Banana Bread

prep:15 minutes
cook:30 minutes
Show nutritional information
  • Serves: 1 large loaf or 2 mini loafs
  • Calories: 1065
  • Total Fat: 83g
  • Total Carbohydrate: 47g
  • Protein: 37g
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The inspiration for our grain-free banana bread came from my best friend’s mom, Barbara. Barbara always makes the best chocolate chip banana bread, and I knew we had to come up with a recipe to enjoy it in a way that was in line with our eating. Barbara, this one is for you!

Yield: 1 large loaf or 2 mini loafs

Yield: 1 large loaf or 2 mini loafsdecrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine coconut flour, salt, and baking soda.
  3. In a separate mixing bowl, blend eggs, vanilla, and banana with a hand mixer.
  4. Mix the dates and maple syrup according to the date mixture recipe , and blend into the wet mixture.
  5. Pour wet ingredients into dry, and continue to blend.
  6. Melt coconut oil, add to batter and blend.
  7. Lightly grease loaf pans, and add batter, allowing some room for the bread to rise.
  8. Bake at 350°F for 30 minutes.
  9. Let cool, slice and serve.


For variations, feel free to add raisins, chopped nuts, or chocolate chips to the batter before baking.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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    1. dani36
      November 30, -0001
    2. dani36
      June 29, 2012

      Very good! Maybe a little more banana for the flavor next time :)

    3. sarapark
      July 5, 2012

      can i use twelve egg whites instead? or use 3 eggs, and 6 egg whites? what do you guys think?

    4. dani36
      September 5, 2012

      Once the batter was mixed I tasted it and added banana (used a total of 3 bananas). I increased the coconut flour to 4/5c and used 2 tbl maple syrup. I cooked the 2 mini loaves 15 minutes longer. The texture and taste were fine the day of cooking, but the loaves were so soggy the next day I threw them out. Don’t know that I’d try it the way it was written as it was severely lacking in banana flavor and sweetness.

    5. dani36
      September 8, 2012

      I used 3 bananas this time, with no other alterations, cooked for 1 hour and it was great! I use one regular loaf pan. I refrigerate mine once it has cooled, I think with the higher egg content, that is what makes it go soggy, because it isn’t soggy at all when refrigerated. Hope this helps.

    6. Lori
      September 27, 2012

      Thanks for that info dani36. I was going to say it was soggy and falling apart. I also didn’t think mine looked anything like the pictures. I didn’t get it to rise quite like that. Any suggestions?

    7. Mel Mann
      November 5, 2012

      This is delicious! My 2 year old loved eating it for an afternoon snack. I did have to cook it for about 50 minutes though. Thanks for the great recipe – definitely will be something that ill bake regularly :)

    8. Easkey
      March 6, 2013

      I made these with my 4 yr old granddaughter and baked them in muffin cups because she loves the whole idea of little cakes. These were delicious! I sent some home with her and my daughter came back and asked for the recipe because everyone loved them. I subbed a tbsp of tapioca flour for part of the coconut flour to make them lighter; not sure if that was necessary because they were moist and yummy. I used one banana. For people who like more banana flavour, I saw a Cook’s Illustrated article where they nuked the bananas, set in a strainer to collect banana ‘juice’ and then concentrated it by half over medium heat to a syrupy consistency. It was then stirred back into mashed bananas–have not tried this. Too much trouble for me, but sounds interesting. Love your cookbook!

    9. rocio
      April 14, 2013

      i made this for the first time last night! the recipe tasted pretty good but i agree with other posters about adding more banana next time. i did notice that mine didn’t rise much at all. if anyone has any suggestions, i’m all ears as i’m certainly going to be making these again!

    10. Spiffy
      May 31, 2013

      To get more banana in this I would lessen the coconut oil and add banana. I have not made this yet. Just looking right now

    11. watsonngt
      August 5, 2014

      The doubts were strong in me, but once again I’ve been made a believer by this website. I used 3 bananas and baked for 45mins and this has to be one of the best bananas breads I’ve ever made.

    12. crozza
      October 18, 2014

      Made this today. I used 3 bananas as cooked for 45mins. Its a great recipe, however it also has an “eggy” taste to it. :( Maybe too many eggs?

    13. Kara McCartney
      October 20, 2014

      If the recipe seems a little soggy, one easy to trick is to make these as muffins instead of loaves of bread. Muffins hold less moisture than a loaf of bread, so it’s an easy fix! -Kara

    14. Samstairs23
      January 8, 2015

      Ok I just wanted to point out something that drove me crazy about this recipe. There’s 4 dates in the banana bread but the recipe for the date mixture is for 6 dates. It says to mix the dates and syrup according to date mixture recipe. That recipe has 4 tbsp of water but this recipe doesn’t say whether or not to add the water and if the water is included how much? It would be reduced bc of only having 4 dates. I’m assuming no water.. that should be stated in the recipe right? Sorry I’m cranky! my daughter is sick and I have no sleep but I did want to point this out. It seems like a very unnecessary step and things like this are discouraging to people trying to eat healthy.

    15. Samstairs23
      January 8, 2015

      The date mixture, we are supposed to follow the directions for, has 4 tbsp of water but this recipe doesn’t say if we should use that water. The date mixture recipe has 6 dates, not the 4 that are included in this recipe, so this step is a little complicated because I now have to figure out how much water to add since the amount of dates are reduced from 6 to 4. I’m assuming no water so just the dates and syrup but I had to go through the trouble of looking up your date mixture recipe just to be confused. Maybe this banana bread recipe should have a step that says microwave dates and syrup, mash with fork and add to mixture instead of follow date mixture instructions. It is frustrating because eating paleo already takes so much extra time a simple banana bread shouldn’t be so complicated.

    16. Samstairs23
      January 8, 2015

      Sorry for the duplicate. There was an error msg when I tried to submit the first time so I thought I had to start all over.

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