Thank you! Sorry, probably not, but I haven’t tried it. wow, tripled it? . The banana bread that I make with almond flour is rich and dense, thanks mostly to the almond flour and bananas. WOOT! Add the eggs, oil, maple syrup, and vanilla extract and whisk everything together. Add the batter to the baking dish. He is hard to please but he looked at me and said: “THIS is soo good, save the recipe! Hello, Thank you for your website. I was just whining about how I have two very black bananas and no decent SCD banana bread recipe. Sorry, your blog cannot share posts by email. I also used coconut oil instead of olive. So good! I grated 2 carrots in, just for kicks.Thank you so much for a recipe that satifies our cravings for the muffins of old! Don’t feel alone. I made these yesterday and they are the best muffins I have ever had GF or not. What should I use? Thanks for the post.. Will try some other recipes from your blog. Holy smokes ~ I’m so thankful I was reading through the comments! I’m more of a wing-it baker and cook when I can, and this recipe can withstand fluctuations and estimates. And mix of ripe banana and apple sauce. I really liked this but I will add another banana two doesn’t seem to have the banana flavor I like. great tip on the paper bag! Yes, you can reduce the amount of honey. I subbed flax eggs for 2 of the eggs and a quarter cup applesauce for the third. Not too many though unless you reduce the sweetener a bit since dates are quite sweet. Try them! Please don’t… Thank you and I will definitely be trying more of your recipes in the near future! Luckily it’s not a necessity for me, simply a choice. Just wondering though why the recipe does not use baking powder? We use peanut butter to make frosting and then top off the muffin. Love your changes. I’m finally getting around to using coconut flour and nut flour in a single recipe and the result is this moist, light, and flavorful banana bread using almond and coconut flour. My husband is diabetic II and was wondering what can I use instead of sugar? Since I didn’t have coconut flour I ground up rolled oats in my coffee grinder for the 1/4 c, melted coconut oil for the olive oil, and some rolled oats (not ground) for texture and to compensate for the moisture of the extra banana. Thank you! I made it several times as written, then started to play with it a little. I just substituted chia seeds for the eggs, but for some reason the insides were really soft. Would love to make a few loaves at a a time. My husband and I loved this cake. This looks great and I’m gonna try it! It is lightly sweetened with coconut sugar and comes with a few tricks along the way. any idea of fat/calorie content? I also love it plain. I used Splenda for the sweetener. My new favourite banana bread recipe! I also added two teaspoons of Vanilla extract and Two cups of Buttermilk. Coconut Flour Banana Bread. Read More →. It was firm, spring/airy, moist, with a crusty top. I’m fixing to make this recipe and looks delicious. With bananas and walnuts I can just imagine how delicious this will be. Another option is cashew. Thanks so much! 1 cup almond flour 1/2 cup coconut flour 1/4 cup flax seed meal 11/2 teaspoon baking soda 1 teaspoon salt 4 eggs 2 tablespoons coconut oil, melted 1 tablespoon maple syrup 1 teaspoon vanilla extract 1 large ripe banana, mashed Muahaha, I win! Great way to enjoy a dessert without so much guilt and not to mention it’s gluten free!! Both flours offer great health benefits, and can compliment each other in the right ratio and accompanying list of ingredients. One portion is a tiny bit undercooked since I used all the rotting bananas in my freezer that were starting to drip (6 bananas). Membership required of course. It uses a combination of whole wheat flour and all purpose flour, coconut oil and almond extract, making it a bit healthier than traditional banana bread. Enjoy! I hope you could have some more eggless/gluten free recipes for cakes Thanks.. Found this recipe and adapted it slightly to use the almond pulp I had left over from making almond milk this morning. Hello, I want to first say….this recipe is the BEST I have had. Sure, remove extra moisture/ice though to avoid making the bread wet. I make this recipe at least 2x a week. The banana bread that I make with almond flour is rich and dense, thanks mostly to the almond flour and bananas. Just wondering if you think I could sub coconut oil for olive? You’ll find recipes for digestive health and clean eating. I know some cooks do not recommend it but I have successfully made this recipe using homemade almond flour (grinding natural almonds in my Hamilton Beach blender and then sifting it). Because of the size of my pan it wasn’t a very high loaf, but that didn’t matter at all. But since my mind is gone and I forgot to add oil. Probably need to adjust the liquids. They have a huge base of things to buy & saves so much on shipping when you can find it there. Sorry, I don’t know why – this is a very simple recipe as stated but changing things can change the results. Good to know. Baking two more batches as we speak. I have a banana bread recipe using just almond flour, or using just coconut flour. Worked beautiful, great taste ad texture. This bread is delicious! I will definitely make it again! Hi Erica, i’m trying this recipe right now, i use 2 small loaf pan, after 40min the inside seemed uncooked so I add another 20min. that might be a record. I’ve used Hodgson Mill Coconut Flour with good results. ), Hi, and thanks for stopping by :). Thank you for this recipe! This was absolutely the BEST banana bread ever! That stuff is expensive but so amazing! In a separate bowl, mix together the dry ingredients: almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. Where do you get yours? It’s an unending quest! This is a very reliable recipe, so I’d check to make sure you added baking soda, and that your ingredients aren’t spoiled, stale or that you added the correct amount of each ingredient. They were nothing short of delicious! Thank you! Bought frozen Avocados at Costco and make the pudding, it is great with frozen avocados, https://comfybelly.com/2012/04/falafels-and-yogurt-tahini-sauce/, Just made it visible, thanks for the reminder! Correction: 1/8 cup of water to make up for the lost liquid. I just made this today and it tastes heavenly! Can I use your recipe in a bread machine? Made this banana bread today. about 8 I think, I haven’t made them into muffins, Thanks Erica for recipe, this was the 2nd recipe I was trying from your website and turn out amazing, I followed your recipe just added a little nutmeg and baked in a 9inch round pan and came out great, texture look good , moist and taste great. Just wanted to say I made this and it was very good and extremely moist. To thaw, simply defrost on a counter for 3 hours or overnight. Just wanted to let you know Costco.com carries Honeyville almond flour. It’s not bread it came out like bread pudding, I think I did something wrong help! great if ur doing like five coconuts and a few pounds of almonds. Came out absolutely perfect. Can you substitute the almond flour with hazelnut flour? I did add a bit of vanilla, because it’s in the recipe I used before I went grain-free. I ended up keeping it in the oven more, about 1h and 10 minutes. Also, thank you Erica for this recipe. I NEVER throw over-ripe bananas away but keep them in the freezer and use them for baking. We’ve tried drugs, every special diet there is, herbs, vitamins, acupuncture, homeopathy, chiropractic, you name it. I added raisins, cinnamon. I would like to make 12 muffins with this recipe. Its simply delicious. Our family is just recently transitioning to a gluten free and paleo lifestyle, but I sure want to bake them the treats like banana bread that they love so much. Thank you! I’m going to try a few other flours as well. Delicious. Hi, if you line the loaf pan with parchment, do you still grease the pan? Have been using coconut flour for delicious cupcakes and other recipes, as alternative to our almond flour recipes, so this looks like a nice variation of your wonderful almond flour banana bread with chocolate chips which is a family favorite. Hello, works waaaayyyy better than the french press/bodum. 4 ripe bananas, mashed (the riper, the better) Thanks so much for this recipe, I absolutely love it. Thanks! it is hard to try and convert the quantities to metric. I’m in the middle of updating this recipe too! It was very moist and tasty. I made 2 loves. If making as muffins, how many does it make? Can’t believe I made banana bread with 2 cups of sugar in the past! I made these tonight with peanut flour instead of almond flour and they’re FANTASTIC! You need ripe bananas with spots for this recipe if you’re following SCD. Nice additions! Awesome recipe thanks so much. Could I add 1/2 cup of frozen blueberries? Your email address will not be published. I just come across this recipe and tried it. It is great! Pour the batter into the loaf pan and bake for 60-65 minutes. Please can you write your receipes in weight rather than volume. This is too funny, because I just made some banana bread with almond and coconut flour last night. I use dark chocolate and it tastes wonderful! Yes, this can depend on a number of factors, including the oven temperature, which can actually be lower than the setting. You can probably seal it and freeze it as well but I haven’t tried it. It keeps so well in the fridge too! I just made these…..absolutely delish!!!! Please don’t…, banana bread that I make with almond flour, banana bread recipe using just coconut flour, https://www.surlatable.com/sur-la-table-platinum-professional-loaf-pan/PRO-174510.html?cgid=SPC-388618#start=36, https://comfybelly.wpengine.com/2011/11/pumpkin-bread-2-0/, http://www.myfitnesspal.com/recipe/calculator, https://comfybelly.wpengine.com/2008/12/banana-bread. In one photo it looks small and the other looks like a standard one. I cooked it in a pyrex loaf pan. I turned out too wet, so I removed it from the loaf pan and baked it on a cookie sheet for 20 mind on 350 and it dried put a bit more, leaving just enough moisture, similar to a pineapple upside down cake. Family was over and the muffins didn’t last long–wonderful recipe. Like some of the other reviews have said, I can’t believe I used to bake banana bread with heaps of sugar. I made this and it tasted geeat, I subbed buckwheat flour for the coconut because I don’t like the weird texture from cocount flour in banana bread. I tried this recipe in a standard loaf pan, after 40 minutes it was burnt on the outside and raw in the middle. Get a FREE 3-day guide with high-protein meal ideas for getting 125 grams of protein per day. Is it possible to use just all coconut flour? but really annoying if ur only making one coconut or a cup of almonds. Tastes great served with fresh eggs. I didn’t use the eggs, i sub them with flaxseed meal+water. … Somehow it gets better and better over the course of a few days (is that a coconut flour thing?). drains in a jiffy. It was sweet enough for me. Almond and coconut flours are used in place of regular flour, making the recipe paleo and gluten-free. thanks. Made 12 muffins for my kids lunches. Thx for the recipe! I have not baked with store-bought almond flour so cannot compare the results to that but I have to say the bread is neither gritty or anything less than perfect. I have been thinking of doing a lemon spin on this recipe with zest and a lemon icing. Whip up a batch of gluten free almond flour banana bread … PS: I used cream of tartar since I didn’t have baking soda…. Yes, almost any nut flour should work. Add eggs and sugar and blend with a whisk or mixer to combine the wet ingredients. It took 50 minutes exact. Bake coconut flour banana bread and cool completely. Turned out great and became a banana-coconut bread. Thank you so much for this recipe. Maybe cut down in the honey to keep the moisture right. I used just almond flour (no coconut) and pecans instead of walnuts and added about a teasp. Hello, I made this recipe tonight for the first time and I used the 6 mini loaf pans connected. I look forward to trying other of your happy-tummy makin recipes! I don’t have it but you can use an online calculator or an app to figure it out. rinse well). I couldn’t believe how moist and fluffy it was. If so do you know how much almond flour to use? Thanks for sharing them! I happened upon your “crohn’s timeline” and was relieved to hear about another mom &son going through the same thing my son and I are facing (although I’m sorry anyone has this stupid disease). Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. Subbed butter for olive oil and added a drop of vanilla to the mix. Thank you for making a recipe with real ingredients… I kept running into recipes with fake sugars like Splenda and Stevia (which seems to slow weight loss for me). In a large bowl, mash the bananas with a fork. I’ve had to give up so much with the food sensitivity that came with Lyme & SIBO. I made your banana bread into muffins, cooked for 25 minutes and will frost them with cream cheese frosting (softened cream cheese, maple syrup to taste, a touch of vanilla, a pat of butter and a pinch of salt). Anyway, in place of the almond I used 1/4 cup amaranth flakes, 1/4 cup arrowroot/tapioca starch and 1/4 cup buckwheat flour. I sometimes add blueberries, especially when they are in season! It turned out to be the most moist and flavorful banana bread. I’m still on the lookout for Paleo pumpkin bread…, Thanks I do have a pretty amazing pumpkin bread recipe as well: https://comfybelly.wpengine.com/2011/11/pumpkin-bread-2-0/. in my experience, it has to be concrete or rock. For example: “3/4 cup mashed banana” or whatever…? How long would this keep for ? Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months. Thank you for the recipe!!! Thanks again! Although hazelnut is expensive also. you can either dry it in a dehydrator (in my dreams, lol), use the oven on the very lowest setting until it’s dry and NOT toasty. I normally use a 5 inch by 9 inch glass Pyrex loaf pan, but I recently splurged a bit and purchased an silicone-coated metal pan from Sur La Table, along with the mini paper bread loaf pans. So good to know about the flax/applesauce sub working well! Since bananas are naturally sweet, this recipe has just a touch of added honey. Thank you, Erica, for all you share of your creative work. Trying it for the first time today , Hope you like it. I will make it without oil going forward. because they are sweeter and easier to mash. It was moist and flavorful!!! Don’t you cook muffins less then bread loafs? Oh my gosh I have the same peter rabbit plate at home!!! wow, I love your additions. Thank you! Not sure what happened, but this happened with your zucchini bread recipe as well (the almond flour one). Mmmm, this looks delicious! I used 3 bananas, cut out the sugar/honey and added a tablespoon of vanilla extract. I’m also very grateful to be able to purchase pasture-raised chicken eggs from my local PCC market. I also omitted the sugar. It ended up taking 55 minutes. Maple syrup is a bit expensive where I'm from. Thank you! I made regular and mini muffins, and the regular were in as long as your loaf! Thanks! Do you have the nutrition info on this? I’m yet another mom of a Crohn’s boy looking for constant adjustments and recipes to ward off symptoms. i leave several trays on the baking rack overnight. Also, I added 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Make sure that you use almond flour and not almond meal. My only problem has been that it falls apart when I take it out of the pan, so next time, I’m planning to line the pan with parchment first (I figure, this way, I can easily just pull it out). It’s fab. This make the muffin a perfect combo of peanut butter /banana flavor in a single bite. And for folks who avoid coconut flour due to texture or taste, you will not taste either in this recipe. I’m hoping when I can go back to eating all the foods I love, that I continue to cook and bake in this fashion. That sounds great—strawberries and bananas go together well! Because it would be greasy on the paper? Really yummy! I thought I’d post an alteration I made. I greased the pan with coconut oil too. This looks so good to make! Love your subs! Posted Jan 10, 2021, Bought frozen Avocados at Costco and make the pudding, it is great with frozen avocados Good luck to you and your son:). Did you try the coconut oil? Posted Jan 9, 2021, https://comfybelly.com/2012/04/falafels-and-yogurt-tahini-sauce/ The bananas provided enough sweetness. I added dates and dripped yogurt, though, and only a dash of honey (the dates and bananas made up most of the sweetener). But glad you enjoyed it . I think I could eat the whole loaf. I changed up the recipe a bit but this gave me inspiration and a guideline of almond flour/coconut flour ratio. Just made it again, same as above, but threw in a little orange zest and chopped strawberries. Bake up a healthy muffin that everyone in the family will love!Easy Almond Flour Banana Muffins combine simple ingredients to make a moist, fluffy snack that are naturally gluten free, low carb, and easily adaptable for Paleo or Keto diets!. a corner is better than a flat, one strike will do it on a corner. Just give it a try to make sure it isn’t too bitter, which would give the banana bread … I made this with mini chocolate chips instead of the walnuts and it turned out great. Thank you, It’s the Platinum Professional Loaf Pan on their website and here’s the link: https://www.surlatable.com/sur-la-table-platinum-professional-loaf-pan/PRO-174510.html?cgid=SPC-388618#start=36, I tried this recipe, it turned out amaziinnnggg…. I just created the batter without and you need more sweetener without the banana. Did exactly and turned out perfect !! Thinking about trying some cacao powder in it for the antioxidents let you know how it turns out. Anyone know if it freezes well? Almond flour; All purpose flour; Is almond flour gluten free? Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean. I used agave syrup. I’ve also been *always* doubling the recipe because one loaf is never enough. This is delicious! However, I did not have quality maple syrup at hand, so I substituted with 1/2 tablespoon of coconut sugar and 1 tablespoon of honey; in addition added a drop of almond essence and cinnamon, nutmeg, etc. I didn’t know what would happen when it was used as a sweetener AND fat replacement. Just used this recipe to make my fist low carb bread today. I use Honeyville Grain’s brand. Are you using US or metric measurements? Just tried this tonight and I think it even rivals my hubby’s regular banana bread that my friends absolutely love!! Therefore, baking with coconut flour requires a lot more moisture compared to using other non-grain flours. i’ve never had that problem with the almonds. I usually double this recipe and spread it across one smaller and one larger pan (3.5 x 7.5 and a 4.5 x 8.5 pan). Today I swapped put apple sauce for banana and blueberries for nuts. Pineapple will be delicious! I sub almond flour for cashew flour and sometimes i add a cup of shredded zucchini. The texture was perfect, it baked wonderfully evenly and the heavenly smells coming from the oven enticed even my picky teenaged son. You want to use very ripe bananas because they are sweeter and easier to mash. Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Not sure why it’s wet if you followed the measurements, but maybe you need to bake it a bit longer? Sounds great How much applesauce did you use in place of the olive oil? (If you have a great gluten free flour suggestion, please share it in the comments). However the recipe was very good, even though i had to guesstimate quantities. I feel set – no need to look any further! Made this today following the recipe adding walnuts, raisin, cranberries, cinnamon and almond extract. she ends up twisting it with the pulp inside, and it comes out quite dry. This looks great because of the flours. I’ve never baked it in a round pan. The top Browns beautifully and cuts to serve perfectly. This is an extremely well-tested recipe so not sure what to say other than I would check your measurements, your oven temperature, and read the comments for insights. I’ve had a lot of different banana breads and I’m quite certain this one has been the best! After some experimenting, I’ve found that I like using a mix of almond and coconut flours for quick bread. It is that time of year when the weather … Your kids will go bananas for it! I’m planning to use this as a base recipe for other muffins I’ve been dying to make. Holy yummo!!! Used rice malt syrup for my sweetener and didn’t add the nuts but very happy with result. You will not be sorry. Found this recipe through the facebook post of coconut-flour banana bread. I would love to try it. NO added sugar. https://www.yummly.com/recipes/coconut-flour-almond-flour-bread It is a very moist bread so it’s up to you. any bits stuck to their piece of shell can be easily popped off by inserting the business end of a butter knife between the meat and the shell. Best wishes, Erica. If you have another source for coconut flour, please feel free to add it to the comments. I’m going to try adding in pineapple next. Nice texture and great flavor! If you followed the measurements exactly, check your pan. Heather. Amazing! Add liquid coconut oil to bananas (if your coconut oil is solid, melt in microwave first). I like to throw in a little cinnamon, ground tea leaves, and a teaspoon of lemon or orange juice (but the recipe doesn’t need these additions to be great). I used pecans instead of walnuts and added a teaspoon of homemade vanilla extract; then I poured the batter into muffin tins instead of a loaf pan. Already in the oven, before I realized that. You could try adding another egg. Monk Fruit doesn’t behave quite like some sweeteners so not sure if that was the issue with it rising. I added in 1 tsp. Thank you! The metal pan does not need parchment paper, but it makes the bread loaf very easy to slip out of the pan, if you’re hoping to do that. This recipe is the coconut flour version of a traditional banana bread recipe. I made the banana cake today with chocchips.. Excellent recipe! But i din understand one thing… whn I inserted the toothpick it came out all clean… but whn i sliced my bread it was bit wet or moist type I will definetly make this recipe again. The second time I tried it I used a muffin pan with silicone molds. even made sour cream from cashews, and it was GOOD! nutmeg. I also used Bob’s Egg replacer and the result was spectacular! On my very long list of to-dos for this blog is to offer up a post on the ins and outs of coconut flour, but until I get to that, here’s a quick list of coconut flour sources. I meant to update it but haven’t gotten to it. So glad they worked well as mini muffins! I added walnuts and rasins and made muffins instead of bread. Took a lot longer and still seemed wet on the inside. Mind blowing soft muffins, WOW! Another option is to bake it at a lower temperature, 325 for a longer amount of time to bake through. bt i m nt sure if its moist or its less baked or banana tht r keeping it wet n moist…. 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