No Added Sugar, No Grains, Easy and Amazing Paleo Banana Bread

Paleo Banana Bread – No Grains, No Added Sugar 

Paleo Banana Bread

No Added Sugar, No Grains, Easy and Amazing Paleo Banana Bread

I had a bunch of really brown bananas in my fruit basket and knew it was time to either use them or peel and freeze them.

 

I’ve always loved banana bread, but most standard recipes I remember making back in the day called for an insane amount of sugar and flour that would make my blood sugar go crazy.

 

My mission was to come up with a paleo banana bread using no added sugar and no grains. To make the cut, it still had to be as delicious as traditional banana bread.  I am excited to present to you with my Paleo Banana Bread!

 

I love this paleo banana bread for so many reasons. At the top of my list is how easy it is to throw everything together in a bowl and out comes this tasty bread. But the main reason is that there is absolutely no added sugar! It is naturally sweetened with ripe bananas so you can feel great about feeding something healthy to your family. Plus, did I mention how yummy it is?!

 

I usually end up adding some high quality, dairy, soy, nut free dark chocolate chips to mine for a little extra treat. But it’s equally as tasty without them!

Paleo Banana Bread - No Grains, No Added Sugar!

No Added Sugar, No Grains, Easy and Amazing Paleo Banana Bread
 
Author:
Serves: Makes 1 loaf
 
Paleo Banana Bread - No Grains, No Added Sugar
Ingredients
  • 4 very ripe bananas*, mashed
  • ⅓ cup coconut oil (Find HERE), or butter, melted
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoon cinnamon
  • ½ cup coconut flour (Find HERE) *you must use coconut flour - using another flour will not work!
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • optional add-ins: ⅓ cup dark chocolate chips (I like THESE because they are dairy and soy free), walnuts, pecans, slivered almonds, raisins, etc.
Instructions
  1. Preheat the oven to 350 degrees.
  2. Throw everything together in a medium bowl and mix until combined.
  3. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan.
  4. Bake for about 45 - 60 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 ⅓ cup of maple syrup to the batter.

 

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387 Responses to No Added Sugar, No Grains, Easy and Amazing Paleo Banana Bread

  1. Norma Carey says:

    Wow! This looks easy…and yummy. I can’t wait to try this one. Thank you.

  2. Virginia says:

    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 :)

      • Greg says:

        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.

          • Michelle says:

            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.

          • Angie says:

            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 :)

        • Todd W says:

          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

      • Heather says:

        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!

  3. LVB says:

    This looks so good!

  4. Diana says:

    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.

  5. Max says:

    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.

  6. toni says:

    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!

  7. 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.

  8. Michelle M Ruiz says:

    If you’re interested in having a guest blog poster please let me know.

  9. Maillot de Arsenal says:

    Very nice to come across a sugar free banana bread.

  10. Paul Chanel says:

    Delicious!

  11. Sharon Parker says:

    So yummy!

  12. 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 :D

    • Tracy Bandy says:

      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.

    • Laura says:

      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!!

    • Dana says:

      I’m new to Paleo and just getting used to these ingredients. I have “palm shortening”. Can this be used in place of the coconut oil or grass feed butter?

  13. Sarah says:

    This was amazing! We loved it!!! I will be making this again and again. Thank you!!!

  14. Kelly says:

    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 :D 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.

  15. wendy wallace williams says:

    WELL! I have just put my first Paleo banana cake in the oven….watch this space. I will put pic on facebook x x

  16. Melissa says:

    This was sooooo delicious! My bananas weren’t quite brown so I added 1/8 cup of maple syrup. Perrrrrfect! Thanks for sharing this! :)

  17. Thanks like your No Sugar, No Grains, Easy and Amazing Banana Bread | Primally Inspired

  18. Val Casale says:

    This banana bread is so good! I can’t believe how easy it is, too. Thanks!

  19. Stephanie says:

    Delicious!! Calorie content would be helpful :-)

  20. Maddie says:

    We love this banana bread! It’s so easy and really good.

  21. Trish says:

    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 :)

  22. Sally says:

    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!!

      • Sally says:

        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.

  23. Pam says:

    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.

  24. 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.

  25. Sarah Baxter says:

    This is THE BEST Gluten free banana bread so far!! My sister-in-law made it for me and what a GREAT Christmas Gift!!!!

  26. Norma says:

    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!

  27. Ashley Green says:

    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 :)

  28. Nancy says:

    Thanks for the recipe. I tried it and loved it! I am sure this will happen more often :) The balance is perfect.

  29. Jessica says:

    Loved it!! The kids loved it, too!

  30. Melissa says:

    I made this tonight! It came out great! Thanks!

  31. Molly says:

    This is delicious! I made one loaf for home and one for a healthier snack for my daughters’s class. Simple, healthy and yummy!!!

  32. Tania says:

    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!

      • KellieD says:

        I baked mine as muffins and freeze them so they ddo not all get eaten in one day. They froze well and thawed/reheated beautifully.

  33. mspickle says:

    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.

  34. Connie says:

    Can this recipe be made vegan?

    • Michelle says:

      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?

  35. Ozzie says:

    Can there be a replacement for the eggs, and can it be done raw like putting it in the dehydrator?

  36. Melissa says:

    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!!

  37. carla says:

    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

  38. Dominic A. Motti says:

    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.

  39. K says:

    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!

  40. tatum says:

    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.

  41. Jessica says:

    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!!!

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  43. karyn says:

    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!

      • Caroline says:

        OMG!! Delicious! Awesome recipe, very tastey! I made a few adjustments with adding whey protein, two whole eggs and 1/2 cup of egg whites, organic applesauce, and rolled oats. Made them in muffin tins and cooked them for 35 minutes. Great way to use up bananas and very yummy snack. Thank you!

  44. Alexa says:

    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 :)

  45. Claudia says:

    Hi! Have you had a chance to get the nutritional info for this recipe?

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  47. Liz says:

    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!

  48. Kimberly says:

    It’s in the oven right now! The house smells so good!

  49. Gina says:

    thank you for the recipe. I made these in muffin pans. They baked to perfection in 35 minutes! Can’t wait to make more!

  50. Audrey says:

    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 :)

  51. Senna says:

    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!

      • Senna says:

        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!!!

  52. Neil says:

    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.

  53. Breanne says:

    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. ;)

  54. Heidi says:

    This is my sons favorite thanks!!! We have made it a bunch of times!!!

  55. Mars says:

    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!!

  56. Carol says:

    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?

  57. Sarah Wynne says:

    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 :)

  58. whitney says:

    Hi! Do you have nutrition info for this recipe??

  59. Sharon Miller says:

    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?

  60. Amanda says:

    Baked in muffin tins so that they are super easy to pop in the kids’ lunches. They love them!

  61. Tara Miley says:

    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!

  62. JoAnn Nygard says:

    This came out great – i added Chia Seed

  63. Shannon says:

    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! :-)

  64. Karen says:

    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! :)

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  66. Heather Kinley says:

    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 :-)

  67. Kelly says:

    Made it today! Turned out perfectly. I used a glass bed pan, regular size.

  68. Gillian says:

    This is a wonderful banana bread that tastes exactly like “normal” banana bread. A new favourite recipe! Thanks so much! I’m very impressed!

  69. Dara says:

    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!

  70. Ed says:

    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.

  71. Anna says:

    I just made this and added some wild strawberries and 100% cacao choc chips. Turned out really well! :) :)

  72. diedra ziegler says:

    i made it …..delicious..thank you for the recipe!

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  74. Kristi says:

    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 :)

  75. 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.

  76. Maggie says:

    Aren’t oats a grain?

  77. Maggie says:

    Oops, wrong recipe! :) LOL Sorry!!!

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  79. Raquel Gilford says:

    wow this recipe is absolutely amazing as muffins, I’m Paleo only & my husband is 100% Gluten free, definitely a new favourite!!!

  80. Nancy says:

    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 !

  81. Anjelica says:

    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. :)

  82. Gwen Udby says:

    HI there, i have just made this and added the dark choc chips and made it into muffins and they were fantastic..yummy..

  83. Gale says:

    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 :)

    • Cheri says:

      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.

  84. Amber says:

    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! :D

  85. Amber says:

    Hey doll! It came out wonderful! I will be making this one again!!! Thanks so much!

  86. Emma says:

    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 :)

  87. Bec says:

    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. :-)

  88. Cheri says:

    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?

  89. Pingback: Meal Planning Sundays: Two Week Meal Plan | This Crazy, Messy Life

  90. Madison says:

    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!

    • Lauren says:

      I have made this recipe a few times using a loaf pan and have had to cook it for about 60 min. I decided to try in a 12 serving muffin tin today and was able to reduce cooking time to 30 min. I also raised the temp to 375
      , which I have done with a couple of kelly’s other recipes (I think my oven doesn’tt get as hot as its supposed to). Anyway they came out great and were a crowd pleaser as usual. :-)

  91. Shulamit says:

    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.

  92. Claudia says:

    Is there a print button for recipies? am I just not seeing it?

  93. Donelle says:

    Turned out fantastic. Added 1/4 cup maple syrup since my bananas were not brown. Baked 10 extra minutes.

  94. Pingback: Grain-Free/Low-Sugar Banana Bread | Hungry Like the Wilf

  95. Nancy Ellen says:

    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…

  96. Carrie M says:

    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.

  97. Jadie says:

    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! :)

  98. Margaret Barnwell says:

    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?

  99. Pingback: Easy, Healthy, Homemade Dark Chocolate | Primally Inspired

  100. Pingback: RECIPE: Paleo Chocolate Chip Banana Bread | North Country CrossFitter

  101. Sonja says:

    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!

  102. Grace Atwood says:

    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.

  103. Debi says:

    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

  104. Mandy Rose says:

    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!

  105. Susie says:

    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).

  106. Diana says:

    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.

  107. Pingback: Guest Post at Primally Inspired: Salmon Patties | Soundness of Body & Mind

  108. Lucy says:

    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?

  109. Kyla says:

    How many little loaves would this make. If decided do little ones instead of 1 big one?

  110. Unfortunately, I have a very bad reaction to bananas – violent vomiting! I’d like to do this as an orange bread. How many would I need?

  111. Carolyn S says:

    Okay…this is the third time I am going to make this banana bread. I think I need to print the recipe this time.

  112. Pingback: Banana Bread, no sugar, grains or dairy! | Healthy Living Inspiration

  113. Jessie says:

    I’m happy to report my banana bread turned out great! I used a little less coconut oil and maybe 1/4 cup of date paste to add some sweetness. I baked it for 50 minutes until the top felt firm. Love it! So does my 1.5 yr old!
    Thank you!

  114. Pingback: Sugar Detox Week One | Lift Eat Play

  115. Pingback: Moist Grain Free Easy Banana Bread | Young for Life Blog | Marilyn Diamond & Dr. Rock

  116. Naomi says:

    I poured mine into three mini loaf pans (approx 7″ x 3.5″ in size) and they were perfectly done in about 30 minutes. I added a few pecans, walnuts, chocolate chips & a couple of chopped dates. I also cut back a bit on the coconut oil to 1/4 cup. Mmmm… Incredibly yummy. My favorite banana loaf ever! Thanks so much for sharing these recipes as well as your other tips for health. I’ve been really enjoying using nature as a gym! Your inspirations are inspiring others (like me!) to become even healthier, and better enjoy all that life has to offer. Thank you!

  117. Tara Lee says:

    It took me several days to find the coconut flour. Made the bread this evening just as instructed, I understand the “soggy” part now, but it wasn’t soggy like bread in milk. It was just a bit more moist than I had expected. But overall it is a great bread. As a new diabetic, I’m on a constant search for new recipes. So thankful I came across your site.

    • Thanks for the feedback, Tara! The bread will “cure” after a few hours and get less moist. I think it’s the perfect texture after a few hours, so it will be even better tomorrow morning :) So glad you are here and I hope you can find some more recipes that you like!

  118. Pingback: Amazing Lemon Bread | The Crunchy Lab

  119. Gale says:

    I just put my banana bread in the oven. I’m so excited, this is the first paleo recipe I ever made. I can’t wait for it to finish baking!!!

  120. Sun says:

    I wonder if you could different fruit like pumpkin if it would work?

  121. Just made this per recipe and it turned out amazing!! I did cook it a little longer since the toothpick wasn’t clean, but other than that it was divine :) Thanks for sharing!

  122. Just made this per the recipe and it turned out amazing! I did cook it a bit longer since the toothpick wasn’t clean, but other than that it was divine :) Thanks for sharing!

  123. Pingback: Sustainable & Holistic Ideas for Eid! | salam mama

  124. Ashley says:

    I can’t thank you enough for this recipe! I just finished my first round at them, and oh my goodness … I’d be none the wiser that they don’t contain conventional ingredients if I didn’t make them myself. I’ve had a hard time adjusting my palate to coconut flour in regards to baked goods. They were fluffy and moist, like conventional flour would yield. I did them up as mini muffins because we are always on the go and we have toddler, no muss to fuss finger foods are great for us to have on hand; these far exceed the requirement. I threw in some maple syrup and raw cacao powder, baked at 20 minutes in a gas oven. It may be my new recipe for chocolate cake! Thanks again, cheers!

  125. terry says:

    i made this for the first time today and am thrilled with the results!! i ended up eyeballing the batter consistency and adding a bit more coconut flour after i added a little maple syrup because the batter seemed too liquid. i think if people are not afraid to mess around a bit with the recipe, they will get amazing results too!
    i’m so happy i made this, it’s the perfect amount of sweet and delicious. next time i’ll try coconut oil instead of butter (i didn’t have any coconut oil) and someone said raw cacao- what a great idea. thank you so much for the recipe!! next: lemon bread!!

  126. Bridget says:

    AMAZINGGG !! I used 3 eggs and it was perfect! :)

  127. Amanda says:

    Thank you! I made these last night for my family and they were awesome! I put them into muffin tins and since I had an extra banana, I threw that in too. I cooked them in my convection oven for 33 min at 375 F. They were amazing!

  128. Pingback: Favorite GAPS/Paleo Recipes From Across The Web | Nourishing The Osbornes

  129. Linda Hutson says:

    Just calculated the Weight Watcher Points and for 12 muffins or 12 servings it is 4 points with or without semi sweet dairy free chocolate chips…can’t wait to try it.

  130. Pingback: LCHF on tour….make or break | Eat...Enjoy

  131. Pingback: Wheat Free Banana Bread with Camino fair trade Chocolate | A Soulful Appetite

  132. Beulah says:

    This is my first time to visit your website. I really enjoyed reading the recipes and printed out the one for Dark Chocolate Coconut Bites. I love dark chocolate and coconut so will be making these soon.

  133. Kristen says:

    I always have to keep a loaf of this on hand. It is getting to be quite a talent to buy bananas at JUST the right time so that they’re ready to use when the previous loaf is consumed! I add paleo choc chips and raisins and LOVE it! I do have to bake it 15 min longer than the recipe states, I just lightly touch the top before I take it out of the oven to make sure it is no longer ‘jiggly’. Thanks so much for this awesome recipe, it is a must have for me. :-)

  134. Pingback: Banana Bread | Gluten Free Bread | Sugar Free Bread

  135. Pingback: Recipe: no sugar banana bread |

  136. Renae says:

    I used your recipe the other night and thought I had enough of all the ingredients. Turns out that I only had 2 eggs instead of 4. I made due with what I had … used the 2 eggs and increased the 1/3 cup of coconut oil by at least a couple of tablespoons. Instead of using a loaf pan, I used a jumbo muffin tin lined with paper liners. Baked for about 26 minutes using convection. They were a little dark on top and almost “soggy”, but still came out really good. I put them in the refrigerator overnight and brought one to work with me. After sitting on my desk for a few hours it was at room temp and perfectly moist. I’d say it worked out for me even though I didn’t have enough eggs.

  137. shelly says:

    So happy that I found a banana bread recipe that I can use. First time making the bread it was awesome with added pecans – Second time making the bread I only had 2 bananas so I added 1/2 an avocado – 3eggs and it turned out great! I also add unsweetened coconut flakes on top before baking. This is my go to recipe for banana bread.

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  139. Pingback: Kid friendly Paleo favorites - Hollywood Homestead

  140. Sonia says:

    I love this recipe, I make them in muffin size for my daughter. She loves loves them. I was wondering if I can use frozen bananas? I had 2 that were going bad and didn’t have enough to make a batch now I have accumulated about 5 frozen bananas. Will it taste the same? Thank you!

    Sonia

  141. Dameon Jamie says:

    Thank you for posting your recipe. My wife and I and our friends love this.

    I’ve made this many times and it’s always a hit. I created a carrot cake recipe based on this and it’s fantastic. You can see my Coconut Carrot Cake Recipe Here:

    http://www.dameonjamie.com/category/recipes/

    Best,
    Dameon

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  143. Sam says:

    Just made these into mini cupcakes. Cook for 12 mins. They were cooked perfectly :-) Gobbled down by my 1 and 3 yr old. Thank you :-)

  144. Kiki says:

    Just took this out of the oven. Followed recipe exactly plus added 2 tbsp stevia as my bananas weren’t that ripe. Added raisins and was ready right on 45 mins.
    Brilliant recipe. Anyone thinking of trying it, definitely should.
    Thanks x

  145. Joanna says:

    I made this last night, and it has to be, by far, the best banana bread I’ve ever made. It’s so moist (not soggy!), and smooth, it just glides over your tongue. My husband has just declared it his favourite! I did put in a small amount of chocolate bits, but didn’t add any maple syrup, and the sweetness is perfect without it. I dare say, even without the choc bits, it would be a complete hit….

    Thanks so much x

  146. Pingback: Going Bananas | The Tall Mom

  147. sarah says:

    What can I do if I am allergic to eggs? I need an egg replacement that isn’t a grain! Looks like a great recipe!

  148. Janet says:

    I have read the comments and although there are negatives comments I am still going to give it a try.

  149. Jackye says:

    I made this a couple days ago, one of my first attempts at grain free baking (the first was brazilian cheese bread.) I love it!! I love even more that it is grain free! I added chocolate chips. Fantastic, thanks!

  150. Pingback: Cranberry Orange Loaf (Grain and Dairy Free) | Primally Inspired

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  152. Emily Francis says:

    I just made this, and it is D-licious! I followed the directions to the letter, and it turned out perfect! Thanks for the great recipe. I recently went gluten and dairy free,and this was a wonderful treat! I will definitely make this again! :-)

  153. Trees says:

    I live at 5500′ in the mountains. does this recipe need to be altered to accommodate this.
    AND I want to use persimmon pulp. Seems like it should work as well as bananas.

    • Trees, I wish I could help you with the altitude, but truthfully, I don’t have the experience to tell you if it needs to be altered. I hope someone else will comment back that lives in the mountains and tried this to tell us their experiences!

  154. Gayle says:

    Thank you for the recipe. Can’t wait to try it. I have a question about the bananas. Can you give an idea of how much the 4 bananas should weigh? Mine vary in size from small to large.

    Thanks, again!
    Gayle

  155. Sweatal says:

    This was really yummy. Thanks you:)

  156. Pingback: Paleo Banana Bread – No Grains, No Added Sugar - Home With Dee - A Homeschooling, Naturally Raw, Organic Mommy (& Daddy!) Blog

  157. Trudy Baran says:

    I made the banana bread with 3 large, very ripe bananas and WOW! It is delicious and everyone in my house loved it. I can hardly wait to try your other “treats.”

  158. TroutAngler says:

    Just curious as to why no other flour will work.

    Thanks!

  159. Trish says:

    I’ve lost count how many times I’ve made this – Yummmmmmmm! Hurray for over-ripe bananas!

  160. Phyllis Kohn says:

    Awesome~~~~the best ever and make it exactly as written. Just made it for the 4th time and nothing could be easier or tastier!! Yay

  161. Sandy says:

    This recipe is great! I did everything exactly and then added 1/4 cup extra coconut flour, 1/2 cup chopped almonds and 1/2cup carob chips. It turned out fabulous! It tastes great too! Will use again and share with friends! Thanks for this recipe!

  162. Aileen says:

    Someone posted this on Facebook a little bit ago and I had to make it immediately. Of course, I had no bananas and no eggs. I ended up using a can of pumpkin and 2 Tbls of chia seeds with 6 Tbls of water. Could not wait an hour for it to cook so I put it in a 9×9 pan for 35 min. Just so good…I’m elated! On my fourth day of no grains and no sugar. This was a life saver. I added 2 Tbls of enjoy life chocolate chips because I was afraid the pumpkin would not come close to the sweetness of the banana. Anyway, it was great. Can’t wait to try the lemon cake at the bottom of this post!

  163. Amy D. says:

    I followed your recipe exactly about a week and a half ago (I made muffins instead of a loaf) and found that it was not quite sweet enough for me. That being said, since I am more sensitive to sugars/sweetness than my husband, I KNOW it would not be sweet enough for him.

    However, I still wanted to try again and still without adding any extra sweetener. So, yesterday, I made more banana muffins with the following changes:

    1.Decrease oil by half (I have yet to try it with apple sauce instead of oil, but that is next on my list of experiments)
    2.Increase number of bananas to 5
    3.Decrease salt to 1/8 tsp
    4.Increase coconut flour to 2/3 cup
    5.Baking time for muffins was about 35 min

    With these changes, my husband and I both agree that these are the best banana bread muffins I have ever made! I’m so glad I was able to do still do it without adding any honey or maple syrup. Thanks for the inspiration! (^_^)

  164. Albin says:

    Thanks for the recipe. They was delicius!

  165. Shannon says:

    Hi there! Love this recipe! Have you tried roasting the bananas before making the bread? It caramelizes the bananas and adds a wonderful depth of flavor and sweetness. I roast mine for about half an hour at 400 then put all the gooey goodness into the mixing bowl, let it cool for a bit before adding eggs and remaining ingredients… It’s amazing! Thanks for the recipe!

  166. Adrienne says:

    I have made this 3 times and every time has turned out fantastic! Each time I took the batter and used a muffin tin (makes 12 muffins). I’ve tried ghee and coconut oil, both are great. Very moist. Thank you for sharing!!

  167. Wendy says:

    Absolutely yummy!!!! Just made this with my little 4 year old. We threw chocolate chips and walnuts on top. Thank you for sharing.

  168. Kristin says:

    This Looks great, just popped it in the oven, and hoping it doesn’t turn out soggy like other posters mentioned. Just a quick friendly suggestion….you said you lessened the coconut oil to 1/3 of a cup, and it was better. But you initial recipe still states 1/2 cup…soy ou should maybe change that in your ingredient list. :)
    Thanks for a new recipe with No sugar, or grains…OR nuts! ;)
    Kristin

  169. Erin says:

    Just made these, but I accidentally missed out the coconut oil and they still turned out amazing! Such a strong banana flavor and moist but not soggy. Thanks!!

  170. kim says:

    Just delicious. Made on Sunday and eating a slice a day from fridge… Today is Wednesday and it keeps getting tastier! Thank you for your wonderful recipes!

  171. kim says:

    Just delicious. Made on Sunday and eating aslice a day from fridge… Today is Wednesday and it keeps getting tastier! Thank you for your wonderful recipes!

  172. Like do says:

    Just made this and it did turn out soggy even with the new coconut adjustment. It’s pretty good in taste considering it has no sugar.

    • Glenda says:

      My loaf came out soggy even with the new coconut oil recipe. I baked for 45mn then had to bake for another 15 and still came out soggy. I also live in the mile high city (high altitude area) so I don’t know if that plays a factor. The taste is really good considering it’s a sugar free recipe.

  173. amanda says:

    can anyone tell me about the actual nutritional values for this recipe? it looks so good and I wanna make it but I didn’t see any info per serving or what the serving size is?

    thank you,
    Amanda

    • LovesToFly says:

      Amanda I used light butter and 1/3 cup maple syrup, and logged the recipe in MFP. A regular loaf pan made 9 slices, so a slice is a serving:

      168 calories, 5.7g fat, 25.7g carb, 4.2g fiber, 4.8g protein.

      Hope that helps!

  174. LovesToFly says:

    I just made this…followed the recipe with 1/3 cup maple syrup and baked just under an hour. It was absolutely delicious!!! Not soggy or mushy at all. Actually, i use dot find when I baked regular banana bread it was often mushy in the middle (but burned f cooked longer). This baked better! Next time I’ll do muffins tio make ti more portable.

    My gluten eating kids and husband loved it too!

  175. Gwen says:

    I just made this recipe and it is amazing! I did not have any trouble with it being undone as some other posters had mentioned. I used a cast iron bread pan and kept it in the oven for 60 minutes. I did double the cinnamon though because can one ever have enough cinnamon?

  176. Pingback: Best Paleo Bread Recipes - Seeds of Real HealthSeeds Of Real Health |

  177. Kim says:

    Could honey be used in place of the maple syrup? I want to make these today and just realized I am out of maple syrup! :(

  178. Denise says:

    I haven’t tried this yet, but plan on doing so. With all the comments about it being soggy, I would slice it into loaf bread size pieces, and then bake it at 350 degrees for 10 to 20 minutes, or until it reached the texture I wanted. This would be better than tossing it out. I despise wasting food.

  179. Jessie says:

    This sounds sooo yummy! Just a question, does it freeze well?

  180. Pingback: 16 Creative and Delicious Banana Recipes | The Nourished Life

  181. Ashley says:

    I came across this recipe 2 days ago and made it this evening. Amazing!!! I used 1 cup of coconut flour and add some cinnamon and chocolate chips. So, so, good!

  182. Jo Ann says:

    I made this recipe last month and loved it, it was even better 2 days after I baked it. I was planning to make it on March 30 for a get together of old high school friends. But my bananas are getting way too ripe. If I make the banana bread now, can I freeze it for a week? Will it still be as good as when it is fresh baked?

  183. Lawrence says:

    I see you have baking soda, is that right?
    Shouldn’t it be baking powder?

    I tried the recipe and it is awful… I dont know what I did wrong…

  184. Sarah says:

    I tried this for the first time last night and I LOVE it. It was done after 45 min and it’s deliciously moist and perfect. Thank you!

  185. Pingback: Safe Sweet Tooth Recipes

  186. Pingback: Paleo Chocolate Chip Banana Bread | Rae's Lifestyle

  187. Dawn says:

    This has been a staple for me the last couple of months since doing a Whole30 cleanse and *trying* to avoid all grains and sugar. Love it so much! My bananas cant ripen fast enough!!!
    I’m at a higher altitude and have had to bake it longer but I’m working out the bugs for my location and oven. This morning I did 4 mini-loaf pans and it cooked in an hour with a moist-but-cooked consistency. I did get a weird taste on a couple of batches and I think it was old baking soda; no issues with a fresh, new box.
    Thank you so much for bringing “bread” back into my life in such a sweet way!

  188. Jo Ann says:

    I made your banana bread recipe again today … always so good. I decided to change it up a little by adding 1/4 cup of organic honey (from the Farmers Market in Solvang, CA), and 2 tablespoons of organic cacao powder. Then baked it in an 8×8 pan … better than I expected … I’m really happy with the finished product. My daughter and her husband came over and loved it too.

  189. Cara says:

    My absolute favorite banana bread recipe. Just made it into mini muffins for my super picky eater of a toddler and he looooves them!

  190. Lisa says:

    So this was the first paleo baked item I’ve made and I must say I was impressed. I baked them in muffin pans for 40 minutes and they were delicious. I had no problems with soggyness like others described and I even added maple syrup. They were a big hit with my non paleo husband as well. Thanks!

  191. Pingback: Easy and Amazing Banana Bread

  192. Evie says:

    Hi as always I love your site and recipes ,I’m baking for a Breast cancer charity so I’m going to do mostly your recipes ie cranberry orange ,lemon,banana cake and raspberry brownies !!! Can I freeze these ??? Thanks Evie x

  193. Mary says:

    Do you have any recipes for non sweet bread?

    I have been making bread with almond flour but don’t plan to use almond flour again as I have read bad things about it.

  194. Tiffany says:

    Is there anyway to figure out the calorie and fat content? It was delicious by the way!

  195. Tammy says:

    This. Was. Fantastic. I mean, seriously fantastic! Our family is gluten free, and I’ve been experimenting with Paleo recipes. This is, by far, the easiest, and most delicious, gluten free banana bread I have ever made. I read the other comments, and made adjustments accordingly. For instance, I used a 9×5 loaf pan. I think that size is perfect for a consistent baking time. It baked for between 40-45 minutes and the texture is great. Nice and moist without being wet. I also could not wait another day for my bananas to become overripe. Seriously, who has to WAIT for bananas to turn brown?!? Well, I couldn’t. So I opted to add the 1/3 cup of maple syrup to the batter. For the ripeness of my bananas, I’m glad I did, otherwise, I don’t think it would have been sweet enough. I think, too, that the texture and baking time might vary depending on the ripeness of the bananas, as well as the pan size. This is a keeper, for sure! Next up, will be your blueberry muffins…it’s blueberry picking time here in the Northeast

  196. Margaret DeFranco says:

    Since bananas come in all different sizes, could you give me a
    cup measure after the bananas are mashed.

    I made the recipe today, using 4 organic bananas which are normally on the smaller size. These 4 gave me 1 1/3 cups mashed.

    The bread is delicious, very moist. The family loved it. I plan to make more tomorrow, because I don’t think this loaf will last long.

    • Hi Margaret! I’m so glad to hear your family loved the banana bread! This recipe is extremely forgiving. I’ve used as many as 5 1/2 bananas and I’ve used as little as 3. There were times I used 4 big bananas and other times I had 4 small bananas. And each time, it has come out wonderfully (I make this at least once a week). So, as crazy as it sounds, the cup measurement really doesn’t matter :)

  197. Edie York says:

    My daughter (she is 3) and I just out the recipe in the oven! We will see how it comes out in about one hour. Did not have vanilla extract so I omitted that but added a few chunks of dark chocolate and a few walnut pieces!!! Will let you know! Excited!

  198. Tammy says:

    Loved the banana bread! Very easy to make and tasty! Will make this again!

  199. Jes says:

    Thankyou Primally Inspired.
    This cake is absolutely beautiful, not far from a ‘normal’ banana bread. The flavour was exceptional n it was so easy to make. I added some crushed walnuts n it was perfect. Baked for 45mins exactly

  200. Deb says:

    Just made these tonight with my daughters (aged 2 and 4) for our dessert. We made them into muffins and added 1/4 cup of honey because our bananas were not all brown and overly ripe. This came out sooooo yummy, moist, decadant, and perfectly sweet. My girls wanted to sprinkle mini chocolate chips on top, so we indulged :). Baked at 350 for 30 min, and we mixed the wet and dry ingredients separately before combining. We also made sure the eggs were at room temperature before adding the oil so the coconut oil wouldn’t clump up. I am now throwing out my old banana bread recipe, and this will be our go-to banana bread from now on! Thank you :)

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  202. Sharon says:

    Hello! I’ve been trying to find healthy recipes for sweets/breads for myself and my mom because she’s literally stopped eating almost all kinds of bread to avoid raising her blood sugar, but wanted to find something she could still enjoy (cause that is some serious self control to always have haha). I just stumbled upon your website after looking for coconut flour recipes and this made 12 perfect little golden muffins! I added a little extra coconut flour (maybe about a tablespoon?) and a teeny bit of water cause it looked really dry before the oil. They took about 35 minutes to cook and they’re so good!! Literally melt in your mouth… Bananas weren’t completely ripe, but they still gave the muffins the slightest sweetest and I know my mom is going to love them!

    For those who had soggy muffins, I would recommend the extra tablespoon of flour and let the mixture soak a little so the flour can absorb the mixture! Just throwing it out there, but anyways thank you so much for sharing – I’ll be sure to check out more of your recipes :)

  203. Margaret DeFranco says:

    I’ve made the bread several times and have now made the same recipe into muffins twice. Everyone just loves this recipe. Have on occasion added extra coconut flour depending on the reipeness of the bananas, each time it has turned out great. I beat the eggs first just to get some volume, then start adding the rest of the wet, then the dry. This recipe is our go to favourite. I can’t keep muffins around very long at all. Today I’ll make several bathes, trying to get some for the freezer, so I have some on hand.Next I’m going to try your Zucchini bread. I can’t have gluten, dairy or refined sugars, so your recipes are great for me. I too use Medjool dates as a sweetener in other recipes.
    Keep the recipes coming. Thanks!

  204. Kati Mac says:

    Are people using a dry or liquid measuring cup for the coconut oil? Today’s a hot day so mines melted… I’m wondering if that’s why mine came out a little more soggy and the top browned at 40 minutes :/

  205. Terri says:

    I made this today following your recipe, adding chocolate chips & it turned out wonderfully! I will definitely make this again. I like that it uses coconut flour instead of almond flour. Thanks for the recipe!

    • So great to hear, Terri! 98% or more of my recipes use coconut flour – I think I only have 1 recipe out of the hundreds here that use almond flour. I’m definitely a hardcore coconut flour fan :)

  206. Wendy says:

    This bread is a staple in our house. We make it in muffin tins weekly. We add in walnuts, grated chocolate & raisins that bake on top. love, love, love it!!! would you have a nutritional profile on this recipe?

  207. David says:

    Great recipe, fast and easy. Used small eggs and coconut oil, will try butter next time. Could not wait for the bananas to go brown, so used what I had available. Will be even better with riper bananas. Great texture and consistency. First time coconut flour baker, and I bought it specifically to try this recipe out. This is a recipe I will now be baking with for many years to come!!!

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  210. Candy says:

    Very good recipe!! What I have learned when working with coconut flour is that you want the batter to be the consistency of mashed potatoes, sounds weird but if it’s wetter and you add more coconut flour to make it the consistency of mashed potatoes your breads and muffins that are made iwith coconut flour will come out not too soggy. Hope that helps someone.

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  212. Angie says:

    I don’t understand the negative reviews, honestly I could kiss you! My son has autism and is THE pickiest little eater. He loves your recipe, made as muffins. I use 1/4 cup coconut oil and 1/4 cup grass fed butter, and the flavor is just divine! Thank you so much for sharing this, it has made life without donuts so much sweeter. :)

    • Awwww, thank you Angie! Your comment makes my day! I think it’s the best compliment to get the thumbs up from picky kids :) Another recipe that he might like are the pumpkin muffins. I originally started my blog for my sister to help her have easy healthy recipes for her 4 very picky kids (one has autism, too!). But they all love the pumpkin muffins as much as the banana bread so I’m thinking your son might really enjoy that one, too. Here’s that recipe if you are interested >> http://www.primallyinspired.com/paleo-pumpkin-spiced-muffins/
      And thanks so much again for your compliment! <3

  213. CharlotteJA says:

    I just made this and I love it! I have never used coconut flour before so had no idea what to expect. I baked mine in a baking dish and next time I will turn my oven down a bit (think it is a bit hot) and it will be perfect! It really is tasty and will make a great breakfast. I added some raisins; next time I will try some nuts. Thanks

  214. susan says:

    easy peasy, and turned out very well for me. any idea if this recipe can be done without baking soda?

  215. christy says:

    I just wanted to leave a review to let others know that this recipe is a keeper in our house! We just recently got away from highly processed foods so that is saying a lot! Oh, and my husband, who is very picky said he loved them!! I went exactly by the recipe (used coconut oil instead of the butter). I looked over some of the reviews first and decided to make them as muffins. So now I have 2 recipes that I use that call for coconut flour..this one and your pumpkin roll that is super yummy! Do you have any other coconut flour recipes that you would recommend to me since I am new to it? Also, do you refrigerate this or leave it out and I wonder if they freeze well? Thank you!!!!

  216. Lee says:

    thank u so much for this recipe. i really cant thank u enough. i’ve been going crazy searching for somthing that will quiet my afternoon and late night hunger. one slice of this bread and i’m set. this will surely take my mind off those carbs. love this and love ya.

  217. Dawn Ell says:

    Thanks for this recipe. It came out perfectly delicious! My bananas weren’t super ripe so I used 2 droppers of liquid Stevia and it added the perfect amount of sweetness that I needed. I will be making this again and again and again!

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  221. Valerie Hansen says:

    What are the nutrition facts for the banana bread?

  222. oooo I love the smell of banana bread! So glad you liked it, Amy!

  223. 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 :)

  224. 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!!

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