No Added Sugar, No Grains, Easy and Amazing Banana Bread
October 25, 2012 
Primally Inspired 
I had a bunch of really brown bananas in my fruit basket and knew it was time to either use them or peel and freeze them. I’ve always loved banana bread, but most standard recipes I remember making back in the day called for an insane amount of sugar and flour that would make my blood sugar go crazy. My mission was to come up with a banana bread using no added sugar. To make the cut, it still had to be as delicious as traditional banana bread. I am excited to present to you what I came up with! I love this banana bread for so many reasons. At the top of my list is how easy it is to throw everything together in a bowl and out comes this tasty bread. But the main reason is that there is absolutely no added sugar! It is naturally sweetened with ripe bananas so you can feel great about feeding something healthy to your family. Plus, did I mention how yummy it is? I usually end up adding some high quality, dark chocolate chips to mine for a little extra treat. But it’s equally as tasty without them!
No Added Sugar, No Grains, Easy and Amazing Banana Bread
Makes 1 loaf
Ingredients:
4 very ripe bananas, mashed
1/3 cup coconut oil or grass-fed butter, melted
4 free-range eggs
1tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour (do not substitute another flour – it will not work)
1 heaping tsp baking soda
¼ tsp salt
optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.
DIRECTIONS:
Preheat the oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden. Enjoy!
*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.
**This is a wonderful place to buy organic coconut flour. The coconut flour may seem a little on the expensive side if you are used to regular white flour, but you never need a lot of coconut flour in recipes because it soaks up a lot of liquid. Most recipes only call for a ½ cup or less of coconut flour so a bag will last a really long time! Also, you CANNOT substitute coconut flour for other flours and vise versa.
Related posts:
Breakfast, Featured, Recipes, Treats 
Tags: banana bread, bread, breakfast, gluten free, paleo, treats, whole foods 
Wow! This looks easy…and yummy. I can’t wait to try this one. Thank you.
You’ll have to let me know how you liked it once you make it!
I just made this and its delish! I never baked with coconut flour is it suppose to be spongy and quite moist its not raw I don’t think. I had to bake it a lot longer then 45 min
We made this today with all of the mixins. The taste is great, and you definitely don’t need sugar if you have ripe bananas. I did find that you probably want to bake it a little longer than the recipe. We baked it about 56 minutes, and when we finally cut into it, the bottom of the loaf was still pretty soggy. That will certainly not stop us from eating it all, it just means it should probably be refrigerated. Thanks for the fun recipe!
Thanks, Virginia for the feedback!!
After hearing some comments about it not getting all the way done, I decreased the coconut oil or butter to 1/3 cup and it turned out a lot less “soggy” – I updated the recipe to reflect the change. Hope that helps!
Thanks for letting me know 
Soggy mess. Followed recipe and even mixed dry ingredients first, then wet ingredients, then folded together and put in pan. Baked almost an hour. Soggy mess, A waste of good chocolate, bananas, nuts, flour. Throwing this one away.
Hi Greg, don’t throw it away just yet! Stick it in the fridge for a few hours/overnight to see if that helps. If it doesn’t, I’m so sorry it didn’t work out for you.
I’m trying this for the third time. This time I’ve eliminated one egg and upped the flour a bit. Lets see if that works a bit. Even with the decrease in coconut oil to 1/3 C it was still soggy. I hope this works or I’m on to something else – I don’t like “cold” bread, the fridge is not an option. Toasting it when it was soggy did help quite a bit though.
I thought this recipe was delicious! I wonder if the previous comment about a measure of bananas is better than 4 as well as I had an extra 1/2 and threw it in. Moist but not soggy. As I bake more and more, it becomes easier to check the consistency of recipes and alter as needed so the best piece of advice I have is – have FUN and if at first you don’t succeed, try, try again
Love that attitude, Angie!!
That sure is a nasty attitude, dont give up so easy next time. Your mind is on a one way road, start thinking outside the box. Mine came out perfectly fine with how the recipe went, so i’m thinking its something YOU did
I made these in a muffin tin. 12 muffins total. Bake thoroughly all the way through. Perfect! 35 minutes was perfect. My husband who is far from paleo gives these two thumbs up!
Woohoo! I love when we can sneak paleo goodies to non-paleo peeps and they love it
This looks so good!
Mine turned out great and we all really like it! Thanks for the yummy recipe. It’s nice to have a healthy banana bread to feed to my kids.
Made this last night and it was really good. I also had to bake it for a little longer than the recipe stated. But we all loved it and will make it again.
Love the recipe! I added in all the options (nuts and chocolate) and it was delicious. I did not miss the added sugar one bit!
Thanks Diana, Max and Toni!
I’ve been hearing multiple people needing to bake it for longer than I have stated. Mine was done at the 45 minute mark, but some people had to cook it for over an hour! If the top starts to get too done, just pop some foil over it and let it continue cooking until the center is all the way set.
My banana bread never bakes thoroughly in a standard bread pan, so I use small bread pans and it is never been soggy, takes less time to bake and is very moist. Just another tip.
Thank you for the great tip, Paula!!
If you’re interested in having a guest blog poster please let me know.
Very nice to come across a sugar free banana bread.
Delicious!
So yummy!
Thanks for all the comments! I love hearing from you all and getting your feedback! I just updated the recipe and made a slight change. I lessened the amount of coconut oil to 1/3 cup (it was 1/2 cup). That will help the bread to be not as “soggy” as some of you had mentioned. I made it this morning with the new change and it was perfect! Hope you like it
For sure u need to reduce the coconut oil that is what’s making it soggy and take an egg out also. I made muffins the other day the were soggy and I reduces and it will work cause oil is oil. Thanks T.B.
I made it per the latest adjustments & it came out perfectly. I think I will have to try it w some nuts, and raisins or something of that sort. I didn’t have ripe bananas so I added some raw honey. I must confess, a lil sugar too, as I was too low on honey @ the time. I know it will be great w/o the sugar next time. I also used some Enjoy Life chocolate chips in mine. It disappeared quickly. My (almost) 6 year old was begging for it today. So it looks like I will be making this quite often. I love that it’s ingredients I keep around most of the time too.
Think I’m going to have to get some smaller loaf pans so everyone can have their own. I’m sure it probably will bake better that way. My Momma was famous for her bread. Everyone loved getting smaller, more individual loafs. I do remember her mentioning that the bread came out better that way. Glad to get the reminder. Thanks for the comment Dara! In fact thinking about my Mom, I may just have to make some honey butter. The best thing to wake up to was always her fresh baked bread slathered w some honey-butter. YUMMM!!
This was amazing! We loved it!!! I will be making this again and again. Thank you!!!
Hi, I love your receipes!. I did signed up for your newsletter, but I haven’t received it yet.
Hey Kelly! Thank you for subscribing
When you subscribe, it just emails you to let you know that there is a new post. It’s not a newsletter yet, but I’m working on having a newsletter in the future. Do you get the emails when I post something new? If not, I’ll check to see if I have your correct email address.
WELL! I have just put my first Paleo banana cake in the oven….watch this space. I will put pic on facebook x x
Yay, go Wendy!!
I hope it turns out well!!
This was sooooo delicious! My bananas weren’t quite brown so I added 1/8 cup of maple syrup. Perrrrrfect! Thanks for sharing this!
wooo! Awesome, Melissa, thanks for the feedback and I’m so glad you enjoyed it
Thanks like your No Sugar, No Grains, Easy and Amazing Banana Bread | Primally Inspired
This banana bread is so good! I can’t believe how easy it is, too. Thanks!
Delicious!! Calorie content would be helpful
I’m on it, Stephanie! I’ll work on that today
We love this banana bread! It’s so easy and really good.
I can’t wait to try this. We are trying to eat healthier but I still need my sweets! Would you happen to know the nutritional info. for this recipe?
Hi Trish, I will find out. Someone else asked me that, too and I got completely sidetracked and forgot all about it. And I hear you on eating healthy but still needing some sweets. I’m the same way! That’s why it’s nice to have healthy sweet options
The first time I made this it was WAY too soggy. So today I made it with a few changes:
1. I added 1/3 cup honey
2. I threw in a handful of chopped walnuts and a handful of blueberries
3. I DOUBLED the coconut flour to a cup
PERFECT after 45 minutes at 350.
Thanks Sally for the input! Sounds like you came up with a great suggestion for those that were getting soggy loaves. Walnuts and blueberries sound so good, too – I’m definitely going to try that! I’m curious – did you use the initial recipe of 1/2 cup of coconut oil or did you use 1/3 coconut oil when it was soggy? I lessened the amount of coconut oil and haven’t gotten soggy loaves myself, so I’m curious to know if you were still getting soggy loaves with the reduced coconut oil. Thanks!!
When I did it the first time I didn’t use coconut oil; I used 1/3 melted butter, and also a little honey. It was way too soggy.
Mine hasn’t been coming out soggy at all. I’ve been making it just as is with 1/3 cup coconut oil and 1/2 cup coconut flour. We love it. I’ve made it at least 5 times now and always add something different to each batch. The last time it was blueberries and next time I’m thinking I’ll add a bunch of nuts and maybe some dried cranberries.
Glad you are enjoying it! And ooooh the dried cranberries sound so yummy in there – I will have to try that next batch!
I guess ovens vary and I’m sure the different altitudes have something to do with it, too. Sally made a great suggestion for those coming up with soggy loaves. She said she doubled the coconut flour (to 1 cup) and added 1/3 cup honey and it came out perfect. So try her suggestion if you are coming up with soggy loaves! I make about a loaf a week and am still coming out with great results per the recipe, so I guess it just depends on the oven, too.
This is THE BEST Gluten free banana bread so far!! My sister-in-law made it for me and what a GREAT Christmas Gift!!!!
Thanks, Sarah!! Makes me happy to hear that
Love this receipe. I make it over and over. Now I look forward to my bananas becoming to ripe. Made plain…with some chocolate…with some walnuts. Can’t go wrong with this one. Thanks Kelly!
Oooo…this is so yummy !
I pulled it out of the oven and my toothpick came out clean @45mins.
I Had to stop myself from eating more. Wow, so delicious !
I added chopped pecans. I only had 2 black bananas and 2 brown spotty bananas ( not really as ripe). I didn’t add any maple syrup or honey and I think the sweetness level is just fine for me.
I can’t wait to try your other recipes
Thanks so much, Ashley!!
Thanks for the recipe. I tried it and loved it! I am sure this will happen more often
The balance is perfect.
Thanks Nancy!
Loved it!! The kids loved it, too!
Yay!!! Great to hear!
I made this tonight! It came out great! Thanks!
Sweet Melissa! Always good to hear! Thank you
This is delicious! I made one loaf for home and one for a healthier snack for my daughters’s class. Simple, healthy and yummy!!!
Love hearing this, Molly! Thank you!
I just made this recipe. Seeing as I only had three bananas I added 1/3 cup of apple sauce for the missing banana. I had to bake it for ten minutes longer with aluminum foil on top so as not to let the top get too dry. Needless to say, it turned out great. Thank you for the recipe. I do have one question pertaining to coconut flour and almond flour recipes … what is the best way to store the finished product? I am still pretty new to grain free eating.
Awesome and great idea on the applesauce!
Whenever I make something with eggs or fruit I store it in the fridge (like this banana bread). I make almond flour choc chip cookies that I store just wrapped up on the counter.
I don’t know the “technical” answer, but anything with eggs or fruit get stored in the fridge at my house – hope that helps!
Do you think this recipe would work with bananas that have been frozen? I only have one ripe banana, but several frozen that I was planning to thaw out.
Yes, that would work just fine!
Can this recipe be made vegan?
Yes, this can easily be made vegan. Use apple sauce or some other egg substitute like you would for any other vegan baking recipe. You can find egg substitutes at any health food store. Just be wary that this recipe can become soggy so you might want to read through these posts to adjust. Another thought is eliminate the eggs and add an additional banana?
Can there be a replacement for the eggs, and can it be done raw like putting it in the dehydrator?
This bread turned out to be the closest to regular banana bread that I’ve baked so far!! I added 1/2C chopped walnuts and 4 crumbled pieces of cooked bacon
Thank you!!
Oh you are a girl after my own heart adding in the bacon!
Love it!!!
Thanks for an awesome and easy recipe! I’ve been trying to use more coconut flour and less nut flours in my baking, and I really love your coconut flour recipes. My son has a nut-free classroom, so I can’t send any of my almond flour baked goods to school. I decided to try them in a muffin pan instead of a loaf pan, and cooked them for 30 minutes. I added 1/3 cup honey, increased the butter to 1/2 cup and the flour to 1 cup and they were perfect!!! So glad I found your site! Thanks again
Awesome, thanks Carla! Thanks for showing us what you did the muffins, too so we can try it out! That sounds so yummy
Your website is amazing!!!! I just completed the banana bread recipe with one change, I put it in muffin pans!! It cut down on cook time and made it easier for me to put in the kids lunch boxes. I am going to pass this on to everyone in my law enforcement community. Thanks and keep the recipes coming.
Thank you so much, Dominic!! Makes my day
This was so good I’m currently hoping no one in my house eats the perfectly yellow bananas on the counter so that they turn brown and I can make some more! I made mine with walnuts and enjoy life choc chips!
K, I seriously hide my bananas so no one will eat them just so I can make this. LOL!
Awesome recipe, i made a double batch today and it came out beautifully. A coeliac friend commented that it was the best gf banana bread they had eaten, still light & fluffy.
Hi Kelly, I found your site while surfing for healthified Banana or blueberry bread, I’m so glad I came across it!
What are your thoughts on Trader Joe’s new all purpose flour in place of the coconut flour? I can’t bite the bullet and make the $12+ purchase, I do however have brown rice flour as well, but I find it too grainy for my taste! Thanks I appreciate your opinion!!!
Pingback: No Grains Delicious Lemon Bread with a Lemon Glaze | Primally Inspired
I couldn’t believe how good this tasted! Like “regular” banana bread. I’m so excited to have something I can prepare ahead of time for our meatless breakfasts on Friday or for on-the-go snacks. Thanks!
Yay! I love hearing things like this. Thank you!
I just made this bread and instead of eggs to make it vegan I used 2 tbsp. ground flax with 2 tbsp. water. Came out DELICIOUSLY!
Alexa, that is so great to know – thank you for that! We just found out my husband is allergic to eggs and I’ve really been struggling trying to find egg substitutes for all my egg recipes. He loved this banana bread so I’m definitely going to try that. Thank you again
Hi! Have you had a chance to get the nutritional info for this recipe?
Pingback: Banana Bread Sans Sugar and Bread » Sconzo.com
Do you know if the Nutiva coconut flour you linked to on Amazon is organic? It does not say in the listing and the picture of the product shows up way too small to be able to see wording on the package. Thank you so much for this great recipe. Can’t wait to try it!
I see it says “organic” but another user on Amazon commented in a review that it did not say organic anywhere on the packaging. That’s the only reason I’m asking. Just want to be sure before I buy. Thanks!
Hi again Liz! I just did a little detective work and went to the Nutiva website and it is USDA certified organic. Here is the link for the information on their website. Hope that helps! And good luck with the banana bread – hope you love it
https://store.nutiva.com/coconut-flour/
Thank you so much for going the extra step. I appreciate it!
I made this tonight and used a bundt pan instead, and it turned out delicious as well as looked fancy! haha I just shortened the time about to about 35-38 min instead. A great treat that won’t put me over on calories
Thanks!
Oh I love the idea of using a bundt pan!!
Hi Liz, I’m going to double check. I actually don’t buy this brand anymore only because my local Amish market started carrying organic coconut flour and I’ve been buying it from there. I’ll get back to you on this after I see what I can come up with.
It’s in the oven right now! The house smells so good!
I love the smell of banana bread baking! Best smell ever!
thank you for the recipe. I made these in muffin pans. They baked to perfection in 35 minutes! Can’t wait to make more!
I love the muffins idea. Great for grab and go, too
Thanks for the comment, Gina!
I just put this in MyFitnessPal, and one loaf is 1874 calories, or 234 calories per serving if you divide into 8. For those who are the calorie-counting kind.
ohmigosh, thank you so much Audrey! I had no idea how to do the nutrition calculating accurately. I tried some online nutrition calculator sites and it wasn’t working out for me. Good to know about MyFitnessPal. Thank you so much again
Hi, I can’t wait to try this one out! Looks great. One question: can I use baking powder instead of baking soda?
Hi Senna, thanks! And yes, I do believe that would work. I haven’t tried it myself, but I’m fairly certain that would be just fine. Hope you like it!
Thnx for taking time to answer my question. I made ‘your’ cake tonight with baking powder. It came out great! Because my banana’s where not brown I did use 1 tbs of honey and some raisins. Also 3 eggs instead of 4. My DH is in love with this stuff! And so am I. Being in Europe I had some difficulty deciding on the measurements (no cups here lol), but it came out great! Will make this one often. Thank you so much for such a great recipe!!!
OK, I don’t even cook… or bake. I can burn water. But I’m sick of putting expired bananas into my compost bin. THIS… I will make! And before this… did people really add sugar to regular banana bread (considering they started with sweet over-ripen bananas?!). Thx. for posting this.
Hi Neil! So glad you can use those ripe bananas now
And yes, you would not believe the amount of sugar in some banana bread recipes. I’ve seen recipes with 2 cups or more – it’s crazy! I’m glad you agree that ripe bananas are plenty sweet on their own. Good luck with the recipe and hope you like it.
Soooo Delicious! Thank you for creating and posting this recipe. Although I have been using coconut oil for some years now, this is my first experiment with coconut flour and I was delighted with the result! To me it tastes fluffy and buttery, despite the fact that no butter was used. I am pregnant and I have a two year old, and nothing makes me happier than to be able to serve my kiddos a delicious, healthy treat!
Oh…. and will be trying the lemon bread next.
Thank you so much for your comment, Breanne!! Love hearing that kids love it, too
This is my sons favorite thanks!!! We have made it a bunch of times!!!
Woohoo! Thanks for the comment Heidi – love hearing stuff like that
I just recently started looking in to Paleo, and this was my first grain free bread ‘experiment’. I was a little unsure of what kind of results coconut oil and coconut flour would bring. Well, I can say, this recipe was Super EASY and YUMMY!! I made it last week and it disappeared quickly. We first tried it right out of the oven, and it was a little oily, but, then when we let it ‘cure’ overnight, the texture was perfect, very light and moist. I did end up overcooking it a little, it was in a 350 oven for 45 min as directed, perhaps the type of pan makes a difference, I used a metal bread pan. I tried it again yesterday, and shortened the cooking time to 35 min and that was perfect. Thanks!
Awesome, Mars! Coconut oil and flour are the bomb
Thanks for feedback with the texture and times, too. It seems like everyone’s oven (or pan like you mentioned) is a little different. Some people need a shorter cooking time and some people needed a much longer time – can’t win. LOL. Glad you liked the bread!!
Love the banana bread recipe. Do you have any other recipes with no added sugar, honey, maple syrup, etc? Also, are there any recipes you used only the natural fruit sweetener recipe to add sweetness?
Hi Carol, thank you!
I have a lot of recipes in the works that have no added sugar. But that doesn’t help you now, I know. I’ve been loving using just the fruit sweetener in all the recipes that I listed at the bottom of the fruit sweetening paste post (pumpkin spice muffins, apple breakfast cake, breakfast fruit souffle, and baked grapefruit crisp) Here’s the link for the post with all the links to the recipes that I used only the fruit sweetener:
http://www.primallyinspired.com/fruit-sweetening-paste-pure-fruit-sweetener-vegan/
Hope that helps!
I’ve made this twice now and I love it! I added raisins the 2nd time and baked it 10 mins longer than suggested. I definitely think it could bake for 1 hour. Overall a great recipe
Thanks for your feedback, Sarah
Hi! Do you have nutrition info for this recipe??
I’m making this now! Kids had fun helping
its been baking for 50 min so far and the centre is still very soft and not cooked. Am I doing something wrong or do others also have trouble with coconut flour?
Sharon, are you using a glass pan?
Hope that helps and hope you enjoy it!
It seems like those with a glass pan had to cook it for about an hour. Also, if it is still soft, stick it in the refridgerator for a few hours. It will firm up and “cure” and be a nice consistency when you take it out
I used a stonewear loaf pan. It was cooked after an hour but very ‘well done ‘ looking around the edges. No matter though… Tastes great!
Oh good!!
Baked in muffin tins so that they are super easy to pop in the kids’ lunches. They love them!
Woohoo!
I’ll have to save this one! I’m doing a Whole30 right now, but once that is over, this may be a nice little treat:) Thanks for sharing!
Awesome, I hope you love it! This is a weekly staple at my house
And best of luck with the whole30!!
This came out great – i added Chia Seed
Great addition – I will try it next time! I’m always looking for new things to throw in this banana bread and I haven’t done chia yet
I.m always looking for *good* gluten free recipes, and this one’s a winner. I added 1/3 cup dark chocolate chips, and my 7-year-old son gobbled up two slices and wanted more! I can’t wait to try the lemon bread next weekend!
Thanks, Shannon!! Hope the lemon bread is a winner with you and your son, too
I’ve made this recipe twice (the first time, i messed up and didn’t use the correct amount of flour – i used 1/3 c by accident!). Today I didn’t quite put a full 1/3 cup of coconut oil and added 1 Tbsp of almond flour and cooked it 45-50 min and its still a bit too “moist”. I will do as suggested and put it in the fridge to firm up because regardless, this recipe is AMAZING!!!! I absolutely love banana bread and this is my favorite primal version so far!! thank you so much for posting!
Thank you so much, Karen! I’m hoping the fridge thing works out for you!!
Pingback: Healthy Snacking | Lift Eat Play
Can’t wait to try this. The only one I make so far is the banana bread by Emily rose. I make a lot of mini muffins so they are bite size for my little ones
Awww hope you and your little ones like this, Heather! These would make great mini muffins, too
Made it today! Turned out perfectly. I used a glass bed pan, regular size.
Woo!!
This is a wonderful banana bread that tastes exactly like “normal” banana bread. A new favourite recipe! Thanks so much! I’m very impressed!
That makes me happy to hear that you are enjoying it as much as me, Gillian! Thanks so much for your comment
Hi
I noticed a lot of the comments mentioned sogginess, so instead of a loaf pan I used a glass 9in round pan. It came out perfect in 35min! I didn’t change anything else about the recipe, just the size of the pan 
It didn’t end up being as sweet as we like, but a slice that’s still warm is perfect with a drizzle of dark maple syrup! Yumm! Kids wouldn’t stop eating it! Thanks for a great recipe!
Thanks, Dara! Thanks for the tip about the pan, too
I had a hunch that those getting soggy loaves could have been due to the type and size of bread pan.
I am really eager to try this recipe… I recently attended a
Raw Food Expo in Sedona, Az. It was amazing. I think this recipe is great even though it is not raw.
Thanks, Ed! That expo sounds awesome. Hope you like this!
I just made this and added some wild strawberries and 100% cacao choc chips. Turned out really well!
YUM!!! That sounds so good
i made it …..delicious..thank you for the recipe!
Awesome, thank you for the comment!
Pingback: Delicious & Healthy Banana Bread
This is the very first baked paleo recipe I’ve ever done, and my first experience with coconut flour. I followed the directions to a T using an 8×4 metal pan, and the exact ingredients listed (other than they weren’t organic, grass fed, or free range due to limited access as I live in the Arctic
but it came out fairly soggy. I won’t be let down though! Next time I try this I will do it in muffin cups instead.
Ok, good! It seems that the people who were having soggy loaves, had much better luck with a smaller size pan/muffin cups. I’ve been loving this as muffins – quick and easy to grab and go
I’d love to try this recipe, but I can’t eat coconut. Any alternatives?
I’ll keep it in my recipe folder for the moms I help that can, though.
Aren’t oats a grain?
Oops, wrong recipe!
LOL Sorry!!!
LOL! No prob
Pingback: sleekgeek #eatclean - Cool Bananas Banana Bread
wow this recipe is absolutely amazing as muffins, I’m Paleo only & my husband is 100% Gluten free, definitely a new favourite!!!
Woo!! Awesome to hear, Raquel
Loved this! I used one cupcake tin and a round cake pan. Baked for 35 minutes. Next time, I will use cake pan only. Thanks for the recipe !
So happy you liked it, Nancy!
First off, wow! Some people are so rude. If your bread came out a soggy mess, perhaps it could be on account of human error! Geez, calm down lol. Anyway, I absolutely love this recipe and have made it twice so far (once with nuts and once with chocolate chips). Divine, great job, bravo, etc.
LOL Anjelica, you made me smile
And thank you for your kind words! So glad you are enjoying the recipe!!
HI there, i have just made this and added the dark choc chips and made it into muffins and they were fantastic..yummy..
So happy you liked them, Gwen
I wonder if you were to measure the bananas and have a set amount, like a cup of mashed bananas instead of say 4, if that might make the difference. If it is perfect for some and soggy for others, maybe the bananas vary in size so much that it is this difference that is causing the sogginess. I just read the recipe and comments and am anxious to try it. Thanks.
Good idea, Gale! Hope you like the bread
Since my very-ripe bananas were pretty big, I decided to use only 3-1/2, based on your suggestion. I added some mini choc chips (Enjoy Life brand) and some chopped walnuts. I baked it in a silicone loaf pan on the convection setting in my oven (the conversion lowered the temp to 325). When the timer went off, it was pretty brown, but I put some foil over the top and left it in another 10 minutes. It’s moist, but cooked all the way through. It’s absolutely delicious! Mmmmm, love it.
AWesome!!!
I am making mine now with the 1/3 cup of butter (my sister does not particularly like coconut and the oil makes the taste stand out loud! LOL). Anyway, I am using the small bread pans that has 8 in the set. I believe that the problem with the soggy bread is one the type of pan they are using and two the age of the oven. Each oven cooks differently (no matter what the temp is). Also, the pans cook food differently. If you have a glass bread pan, it will cook very fast. If you have dark metal pan it tends to cook slower. Then there is the in between and even the size of the pans. Just a tip for you. I have been baking since I was 9 and started out with a really old oven (cause my grandparents raised me). I have learned over the years that you have to work with what you have. Hence the info I offered.
Hope this helps. I will let you know how it turns out! 
Thank you so much for those tips, Amber!! You are so right on working with what you have
Hope the bread comes out great for you!!
Hey doll! It came out wonderful! I will be making this one again!!! Thanks so much!
Awesome!! Have a great rest of the week!!
I have recently switched to a gluten free diet and was so excited to come across this recipe because I always have leftover bananas! I also love that it’s sugar free! (I think we’ve become so accustomed to eating over-sweetened foods, that we’ve forgotten what foods are SUPPOSED to taste like!!) I made this last night and it was absolutely divine! The only substitution I made was 2 of the eggs for a flaxseed slurry (1 tbsp ground flax with 3 tbsp boiling water = 1 egg substitution… and let sit about 10 mins until it had a gel like consistency). I baked for 45 minutes and it did sink a little when I took it out of the oven, and it was definitely on the softer side of done. This didn’t affect the taste at all (who likes dry banana bread anyway?!) But next time I might try up to an hour with a little foil over top. I also added sliced almonds and a few chocolate chips. YUM! Can’t wait to get home tonight and have another piece! Thanks for a great recipe
Yay! So happy you liked it! And thanks for your other tips, too!!
Yummo!! I made these as muffins tonight in my silicone muffin tray. Took about 20-25 mins on 180 degrees celsius (I am an Aussie). Someone (ahem, not me!) must have eaten some eggs and I only had 3 eggs left but still turned out just fine. My bananas were not too overripe so i used about a tablespoon of maple syrup. I just ate a muffin warm out of the oven, cut in half with some gee spread in the middle. Absolutely divine. Thanks for your amazing website and recipes.
Woohoo!!
So happy you liked them! Your description of them (all warm with some ghee) makes me want to make a batch right now – haha!
I really want to try this recipe. I have both coconut oil and Kerry Gold Butter. I also have ghee. It seems the flavor would be different with coconut oil vs. butter. Has anyone tried both, and if so do you have a preference?
Pingback: Meal Planning Sundays: Two Week Meal Plan | This Crazy, Messy Life
I just made this banana bread and it is super yummy! I used a 12 count muffin tin and baked for 32 minutes on 350 degrees and they’re perfect! I wasn’t patient enough to wait for my bananas to ripen a lot so I used 4 fresh bananas and added in 1/6 cup pure maple syrup and 1/6 a cup of raw honey to add sweetness. Will definitely make again!!
Woohoo! Thanks for the great feedback, Madison!
I am so pleased with this recipe. I made it with 1 1/4 cups of pumpkin puree i had left over. Forgot to add maple syrup. included roasted slivered almonds and dried cranberries (maybe not so paleo but I’m only gluten -free) and it is delicious.
That sounds delicious!!
Is there a print button for recipies? am I just not seeing it?
No, not yet Claudia. I am working on getting that feature very soon!
Turned out fantastic. Added 1/4 cup maple syrup since my bananas were not brown. Baked 10 extra minutes.
Yay!! Thanks for the comment!!
Pingback: Grain-Free/Low-Sugar Banana Bread | Hungry Like the Wilf
I make these as muffins almost weekly… Threw raspberries and choc chips in…. Never mushy… Always tasty… I change it up with add ins every time…
awesome!! So glad for your feedback – thank you!
I can’t wait to try this recipe after buying some coconut flour! I am not Paleo or GF but have been considering it after hearing so much better/healthier one of my friends feels now that she is gluten-free.
Awesome! Welcome to the world of coconut flour!!
Hope you love this!
I made these tonight and they smell/taste so good! I have diabetes but love sweets so I’m always looking for new, little-to-no added sugar/healthier recipes! This was my first time baking with coconut flour & coconut oil (had no idea such existed until I came across your recipe on Pinterest). I decided to make them in muffin tins so I could do some plain and some with pecans. I baked them at 350 for 35 min. like the other commenters, but they did come out a little oily on the bottom. I was still so impressed by them nonetheless! Just wanted to say thank you for “inventing” this healthy version of banana bread!
Can you use egg substitutes for the eggs? My son has an egg allergy and cannot eat them. What do you recommend as a substitute?
Hi Margaret! Some of my readers have said they’ve used the flax “egg” with good success in this recipe!
Pingback: Easy, Healthy, Homemade Dark Chocolate | Primally Inspired
Pingback: RECIPE: Paleo Chocolate Chip Banana Bread | North Country CrossFitter
I have to say this was the BEST recipe ever!!! Even my kids loved this banana bread! It is so moist & delicious! Thank you so much for a wonderful healthy treat!
You made my day!! So happy you and the kids loved it!!
I definitely want to try this! I’ve been craving Banana Nut Bread since I made a candle with that scent recently. Lets see if it passes the hubby test. He is very suspicious of anything I cook these days and is very reticent to try anything that is different. I like to make them in muffin tins. Can anyone tell me how much to fill them and how many muffins this recipe will make? Thanks!
Hi Grace! Hope you love them and that they pass the hubby test
When I bake them in muffin tins, I fill them almost full (a little more than 3/4 of the way) and bake them for around 22 minutes. It makes about 15 muffins for me.
I just made this banana bread tonight and it is awesome!! I am trying to convert my family to a grain free lifestyle, and this recipe definitely makes it easier!! Thank you!
Debi
So awesome! Thanks for the comment, Debi!
Great recipe! I have made this a number of times now and my son loves it. In my last batch I substituted half of the bananas for some fresh steamed pumpkin and it turned out beautifully!
YUM! That sounds fantastic! Great to know
I made these as muffins yesterday – SO SO SO good. Officially my favorite grain-free treat. I think they went for about 20 minutes (I didn’t set a timer, just watched them closely).
Woo!! So glad you liked them, Susie!
Thank you for the recipe. I only used 1/4 cup oil, and 1 cup coconut flour, made them into muffins. I cooked them for 35 minutes and they were perfect. I did cover them with foil after they browned so they wouldn’t burn.
Pingback: Guest Post at Primally Inspired: Salmon Patties | Soundness of Body & Mind
This recipe is absolutely delicious! I just love it. Have tried it with walnuts and chocolate chips. My husband likes it too but his only complaint is the “baking soda” taste. I’m not sure if anyone else has noticed this or if his taste buds are just ultra sensitive. Any suggestions or substitutes?
I did have one other reader say that about the baking soda, so he’s not alone! You could cut down the baking soda to 3/4 of a teaspoon or use 1 tsp baking powder! Hope that helps!
How many little loaves would this make. If decided do little ones instead of 1 big one?
Hi Kyla! It makes 3 little loaves.
oooo I love the smell of banana bread! So glad you liked it, Amy!
Thanks, Carey! I think the sogginess others have experienced comes from the size of the pan/ what type of pan (glass pans require extra cooking time) and how long it was cooked. I use an 8×4 metal pan and I’ve never had a soggy loaf. It seems to do well in that size or smaller (my mom makes this recipe at least once a week in 3 mini loaf pans) and a lot of others made them as muffins with success. But, thanks so much for your feedback and I’m so glad it worked out well for you! Yay
Thank you for that review! Wow that was really great and made my day
I LOVE the honey butter idea for those that have a really sweet tooth – brilliant! I’m going to do that the next time I serve it to guests. Thanks again!!