my husband and I loved it! Thanks for your awesome recipes!

Paige Petersen

says:

this was AMAZING I used sunflower seed butter BC of almond allergy. so good. Took about 50 minutes to cook ..

Carrie

says:

could i sub an equal amount Agave nectar for the honey?

- Sara
  
  replied:
  
  I don’t see any honey listed in the recipe, nor is it mentioned in the instructions. How much to use?
  - Deb
    
    replied:
    
    I just read and re-read it looking for honey. Thought i was losing my mind. Any idea how much honey? I did make some and just put in a squirt of agave as I felt like it needed something. Then read the comments about honey. I’m confused!
    - No honey, I’ll fix that ASAP!
- Stephanie
  
  replied:
  
  I still don’t see honey in the recipe. I also need to substitute the almond butter since my daughter is allergic to nuts. Any suggestions?
  - Hi Stephanie! Apologies for any confusion – there is no honey in this recipe. The nut butter in this recipe helps to hold the coconut flour together, but I have other banana breads that are nut free like this one, and this one!

Janelle

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I don’t see honey in the recipe. How much honey does it call for?????

Stephanie

replied:

I still don’t see honey in the recipe. I also need to substitute the almond butter since my daughter is allergic to nuts. Any suggestions?

This bread is gorgeous!! Making this!!

Emma’s Little Kitchen

says:

Just made these in 3 mini loaves- splendid! I had to freeze some so I didn’t eat it all in one afternoon…

Amanda

says:

Wow never thought this would taste sooooooo good I’m new to paleo and just love Banana bread. I made this minus the choc chips and just love it…I also have to freeze some so I don’t eat all in one go!!!

Glory

says:

Could I use flax eggs instead of eggs?

Unfortunately that won’t work as coconut flour needs eggs to help it bind.
- I used chia eggs and the recipe came out great! I am about to make it again (I want to make muffins), substituting one cup of canned pumpkin for the bananas. This will pair well with my pumpkin spice almond butter.
  - Good to know about the chia eggs!
  - malisa gambacorta
    
    replied:
    
    Thank you Nicole! I have my little guy on an egg free paleo diet and have a really hard time finding good recipes. Thanks again

This was great! I added walnuts. Only problem was it was under baked. I’ll have to let it go an additional 10 minutes next time. There will definitely be a next time!

Michelle

says:

Can you taste the Almond butter or is it just for moisture? I’m trying to find a recipe with a very classic taste.

I couldn’t taste the Almond butter when I made it, so maybe it is just for the moisture effect.

Hi Monique! So glad to have stumbled across your blog and this recipe last night in my need to satiate my sweet tooth. Luckily I had all of the ingredients on hand already and I have to say this banana bread turned out soooo moist and delicious; definitely a keeper! Not sure how long this will last in our house, so I’ll have to stock up on some more bananas 🙂 Thank you for sharing this gluten-free and paleo treat…I’m a new subscriber because of it!

Tried it with cashew butter, can’t wait for it to cool

Michelle

says:

I have this in the oven now! Though I MAY have added extra honey and coconut oil so that I could also add cocoa powder to make it Chocolate Chocolate Chip Banana Bread… 😉

Amanda

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I was so excited for this recipe but it never fully cooked. In for almost an hour and 15 mins, the outside was great but the middle was still mush! Help!!

Barbara

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Just wandering what is the purpose of the almond butter. I don’t want to use almond butter and don’t want it to taste like peanut butter. Can something else be sub for it

LisaMarie

replied:

I used margarine and it tasted great! I always put a bowl of water in the oven to make the bread moist. I put it on the top of the oven for 50 mins and it was perfect.

I am on my second batch in two days!!! I looooove this recipe! I left out the honey, used sunflower seed butter and unsweetened chocolate chunks-it is amazing!!!!!

Barbara

says:

Just wanted to add I did make this. I subbed applesauce for the almond butter and zylitol for the honey. It is amazing!!! So delish!!
Thanks for a great recipe, will have to check out your others. I did have to cook this for an extra 30 mins before it was done.

Zinny

replied:

What quantity of apple sauce please

Annie B

says:

I just made this last night and YUMMM! I added a bit of Vega vanilla protein in place of a bit of the coconut flour for a small protein boost. My husband is always skeptical of my healthy baking, but he was really impressed by this one!

Just made this — so good! I used agave instead of honey and replaced some of the coconut flour with a few tablespoons of hazelnut flour. I baked at 350 in a 9×5 pan for 30 minutes and then turned down the heat to 325 and cooked for another 15 minutes. Perfection! Super soft and moist, the downside is I might eat it all in one sitting…

Sara

says:

Do you think I could add some zucchini to this? I have both banana’s and zucchini that I want to use but would prefer to use coconut flour instead of ww pastry flour…

chloe

says:

how many eggs do you use?

I’m confused by your comment. The amount of eggs (2) are listed in the ingredients above.
- Sandy
  
  replied:
  
  I have proof read this recipe a ton of times and it doesn’t say how much coconut oil??

deborah wilson

says:

can I substatute butter for almond butter

I would not recommend it.

Dana

says:

Is it possible to do half oat flour and half coconut?

I don’t think so. I think you could do 1/4 cup coconut flour and maybe 1/2 cup of oat flour? Not positive though.

Adriana

says:

I made this last night. It tastes great! my only problem is its almost too moist. very wet cake. i left it in the oven for 40 mins. I wonder if i should have baked it for longer. Or do you think its because i made an error and didn’t melt the coconut oil first?

Lindsay D

says:

It looked so good when it came.out of the oven…and after resting in the pan for a good long while, I took it out to continue cooking directly on the rack…and it was still completely uncooked. I ended up pressing it down so it almost looked like scones, and still had to cook it at 425 for another 30 mins. Not bad now, but no way was it working as a loaf. Not sure what happened

It’s going to look undercooked, but it won’t be. It also might depend on the coconut flour you are using and the size of your bananas. I used Trader Joe’s and never have an issue.
- Nancy
  
  replied:

Rachel

says:

I made this last night and it was delicious. I used the left over almond pulp from making almond milk and chucked in some cashews (in place of nut butter). And I also only used 2 large bananas. It was moist and cooked perfectly (25 mins). Delicious. Thank you.

Sumiko

says:

The flavor of this banana loaf is pretty awesome. I used half the honey but everything else was as the recipe called for.
I checked the loaf at 25 mins then again at 35. Then left it in for another 20 thinking, it must be done now- the toothpick came out clean. I took it out of the oven and was going to transfer it to a cooling rack but it completely fell apart. The inside was soft and wet. It’s back in the oven now.
I tried a piece of the cooked top and it’s absolutely delicious!!! Hopefully it’ll keep cooking and firm up so I can enjoy some more of it!

Dorothy Granger

says:

Your ingredient list didn’t mention coconut oil but when the steps are listed you mention “add coconut oil” but no mention of how much. Can you clarify? I threw in a teaspoon and am waiting on the results lol

Hilary

says:

How much coconut oil? It appears to be missing from the recipe, as others have commented about.

Sorry about that, no coconut oil is necessary.

How much coconut oil are you supposed to us?

I am obsessed with this recipe !!!!!! Any chance it could be poured into muffin tins for easier individual servings???

Yes, I do it all the time. I think you can bake for about 20 minutes!

Betty Franklin

says:

This is without doubt the best banana bread recipe I have ever made. I am fixing to fix a second loaf in just a few days. Thanks for such a great recipe!

H Monk

says:

Wonderful cake. It its a little moist but on the second attempt at making it I added extra coconut flour (about 1/3 of a cup) and left it to bake for an extra ten minutes. Seemed to get the consistency just right. Thanks for sharing

Lorie

says:

Thank you for the delicious recipe. I used peanut butter instead of almond butter. Very delicious!

Elizabeth

says:

I rarely comment on recipes, but these were so good I had to comment! They are amazing!! I used peanut butter instead of almond butter (delicious!!) and used 1/3 c of mini semi-sweet chocolate chips but otherwise followed the recipe as written. For those of you with less than stellar results, try weighing your coconut flour next time. Because it’s so powerful, being slightly over or under can really affect the outcome.

Andrea

says:

These were delicious! I only added ~1tbs of honey and they were plenty sweet for me. I cooked them in a muffin pan and froze the ones I didn’t eat the first few days…and they froze great for me!

Also used dark chocolate espresso chips…highly recommend. 🙂

Thank you for the great recipe!!

Erin

says:

This is my go-to banana bread recipe! I have made this 4 times in the past week (and about 10 times total!) and EVERYONE (my picky kids and discerning co-workers included) loves this. I have made it with almond butter (natural, from Costco), sunflower butter (from Trader Joe’s– yes, it’s greenish but still yummy), and peanut butter in a pinch (natural, from Costco). I have never had this recipe turn out anything but delicious! The only problem I have is keeping a few slice for myself. 😉

Ioanna

replied:

did you leave it in the oven for exactly the time the recipe calls for? and if so did it turn out mushy at all or uncooked inside? Also, did you use honey–or straight followed the recipe without honey? thanks

Anna

says:

I just made it. My first baked thing with coconut flour! Delicious! Very moist and still tastes sweet. Will def make again!

Irene

says:

So SIMPLE and so delicious! I have been doing gluten free and low sugar baking for a few years and am delighted with this recipe. I used 4 large spotty bananas and with the chocolate chips, am amazed at how sweet it turned out. Hits the spot for sure!

Alyssa

says:

Could this be made using protein powder? If so, how would you sub it? Thanks!

Shanna

says:

Hi,

Can I use this recipe for muffins? If so would the bake time or temperature change?

Thanks

Haleh

says:

I made this recipe today and it was pretty awful. it turned out like a soufle instead of banana bread.

Hi… So I came across this recipe after looking for a banana bread the used coconut flour and here you are! I followed the recipe as stated and baked it for about 30 mins…checked it…and it was very gooey and still “moving” when I moved the pan to check it. My oven temp is fine. I did find it a bit odd that the cooking time was so low as any time I have ever made a banana bread or any other type of sweet bread, the cooking time is always closer to an hour. Muffins at 30…sure, no problem! But a loaf? Hmmm… So I left it in for nearly an hour and you know what? It was perfect!!! Still moist, not overcooked though it was nicely browned on the top… tasted great! I added some nutmeg and cardamom along with the cinnamon and it was super tasty. Just wanted to share in case anyone was having timing issues.

Sorry you had to cook it longer (coconut flour usually cooks quicker). However I’m glad it came out delicious!

You could try aquafaba instaead of eggs. I’ve used it in all my baked good for months. No fails yet!

pepperpie

says:

I made this recipe and did not enjoy it. The taste is okay, but the texture is off. I guess that comes with gf baking!

Emily

says:

Thank you so much for this comment! I used Sunbutter, as my little one is allergic to almonds, and I wanted to try and keep this Paleo. The bread is totally green. It tastes great, but my family thinks I’m crazy!

That happens with sunflower seed butter. Don’t worry it it still okay to eat 🙂

Made this the other day for my co-workers and it turned out SO BOMB. My co workers loved it ….I had made a zuchinni bread before this and it turned out really spongey so I hesitated before making this bread. But it was so moist and delicious.
I ommited the chocolate chips because I did not have any but it was still amazing. And love that it only has two eggs in it. And I also used peanut butter instead of almond butter and it turned out great.

Excellent bread and easy recipe. I cannot eat almonds so substituted cashew butter and it comes out great.

Love that! I’ve been adoring cashew butter lately.

Sylvia

says:

Hi Monique!
Mine also looked like it was under cooked when I took it out of the oven, but once it was completely cool it was delicious! Even more so the next day! I used hazelnut butter instead of almond butter and didn’t put in any chocolate chips.

Kim

says:

Hi,
First time trying one of your recipe. I have started a whole 30 in a few days ago and was looking for some great ideas. I didn’t use the chocolate chips. It just came out of the oven ( I added 20 min) and it is simply DELICIOUS !!!! So tasty 🙂 Will make it again. Can’t wait for the kids to try it tomorrow morning.

Valerie

says:

Would sugar free maple syrup in place of they honey work as well?

Kim

says:

Best banana bread I’ve made in a long time!! Simply delicious. Thanks for another wonderful recipe Monique!

I tried out this recipe and it was really tasty! except it did not turn out like the picture. It was dark brown and scrawny and i cooked it for 30 minutes but it was practically raw in the middle. Any idea of what went wrong?

That’s odd. Can I ask what brand of nut butter you used? Sometimes coconut flour appears to be raw in the middle, when really it isn’t. If you put a knife in the middle and it comes out clean, then it is done. If not, it would just need more time. I think oven temperature varies too! I have discovered that baking these in a 9×9 inch pan is easy and they only take 15 minutes at 350 degrees F. 🙂

Hello ! Excellent recipe you have shared with us. It looks healthy and delicious. I bet the taste is out of this world! I will definitely try this soon in the weekend. Thanks for sharing!

Susan

says:

Very good for a coconut flour version, thanks! I used unsweetened peanut butter, 4 medium bananas and 2T erythritol with great results.

Nadia

says:

I made this recipe as written except as 12 muffins instead of a loaf as I do not have a great track record with cooking loaves of quick bread without some kind of raw drama. The muffins came out amazing! I used foil liners sprayed with oil and there was zero issue with sticking.

The texture was moist and cakey and the flavor was sweet and delicious. Perfect recipe for lunch box treats or an on the go snack. Thanks for the great recipe, so tasty!

Krithika

says:

I tried this today and I replaced almond butter with nutiva shortening but I had to bake 1hr to feel like the inside was cooked. I kept checking from 40 min but though the knife came out clean my bread did not look cooked. Anyway though the outside are little burnt the overall outcome was ok. Any thoughts on y?

If the knife came out clean, then the bread is done! 🙂 Cococnut flour sometimes doesn’t look like it’s done when baking, but rest assured it is. It also probably had to do with the fact that you changed the recipe a bit.

Jessica H

says:

Was the cook time the same for muffins?

Chalang

says:

Followed the recipe (but didn’t use honey bc my bananas were overly ripe) and it turned out delicious!!!

Charbar

says:

Holy delicious! My first time baking with coconut flour, thank you so much for the recipe! I was a little nervous but this bread is awesome. I did have to use peanut butter as no almond on hand. Yum!!

Thanks for saying so! I just made it today with peanut butter – love it.

Cari

says:

I made this recipe this morning, and in hindsight I would say my bananas were large not medium. The taste is good but the texture is more like bread pudding. I am new to baking so I’m wondering if more coconut flour would’ve helped or another egg? Maybe milk? I did add some chia seeds but I doubt that had any impact.

Dominiqu R.

says:

This recipe is amazing ! I added walnuts instead of chocolate chips and it’s become my favorite snack. Thank you!

Alex

says:

Might want to sub in something else for the nonstick cooking spray if you really care about paleo.

Dianne

says:

This was delicious. Mine tasted more like cake than bread!

Kim

says:

I, too, cooked this for an hour or longer and it was mushy/doughy in the middle as well. The outer and bottom were starting to burn so I just took it out. i’ve checked the recipe multiple times to see what we did wrong but we followed to the T (though I keep seeing people asking about removing honey, and I don’t see honey as an ingredient). I was so excited because my son has been begging for banana bread for weeks…and he was not a fan due to the dough texture.

Amanda

says:

Very good! I needed something vegan and gf. I’d never baked with coconut flour before. I followed the recipe with 1 substitute – peanut butter instead of almond butter. I can’t stop eating it. My partner didn’t like it because of the texture. Said it wasn’t done. It was though. I had to cook it for about 45 mins. (I think because my bananas were cold from thawing.) It falls apart but I don’t mind! Melts in my mouth. Yum. Will make again.

Melissa

says:

I cannot believe how decadent this banana bread tastes for only 138 calories per slice. Thank you for another amazing recipe!!

Niki

says:

This is an AWESOME recipe….
Tastes ridiculously yummy?

Niki

says:

This is an AWESOME recipe….
We just love it.
Its soooooo yummy……..
Thank u☺

Angela Morris

says:

Is there suppose to be honey in this recipe? Some of the comments had asked about a substitute. I don’t see honey or any sweetener in the recipe-has it been modified?

Gail

says:

Yum!!! It was gone in one evening!!!

Michelle

says:

I’ve made this so many times, I’ve lost count. Delicious recipe, thank you!

Shannon

says:

Would it be possible to substitute a gluten-free, lactose-free butter instead of the almond butter? I am allergic to nuts and would love to make this recipe!

Mal

replied:

How about tahini? or applesauce?
- Sunflower seed butter should also work!

My first ever time baking with coconut flour… sadly it did not work for me at all 🙁 kind of like a deflated souffle. Also, I didn’t add honey (couldn’t see it in the ingredient list) but lots of other comments refer to it?

The recipe does NOT contain honey and has been adjusted. And yes, coconut flour can leave your baked goods like this sometimes. It’s not like a regular flour where baked goods are extra fluffy. It will also depend on how large your bananas are. If they’re extra large, you will likely have an extra moist banana bread.

Caroline

says:

Hi Monique,
I’m from Switzerland and I love your blog and your recipes!
I just made your banana bread last night and had it for breakfast this morning! Following exact your instructions, it turned out to perfection, a little moist but still crumbly. I added a tsp of cocoa powder as I didn’t had any choclate chips in my pantry! With a little bit of almond butter on top an absolute treat! Even my picky two year old son loved the “chocolate cake” ;)!

Rachelle

says:

Could you use unrefined coconut oil in place of almond butter?

I haven’t tried it but I would guess you could use 2-3 tablespoons. Not positive though. Let me know if it works for you.

Angela

says:

OMG!! Delicious!!
Just made this afternoon. I used my blender instead of my mixer as I prefer the bananas all puréed. I made exactly like the recipe with gluten-free/dairy-free chocolate chips (Enjoy Life).

Will definitely make this again (and again)!

Riese S

says:

I want to double/triple this for a larger bread. How do I adjust the temp and/or cooking time accordingly? Same 350 but for a longer time or do I lower the temp and still cook it longer?

I would simply bake two separate loaves, as I’m not positive how it would turn out if you doubled it.

I made this today and it is mindblowing. I added extra cinnamon (because I always do) and about two tablespoons of coconut sugar (because my bananas weren’t as overripe as I would have liked).

I ate half the loaf hot out of the oven, I’m embarrassed to admit. It’s that good! It’s like the moistest banana bread pudding you’ve ever had.

zahra

says:

I made this the other day and Loved it.So delicious and healthy! I used my homemade peanut butter,and I added about 1/4 cup coconut sugar cause I thought it wouldn’t be sweet enough without sugar..and I was happy with the result.Thanks for this great recipe.
Is using the electric mixer necessary or can I whisk it by hand next time?

I’m prepping to make this for like the 100th time! Its ALWAYS a hit and people are always really surprised when I tell them it doesn’t have wheat ^^

Krista

says:

I made this today and it tasted wonderful! However, mine did not rise. At all. Is this normal? Any idea what could have caused this?

I made this tonight and it was delicious! My first time using coconut flour and it made the batter look rather thick. I wasn’t sure it would need all the baking time called for but it definitely did! I also subbed out the almond butter for a blend of Smucker’s natural peanut butter (peanuts and salt) and Smart Balance pb and it turned out great. The peanut butter taste was pretty strong (which I like) but if you wanted the banana flavor to shine I would try the almond butter. A great go-to recipe!

Kelsey Ogletree

says:

I made this last night and accidentally used 1/2 cup almond butter instead of 1/4! It turned out delicious though. My new go-to banana bread!

It is so good! My toddler loves it. I baked for 50 min and threw in some walnuts.

Beige

says:

Idk what went wrong, I followed everything to a “tee” and after 30, 40, 45 mins it still wasn’t done! At 30 mins I went to put on a rack and the whole thing fell apart and the inside was liquidy! 🙁
I was so excited to try this with so many good reviews.

Southern Prairie Girl

says:

I made this recipe this morning, and I am actually about to post the recipe to my site as well. It is very yummy! Although mine isn’t completely the same, as I was out of dark chocolate chips, so I used semi sweet.

This was absolutely delightful! It’s a keeper! Thank you for sharing the yummy healthy goodness. I threw in about 1/4c of coconut sugar and didn’t really need it. Will cut back the chocolate chips to 1/4c for my personal preferences and use some for these other recipes I’m scanning on your blog! Again, thanks a bazillion!

ann e

says:

Followed directions EXACTLY – didn’t raise at all! (used only ingredients & as instructed).

However, after many hours of research there are a few ‘need to know’ things when dealing w/coconut flour & after following a couple of these & the “coconut mama’s” recipe, I have a lovely loaf!

Dawn

replied:

Hi, would you mind telling me the ‘need to know’ things as mine was exactly the same as yours and didn’t rise. Never used coconut flour before! Thanks

Andrea

says:

This recipe is the best! I make 12 muffins instead of the loaf and have them for breakfast every day. There’re super moist and yummy! Thank you so much for the recipe!

Jasp

says:

Omigosh. I made this yesterday. It is beyond delicious. I love that the sweetness comes from bananas and chocolate and not added sugar. And it’s really pretty, too. Thank you so much for sharing, going to check out the rest of your recipes now 😉

Clarisse

says:

Hi,

what can i substitute for almond butter? I don’t like any nut spreads.

Thank you!

Meredith

says:

I made this tonight. The batter looked really tight so I added 1/2 cup of apple sauce. It came out great!

Lindsey Dyck

says:

I made this for the first time today! SO GOOD! I substituted out the chocolate chips with a half cup of chopped walnuts

Alice

says:

Made these with 2 ripe large plantains instead of banana and flax eggs instead of real eggs. Also, subbed half the chocolate chips for carob bits. Turned out really delicious. Ate the first half the loaf before it was even cool.

So healthy! I will certainly make again.

Kathy

says:

I made this today and even baking it for 40 min it comes out very moist. What is the best way to get the consistency more like real bread? Thanks!

Thanks for sharing this recipe! I have made it twice already and shared the recipe with other family members. This is the best banana bread that I have ever had in my life!

Lily

says:

This is one of my favorites. I’ve baked this twice so far and everyone who’s tried it, including my husband, comments that it is the best banana bread they’ve had. Can’t believe it’s gluten free and soooo easy to make!

Gia

says:

I just made this last night and ate it for breakfast they are really yummy! ?I followed the recipe as it is only I added 1 scoop some whey cinnamon swirl protein powder

Gia

says:

I made this and I absolutely loved it !#! it is delicious I followed the recipe as it is, but instead of chocolate chips, I added walnuts and I added a scoop of protein powder and it just adds more protein and a touch more sweetness it is so yummy definitely going to keep making this.

Esperanza

says:

Made this with sunflower butter and left out the chocolate chips b/c I’ve been eating way too much chocolate lately and needed a break! But, without the chocolate chips, this bread tasted AWESOME!!! The batter was yummy too!!! I’m sure it will taste even better with chocolate chips. Not sure what happened with the previous person that said theirs turned out awful with sunflower butter, but I used organic bananas (always have a more robust flavor to me), Arrowhead Mills organic coconut flower, and Sunbutter’s sunflower butter; perhaps this is what made the difference? Mine also was dark brown on top, but it was not unsightly to me. So happy this turned out so yummy!!! Thank you for this wonderful recipe – will absolutely make again!!! Happy Holidays!!!

WOW! It looks so good! Gonna try it soon, thanks for a great recipe.

Mallory

says:

Just popped this in the oven we’ll see how it turns out 😀

Jamie

says:

Loving this recipe! I’ve made is several times already and even make it into muffins. The kids love it and I do too, especially for my first coconut four recipe. I bought a huge bag of coconut flour at SAMs club and have been wanting to use it. Thanks so much!

Aimee

says:

This recipe is great – I feel like I make a new bread every week and modify it somehow! Adding chia and flax seed, as well as mixing almond/peanut butter is one of my favorite ways to make it. Two questions:

1. When I take the bread out of the oven, it’s puffy and beautiful. Despite being fully cooked, a few hours later, it sinks. Any recommendation on how to keep it from sinking?

2. Do you have any other recipes on the blog that don’t have any added sugar/maple syrup/honey? I love this bread!

LisaMarie

says:

This bread is delicious, I love it. I used margarine instead of almond butter and it still tasted great. I put it on the top of the oven for 50 mins and always put a bowl of water underneath to make it moist.

This bread is amazing!!!! How do you store it?

Tessa

says:

Okay this is SO GOOD! I subbed a few things and it came out moist and perfect. First off i dont have an electric mixer and i hand mixed everything and it was very easy and came out fine. I used organic unsweetened peanut butter instead of almond, i also added about 1 tbsp of honey during the banana stage, and i buttered my dish instead of using parchment paper and it popped right out. I was skeptical since some said the texture was off but this is killer.. having a hard time not eating the whole loaf!

Sue

says:

Just made this and it was wonderful. Not too sweet, holds together nicely. Might try flax eggs next time just for the fun of it.

carly

says:

this might be a silly question, but can you use frozen bananas?

Olivia W

says:

Great flavor! I baked for the full 40 minutes, let cool for 15 in the pan and then inverted it. I made it without chocolate chips and next time I plant to add walnuts!

Kim L

says:

Great recipe! Love that you don’t need oil and still turned out moist

Great recipe. Love that you don’t need oil and still turned out moist. I added unsweetened coconut flakes and so good!

Kim

says:

DELICIOUS recipe, thank you!!! I subbed a handful of fresh blueberries for the chocolate chips and it was amazing! If you’ve tried doubling it with good results please let me know how it went 🙂

Sam

says:

Hi! Can’t wait to make this. How long would you cook for muffins?

Hi Sam! I would start with about 15 minutes before checking on them 🙂

Lori

says:

Excellent recipe. Followed exactly but subbed in peanut butter for almond as suggested. Highly recommended!

Perfect! So glad you enjoyed this one.

Kelsey

says:

The flavor and the texture are great! I will definitely be making this again!

So glad you enjoyed! Coconut flour gives such a great texture.

Lisa

says:

I made muffins with this recipe and they were absolutely delicious! I was forced to make one small change because I discovered I had no vanilla left, so I used a little pure maple syrup instead. I have never baked with coconut flour but they came out perfect – not dry at all. My kids and their friends devoured every last one. Thanks, Monique!

These would be amazing as muffins! So glad the maple syrup worked out for you and that you all enjoyed 🙂

Juliana

says:

My mom loves this banana bread. I’m undecided about the texture of the coconut flour, but I love knowing it’s full of fiber and that it’s not conventional white flour. We’re not serious about following a paleo diet, but we’re vegans. Aside from the coconut flour being a bit unusual, the banana bread is quite satisfying and tasty. I love that this recipe is no added sugar… between the bananas and the chocolate chips, this bread is definitely sweet enough. I used Ener G egg replacer in this recipe, and it seems to have turned out… I’m embarrassed to say, the bread hasn’t cooled down completely 😋 the bread held together, but I imagine it will firm up more as it cools. Thanks for the simple, healthy recipe – I don’t feel sick in a sugar coma after eating this, I’ll be making this again.

Juliana

replied:

I’d like to delete my original review… this banana bread is delicious. I ate another slice after the bread cooled to room temp and the texture of the coconut flour was greatly improved and it all stuck together fine using the Ener G egg replacer. It smelled so good baking in the oven that I couldn’t wait for to cool, but seriously, I gotta be patient next time cos it’s a whole different loaf at room temp. Five stars!
- So glad this turned out for you after cooling! It’s hard to not cut in right away (especially when it smells so delicious), but complete cooling is usually best 🙂

joanjett

says:

Still no mention of honey in the recipe after a year? I’m confused…

Hi! There is no honey in the recipe (it was updated in the ingredients and instructions).

Emma O’Connell

says:

Nice texture and taste but didn’t rise much. Eliminated choco chips but I don’t think this made any difference. Will try again with smaller tin.

V

says:

Just made this. It is so so delicious. Thx for sharing! So generous 🙂 btw I don’t know why people always try to change the recipes lol it is perfect as is

So glad you enjoyed it just the way it is! I appreciate it 🙂

Madison

says:

What’s the best way to store the banana bread after your done cooking it?

Make sure it cools completely and then I usually just cover the pan with tinfoil! If you’re storing it for more than a few days you can put it in tupperware with some paper towel on top.

Melissa K

says:

It’s OK. Tastes salty to me. Maybe I will add some pure maple syrup if I make this again.

Cindy

says:

I made this today and it is delicious! I went make to check the recipe because I couldn’t believe my own memory that I didn’t add sugar. THank You!! It’s been years since I’ve had a yummy banana bread

Julia

says:

So delicious – I love that there’s no added sugar (I used 100 percent dark chocolate)! It was my first time baking with coconut flour and it turned out amazing. Thanks for this healthy treat 🙂

Colleen

says:

I made this today for the 2nd time. Last time I made it my husband didn’t like it and I ended up eating the entire thing myself (over the course of a [very] few days. That might happen again and I’m 100% okay with it. I love your recipes! Yours is my go-to blog for healthy and delicious baked goods! They’re always easy and delicious! Thanks for the recipe! 🙂

Thanks so much, Colleen! I’m so glad you’ve been enjoying this (and other recipes here on the blog!) I hope we can find a winner for your husband, too 😉

Ayelet

says:

My kid (and I) just love this recipe. I’ve been making it as muffins for a while now (about 25 minutes in the oven) and it’s always a hit! but now that she’s in school I wanted to make it nut-free. So I replaced the almond butter with tahini, and it turned out just as great!!! I’m so happy!

So happy to hear! And great idea with the tahini – delicious!

Pilar Onrubia

says:

I did it yesterday and it’s delish! But I wanted to know what can you change the almond butter for (not tahini)? Thanks 🙂

You should be able to use any other type of nut butter! Just make sure it’s the all-natural kind 🙂

Ayelet

says:

One question: does it freeze well? Thank you!

Katie

says:

Delicious! Following another commenter, I added 1/4 cup of organic honey and made 12 individual muffins. I baked for about 23 minutes. These are fluffy and moist. Not in any way gritty or mushy as some others have stated. Just the right amount of sweetness. I also must add I used Justin’s maple almond butter. A wonderful treat for Paleo and/or gluten free eaters. Thank you!

The muffins sound perfect! I’m so glad you enjoyed this one 🙂

This looks super tasty, will definitely try this out 🙂

Julia // The Sunday Mode

Katie

says:

I just made this into 9 muffins. Turned out great. I only had one egg so I added 1/2 of a small avocado and 1 egg white. Very tasty. Thank you!

Amazing! So glad you enjoyed!

Moe

says:

Thank you, thank you, thank you. I found a perfect banana bread recipe. The only substitution I made was flax eggs as I can’t eat egg whites. Unfortunately my husband loves it too and I have to share 🙂

So happy to hear that! And yes – flax eggs are perfect in here. Glad your husband enjoyed this one, too 🙂

sizkar9

says:

scrum-diddly-umptious!!! omg! amazing! couldn’t even wait for it to cool down as i picked bits of the edges!!! 12 slices? it will be very hard! best coconut flour recipe yet!

So happy you loved this one! 🙂

Emily Shell

says:

What is the best way to store leftovers; refrigerate?

This was my first time baking with coconut flour and I’m really happy with this recipe. Glad I found it!

I usually just put tinfoil around it! So glad you enjoyed this one!

khizrah

says:

hey can i use normal buttter instead of almond butter?

I wouldn’t recommend it! The normal butter will affect the baking 🙂

Candice

says:

Love this!!

Zoe Franich

says:

I just made this subbing coconut oil for the almond butter since I didn’t have any. And it is amazing! It tastes so good you would never guess that there is zero sugar apart from the banana and dark chocolate drops! It tastes so good I’m never going to make another banana bread.

Donna

says:

I just made be these and OMG. THEY WERE AMAZING!!!!! I followed the directions just like they were written( which I often don’t ) well almost followed; I made muffins. I used a silicon muffin pan. Half I just didn’t use cupcake holders but sprayed with coconut spray. They came out easily. I also like my cute cupcake holders for the other ones. Oops, I also didn’t use chocolate chips. Wanted to stay away from that temptation just a bit longer. And I included some walnuts. I guess I didn’t actually make them exactly- but the most important parts. Thanks for such a delicious recipe that helps fulfill my love of baked goods and my love of eating / trying to eat low carb. Amazing and really easy.

I’m so glad you enjoyed this one! It’s perfect for making muffins (and using whatever add-ins you’d like). Best treat ever!

Just made this awesome bread today. I have just started the keto diet and I love this recipe. Thanks for sharing I will make this again 😊

Amazing! So glad you enjoyed 🙂

Angel Phillips

says:

Made this tonight and it was so easy and delicious!! Will definitely make again!!!

So glad you enjoyed!! This loaf is a great go-to 🙂

Debra Seegers

says:

Made this today, first recipe ever with coconut flour, for my husband, who loves banana bread. Added 2 T butter, 1/2 cup shredded coconut, 1/4 cup brown sugar. Baked 35minutes. Perfect and delicious.

Mal

says:

Hi! Came across this as an alternative for banana bread as and made some modifications because I am trying to get extra protein, replacement nut butter with greek yogurt and no extra sugar was needed. Cooked a little longer and it is great! Thanks!

Hi! I’m glad those swaps worked out for you with the coconut flour 🙂 Enjoy!

Lydia Rice

replied:

Ah ive just asked a question that you’ve answered pretty much! A substitute for the almond butter that isnt fats or sugars. How much yoghurt did you use for this recipe?? Id love to try!
- Let me know how the yogurt works out!

Sara

says:

Made this yesterday and love it. I didn’t have quite enough almond butter so I used what’s I had and added natural PB. Great taste!

Perfect! I’m so glad you enjoyed 🙂

Cat

says:

If I dont want to use almond or peanut butter, could we substitute honey? What is the purpose of the nut butter, a binder for for the bread? I tried peanut butter and didn’t really care for the strong taste. The bread was good, I will make it again.

Hi Cat! I haven’t tried substituting the nut butter for anything else, as its a binder for the bread and helps with the consistency. You could try using cashew butter as it is very mild in flavor!

Claire Leighton

says:

I made these as muffins, cooked for 22 mins. They turned out SPECTACULAR! Will make several more times

Amazing!! So glad you enjoyed 🙂

Lydia Rice

says:

Hello. Your recipe looks brilliant and I’d love to try. I have so much coconut flour i need to use up!!! Is there any substitute i may use instead of almond butter that doesn’t consist of fats or sugars that will contribute to the moistness instead? Such as more eggs or bananas? Or will this not work. Thankyou!!

Frances

says:

I just made this. Substituted walnuts for the choc chips. OMG should of made double. It is delicious. I’m diabetic and love banana bread but haven’t found a recipe to suit until now. Served warm with some whipped ricotta, yum!

So glad you found this recipe! And whipped ricotta on top? That sounds amazing!

Rose

says:

Made this today without changing anything, and it is now my FAVORITE banana bread recipe!! I’m not even Paleo but it is so delicious!!

Amazing!! So happy to hear that!

Tatjyana

says:

Delicious! Thank you for the recipe! This is the first product with coconut flour that I was not disappointed with! Looking forward to trying more of your recipes!

So happy to hear that! I love using coconut flour – if you type it into the search bar you’ll find some other great one 🙂

I made this recipe this weekend and it was a huge success! The only change I made was adding in some slivered almonds, otherwise I followed the recipe exactly. I am so impressed with this banana bread, I love it and so did my family. It actually reminds me of a banana bread my husband and I had on our honeymoon in Jamaica for breakfast every morning and loved! The texture was perfect, with a great banana flavor and just sweet enough. I will be making this again and again, I think I like it even better than the (non paleo) banana bread that I’ve been making for years.

So happy to hear that Jen! It’s one of my fav banana bread recipes 🙂 Slivered almonds sounds delicious in here too. Enjoy!

E.

says:

I made this with just the egg yolks and added 1/2 cup unsweetened applesauce in lieu of the egg whites. I also used 100% cocoa chocolate chips, and pure macadamia nut butter instead of almond butter. It is absolutely delicious!!!!!!!!! Thanks for the recipe!

Sounds fantastic! Glad those swaps worked out for you!

Great recipe! I used this as a foundation, left out the almond butter and chocolate chip. I was looking for something to use cranberries I had in my freezer, worked perfectly. The bread is moist and has a great flavor. I will make this again and do another variation.

Stephanie

says:

LOVE LOVE LOVE.
I use coconut oil instead of almond butter, a dash of Agave Five, and 1/4 tsp almond extract along with the vanilla. Yummers!

Jane

says:

I have made this many times now and the only sub I do is natural peanut butter instead of almond butter. I also have to bake it longer but I’m at a higher elevation. It’s amazing! I love how there is no added sugar or dairy but still the right amount of sweetness 👍

Perfect! Yes – such a great treat with better ingredients 🙂

Stacy

says:

This is a recipe that I have pinned that I actually make (and keep making)!!! It’s soooo good and husband approved

Amazing!! So happy to hear that 🙂

Melinda

says:

Mine came out a little soggy. When I stuck a toothpick in it nothing came out. I did bake it a little extra longer than 30 minutes. What could have gone wrong ?

Very strange! I would double check your liquid ratios, and maybe bake this a bit longer next time. It will be moist but shouldn’t be soggy!

JR

says:

Amazingly good!! I added 4 tsp pure maple syrup to give it a depth of flavor and it turned out very tasty. Thanks for this recipe

Perfect! Glad you loved this one!!

Jennifer

says:

I recently had to make the switch to gluten-free, and this banana bread was my first experience with gluten-free baking. I love the recipes because the ingredients are so accessible– the only thing I had to shop for was coconut flour.

The bread came out moist and so delicious. I was so thrilled with this. It was a great reminder that gluten-free living and eating does not have to be so bad after all. 🙂

Gluten-free living and eating can be delicious! So glad you found this recipe 🙂 I have a ton more gluten-free options on my site too – feel free to search around!

mimi

says:

This turned out really moist but was good anyway. Maybe it turned out so moist because I used really old bananas. I didn’t put any chocolate chips, and I used flax “eggs.” Thanks for the recipe!

This bread is pretty moist to begin with (because it’s made with coconut flour) so super ripe bananas likely added to it. Glad you liked it!!

Thanks for this delicious recipe. I’ve made it a few times now and started adding about 1/2 a cup of walnuts to it! My daughter and husband love it as well!

Amazing!! So happy to hear that 🙂

Masha

says:

Wow, this recipe is absolutely awesome. Bread comes out so moist and so sweet…And it does not have any butter or sugar. Love it!!!! I am passing it to everyone. Thank you for sharing

Yes!! So delicious. Glad you love it!

Kirsten

says:

I made these today as muffins and they’re delicious. I baked them for 25 minutes on 350 because 18 minutes didn’t seem quite long enough. Thanks so much!

Perfect!! Glad you loved them 🙂

Tracy

says:

I came across the recipe this morning and it is baking in the oven as we speak. It was so easy to make and I had to check 3 times that there is no addrd sugar! Very excited to try this with a cuppa as soon as it comes out of oven!

Radha

says:

Can i try unsalted butter rather than almond butter?

I wouldn’t recommend it! Feel free to use any nut butter you’d like (almond butter or cashew butter will work, too!)

Toni Daley

says:

This bread is amazing! I will be making it again Thank you!

I’m so happy you liked it!

Crystal Shells

says:

So delicious! Easy to follow directons too….I made it watching MNF lol The choc chips melt into every bite: can’t wait to try your other coconut flour recipes! A+

So happy to hear that Crystal! Check out these recipes next 🙂

Nichole

says:

Made this today and it is so good! It’s my 1st time using coconut flour and I was a little leery. My kids came home from school and had 2 slices. I used 1/4 c dark and 1/4 c semisweet. It’s honestly too sweet for me and I’ll cut the chips in half next time. I can’t wait to try the pumpkin bars next!

Perfect! Glad the kiddos liked this one. Here are some other great coconut flour recipes!

Melissa

says:

I love this bread!! Amazing!! Do you think it is possible to add pumpkin to it?

Try these bars instead 🙂

Monique this bread is amazing. I did omit chocolates chips for walnuts and a couple dried cherries . The coconut flour in this recipe doenst make you feel bloated after eating it, perfect moisture absobarant ratio. Looking forward to more of your recipe’s. Must try 5 star recipe.

I’m so glad you tried this one! Love the idea of walnuts + dried cherries.

Julianne

says:

Hi! Can you use whole wheat pastry flour instead? Just going with what I have in my pantry. Can it work as a substitute and will it be just as moist?
Thanks! (also just made your pumpkin chocolate chip muffins last week and they were AMAZING!)

Hi Julianne! I wouldn’t recommend swapping in whole wheat pastry flour in this one – the measurements are specific to work with the coconut flour. Try this recipe and add some chocolate chips 🙂 Glad you loved those pumpkin muffins (my fav!)

Kathy

says:

Excellent recipe. It turned out perfect. I’ve tried a handful of paleo versions and this is the best. I didn’t use chocolate chips this round…next time. Thank you!

Jay

says:

Made this with a couple of variations. Chopped up milk chocolate to use up some Halloween candy instead of dark chocolate. Made two loaves and sliced it lengthwise. Made some cream cheese icing to stick it all together into layered cake and and then iced the outside. Was delicious. Maybe not as healthy as the original recipe, but great for a gluten free birthday!

Love that idea! Sounds delicious.

Lisa

says:

I made this today and was skeptical. It is absolutely delicious! I used 4 bananas (because I had them) and cooked about 15 minutes longer. It is so so good! Thank you!!

So happy to hear that, Lisa! Love this one.

So happy to hear that, Kathy!

Lorena

says:

Can I use applesauce instead of banana? Thank you, I love your recipes 😋

I have only made this recipe as a banana bread, so I’m not sure how it would turn out! Glad you’re loving the recipes here 🙂

Georgia

says:

Could this be made into a chocolate coconut flour bread? If so how much cocoa powder would you suggest adding?

Great question, i would add 1/3 cup cocoa powder and only 2-3 tablespoons coconut flour.

Rebecca

says:

Love this. I made this with tahini and it was perfection. Nobody can believe this banana bread is paleo! Thank you so much for the recipe.

Tahini sounds amazing in here! So glad you found this one.

Kelsey

says:

This is SOOO GOOD! I make it every Sunday night so that my husband can have a piece each day for breakfast 🙂 He loves it!

Amazing!! So happy to hear that Kelsey 🙂

I am ALL about this recipe!!!!

IndiaC

says:

Followed the directions to a T and somehow the bread came out crumbly… I am going to assume it was because of the coconut flour? I have not had much luck baking anything with coconut flour…. it has been in the oven @ 350 degrees for an hour and five minutes… the only thing hardening is the outsides of the bread………. very disappointed and wasted a lot of ingredients 🙁

Hi! It likely came out crumbly from over-baking. This one only needs to bake for about 25-35 minutes. It will look underdone because it’s made from coconut flour, but it should be done.

Nicole

says:

This was turned out perfectly and was delish! My kids loved it too!!
Definitely a make again!

Great! Happy to hear that 🙂

Monica

says:

Is it possible to substitute the almond butter with coconut oil? Excited to try this!!!

I don’t think it would be the same, you could probably use half the amount of coconut oil and get okay results. Otherwise feel free to use any nut/seed butter.

Emaleigh Downey

says:

This came out perfect! Absolutely making again and again!

Tricia

says:

I just made these as muffins with a sprinkle of coconut on top. They are amazing!!

Kristin

says:

I just made these as mini-muffins, and they are AMAZING. Also, my house now smells delicious too. THANK YOU for this healthy yet decadent treat! This was the first recipe I’ve made from you, and now I’m looking forward to trying more! xoxoxo

Élisabeth Thérèse

says:

Hello! I was wondering if it would be possible to use, organic, unsweetened, salt-free tahini in place of the nut butter? I do have organic, unsweetened, unsalted sunflower seed butter on hand, but I do want to avoid the green hue it might cast.

Hi! That should work 🙂

So happy to hear that, Kristin! And welcome to AK 🙂 glad you’re here xoxo!

Beks

says:

Ok. Totally new to coconut flour. Followed directions exactly and there was NOTHING remotely pourable about my batter. It was the consistency of cookie dough. I even tried to add a little milk and oil. Nothing. Cookie dough. Scared they are gonna be glorified hockey pucks when I take them out, but too late to turn back now. Didn’t ANYONE have this problem???

Hi Beks! The batter will be thick, but should also be pretty fluffy (not super dense). Coconut flour is super absorbent, which is where the consistency comes from. If you followed the ratios exactly the loaf should turn out beautifully!

Julia Hall

says:

I am not typically a baker but this recipe was SO GOOD. Love the no added sugar and couldn’t even taste the difference – the bananas were so naturally sweet and including some 100% cacao chocolate chips added that necessary chocolate flavor 🙂

So good! Glad you found this one 🙂

Savannah Mackie

says:

Help! I tried this recipe and it did not work for me!! It has such a weird texture and didn’t rise at all. I only left it in the oven for 25 minutes as the top was starting to get too crisp. I also didn’t use a hand mixer- just a whisk. Would either of these things have something to do with it?

It is coconut flour, which means there is no gluten so therefore the bread doesn’t really rise much. Often times the bread won’t look ‘done’ but as soon as the tester comes out clean, I can assure you it is done!

jo

says:

Delish!! I love how simple and clean the ingredients are. I left it in the oven for about 37 minutes and it made all the difference. That extra 10-12 minutes of baking time really did the trick for letting a little extra moisture evaporate from the loaf, for those complaining about the texture. Before, I would only bake for 25-30 mins like the recipe says which was still ok but I preferred it with extra time. Also will depend on the depth of your loaf pan.

Glad you enjoyed! And yes, it can vary depending on your loaf pan size, oven temps, etc.

Tuesde

says:

I live at high elevation, 7500 feet. Followed the recipe exactly. Still in the process of cooking, but after 40 minutes I took it out of the oven and it’s still so gooey and wants to fall apart without the pan keeping its structure. I put it in for another 5 minutes, maybe it will hold together, but I am surprised at how it wants to fall apart!

Sounds like you may have too much moisture. Did you follow the recipe exactly as written? Did you measure the mashed bananas out? Were they overly ripe?

Melissa

says:

Love this recipe! I sub chopped walnuts for the chocolate chips, and they add a great texture. I’ve also found that it rises more and is less grainy when you let the batter sit for about 5 minutes before putting it in the pan to bake. The only problem I have with it is that I could easily eat the whole thing in one sitting!

Sounds delicious! And great tip 🙂 Love this one!

Courtney

says:

I made this yesterday and subbed peanut butter for almond butter, it was delicious. I couldn’t believe there was only a half a cup of flour and NO added sugar. I can’t wait to try more recipes with coconut flour now. I had been looking for a healthier flour to work with. Thank you!

Leah

says:

I’m super excited to make these! Would ignore be possible to make these into muffins instead? If so how would I adjust the timing? 🙂

Absolutely! About 20 minutes should be good 🙂

Leah

says:

I am super excited to make this! I was wondering if i made them into muffins how would that affect the timing?

Danielle

says:

This may have already been pointed out at some point but I noticed the video says baking powder and baking soda. However, the written recipe only has baking soda. I’m assuming making the recipe as written is the correct way? I hope! It’s about to go in the oven 🙂

Danielle

replied:

Came out delicious! Did bot rise super high but i see that is typical. I would definitely make it again!

Wow this one is a winner. I realized after eating my first slice that it’s NO ADDED SUGAR and it was still perfectly sweet from the bananas. I’ve missed banana bread since I’ve gone lower on carbs and this is a great way to enjoy it still and be getting the good stuff.

Absolutely! One of my favorite no sugar added treat/snack. Glad you found this one!

Crystal

says:

Hi quick question. What do you think could be the problem if it wont get hard in the middle. It is almost like banana texture but a bit more firm…

Sounds like your banana may have been too ripe or you had too much moisture. Did you use previously frozen bananas? As long as the toothpick/tester comes out clean, then the bread is done!

I’ve updated since! Please make as is; thanks for checking 🙂

Ann Snyder

says:

The video has baking powder but it’s not in the recipe

SHARON WILLIAMS

says:

I made this tonight and whilst delicious the texture was very tight. It didnt look anything like the picture. My bananas werent very ripe and i had to substitute baking soda for baking powder. I didnt add chocolate chips. Did i do something wrong?

amanda

says:

this is my favorite banana bread!! I substituted egg for flax egg and chocolate chips for blueberries and it turned out amazing !!

Thanks for the recipe.

Perfect! So happy to hear that.

Nicole

says:

Hi, i’ve got a question. In all your recipes you use cups for measurement. And i wonder whats the size of the cup – how much ml is it? Because i guess its not the standard European size :))

Hi! A standard cup is about 236 ml.

Alexandra Carr

says:

I made this banana bread recipe this morning and it was so disappointing! I cooked it for 30 minutes and it was so mushy and the texture was weird. I ended up cooking it for a total of 50 minutes and it would not cook through. I ended up throwing it out! It tasted raw and uncooked.

Hi Alexandra! It sounds like your banana may have been too ripe or you had too much moisture. Did you use previously frozen bananas? As long as the toothpick/tester comes out clean, then the bread is done!

Miranda

says:

This is my go to banana bread and I love making muffins with this recipe! My 3 kids ask for them all the time. Thank you for sharing your recipe 🙂

So happy to hear that Miranda! Such a great snack for the kiddos 🙂

Amanda

says:

I made this banana bread tonight following the directions exactly. My toothpick came out clean after almost 45 min in the oven and once cooled, it was soggy in the middle. Not sure what happened

So strange! It sounds like your banana may have been too ripe or you had too much moisture. Did you use previously frozen bananas? As long as the toothpick/tester comes out clean, then the bread is done!

Vivian

says:

Just baked this recipe and it was amazing! Added a tiny bit of maple syrup & banana chunks instead of chocolate chips. Thank you!

Perfect! Glad you enjoyed 🙂

Patricia

says:

This sh*t is amazing!!!!! 10 stars if I could

So glad you love this one Patricia!!

Beth

says:

Hi! This was very yummy! Can I substitute pumpkin inplace of the bananas?

I would not recommend substituting pumpkin in place of the bananas here. Glad you liked it as-is!

Patricia

says:

Just made this again for the second time in 2 weeks. I ate half of the first loaf in one sitting! . Love this recipe. I did have to cook about 10 mins longer last time. This time I used Trader Joe’s mixed nut butter and reduced the chocolate chips to 1/4 cup instead of half

So glad you love this one! Such a great snack 🙂 Glad that nut butter worked out well, too.

Brook

says:

This is delicious!!! I love the texture that comes from using the coconut flour. The loaf didn’t raise as high as I expected it to, that must be a coconut flour thing. But it looked just like the pictures and was great. I love that such a yummy snack can be made with so few (healthy) ingredients.

So glad you loved it! And yes, gluten free baked goods don’t rise as much as one’s with gluten. Perfect snack!

Heather

says:

In your instagram video you use baking powder in this recipe there is no baking powder in the ingredients. I followed this recipe and the loaf never rised. How much baking powder did you use?

The recipe here is correct! This loaf won’t rise like normal banana bread because it’s made with coconut flour and doesn’t have any gluten to rise. As you can see in the photos the loaf + slices are not as “tall” as ones with gluten 🙂

JOANNA WALKER

says:

Great idea and so good it’s fat and sugar free but I really missed those two ingredients!! I made it into muffins which worked fine but I found the coconut flour makes the bake way too dense! Perhaps it needs mixing with another flour for a lighter eat? Maybe some coconut oil would add to it too?

Paleo baking flours (like coconut flour) are typically more “dense” than regular flours, but this one should still be pretty light! I would double check your ratios here, or try a banana bread with regular flour like this one 🙂

Emaleigh Downey

says:

made this a million times and its amazing every time.

So happy to hear that, Ema!

Julia Levasseur

says:

This is one of my go-to recipes on ambitious kitchen. Healthy but satisfying!

Amazing! So happy to hear that.

Elizabeth

says:

I made this chocolate chip banana bread tonight and it is incredible!!
I used sunbutter and it did turn a bit green. I got freaked out but I thought I remembered sun butter reacting to something during baking and turning green. I looked it up and it’s the chlorophyll in sunflower seeds that react to the baking soda and they can turn green.

Still totally fine to eat and this bread is DELICIOUS!!

Sunbutter does tend to have a reaction, but glad you enjoyed this one regardless! One of my favs 🙂

Sara

says:

Could I sub almond butter for pumpkin purée?

I’ve only made this recipe as written. I think the pumpkin puree would be a little too moist though!

Liz A

says:

Has anyone tried it with one or two
Bananas instead? I’m trying to make it lower carb. Thoughts?

Sara m

says:

Been making a lot of banana bread and this recipe has been my favorite!!.. ive made it 3 times as written but just made it for a 4th time but swapped the eggs for flax eggs and added a teaspoon of maple syrup and walnuts. Sooooo good

The video calls for baking soda AND powder. Written recipe states just baking soda. I am reading it wrong?
Love, love all your recipes!!!
Thank you!

yum! such a good way to use coconut flour

Magnolia

says:

Hi! Just made this- and love it! Yummm!
I used 85% dark chocolate- so good!!
How should I store it?
Thanks for the great recipe!

Perfect! You can keep it in an airtight container on the counter for a couple of days and then I’d recommend putting it in the fridge 🙂

Agill

says:

Delicious recipe and very easy to whip together. The loaf was smaller than I thought, so if you are planning to make a bigger batch I’d recommend doubling the recipe. A single slice is totally satiating and you don’t feel the need to keep going back for more. Love this no added sugar recipe!!!

Because this one is made with gluten free flour it doesn’t “rise” like a regular bread does with gluten 🙂 glad you enjoyed!!

Deanna

says:

I made the recipe vegan by using flax seed “eggs”. This loaf was so fabulous and moist and delicious!!

Perfect! So glad the flax eggs worked out well.

Tina

says:

Love love your recipes! Especially the banana bread. Please invent more low sugar Paleo friendly recipes!!

I’m so glad! Check out our paleo friendly section here for tons of great options 🙂

Anna

says:

This is my favourite healthy banana bread!!!

Yvette

says:

I don’t know if you’re still looking at comments for this recipe but if so – The video shows baking powder and baking soda added but the written recipe doesn’t mention baking powder. Wondering if I should add some and how much?

Hi! The written recipe is correct. Enjoy!

Amy

says:

Video shows baking powder and baking soda, but ingredients in recipe only shows baking soda! Which is it? Would love to make soon!

Hi Amy! The recipe is correct as written in the post’s instructions 🙂 Enjoy!

Alanna

says:

Love this recipe! Made it for the first time today for a pot luck brunch and everyone loved it. It is definitely a “healthier” option compared to a typical banana bread but it certainly doesn’t lack flavour. I added walnuts as well to the chocolate chips and it was good!

Perfect! So happy to hear that.

Nancy

says:

Tastes really good but never fully cooked through Even after cooking longer.

Strange! I haven’t had an issue of this not cooking through. Paleo baked goods do tend to appear undercooked, but if a tester comes out clean they are done!

Annie

says:

This is definitely a more healthy-tasting banana bread, and it’s really nice! I like the recommendation to spread but butter on top. Yummy!

Absolutely! So delicious.

Sally Golding

says:

I used organic creamy peanut butter instead of almond butter. This bread is so good! I love the texture from using coconut flour; the dark chocolate really sets off the other flavors of banana and peanut butter. I couldn’t have only one slice.

Perfect! One of my favorite breads 🙂 Glad you loved this one!

Monica Craig

says:

Cant wait to try this recipe. I laughed so hard reading how someone added honey and then the thread got crazy over how much honey. And on and on.

Hope you love this one! The internet is a crazy place haha 😉

Cherie Moresby

says:

I love this recipe and make it weekly, sometimes a double batch. I use 1/4 c tahini and 1/4 c peanut butter per batch…sometimes just 1/2 c tahini…Sooooo good! And I use sugar free/stevia dark choc drops on top…

Glad those swaps work out well! Such a great breakfast or snack.

I prefer the texture of coconut flour to almond flour, so I knew I had to try this. I used peanut butter and it still turned out amazing! I also ended up throwing in some shredded coconut and sprinkles on top, and it tastes like cake! Although it did take quite a bit extra time to Cook. Just make sure you have time to spare- it’s worth the wait!

Delicious! So glad you enjoyed!

Sofie

says:

I’ve made two versions of this and both times it seems to be “uncooked” after even adding an extra 10-15 min cooking time. I think it has to do with the coconut flour but who knows?! It’s extremely dense, still tastes delicious but looks uncooked and falls apart immediately upon removing from the pan!

Sorry to hear that! Sounds like your bananas are either too ripe or you are using too much banana. Try reducing the amount.

Christine

says:

I just made this and it turned out great! I used two bananas instead of three and peanut butter instead almond butter!

Perfect! Glad you enjoyed!

Made this tonight and it’s tasty! I love how simple and clean the ingredients are. It’s quick to make and doesn’t require a ton. I used very ripe bananas which I definitely recommend because 1. They mash so easily and 2. They are what gives the bread it’s sweetness. I baked it a bit longer than recommended, checking often, because I used a glass loaf pan. I used the parchment paper, but I omitted the spray, and it turned out great – no sticking! I’ll definitely keep this recipe in my rotation.

So happy you enjoyed! The extra ripe bananas are key in here 🙂

Sally Golding

says:

Second time to comment; have made this at least once a week!! Recipe is perfect. Excellent texture, flavor and completely satisfying.

Amazing! So happy you love it!

My family’s FAVORITE banana bread!!!
Does anyone have any feedback on freezing it? It is so moist, not sure how well it would hold up?

So happy to hear that! This banana bread should freeze well – just let it cool completely and wrap it up well before putting it in the freezer 🙂

Liv

says:

Whipping this up with my ripe bananas, it looks delish! I wanted to ask, could you do muffins instead of a loaf and what would that change or would it not work? Thanks!

Perfect! And yes that should work – I would start with 15 minutes and check on them in the oven 🙂

Andrea

says:

Hello! Just made this and it’s currently cooling- I’m super excited to try but I just noticed that in the video there is baking powder and baking soda but in the recipe there is no baking powder. Just wanted to make sure I didn’t miss something for next time!! Thanks!!

Hi Andrea! The recipe is correct as-written 🙂

Sarah

says:

Came out perfect!

Rose P

says:

Hi there,

This is a question rather than a rating. I love the look of this recipe and want to make it however am wondering if there is any way to increase the protein content? I’m thinking to add collagen protein powder to the recipe. Have you tried this before? Do you have any guidance on amount to add? Of if this would require less coconut powder?

Any help or advice you can give would be greatly appreciated!

Thanks

Rose

I think you could add one scoop of collagen and it would turn out just fine!

Daniele

says:

This is the first time I actually like something I bake with coconut flour! Thanks for the recipe 🙂

Amazing! So happy to hear that 🙂

melodi moghtader

says:

almond butter in place of coconut oil?

I wouldn’t recommend it as they have much different consistencies. You could try butter instead!

Just curious. In the written recipe it just calls for baking soda, but in the video it shows baking soda and baking powder being used. Can you clarify? Thanks!

Hi Julia! The recipe is correct as written 🙂

Katie

says:

Literally best paleo banana bread I’ve ever made. I used peanut butter because I was out of almond. Didn’t taste the nut butter at all. Really terrific texture.

I’m glad that worked out well! So good.

Bec

says:

Delicious recipe! I had to cook my loaf for 55 minutes; much longer than the suggested 25-35. Also, I forgot to let it sit before I flipped it out of the baking tray, so when I flipped it, half of the loaf slid out, while the other half stayed on the bottom of the tray. Whoops!

Coconut flour recipes tend to look a bit underdone, but if a tester turns out clean it is actually done! Glad you enjoyed regardless!

Carol

says:

This is absolutely delicious! Great texture and flavor! We use cashew butter instead of almond butter (bc it’s what we seem to always have on hand) and I make it with 1/2 cup of fresh blueberries. I’ve also made it with 1/2 cup of Lily’s sugar free dark chocolate chips. Both are amazing! The whole family loves it! Highly recommend!

Perfect! So glad the cashew butter works out well. My fav!

Bethany

says:

I made this will the following modifications:
-4 bananas instead of 3
-half a stick of room temperature butter instead of any almond butter
-no chocolate chips
-in a jumbo muffin tin

It needed around 30 minutes and could have taken longer because it is very moist (mushy) at the center. It is too mushy to serve to company but it is a delicious breakfast treat for me!

Hi Bethany! Those swaps are likely what caused the bread to be mushy as extra bananas + butter instead of almond butter means there was a lot more liquid. Glad you enjoyed regardless!

Jessi

says:

I have been making this banana bread for a couple of years now and nothing compares. Even the bread my mother-in-law makes with white sugar, white flour and all the classic ingredients doesn’t even come close. This bread is SO delicious and SO easy!

Amazing! So happy to hear that!

Sherryll sanchez

says:

Hi Ambitious Kitchen,
I would like to ask, if the 2 eggs can be replaced with apple cider vinegar? And what is the measurements?
Your inputs is very much appreciated on this matter.

Hi! I would not recommend that substitution as the bread will not bake up properly.

Kelly

says:

This was SUCH a good banana loaf! I’m breastfeeding and trying to figure out if my baby’s eczema is related to a food allergy so have been trying out different allergen free recipes. I just added eggs back into my/our diet so I tried out this recipe and substituted tahini for the almond butter. BRILLIANT! soooo moist, super flavourful, and quite light and airy!!

I’m so glad you found this one! Such a great breakfast or snack 🙂

Mia A Montgomery

says:

I’m out of nut butter!!! Saw someone subbed Honey instead of the nut butter – is this for real? Any other advice for those who have no nut butter???

I would probably suggest a different recipe, as this relies on the nut butter for flavor and texture.

Shiva

says:

OH MY GOSH, just made this and it is sooo delicious. I didn’t have chocolate chip so kept it simple, also had to switch to peanut butter BUT, it turned out so delicious and moist!!! My husband loveeeeed it. THANKS SO MUCH for this healthy option of Banana Bread goodness.

I’m so glad you loved it! Yum!

April Verite

says:

I made this the other day and it was amazing!! so naturally sweet.

Absolutely! Glad you enjoyed!

Erika Forster

says:

This didn’t cook well. It was undercooked and gritty.

Sorry to hear that! Did you follow the recipe exactly? I haven’t had an issue of this not cooking through. Paleo baked goods do tend to appear undercooked, but if a tester comes out clean they are done!

Elim

says:

My second time ever using coconut flour and it’s a success! (More than the first time where I made coconut flour chocolate chip cookies) I followed the recipe and all I had was jif peanut butter but it still turned out good. It’s sponge-Y on the inside and light and airy. Interesting texture

Perfect! Yes, coconut flour baked goods tend to be a bit lighter in texture. Delicious!

Vish

says:

In the video it showed yo used baking powder but in the instructions / ingredients list it did not. Are we supposed to add it.

The written ingredients + instructions are the correct ones 🙂

Constance

says:

Awesome recipe! The bread is so soft and fluffy in the mouth although it’s gluten free. I’m impressed!

Amanda MacDonald

says:

How many grams are in a cup.
.

Christina

says:

In your instructions , it states to add eggs BUT eggs are not in the recipe ?? how many eggs are needed ?

Hi! It says “2 eggs” right under the almond butter in the ingredients 🙂

Galina Niyazov

says:

Wow!! Best banana bread I made and I make them often. Sooo moist!!!

Christy

says:

Did anyone else’s turn out salty? Could you eliminate the salt and/or use less baking soda?

You could try using 1/2 teaspoon or unsalted almond butter. Feel free to also eliminate the salt.

Sue Nguyen

says:

What can I substitute with nut butter? My teen is allergic to nuts.

Tahini or sunflower seed butter would be a good sub!

Mthr

says:

Would this recipe work with all purpose flour?

Dawn

says:

This recipe turned out very well. All the ingredients came together fast and easy. I did use cashew butter as that was what I had open. I also used pecans instead of the chips. If you want an unsweetened bread this is great. I did put some low sugar jam on my bread and it was delicious that way. Next time, I may put a tablespoon of coconut sugar in the bread since I didn’t used the chips. I may even try using the same recipe and using pumpkin puree. I’m still happy with the recipe.

I’m glad that worked out well! Love a bit of jam on a slice 🙂

Erica Y

says:

Just was wondering if this recipe is Diabetic friendly? I have a relative who would love this banana bread but I don’t want to make her something she can’t eat

I’m not sure as I’m not a medical professional – sorry!

Leila

says:

Oh my gosh, delicious! We had black bananas and the recipe turned out perfectly! We needed 10 extra minutes of baking time. 😊

Perfect! I’m glad you enjoyed!

There’s not a single recipe from Monique that has left me disappointed. This is a lovely banana bread! I had to bake it a bit longer about 45 min. It’s easy and tastes great with a cup of coffee! Thanks Monique! Keep inspiring. ❤️

So happy to hear that, Catherine! I hope you keep finding recipes here that you love 🙂

Betty

says:

I made this banana bread, but I didn’t put in any chocolate chips. It was absolutely delicious! Moist, sweet and just the right amount of density! You would never know that it doesn’t have any added sweetener.

So good! Glad you enjoyed 🙂

Elissa

says:

SO delicious! I’ve been trying all different kinds of paleo banana bread, but this recipe has now been starred as my favorite. Super moist and guilt free.

Angelina

says:

So good! Made it for my friends and they loved it! Also it’s not unhealthy one bit I can’t believe it!

Cee

says:

I love this recipe! Moist and delish! I didn’t have my loaf pan so I used a muffin tin that made 12 muffins. Worked nicely.

Perfect! Glad you loved them!

Okay I suck at baking but this recipe is the best, mu bread cane out ahmaziiinggg..
And delishhh.. Love it 😊

So happy to hear that! One of my favs 🙂

Monica

says:

This came out great. I used peanut butter instead of almond butter. It came out very moist – I would have almost used 1 more banana as it could have a bit more of that flavour.

Delicious! I wouldn’t recommend adding more banana as it might make the bread too moist. Just ensure that the bananas you use are extra ripe for all of that delicious flavor 🙂

Mel

says:

Can I omit almond butter fr the recipe?

You can feel free to substitute another nut butter!

I substituted the eggs for chia seed “eggs” to make it vegan, and the almond butter for peanut butter. It turned out great, really fluffy and moist. Really recommend!

Amazing! So happy to hear that 🙂

Sandra

says:

I made this bread over the weekend and it is amazing! I am really enjoying it. I may add some nuts next time, but I will be making it again!

Love adding nuts in this one. Glad you enjoyed!

beth

says:

I thought the recipe sounded great but it took almost an hour to bake. After 30 mins it was still like batter in the pan. I have no issues w/ my oven so I don’t know if the time needs to be changed but I was disappointed that i had to keep adding more and more time to the baking. In the end it still didn’t turn out great. I am going to try another website and recipe to see if i have better luck

Sorry to hear that, Beth! It could be that your bananas were a bit too ripe. I might suggest giving my almond flour banana bread a try, too!

Deanna

says:

WOW!! Banana bread is tried and true at my house, but I wanted a healthier option so tried this recipe. LOVE it even better than our regular recipe!! I didn’t have almond butter, but had Nuttzo butter (lots of nuts and seeds) and it was outrageously good. Thanks for the recipe!! This my new go to banana bread recipe!

Amazing! So happy you gave this one a try!

Jack

says:

Your video shows baking soda and baking powder but the recipe below states only Baking Soda. I am confused on what to do. Please let me know via email

Hi Jack! The recipe is correct as-written – apologies for the confusion!

larson bennett

says:

I was a bit skeptical about no sugar, however definitely did NOT need to add any sugar!!! The three bananas definitely contribute to the sweetness of the banana bread. Love, love this loaf !!! Highly recommend. Only thing I would add is that I baked it for about 45 minutes rather than the recommended 25-35 minutes! Could totally be due to my old fashioned oven.

Absolutely! So glad you enjoyed. And yes, everyone’s ovens + baking times tend to be a bit different.

Monica

says:

Been looking for a banana bread recipe that actually used bananas and NO almond flour to modify into a keto friendly version. Yours was the best and easy to modify without losing any flavor!! This is the best banana bread I’ve had for a while!!

I just modified the amount of some of the ingredients and everything turned out fine:

1 medium banana, mashed (~24g net carb)
1 teaspoon vanilla extract
~2 tbsp peanut butter (5g net carbs) – depends on how much peanut butter-y taste you want bc it does come through in the end
1 egg
1/4 cup coconut flour (4g net carbs)
3/4 teaspoon baking soda
1/2 teaspoon cinnamon + nutmeg + all spice (bc I love the taste of Christmas all year)
1/4 teaspoon salt
30g Guittard extra dark baking chips (10g net carb) or Lily’s (2 net carb)

~43 net carbs in the whole loaf (~35g if you use Lily’s!). I usually cut it into 9 slices so about 5 net carbs (~4 net carbs w/ Lily’s) per slice. Not the most keto friendly but I eat relatively zero carb so this fits right in with my habits. 🙂 And it’s a real banana, not some banana extract! Can’t beat the real thing. Taste divine with an after dinner coffee & the whole family eats it within minutes.

I’m glad those swaps worked out well for you! 🙂

glen

says:

The video shows baking powder as an ingredient but i don’t seen any baking powder in the recipe. Was this an error in the video or was it omitted from the recipe?

Hi! The recipe is correct as-written – we’ve updated it 🙂

margeaux

says:

I don’t understand. . . . this bread had a taste of overwhelming, overabundance of baking soda. Inedible.

Hi! Very strange- it shouldn’t taste like baking soda. I would suggest double checking your ingredient measurements!

Eliana

says:

LOVE LOVE LOVE
So simple and tasty!
I love that it uses minimal ingredients and NO SUGAR
This is my go to recipe!!!

Absolutely! Glad you love it 🙂

Syy

says:

Hi, i have tried this recipe, it turns out so gooooood! Im addicted to it and i would like to bake this in cake, 6 inch round baking tin. What are the adjustment for the baking temperature and time? The ingredients measurement would have x2 right?

I haven’t made it like this but I suggest leaving the ingredients the same as you are only using a 6-inch pan!

Dominique

says:

Absolutely delicious but wondering if I could sub the banana fir pumpkin fir a fall twist? I love his moist this bread is. I’ve tried your almond flour pumpkin chocolate bread and it’s good but I prefer the flavor of this one more.

pumpkin is a bit more wet so I’m not sure I can recommend. If you do use pumpkin, you’ll need a lot less than the recipe calls for!

Ashley Houser

says:

I love this recipe!!! I’ve had to cut out quite a bit because my newborn is so sensitive and this is a win! My entire family loves it too and it’s super easy to make ❤️

I’m so glad you found this one! The perfect snack or breakfast 🙂

Erica

says:

I’ve made this bread countless times over the past several years and have the recipe memorized. So healthy (no added sugar other than the chips?!) and DELICIOUS.

Amazing! Such a great breakfast or snack 🙂

Martyna

says:

Great recipe, bread is moist and with a nice texture, I used peanut butter instead of almond butter and added a bit of cocoa instead of chocolate chips.

I’m glad that worked out well! Such a great snack 🙂

Patricia

says:

This is absolutely delicious. I was looking for something to do with my overripe bananas and I’m glad I came across this recipe. It was just a bit too dry (probably because of my coconut flour) so next time I’ll adjust either adding more almond butter or a little bit of coconut oil. Thanks!

Perfect! Yes feel free to add a bit more coconut oil if the batter feels dry.

Dilce

says:

Can you add honey or maples syrup! And how much?
I love all your recipe!

I wouldn’t add any to this bread, but if you’d like you can try to add in 2 tablespoons. Glad you’re loving the recipes here!

My go-to paleo banana bread recipe!! So delicious and love that there is no added sugar 🙂

My fav, too! Such a great snack or breakfast.

Michal

says:

Delicious and easy recipe! I used peanut butter and it came out perfectly. Next time I might even double the recipe and make two because it went so quickly. Feels a bit more “healthy” because it doesn’t have added sugars. It also doesn’t taste super sweet which I appreciate.

Absolutely! Perfect snack or breakfast 🙂

Leigh Anne Sturmy

says:

I’ve made this banana bread two weeks in a row it is so delicious! I can’t eat eggs so used Bob’s red mill egg replacement and it turned out fantastic. I also made muffins instead of bread. They were family approved by my hubbies and 3 year old toddler!

I’m glad that worked out well! Such a great snack or breakfast 🙂

Jess

says:

I’ve made this recipe 15-20 times over the years – it is the best paleo banana bread recipe – fluffy and moist yet low carb!

Love that! Glad it’s a favorite!

Meg

says:

Tasted fine but this is tiny!! I even cut it into 8 portions (rather than 12) and it’s super thin and like three bites.

This bread won’t be as thick as normal banana bread because it’s just made with coconut flour. Try my almond flour banana bread for a thicker loaf!

Heather

says:

I made this for my 6 kids for breakfast and they all loved it! I doubled the recipie so it had to cook a little longer. I swapped out the chocolate chips for chopped frozen strawberries, and sprinked frozen blueberries on the top. Will definitely be making this again!

Heather

replied:

Forgot to add that I used peanut butter instead of almond butter!
- Perfect! So glad it was a hit!

Vidya

says:

Had it in the oven for more than an hour but it still turned out uncooked and doughy. The taste was amazing though! But the consistecy was nothing like bread, it was more like eating batter.

Ashley

says:

I cannot tell you how many times I’ve made this bread. It is so simple but SO delicious. I’ve had so many people request this bread it’s a staple recipe for me now!

So happy to hear that! One of my favs, too 🙂

Maggie

says:

Made this and loved it-
Thoughts on using blueberries instead of chocolate chips?
Really yummy as is… but just an idea!

Glad you enjoyed! Blueberries would be delicious 🙂 just toss them in a bit of coconut flour before adding them.

Michelle

says:

I made this with coconut oil instead of almond butter and it turned out great! Super light texture, unlike many coconut flour recipes.

I’m glad that worked out well!

Margaret

says:

Very easy to make and delicious. Good texture. I used chocolate chips sweetened stevia. The bread needed a little more sweetness so I spread honey on the slice.

Glad you enjoyed! Make sure your bananas are super ripe – that will help with the sweetness (but honey on top sounds amazing)

Danielle

says:

This has remained our favorite banana bread recipe the last few years! And always loved by everyone, no matter their dietary needs. So quick and simple to put together too. I’ll occasionally omit the chocolate chips and add crushed walnuts, so yum.

I’m so glad! One of our favs, too 🙂

Ann

says:

Made this today and it was absolutely delicious! Could not stop eating it. Also, super easy to make and the sweetness from the overripe bananas and chocolate chips were sufficient. No need to add any sugar.

So happy to hear that! Perfect snack 🙂

Ahmed

says:

Great and super easy recipe…bread is not too sweet and is fluffy with a great texture snd wholesome ingredients (whatever that means lol). Feels great after eating it unlike wheat flour that feels awful – to me.

Thanks for sharing.

So glad to hear you enjoyed this one, Ahmed 🙂

Carole

says:

Absolutely wonderful recipe – so quick to make using slightly overripe bananas that I had in the freezer. Didn’t have quite enough banana so I added just under 1/4 cup of coconut oil and it came out fabulously – soft, tasty and VERY more-ish.
I baked it for a couple of friends who couldn’t believe something so yummy could be actually good for you

I’m so thrilled that you guys enjoyed it! Great idea to add a little coconut oil in here 🙂

Dan

says:

Way too dry.. Need to add coconut oil to the mix for this to not get stuck in your throat while eating it. I’d suggest trying it next time before publishing the recipe..

Hi, Dan. I taste every recipe before publishing, and often retest my recipes multiple times. I didn’t find this to be dry at all, but sorry that you weren’t a fan. Lots of other banana bread recipes on my site that might be better for you!

Erica

says:

This was delicious! I didn’t have any almond butter so I used a stick of butter melted, and was out of cinnamon so I use 1/8 of cinnamon sugar, 1/4 pumpkin spice, and 1/4 nutmeg! I also doubled the recipe which is why I used so much spices. It is soooooooo good and perfect for my grandmother with diabetes as a treat!

So happy the butter worked well in here and that you and your grandmother loved it! 🙂 ❤️

aya

says:

will it works with flax eggs?

I think that should work just fine! 🙂

Charity

says:

The easiest, most delicious banana bread in the world. My girlfriends and I lovingly refer to this as “crack bread”. You can’t just eat one piece. 100/10 recommended.

Shipra

says:

I don’t eat egg. Can we substitute egg with something else?

Flax eggs might work in here! I haven’t tried them but let me know if you do 🙂

Cindy

says:

You said in the instructions to add eggs, but you don’t list eggs in the ingredients list. How many eggs do I need?

They’re listed in the ingredients! 2 eggs 🙂

Silvia

says:

Hi. I used a coconut flour that I bought for a cookies recipe, and in that occasion they turned out dry. So, what I did was to add 1 egg and it turns out wonderful! Thanks for sharing it!

I’m so glad to hear you loved this, Silvia!

Pam

says:

I made this and checked it with a toothpick at 30 minutes and it was done. However the bread has a damp texture. All throughout it, it is so moist and never really set up? Any suggestions? The flavor is good but had a wet texture.

Hi, Pam! That’s likely due to the bananas being too moist, but this is generally also how coconut flour bakes. Rest assured if the toothpick is clean then it’s done. Next time you could try add 1/2 cup almond flour!

Heather

says:

Absolutely delicious! Made this with my daughter and we couldn’t get enough, including my husband! We didn’t have to worry about refrigerating it because it was completely gone by the next morning! Only change I made was using peanut butter instead of almond butter, since I already had the PB open.

Heather

replied:

Oh & I added about a TBS of flax seed too!
- Nice! I’m so happy that you guys loved it so much. Bet it would be delish with PB, too 🙂

Larissa

says:

Just tried this banana bread, it’s SOO good! Highly recommend! I added walnuts as well to my liking and aah can’t wait for the next bananas to become spotty to make it again.

Woohooo! I’m so happy you loved it, Larissa!

Marie

says:

I am confused, the recipe doesn’t call for eggs however in the steps it refers to adding eggs. Can you clarify?

There are eggs in the ingredients list!

Rachel

says:

Omgggg this is so gross. I followed the recipe to a tee except for the addition of the chocolate chips. I didn’t want to add those. But WTH. I am an avid baker and bake paleo/keto treats all the time, so I’m no stranger to cooking with alternative flours. Bake this and waste 3 bananas if you like a dense, flat, mush cake. So terrible. Maybe good for a baby, but not for someone with developed tastebuds.

Sowji

says:

Delicious!! I love every bite of this bread. It is super healthy and my go to recipe from now. Please post more recipes with coconut flour 🙂

Keya

says:

I made this for my family because we ran out of regular flour and I had coconut flour left over from a failed cookie recipe. My husbands first response was “I love you but why waste the ingredients on a recipe we probably won’t like?!” After trying the bread he was impressed and our 7 yr old even said “it’s delicious!” And wanted to eat the remainder of the loaf! Only change I made was to used PB because we didn’t have almond. It smelled amazing too.

Hahaha I’m so glad you all ended up loving it! Such a great way to use up coconut flour 🙂

Natalie

says:

Mine turned out very undercooked and I don’t know why, I think I will try this recipe again. The only change I made was using sunflower butter. And I baked it for 35 minutes and it was stilk super mushy and wet. Will try again and maybe will use peanut butter this time

So sorry to hear that, Natalie! I’m not sure what could have gone wrong… Did you measure the amount of mashed banana? I’m wondering if maybe they made it too moist?

Chesi

replied:

Try packing the coconut flour. The first time I tried it, I got similar results. Now I pack the flour and it is perfect consistency.

Hannah

says:

These were super dense, almost gummy like. I’m not sure if it was since it was exclusively using coconut flour and not a mix of flours, or user error, but this was definitely not what I hoped for! It was pretty easy though and still edible, just a bit disappointing. I am glad I tried it as I had extra coconut flour and did not have almond flour on hand which I think combined has a preferable texture. So if you’re looking for a GF banana bread, I think there are better ones out there (including on AK!), but if you need or want to use coconut flour this one would do!

Hi, Hannah. Thanks so much for the feedback, and sorry to hear it didn’t come out great. I haven’t had mine turn out dense/gummy but we can try to retest this one soon 🙂

Chesi

says:

I’ve been making this for awhile and it is beyond amazing. After making it plain I added chocolate chips. Big mistake. Too addicting. Now I just add the chips to the top for less calories. So darn delicious. I make 2 at a time and freeze the second one. Tastes perfectly thawed. Can we incorporate protein powder instead of the flour in this recipe? Looking for recipes with protein powder. I am going to make the zucchini bread with protein powder next.

HAHA too addicting!! So funny. Glad you’re obsessed! And hmm I haven’t tested protein powder in here so I’m honestly not sure how it would come out. Let me know if you try it, though 🙂 You can search “protein powder” on my site for other recipes using protein powder, too.

Meg

says:

Super yummy but I feel like mine came out a little to soft and mushy I probably needed more flour

Thanks for the feedback, and sorry to hear that! Did you pack your coconut flour into the measuring cup?

Anonymous

says:

My go to recipe for grain free banana bread! Question.. How long to cook this if I made regular size muffins instead?

Yay! I am so glad you are loving this recipe. I haven’t tried making these into muffins, but I would start at maybe 15-20 minutes, but keep a close eye on them, because I am not exactly sure.

Elizabeth

says:

I am currently making your banana bread. I am interested how it will come out. It looks amazing. I will keep you posted on how it turned out.

Rebecca

says:

This was SO GOOD! I was a little hesitant because there was no honey/maple syrup or sweetener of any kind, but man this was tasty and disappeared fast. I used peanut butter instead of almond butter because it’s what I had, but WOW — absolutely delicious and so easy to make.

Perfect! I am so glad you are loving this recipe ❤️

Chris

says:

This chocolate chip banana bread turned out amazingly! Usually breads with coconut flour end up quite dry but this bread is super soft and moist. I did end up cooking it for 35 minutes and I feel like I may cook it a couple minutes longer on my next try. But I’ll definitely be making this again!

I’m so happy it turned out great, Chris! And good to know about the bake time. Ovens can be SO different!

Summer

says:

Used egg replacer since my little has an egg allergy and it didn’t turn out. Yuck.

Hi Summer – Did you use a flax egg? Or another type of egg replacer?

Anonymous

says:

Can you add coconut oil and Greek yogurt to this recipe to make it similar to your regular banana bread?

Hi! I wouldn’t recommend adding extra wet ingredients here as the texture will not turn out the same.

Deb

says:

I substituted walnuts for the chocolate chips and we loved it however, I was pretty worried about how wet it was even when it was finished cooking. I did cook it for a total of an hour and toothpick came out clean, but it was very moist to the extent that it was difficult to cut. Things improved once I refrigerated out.

Karen

says:

This was great! I used peanut butter instead of almond butter (not paleo/whole 30) and 5 ripe medium bananas. I baked in an 8×8 pan for about 50 minutes and it doubled in size in the oven. It came out firm on the outside and perfectly gooey on the inside. Will definitely be my go to coconut flour banana bread recipe.

I’m glad the PB worked out well! Such a great snack or treat 🙂

Georgia

says:

Gorgeous and moist not too eggy which I love! Perfect ratios will be making again. I added no added sugar white chocolate chunks

Glad you loved this one!!

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