Its about time I show you this Coconut flour banana bread! For those of you who follow me on Facebook, I gave you a big tease about 1 week ago. Sorry about that!
We LOVE coconut flour banana bread
Now I have to admit that this recipe was voted as the “favorite” in my house. This coconut flour banana bread outdid my last GAPS banana blueberry bread! For those of you who tried my first recipe, you know that it is hard to top. After making way to many loaves of banana bread, I finally got the PERFECT recipe!
Texture
No too dry but not mushy in the middle. Its JUST right, spongy yet moist! The texture of this coconut flour banana bread reminds me of the kind my mom used to make when I was little. That one was full of flour, which we don’t eat anymore, due to my severe sensitivities. I use the Wilderness Family Naturals (WFN) coconut flour (my favorite) or Bob’s Red mill Organic Coconut Flour
Coconut flour banana bread nutrition
Coconut flour has a reason to always be tooting its horn! It is paleo/nut-free/gluten/grain-free/celiac/GAPS/SCD/anti-candida friendly! It is full of protein and fiber and low in carbs. Coconut flour is also full of good minerals. A plus side to its density, is that you don’t have to use as much!
Butter it up!
Not to mention, the butter and honey just add in a powerhouse of good nutrients as well. Who can argue with butter? My mom spotted the pieces of banana bread covered in butter after my photo shoot. I happily gave her the 2 pieces, though she spread about 4 more pats of butter on each . She always says, she like to “have a little bread with her butter”. 🙂 Do I have to convince you any more? I think these pictures will do the talking! Happy GAPS baking!
INGREDIENTS:
- 1 cup coconut flour (Organic Coconut Flour
- 1 1/2 cup very ripe bananas (2-3 bananas)
- 4 pastured eggs
- 6 tbsp butter or coconut oil (melted)
- 5 tbsp raw honey or vanilla honey
- 2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional
- 1/4 tsp sea salt
- 1tsp-1 tbsp cinnamon
- 1/2 tsp baking soda
- 1 tbsp vanilla
DIRECTIONS:
*Preheat your oven to 300 degrees
1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)
2. Smash the bananas. These are nice and spotted!
3. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.
4. In a sperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon. **If you are using a more dense coconut flour like Bobs Red Mill Organic Coconut Flour
5. Add the dry ingredients to the wet and stir until just combined.
6. Spoon the batter into your lined bread pans.
7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan. Store in a nontoxic container in the fridge.
8. Slice an serve.
9. Spread on some extra butter or have “a little butter with you bread” like my mom likes to say 🙂 Eat!
Oh my this looks so good!
Thanks Nancy! it is 🙂
Hello, Would anyone be able to help me here … I want to bake and applesauce bread that calls fro regular flour but I only want to use coconut flour and virgin coconut oil … How do I cahnge the ingredients to work?
Thank you
Wendy
maybe sub the applesauce for the bananas. and coconut oil for butter. Just an idea 🙂 happy baking.
My mouth is watering already! I didn’t realize that Coconut flour was even available.
GREAT! don’t you love learning something new 🙂
This looks really good and I will try it when I get some more coconut flour but baking soda is GAPS legal. It’s baking powder that isn’t. Baking powder = baking soda plus usually cornstarch so isn’t.
I made one bread with and one without bs. We don’t use much bs on GAPS so i wanted to give people an option.
You can make your own baking powder with baking soda and cream of tartar. Google it and you’ll find the recipe, but it’s 2 tsp cream of tartar to 1 tsp baking soda, BUT you cannot store it, so only make what you need for your recipe. You can read up on it when you Google the recipe. 🙂
Thanks for looking this up for me and my readers!
I’m making this ASAP!!
Im making this today too!
Ok, I need coconut flour help! I have made mufins, breads, and cakes using coconut flour and none of them turn out like they are suppose to. Your banana bread looks like real bread! All of my coconut flour recipes turn out so eggy with a slimy bottom. I have read that the coconut flour needs to sit for a bit in the liquid, or that you can’t overr mix it. I feel like I follow the recipes as they are written but obviously not. Help! I want to eat banana bread that is in the pictures!
maybe the ratio it off, try this one, you will like it and it works for everyone! yes it does need to sit to soak up the liquid. ok try this recipe and tell me if it works or not 🙂
Betsy, I had the same problem, too. However, I used homemade flour (I made coconut milk and then dehydrated the pulp). I didn’t have a flour sifter or a grain mill, so I used my coffee grinder (which is only used for veggies or spices). The resulting ‘grind’ was still not flour-like, so my baked goods didn’t firm up as they’re supposed to.
I just bought coconut flour AND a sifter. The recipe that I had trouble with now works perfectly. It’s also best to sift and THEN measure the flour.
Good luck!
Hi Caroline, this bread looks spectacular. I know you mention you like WFN brand coconut flour the best but do you think it would work with regular organic coconut flour?
Maria, I am sure it would work with any coconut flour (many people have had success with all kinds of coconut flour) 🙂 Please let me know how you like it after you make it.
how is it anti-candida with 5Tsps of honey? All the diets i have seen for candida have been ‘no honey’. Raw honey is anti-bacterial and I know the coconut oil helps too. Nevertheless, this looks amazing and I am going to make it without the honey and just use the stevia. Thanks!
Yes stevia works just fine too! Raw honey has healing benefits, and i guess it depends on what stage of the anti-candida diet you are on. sorry about that confusion
I have some bananas ready so I’ll give it a try. I always have used yogurt in my bread to make it extra moist, but I’ll try it your way before I experiment. Is there a way to print a ‘printer friendly’ version – I don’t like to have my computer near my cooking mess:)
Yes I have tried a recipe with yogurt and it was divine! Yes the print button is green outlined on the right top of the post. Can you find it? I always make messes too!
with the baking soda i am always worried it has that soda after taste… any comments? i might just try a little whey to help with the baking soda – will let you know how it turns out 🙂
and Stevia AND honey? i will just use honey 🙂 ripe bananas are usually sweet enough for my taste; but the whole recipe just makes my mouth water!!!! bananas: get ripe!!!!
no baking soda aftertatse. you can just use honey is you want to. stevia is just for those with the extra sweet tooth.
Hi Caroline!
I would like to make this today… 🙂
Question:
You use liquid stevia in most of these sweets recipes. I only have the raw, organic granules. Can I use that instead? If so, how much of the granules is used in replacement of liquid?
Thanks,
Lisa
Have fun baking Lisa! Yes you sure can 1/2 tsp (powdered) of 20 drops of liquid. 🙂
Cool… You have to let us know if you convert this to muffins… It would be great to make and freeze… I really love good coconut flour recipes’cause my diabetic hubby gets to enjoy, too! I’m going to try to find a better almond meal, though…I’m just not, totally, satisfied with the brand I bought… I’m going to use the rest of what I currently have to make pooch treats (I’m baking the sweet potatoes as I type…lol)
Oh and, I’m making your gutsy flatbread to go with dinner…my first time making it! Do you know if it will freeze “well”? (I’m going to cut into breadsticks). I don’t see us eating them all, right away, plus it would be great to pull out of the freezer ready made.
Thanks,
Lisa
Is this for full GAPS Stage? We are still on Intro…
Yes, full GAPS will come soon enough. I am working on some intro recipes
OMG! I’m drooling over my keyboard! This looks sooooo good! I wish I would have been able to get here earlier in the week because my daughter just threw out 4 over-ripe bananas and I could have given this a try. I don’t usually toss anything, but I’ve been in the kitchen canning and didn’t even have the time to mush them up and freeze them 🙁 This will be something I can give a try next week as things begin to slow down. I’m looking forward to it! Thanks for sharing with us this week ☺
haha, you better save some drool for the smell it will make in your house 🙂 haha! aww how sad, but now you never have a reason to throw them away! i understand kitchen craziness!
Beautiful banana bread, Caroline! Thank you for sharing your recipe at Whole Food Fridays – it will be highlighted as one of my favorite recipes this week!
Hugs,
Megan
HUGS!! Thanks Megan, Im so excited 🙂
I love the idea to make it into muffins. thanks for the recipe, will have to try it!
Yes I made muffins too! LOVE them
If I don’t want to use the stevia should I increase the honey?
You can increase it by 1 TBS if you like it a little sweeter. Though it tastes good without it too. It all depends on your sweet preference!
Excited to to try this!! I am pinning this, and also featuring it on AFW this week, thanks for sharing it with us!
Thanks so much!
Made these this afternoon – they are delicious! (Even my hubby said so). There is only about 1/4 pan left!!
Thanks for the recipe!!
Haha sound like our house! usually there is 1/4 of the pan left too. I usually have to double the recipe with my hungry siblings around!
Super excited about this recipe! I just popped two little loaves in the oven and my mouth was watering just smelling the batter!
I love little loaves! The smell is so delicious!
Finally made this banana bread! It’s so good it kinda blew my mind 🙂 Thank you so much for a dynamite recipe!
you welcome Anna W. the first time I made this, my mom was positive it tasted like the kind she used to make with flour!! so cool
Yummmm! This looks so good, I will have to try this!
Thanks for sharing. Cheers!
Thanks Nancy! yes this is MUST try 🙂
I followed the recipe to the letter and it came out dry. Any ideas why? Thanks in advance.
Hi Abby, I used Wilderness Family Naturals coconut flour. It seems to be a little fluffier then the Bobs red mill stuff. What kind are you using? maybe try 3/4 of a cup.
I made this today with Bobs. I used the full cup but an extra TB of oil. It came out pretty moist but very dense and didn’t rise. The flavor was great though and my huband and kids loved it. Next time I’ll try less flour and a little more baking soda or maybe try the coconut flour mentioned. I also only used 4 TB honey and no stevia and found it plenty sweet! Thanks for the recipe!
Hi Katie, Bobs seems to be a little denser, so I can see why that would happen, sorry I forgot to mention that exactly. I think the stevia helps with people who are used to regular baked goods, but my family likes it without it. I think the WFN coconut flour is the trick, but don’t be afraid to experiment! Thanks for reading and happy baking 🙂
Sorry if this has already been answered but if you turned this into muffins, what would you suggest the cooking time to be?
I would try 30 min
so i finally ventured into your recipe – had to alter it of course as i always do 🙂 finally had coconut flour but not enough bananas so i raided the freezer for berries from this summer; forgot the pinch of salt, substituted baking powder for the soda (i cannot stand soda taste and did not want to risk it) and since i figured the berries would add too much moisture i added 1/3 cup of potato starch; PERFECT! Steve has been gobbling it down hot and he is not a sweets guy; next time i will try different things again 🙂
I have made this twice now in the last two days as it all got gobbled up. I reduced my coconut flour to 3/4 cup because I know the brand I use tends to dry baking out, and added in 1/4 cup of almond meal. it was AMAZING! my son calls it Magic Banana Bread, he thinks it is wonderful. Thanks for an such an amazing recipe.
Haha Rene thats awesome 🙂 I used Wildnerness family natural and it is fluffier. I love the you experimented what works for you!
I’m going to make this later today! 🙂 Looks delicious!
I made this today and it was fantastic! Thank you so much for the recipe 🙂
Yes! thank you for making it 🙂
Caroline,
My daughter (7 years old) is really intrigued by you! She is such a healthy little girl and I love that fact that you are young and so smart about healthy eating. Good for you!!
I tried your Chocolate Chip Cookies yesterday. . .LOVE! The Chocolate Grain Free Bread is in the oven right now. It smells DELICIOUS!!
We’ll probably be making this recipe tomorrow. Do you have an alternate for the stevia? Do you have to use it? The ripened bananas are usually so sweet.
Keep coming up with these wonderful recipes!!
Lisa
no need to use stevia
I just made this and it’s phenomenal! I had a pack of Bob’s coconut flour that I wasn’t sure what to do with, but now I do!
I used butter and coconut oil instead of just butter, and added chopped pecans as they’re a favourite in our house.
I’m definitely going to use this recipe from now on. Thank you so much!
ohh pecans sound like a good addition! thanks
I have raw coconut flour that expired on sept 15th. May I still use it?
Try smelling it, does it smell like coconut or stale? dip your finger in it and test it too. I think it will be ok after 1 months or 2 🙂 If it has been in the fridge or a dark place, it might even last a lot longer!
We just made this recipe this morning and it was a HUGE hit in our house. I had a little bit of Bob’s Red Mill coconut flour leftover and used WFN’s coconut flour for the remainder amount. WFN’s flour is more fluffy, light and also whiter – I much prefer WFN’s version. We didn’t use Stevia and it still came out sweet enough. Thank you so much!!
This recipe is a hit in a lot of houses! Im happy you enjoyed it with your family. I do too. My recipes can be confusing for some because WFN and bobs coconut flours are completely different! Most of my recipes are WFN coconut flour! Yes the stevia is just extra for those with a sweet tooth.
How long would you suggest to bake the muffins?
I would say 30 minutes but don’t take my word for that and keep and eye on them for sure!
I decreased the temperature to 275 and baked them for about 40 minutes. The muffins turned out great! Thanks for the recipe!
Perfect- thanks for posting back!!
This recipe is wonderful! I made it into muffins, and I replaced one of the eggs with Chia seed (1 tbsp. egg + 3 tbsp. liquid) just because I didn’t have enough eggs. Also did 4 tbsp. of honey as sweetener plus added some honey-sweetened chocolate chips. I had heavier coconut flour, so I sifted it and used 3/4 c. of that along with 1/4 c. of almond flour as someone else suggested. Just noting all these changes in case someone reading may have similar challenges. Thank you for a GREAT recipe!
Thanks for posting back! I always appreciate it when readers do this because it helps others out too who want to do the same thing. Thanks you for sharing tour creation
I’m new to coconut flour AND chia seeds….Aimee I don’t know why I am getting so confused over your swap with the chia seeds. Can you helpa beginner out! Is it 1 tbsp. chia that have already been soaked and expanded per egg? Thanks!
yea, 1 tbsp chia seeds. grind. mix with 3 tbsp hot water. let it cool in fridge and it will “jell”. once it is cool use as 1 egg.
What brand our your honey sweetened chocolate chips!?
I just made this for breakfast! So good!!! I didn’t have parchment paper so I made them into muffins since I had liners. They took 47min 😉 So 45-50 minutes depending on your oven. Thank you so much for this recipe!
Thanks Erin for posting back the time it took you, it helps all the other readers! you are awesome
I googled coconut flour banana bread and your recipe was first in google. I just made it. It is AWESOME! Thank you so much for a great recipe. Keep up the great work : )
That is SO awesome! I guess lots of people like it for it to be first! This recipe is a favorite and i make it all the time too!
Any adjustments for higher altitudes? 5300 ft.
Sorry I am unfamiliar with those cooking adjustments. Here is a good resource http://www.bhg.com/recipes/how-to/cooking-basics/cooking-at-high-altitudes/
I really want to make loaves and muffins using coconut flour but all the recipes I find have banana in them. Any suggestions for a substitute as I can’t stomach anything banana.
yes, substitute pumpkin or pureed squash for the same amount 🙂 http://www.mygutsy.com/homemade-pumpkin-puree/
I’m making this right now! I never have parchment paper so I extra greased my pan. Hopefully it works out. Thanks so much!!!
good idea Jaylene! Did it work out ok
I will be making this bread tomorrow. Can I substitute the stevia with coconut sugar? If so, do you know what the equivalent measurement would be? Or would it be the same?
I substituted with blonde coconut sugar and it was great! Thank you so much for this recipe! My family hasn’t had anything bread since June and to not just have bread, but banana bread, was amazing!!!
That is so cool that your family got to have such a treat! Im so honored you choose my bread and that you loved it 🙂 Thanks for posting back to tell us the coconut sugar worked!
You know I am not sure the exact amount but you can try subbing a few TBS or just leave it out- its not necessary. the stevia just makes it a tad sweeter.
I just substituted the same amount of coconut sugar as it called for the Stevia. It worked perfect!
Oh thanks for telling me!!
I came across this today, here’s my review: SUPER YUM!!!!! I haven’t had anything bready, warm, buttery, and delicious in so long. I made muffins, and when I first took them out of the oven the tops looked chunky and seemed to be slightly cracked; I thought for sure I messed up and they would be dry. NOPE! So so good. I can’t thank you enough for my new favorite comfort treat. 😀
I tried to post this before, but perhaps it didn’t pass moderation?
********
Betsy, I had the same problem, too. However, I used homemade flour (I made coconut milk and then dehydrated the pulp). I didn’t have a flour sifter or a grain mill, so I used my coffee grinder (which is only used for veggies or spices). The resulting ‘grind’ was still not flour-like, so my baked goods didn’t firm up as they’re supposed to.
I just bought coconut flour AND a sifter. The recipe that I had trouble with now works perfectly. It’s also best to sift and THEN measure the flour.
Good luck!
Making this recipe for a 2nd time, my family just loved it! Our new favorite banana bread!
Thank you for this wonderful recipe, it was yummy! Almond flour doesn’t agree with me, so I am happy to find good recipes with coconut flour.
I just made these yesterday evening, accidentally left them sitting out on the counter overnight, and they’re still moist and delicious today! The only change I made was to use 3/4 cup coconut flour and 1/4 cup almond flour instead of 1 whole cup of coconut flour. You really can’t tell they’re not just regular wheat flour muffins! Thanks so much for this recipe, it’s a keeper!
Oh my goodness, Caroline! This is the best banana bread ever! I’m not really a fan of banana bread, but I can’t get enough of this. I made muffins following the recipe with the exception of halving the baking soda. We had cut it out totally but are adding a little back in. These were scrumptious! They remind me cakey, sweet delicious donuts.
I appreciate your posting this recipe. I am baking it at the moment and I think I made it flop somehow. Not sure what I did wrong.
bummer! What brand coconut flour did you use?
hello is it suppose to be clumpy???
not that much, maybe your coconut flour was not mixed all the way.
do u know how many calories??
nope i dont! so so sorry
looks Delicious
this might be on the menu for breakfast tomorrow
just had a pop at making my own coconut milk for a thai curry…and thought id make some flour with what remains (first time making my own coco flour)
yeah making coconut flour is pretty simple and i would dehydrate it to make sure the moisture is out so you can sub it in this recipe.
My son was given 24 over ripe bananas from a produce vendor and he brought them to me. I mushed and froze most but decided to try this recipe with some of them. I have never cooked with coconut flour, coconut oil or coconut sugar but decided to give this recipe a try as I would like to change my diet. I did use coconut sugar in place of the stevia though. Wish me luck 🙂
hey Debbie, i bet it tasted great with the coconut sugar. this is a very versatile bread 🙂
Looks great! It’s definitely not anti-candida. Not just the honey but the over ripe bananas are very high in sugar. Especially at the overripe stage. Sugar is sugar with candida. It doesn’t know the difference between a banana and honey.
This is in the oven as we speak. I can’t wait!!!
Yeahhh! you will just <3 it
Where do you get pasteurized eggs?
pastured-so raised on an open farm area
like is there a farmer there or brand in the market that you buy?
yes I get them from a local farmer
I just finished baking this bread. It is soooo good!! Thank you for posting such a delicious bread recipe 🙂 I look forward to trying many more of your recipes!
Lisa, Of course! I think this is my top recipe, but the others are close runner ups!
Hi there. The ratio of flour to eggs was different than I’ve seen on other recipes, & it worked so well! I’m glad I don’t have to use so many eggs! Great texture. the best coc. flour banana bread recipe I’ve found. Good job 🙂 I did add a little psyllium husk powder which improves texture ALOT. My friend who is celiac suggested it as she uses it for baking. Not sure if it’s GAPS approved though. Thanks so much
Bridget not GAPS, but i want to try it someday too. 🙂 thanks, this is a great recipe!
Congratulations – you’ve been featured at this week’s Inspire Me Monday party at Create With Joy!
Your recipe sounds awesome and I can’t wait to try it (coconut and banana bread – two of my faves!
Have an awesome week and can’t wait to see what you whip up this week!
Create With Joy
http://create-with-joy.com
thanks so much!!
Wow, looks amazing! I bought some coconut flour and had no idea what to do with it, will try this in the next days.
I have this in the oven right now 🙂 I added 1 1/2 T of chia seeds and used 3 T butter 3 T coconut oil. Can’t wait for it to be ready!
Thanks for the recipe! I only used 2T honey and no stevia and it was the perfect amount of sweetness. I made them into muffins. It’s nice to have a coconut flour banana bread that doesn’t use quite so many eggs yet isn’t too dry. Yum!
I am obsessed baking with coconut flour, this is definitely the next one on my list.
I love YOU! Finally a bread/muffin that tastes good. Do you have any other flavors?
not yet! but feel free to add anything else- you can sub pumpkin for the same amount as banana
I made this last night the hubby loved it very moist and yummy!!!! I used coconut oil… I miss the butter flavor… so next time I’ll use butter. I didn’t use stevia the honey was just the right amount of sweetness.
I made these as muffins, just followed the recipe as is (although I did decrease the honey as my bananas were very sweet!) and they turned out wonderful! Thank you!!!
Sounds Wonderful. Is the honey melted?
softened
mine came out with a grainy texture. Any suggestions for how to remedy this?
probably the coconut flour- what brand did you use?
Hi there.
I recently realized that GAPS might be the only diet that could help me with my issues…However, I notice eggs are a big component of the diet and I am (currently) intolerant to them. Any suggestions? Any good GAPS-legal substitutions? Chia-eggs?
gealtin!-grass fed
I only had 3 eggs, so I used a scant 1/4 cup of applesauce to make up the liquid and I skipped the Stevia.
They are in the oven right now as muffins, but 300 seems really low for baking and they don’t seem to be cooking at all. I made muffins last week at 350 from a different recipe and they turned out fine.
So my questions are: is 300 really the right temperature and I’m thinking I need to calibrate my oven. I hope they turn out. I’m going on 40 minutes for small muffins and they are soggy inside.
if your oven runs a bit low then yes that could be a big difference. kick it up to 325.The reason why i did it this way is because it needs to thoroughly “cook” through and 350 burned it when i tested it.
Great recipe! My kids love the bread. I used Let’s Do Organic brand coconut flour, sifted then measured. Don’t have liquid stevia so subbed with 1 T agave. Delish!
hiya, yesterday i made the recipe as written and it came out tasting really really YUM. there is just one thing, the feel is more like a pancake, like a pancake bread? yes. because the bite melts into the mouth like pancake. not so terrible really, and trust me, no one complained one bit and just asked for more. out of curiosity, i wonder what i could do next time to get a more bread consistency ? 🙂
Haha thats funny- what brand of coconut flour do you use
This was absolutely the best banana bread I have ever had. I loved this because usually coconut flour is dominant but this recipe is not that way! Thank you for this. I used tropical traditions coconut flour and ended up using just under 3/4 cup sifted and that was plenty. I have been eating real food over a year so I only added 3 T honey and it was perfect sweetness.
Tried it twice but both times it was delicious but extremely dense and not very bread-like. Any suggestions?
it is a denser bread- some people say it resembles a pancake. mine came out bready- what brand coconut flour did you use?
Delicious! I made muffins @ 275 for 40 minutes. Added walnuts. So moist and delicious! We gobbled up the whole batch fresh out of the oven with butter.
Making this now. Am I overlooking when were supposed to add the cocnut oil??
step 3. mix butter (I say you can use coconut oil or butter)
Hi, I am new to this type of cooking. Can anyone help me? I notice this recipe calls for raw honey, which is a solid. Should I melt the honey before using it in the recipe. Also, I haven’t done any cooking with stevia and hate the taste of it in tea. Do you think this recipe would work if I used more honey or agave instead of the stevia?
Lori the stevia is optional- just leave it out. The raw honey should be able to slowly pour out of the jar. Make sure its not honey comb
I followed the directions to a T (no stevia). And it turned out a bit dry. I was a little bummed because my house smelled sooooo wonderful while it baked! I spread on a bit of butter and a little more honey and it was better :). I’ll try again and add a little extra banana
Monika, what kind of coconut flour did you use? I say in the blog post that WFN- wilderness family naturals coconut flour is fluffier then most brands (like bobs red mill)
Hi there, just about to make this but for the baking soda does it use 1/2 a tablespoon or 1/2 a teaspoon? Thanks
teaspoon
Hi, this recipe looks really good!.
OMG! You know how hard it is to try and find coconut flour banana bread recipes? It’s all I got at the moment and because I’m a diabetic I’m restricted to how many carbs I eat. Do you know how many grams of carbs would be in this recipe?
This sounds to DIE for! Hahaha. Just wandering, I’m a diabetic and therefore have to watch my carbs and was just wandering how many grams of carbs you think might be in this recipe? For like 1 slice or 1/12 or however much 🙂 thanks!
Made this one the other day with home made coconut flour,it was super tasty!!truly the best banana bread that i have ever had!!I used ghee instead of butter and added a pinch of cinnamon and ginger..Thanks a looot for sharing the recipe!!!
Hugs
vidya
Yum those are nice herbs to add, you welcome!
I just mixed the batter up with regular organic coconut flour from the bulk section of the grocery store. The batter looked too dense to me but I didn’t want to mess around with it because I am more of a cook, not a baker, and I really wasn’t sure what, if anything, I should add to correct it, just in case it was supposed to be that way with coconut flour… I popped it in the oven and we will see how it comes out, but I don’t think it is going to come out right. Will let you know.
Christy, how did it turn out? Did you sift it? some coconut flours are very very dense. I used this one which is extremely fluffy. http://amzn.to/1bBZxt7
I just made this but it turned out more like banana soufflé 🙁 eggy and soggy. Not sure what I did wrong but I triple checked that I followed the recipe!
oh no! What brand of coconut flour did you use?
Wow! I am so glad I gave coconut flour another shot. I’ve been using it for about a year and this is my GF favorite banana bread yet!
I caramelized my bananas first
I used 5 Tbs Honey, no stevia and only 3 Tbs coconut oil. I also added toasted pecans.
Baked for 1hr 10 minutes.
SO moist! So good!!! Thank you, this is a keeper!
How did you caramelize your banana’s? thats a cool idea!
looks amazing, and yummy. Can I skip honey?
i don’t like sweet bread, sugar in banana would be enough for me
what you suggest?
thank you
yes you can, you may need a few extra spoonfuls of water to make it the right consistency.
You could use a few extra spoonfulls of applesauce to offset the lack of honey. Also, if you want a decent recipe with the correct amounts, just google coconut flour applesauce bread.
I will also mention that another binder that can be used in lieu of banana, and better for those either not caring for bread that is sweet or avoiding sweets is some pureed spaghetti squash. Binds, has no flavor in the bread, and keeps it moist.
thanks Nancy!
I’m not sure if this has been asked so apologies in advance if it has. I prefer not to use stevia and so I really have no familiarity with terms like “squirters” and “drops.” I see that it’s optional but I don’t want my banana bread to lack sweetness. I’m having a difficult time finding a conversion chart online because stevia has so many different forms so I don’t know which table to follow. Can I replace the stevia with extra honey or maybe turbinado or coconut sugar? How much would that work out to? Hoping someone can help! Thanks for the recipe, Caroline! See you around Facebook 🙂
A dropper comes with the small stevia bottle. Maybe like 10 drops of liquid stevia is a squirt. You could add an extra Tbs of honey if you need, but most people just skip the extra stevia or sweetener and use only the honey because it is plenty sweet.
Hi, I made this bread a few times. I tried plain coconut flour bread, and coconut cauliflower bread, and rice/tapioca flour bread and I did not like the taste. This one is good. I do have a few questions if you would please answer. What is the proper way to store it – fridge or room temperature? Because for now I stored it in the fridge, which forces me to toasted every time. It does not taste good when cold. And getting it out toaster without breaking it is kind of hard too. However, after 2 days it gets dark spots on top, like mold (sort of).
Yes you need to store it in the fridge. I would leave it out on the counter for a hour before you eat it.
I just made this tonight. I was a little skeptical, but it turned out great! I used all coconut oil, no butter. So excited to give it to my son for breakfast tomorrow.
Kimberly, thanks for reporting back!
I have some pears that I need to cook. Would that work instead of the bananas?
Worth a try!! tell me how it goes
Just came across your recipe. No bananas on hand but I couldn’t wait to try it….it’s in the oven now but substituted a can of pumpkin for the bananas. I’ll report back. 🙂
Sue, I have had other readers use pumpkin and they loved it! I hope you do too 🙂
Just wanted to thank you for this recipe. I have made it several times and in the oven as I type. I have used butter and the honey but no other sweetener. My picky kids that are all grown and do not care for all my recent healthy changes fight over who gets to take a loaf home.
Made this and it was delicious! My husband even likes it and he’s not too crazy for the regular coconut flour bread I make. Thanks!
i have always wanted to make something with some coconut flour I bought to try and have a healthier snack. And I was not disappointed, the texture was different but it went well with the bananas. Thank you for sharing this recipe.
I made this in the oven and after 40 minutes the whole thing was burnt black. So disappointed. I don’t understand how it can be baked for a whole hour. Waste of ingredients 🙁
This recipe is really great. Omitted the stevia and one tbsp of honey and added chocolate chips… it was delicious!
Made this recipe into muffins and it was delicious! I only added one squirter of stevia because two or three seemed like too much and tonight when I make them again I will skip it all together. The muffins were delicious but the after taste from the stevia was quite dreadful. Going to X out stevia and add some chia seeds. Can’t wait to make them again though, they were gobbled up!
Do you have the nutritional value for this recipe?
Can I use maple syrup instead of honey thanks looks good I’m gonna make it!
did you end up trying with maple syrup?! im wanting to try the same thing. bummed you never got a reply.
I say give it a try!
thanks for the response Caroline! do you think the same amount (1/3 cup) would work, or maybe less since its a bit more liquidy?! also, im wondering about another commenters suggestion of using some applesauce in place of the honey, do you think that would be better than maple syrup?! and do you have any measurement recommendation for that then?! hopefully i’ll hear back soon, as ive got everything out to get to room temp. otherwise i may try a mixture of both. really dont want to screw it up and waste ingredients and time but also dont want to use honey! 🙂
I would just 1/3 cup that would be a good idea. Or you could try half maple syrup and half apple sauce. I don’t think you could go wrong either way.
i ended up using 2 tbs maple syrup, 2 tbs applesauce and 1 tbs & 1 tsp (1/3 cup total).
it worked just fine! 😉
That is so great Alyssa! Now other bakers can enjoy your revisions too! Thank you for sharing!
Yes, you can use maple syrup. I haven’t tried but from reading different recipes, people substitute all the time.
I substitute real sugar for Splenda brown sugar.
What is the nutritional information on the bread –
Fat, calories, carbs, sugars, sodium?
Oh my! Just made this banana bread using 3/4 coconut flour and 1/4 almond flour, only did two Tbs of honey and added swerve sweetener (keto friendlier) took your advice and sifted my Bob’s flours first and the bread was AMAZING!!! My kids couldn’t tell it was keto! Planning on adding sugar free choco chips next time! It rised perfectly, moisture and consistency was spot on! Thank you!!
It’s delicious. I’m grateful for the low carb options. I always make banana bread and muffins but I’m going to make apple cinnamon tonight.
👍🏼👍🏼❤️👏🏼THANK YOU for SHARING!!!This WAS An AWESOME recipe 😊, Oh My Goodness!! I Used ALL Organic items( Raw Honey) My Daughters in Law Feed Grand Kids Healthy.AND We Like Nuts So I added Walnuts. I Didn’t sift it BUT , I Used A STORE brand Coconut flour So it was denser And I Covered It W/ Foil Last Part Of baking So it Wouldn’t burn. G-d Bless ❤️
This turned out great; thanks so much for the recipe! It’s a keeper for sure.