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Banana Bread

prep:15 minutes
cook:30 minutes
ready in:45 minutes
Difficulty
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Show nutritional information
  • Serves: 1 large loaf or 2 mini loafs
  • Calories: 2199
  • Total Fat: 221g
  • Total Carbohydrate: 72g
  • Protein: 2g

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!

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My Notes:

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Yield: 1 large loaf or 2 mini loafs

Yield: 1 large loaf or 2 mini loafsdecrease servingsincrease servings

Ingredients

Process

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.

Notes

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 www.primalpalate.com.
RECIPE REVIEWS

  1. dani36
    November 20, 2014
  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
    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

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