Is there anything so delicious as butter smeared on just-baked banana bread? Personally, I’m not so sure. With a few bananas well past their edible-as-is state, I decided to try my hand at a gluten-free banana bread. The husband didn’t like it so much – “I think I’ve lost my taste for bread. Except for muffins. I still like muffins. Hint hint.” were his words, but I declared loudly: More for me!
This totally hit the spot. As with many things I thought I’d given up for good, I didn’t even realize how much I missed it. Now, to be fair, it’s been so long (a year & a half, at least) since I’ve had the real stuff that I can’t honestly say it tastes just like the real thing. Frankly, I think I’m just so used to the consistency & taste of coconut flour that that tastes “normal” to me now. But try it out, & let me know what you think!
This recipe might look familiar, as it’s basically the same one for my gluten-free coconut flour muffins. Hooray for easy recipe transfers!
Banana bread
gluten-free, high fiber
What you need:
- 2-3 very over-ripe bananas
- 1/3 cup butter, plus more for pan
- 6 eggs
- 2 tablespoons honey
- 1 tablespoon vanilla
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup nuts (optional; I used sliced almonds)
How to do it:
- Melt butter. Stir in eggs, bananas, vanilla, & honey.
- Add flour, cinnamon, salt, baking soda, & baking powder.
- Gently mix in nuts
- Generously grease a bread pan, then pour in batter.
- Bake at 350° for about forty minutes, until a knife comes out clean. This won’t raise like the traditional stuff does, but I personally found it just as tasty.
This was breakfast for about a week. I personally love to eat it with some cheese & cold meat, maybe a few fresh strawberries. Delicious!
May 11, 2011 at 4:38 pm
Your recipe for banana bread has no bananas.
THAT’S BANANAS!
May 11, 2011 at 4:51 pm
Ha! Also – oops! Thanks for pointing that out! :)
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May 23, 2011 at 5:36 pm
I just tried your recipe — delicious! Thanks for posting this!
July 11, 2011 at 11:16 am
Thanks for the feedback! It’s always good to know that it works for others. :)
July 10, 2011 at 3:32 pm
I used 1/3 cup honey instead. Better moisture contant and covered the salty flavor of the leavenings
July 11, 2011 at 11:12 am
Good tip – if I ever want to make it sweeter, I’ll go that route. Thanks for the feedback! :)
September 1, 2011 at 9:36 am
hi! i just made this recipe and was pleasantly surprised, thanks for sharing! i was just wondering, how do you store this bread? it’s so moist, i don’t want it to mold or dry out. would you suggest the refrigerator?
September 6, 2011 at 4:13 pm
I would definitely suggest wrapping it up & sticking it in the fridge. To be honest, though, I don’t think it’s ever lasted more than three days in my house before it’s gone! :)
September 3, 2011 at 7:29 pm
Just put mine in the oven! So excited! I used agave nectar instead of honey and gave a dash of cocoa powder. If the bread smells half as good as the coconut flour smells I will be a very very happy baker!
September 6, 2011 at 4:14 pm
I hope you enjoyed it! Coconut flour is definitely fun to work with. :)
February 22, 2013 at 3:35 pm
Wouldn’t recommend any agave .. ! It raises sugar in the blood,plus agave is not a healthy option at all. I use “coconut secret” coconut nectar. came out awesome .
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January 25, 2012 at 1:53 am
Mine turned out extremely rubbery/spongy. Is this common with coconut flour baking?
January 25, 2012 at 2:04 pm
Sponginess is definitely a common characteristic of coconut flour.
January 30, 2012 at 2:19 am
Thanks for the reply! Will be trying it again, because the flavor is excellent. My partner described the texture as “chewing on dolphin skin”.
February 5, 2012 at 3:51 pm
Mine doesn’t particularly care for it either, which is fine with me – more for me!!
February 18, 2012 at 3:55 am
I added 1/2 cup of shredded zucchini to add some moisture, some chopped 100% cocoa unsweetened dark chocolate and chopped almonds instead of walnuts. Other than that I followed the recipe exactly. It was not too dense, it was light and fluffy and amazing, thanks for the recipe, it was my first time baking with coconut flour!
July 5, 2012 at 1:09 pm
I added the same items that you did. And I love it. The bread was perfect. Thank you for the advice
February 21, 2012 at 10:30 am
This recipe needs improvement. Not enough honey for starters, and I could taste the baking soda/powder. I’m going to try altering this recipe by adding more honey, using yogurt instead of butter, and cutting down on the baking soda/powder.
February 21, 2012 at 11:13 am
Go for it!
April 18, 2012 at 10:04 am
Just put my bread in the oven, added coconut and used pecans so I will let you know how it taste. I love coconut and when I saw the coconut flour I had to buy it.
May 12, 2012 at 10:53 pm
I made a “double batch” for my first attempt at this recipe.although i didn’t have 12 eggs and it really didn’t need it. I used doubled the coconut flour, baking soda, and bananas (i buy organic bananas by the #40 case), used 1.5 times the amount of baking powder and eggs, guestimated the salt and vanilla (i extract my own so its stronger than store-bought), used aprox. 1/2 cup of “extra virgin” coconut oil+ 3 tbsp of butter, 1 tbsp of cinnamon + 1tbsp of nutmeg, and the called for 2 tbsp of honey.
I separated the whites from 6 of the 9 eggs and whipped them to peak and folded them in after blending the wet ingredients and oil with the dry. I baked in a six-small loaf, silicone “pan” so no extra oil was needed for “greasing”. After baking in a convection oven @ 350 for 35 mins they came out perfect even though i used twice the coconut four and only 1.5 times the egg and didn’t add any xanthum powder as i was afraid i would need. Not dense and almost rubbery like my only other attempt at banana bread, about a year ago, which was with standard wheat flour. You would think i knew what i was doing, but i don’t really bake much at all. I could have used more honey but i made up for some of the lacking sweetness my poking a few chocolate chips in right before baking. Finally a 100% coconut flour recipe that worked out for me!!
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May 29, 2012 at 6:12 pm
Just made this and I put a bit of shredded zuchini and a bit of nutmeg as well. SO great!!!! Finally a real carb lusters banana bread the healthier way!
June 17, 2012 at 11:23 am
What I always do with my banana bread is to slice it, spread coconut oil over it and then re-bake it. It ends up crispy and alot less spongy. I also serve it with grilled bananas, candied pecans, cinnamon and a drip of maple syrup!
September 23, 2012 at 10:54 pm
made this tonight and it is delicious! i’m in banana bread heaven! :) :) :)
February 7, 2013 at 1:31 pm
I just made this and I’m in LOVE!!! I even made my own coconut flour. I can’t find unsweetened in our little town, so using the idea from a thread online, I rinsed (and rinsed) some sweetened flour, drained it then dried it on a large baking sheet at 275 for about 30 (+) minutes. It browned around the edges, but I forged on.
The only changes I made to this recipe was using 4 eggs instead of 6 (fearing it would be eggy) and adding a lot more cinnamon. I like cinnamon. :)
I couldn’t wait for it to cool, so cut a piece immediately. Yummmmmy!!! I’ve shared the recipe and site.
TANK YOU for sharing!
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March 11, 2013 at 4:16 pm
Just tried this recipe and LOVED it! I am just coming off of eating carbs and I could barely tell a difference! The only thing different I did was I didn’t use baking soda, and I only used baking powder and used a pie dish and I substituted 2 T plain yogurt for the honey and only used stevia. My kids LOVE it also!