Wholefood Simply Banana Bread

banana bread

Rainy, cold, wintery days. For as long as I can remember such weather has made me want to make banana bread. I have lived through a lot of winters and consequently I have made loaves and loaves and loaves of banana bread. I would seldom use the same recipe twice. Until I came up with this one.

We are a little crazy for this bread at our place. I am constantly making it and we are constantly running out! It is a perfect meal for my fussy little boy, the ideal lunch box snack for my hungry school girl, and a sustaining and satisfying breakfast for my early-to-work-and-eating-on-the-run husband. As for me, I will happily indulge anytime! Every home needs a go-to banana bread recipe, could this one be a staple at your place?

Wholefood Simply Banana Bread

3 ripe bananas

8 medjool dates, seeds removed

3 tablespoons of tahini or nut/seed butter of your choice

juice of 1/2 a lemon

2 teaspoons cinnamon

1/2 cup coconut flour, sifted

1 teaspoon bicarb soda

4 – 6 eggs*

pinch of salt

Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease and line your loaf tin.

Blend the bananas and dates together until smooth. Add the remaining ingredients and mix until well combined. Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Enjoy!

 *I have made this with four, five and six eggs, all were delicious. The more eggs you use the higher the protein content will be. Simply use what works for you.

 

 

  • http://kidsrecipesandorganisedchaos.wordpress.com kidsrecipesandorganisedchaos

    This looks like a great recipe, and I look forward to trying it this weekend. Thanks for sharing all your amazing recipes :)
    Marianne

    • bianca

      Thank you Marianne. I am rapt that you will be trying it out, I would love to hear what you think. Many thanks, Bianca

  • Patty

    Looks delish. Approximately what temperature would “moderate” be?

    • bianca

      Hi Patty, a ‘moderate’ oven has a temperature of around 180 degrees Celsius, or approximately 350 degrees Fahrenheit, I hope that helps. I look forward to hearing how you go with the cake. Enjoy, Bianca

  • Joan

    How many carbs does a slice have?

    • bianca

      Hi Joan, I am sorry this is not something I have worked out, I do not count carbs so I am unable to help you here. I hope you enjoy the cake. Bianca

  • Joanne

    Hi B, Determined to get back into whole foods again but for Angus now! Would love to try this one and just wondering if you use sulphite free dried fruit & if so where you can get it from? Thanks again so much for these beautiful recipes. xx

    • bianca

      Thank you Jo. With this recipe I buy the medjool dates which are readily available in the fresh produce section of most supermarkets and are sulphite free. I hope that helps, I look forward to hearing how you go with the cake! Many thanks, B.

  • http://mutritiousnuffins.blogspot.com/ Meagan

    This looks GREAT!

    • bianca

      Thank you Meagan, we love them. Just made a batch as muffins for school lunches. I hope you get a chance to try them. Bianca

  • http://chan3boys.blogspot.com Chantelle

    This cake is AMAZING – I cannot believe how soft the texture is and it tastes so good and healthy. Thanks so much for the recipe – love your blog!!

  • Helen

    I made this yummy banana bread but it was a little ‘wet’, I used three large bananas and the mixture was quite runny when poured into the cake tin. Do you have suggestions? I used 5 eggs maybe cut back to 4 and use smaller bananas? it tasted wonderful however, and I felt very good eating it as it seems a healthy recipe! thank you for sharing it.

    • bianca

      Hi Helen, yes this can happen and cutting back to 4 eggs should resolve the problem, as would using smaller bananas, you don’t need me at all :) I am glad you still enjoyed the cake. I would love to hear how you go if you whip it up again. Many thanks, Bianca

      • Melissa

        Looks delicious! Does this recipe freeze well?

        • bianca

          Yes Melissa it does. I hope you like it, be sure to let me know. Many thanks, Bianca

  • mary rose gatt

    hey! i tried this and it came great!!!! really filling, how many calories please? thanks

    • bianca

      Hi Mary, I am glad you liked it, thank you. I do not count calories so I am unable to help you with your question sorry. Bianca

    • Roheryn

      There is a great smart phone app called myfitnesspal (all one word) which you can put a recipe into and it will tell you how may calories. Just tell it how many slices you cut it into and it will tell you the rest. Hope this helps. Good luck! :)

      • Elle

        I put it into Myfitness Pal and if divided into 12 serves it was 218 Calories and 6.1g of protein :) Going to be making this one tomorrow!

        • bianca

          Thank you so much Elle, I am sure this will be helpful for many people. I hope you enjoy it, Bianca

  • Christine

    Hi. Where do I get coconut flour from? I don’t think I have seen it before. I have just discovered you site and my kids love the the apricot bites:)

    • bianca

      Thank you Christine, I am glad you are enjoying the site. You can buy coconut flour from health food stores, organic co-ops and online. I do try to stick to readily available ingredients but unfortunately coconut flour is a bit tricky to come by. I hope this helps. Bianca

  • http://eudoraorganics.wordpress.com Liz

    HI Bianca, I made this recipe over the weekend, soooo good. Holds perfectly together, no crumbs which is always a bonus with kids. Thanks for sharing it. Liz x

    • bianca

      Thank you Liz, I am glad you like the banana bread, it is one of my favourites. Many thanks, Bianca

  • Wendy

    This recipe sounds amazing! I’ll def be trying it out, SOON ! I’ve just bought some coconut flour through my co-op, so great to have a use for a bit of it !

    • bianca

      Fabulous Wendy, I look forward to hearing how you go with it. Many thanks, Bianca

  • Sam

    Could you replace the coconut flour with spelt flour?

    • bianca

      Hi Sam, unfortunately coconut flour cannot be substituted with other flours as it has a very different nutritional profile to all other flours and it also absorbs a deal of moisture. I hope you can get some, I think it is a fabulous ingredient and i use it quite a bit when baking. I hope this helps. Many thanks, Bianca

  • Geraldine Hartley

    Hello Bianca thank you for inspiring this mummy to bake up some wholefood simply! We have just started our journey of unprocessing in the area of daily nutrition. I spent some therapeutic time in my kitchen today baking two of your recipes! The chocolate on chocolate muffins were a hit, initially my hubby frowned and said I hope you make chocolate muffins that taste like chocolate! I’m not sure if the consistency was quite right but the chocolate mousse-cupcakes were a hit and better still I love the fact that they are full of so much goodness. Have just pulled the banana bread out of the oven and it smells amazing, I did add a tablespoon of Maca Powder and 2 tablespoons of raw honey as well so we will see if the lunch boxes come home empty tomorrow! Thank you for sharing your recipes

    • bianca

      Thank you Geraldine, I am glad you are having some fun in the kitchen and that you are pleased with the results. I hope you like and your family enjoy the banana bread. Many thanks, Bianca

  • Mel jamieson

    Thanks for the recipe, I needed a snack with protein for my 2 year old who is seeing a naturopath for her dermatitis. She loved it and so did I. Very moist and didn’t need butter which was great as she can’t have it at the moment. Thanks!

  • michele

    i am just about to get my breadmaker out of layby, please tell me i can use this recipe in a breadmaker

    • bianca

      Hi Michele, I have not used a bread maker so I cannot say for sure but I think not, sorry! Bianca

  • Kirsten

    My daughter is anaphylactic with eggs and I wondered if I could substitute anything for the eggs? Usually I use a banana but it mightn’t work if I put that many in!! Thank you :)

    • bianca

      Hi Kirsten, I am unsure how you would go, I have not used coconut flour in an egg free recipe. I would suggest using the amount of chia gel required to replace two eggs and then perhaps adding an extra banana? I have not tried this myself. If you do I would love to hear how it turns out. I am unsure if that is of much help to you. I hope to get an egg free cake up soonish. Many thanks, Bianca

      • Kirsten

        Thank you! I will give that a go some time soon and let you know how I go! :)

    • Darlene

      1 tablespoon ground flax seed for each egg.

      Also, is there a difference between medjool dates and sun dates? I have sun dates.

      • bianca

        Hi Darlene, I am sorry I am not following your message, are you wanting to substitute the eggs for 1 tablespoon of flaxseeds? I haven’t tried this but would love to hear how you go. I have not heard of sun dates before, medjool dates are a large, moist date, they are delicious. I hope this helps, Bianca

        • Darlene

          My reply was to Kristen about the eggs. Eggs can be replaced with flax seed meal. Thanks, Bianca for the info on dates.

  • Hayley

    Love this recipe! Definitely a staple in my house now I’ve found this one. I’ve made many a banana bread over the years & not used the same recipe twice.. Until now!

    • bianca

      Thank you so much Hayley! I was just the same before I started making this one, I would change all the time and now we stick with this. I think every family needs a loved banana bread recipe, I am glad your family has chosen ours. Thank you for taking the time to write, I really appreciate it. Bianca

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  • http://www.touring1938europeunawares.com Kathy

    Made this today, and it was great! I used almond butter. The addition of the juice of 1/2 of a fresh lemon was brilliant. That made it smell and taste even brighter. Thanks for the recipe. :o)

    • bianca

      Thank you Kathy, I am glad you enjoyed it and I really appreciate you taking the time to write. Enjoy your Banana Bread, Bianca

  • Sara G.

    Hi there. This recipe looks delish! I will be making it as soon as I go buy some tahini or seed butter (has to be nut-free to send to school or daycamp). Can you please tell me what size loaf pan you used? Thanks!

    • bianca

      Hi Sara, I am unable to check right now but I am fairly confident that it is and 8″ x 4″. I hope this helps, I will put it into the method in future. Many thanks, Bianca

  • Alicia

    Hi Bianca,
    As I posted on the competition (Apple Crumble) post, I did in fact go out to a health food shop on Sunday (well, two as the first one was sold out of coconut flour!) and made this Banana Bread. I haven’t stopped raving about it. I’ve told anyone who would listen how impressed I am with your recipes and how awesome, in particular, this Banana Bread is! Thank you so much for sharing! My family are now better off because of you :)
    <3 Alicia

    • bianca

      Oh Alicia, thank you so much!!!! This is the perfect way to end my day. How lovely of you to write!! I am so glad you liked the banana bread. It means so much to me that you are sharing my recipes and my site. Thank you!! Please keep me updated with anything else you get around to making. Many thanks, Bianca. xx

  • http://www.twinkleintheeye.com Twinkle in the Eye

    Where do you buy coconut flour?

    • bianca

      I buy mine from a food co-op, you can also buy it at health food stores and online, I hope this helps. Bianca

  • Erin

    First time ive used coconut flour and it was delicious!! Thank you for the recipe- its going straight to the favourites bookmark!

    • bianca

      Fabulous!!! Thank you Erin, I really appreciate you taking the time to write in! I am rapt that you enjoyed it, we love it. Many thanks, Bianca

  • Charlie

    For all you folks who have coconut allergies – this turned out brilliantly with half a cup of almond meal and a tablespoon of quinoa flour instead of the coconut flour! Bon appettit! <3

    • bianca

      Thank you so much Charlie, I really appreciate you taking the time to share this tip. I am sure it will help others. I am glad you are able to enjoy the banana cake. Many thanks, Bianca

  • Heather

    Hi Bianca, made this yesterday morning – demolished by toddlers, hubby & family. I didn’t have coconut flour so added roughly a cup of millet instead and it worked just fine :)
    Thank you so much for your nutritious recipes – it is wonderful to be able to rustle up something healthy that everyone enjoys xx

    • bianca

      Hi Heather, thank you for writing, I think your variation will really help a lot of other people, it sounds delicious. I am glad you enjoyed the recipe. Many thanks, Bianca

    • Shelley

      I’m very new to this…. what is millet?

  • Cindy C

    This is hands-down the BEST Paleo banana bread I’ve ever made. The first loaf disappeared in 3 days. My husband and kids (1 year old and 4 year old boys) devoured it. I made my second batch as muffins that I freeze for snacks – and to hide from the rest of the family! ;-) I added walnuts and 1/2 cup of chocolate chips. Thank you for the wonderful recipe!

    • bianca

      Thank you so much Cindy! I really appreciate you writing, your message was lovely and it made me smile. I am very pleased that your family enjoys the banana bread as much as we do. Many thanks, Bianca

  • Shelley

    Hi… just wondering… with using the coconut flour, can you taste the coconut? If so, what other flour would you recommend instead as I really dislike coconut.

    • bianca

      Hi Shelly, no coconut flour does not have a coconut taste, especially not in this recipe. I hope this helps. Bianca

      • Shelley

        Thanks Bianca,I will be giving this one a try. Shelley

  • Emma Barnatt

    Hi

    I have made this twice now and both have failed. It tastes lovely but is quiet stodgy, what am I doing wrong. Has anyone converted this for thermomix? Help please would love to get this right. Have made a few of your recipes now and all have been delicious. Thanks for sharing.

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  • Ailie

    We are loving this bread! Does it freeze well?
    Thanks,
    Ailie

    • bianca

      Hi Ailie, I am glad you like. Yes it does freeze well, we often make it into muffins and store them in the freezer. Many thanks, Bianca

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  • Misty

    I have made this several times and we love it! I was wanting to make it today but am out of dates. Do you think using prunes would work instead?! Thank you for your wonderful recipes!

    • bianca

      Hi Misty, I love prunes and think it would be a great variation!! I hope you tried it, I would love to hear about it. I am so pleased that you are enjoying the recipe. Many thanks, Bianca

  • Libby

    Best banana bread I have ever made, so yummy!!!

    • bianca

      Wow Libby!!!!!! Thank you so much!! How nice of you to write!! I really appreciate it! I hope you get a chance to try out a few more recipes. Many thanks, Bianca

  • Margaret

    I tried this with an egg replacer (Orgran) and am sad to say it turned out a little crumbly. Of course my 2yo didn’t care and scoffed it down with a yum yum! I might try it with real eggs next time, hoping it will bind better and a bit of honey, as I am conditioned to extremely sweet banana bread and have to ease into this healthy version slowly. Lol.

    • bianca

      Hi Margaret, I am glad it didn’t go to waste. It will be great to hear how you go with the recipe using eggs, I hope you like it. Many thanks, Bianca

      • Margaret

        Awesome! A million times better with eggs. Totally forgot I was going to add honey and it tastes fantastic without. I can’t believe its possible to make banana bread without sugar (some recipes have more than 1 cup in them!). Sharing this on Facebook so my mummy friends try it out. My fussy 6yo LOVES it. Thanks so much Bianca. Our other fave is the coconut rough which we have named lamington bites and are a regular lunch box snack. :)

        • bianca

          Thank you Margaret, I really appreciate your message, it is lovely of you to take the time to write. I am rapt that you have enjoyed the banana bread. Many thanks, Bianca

  • http://WholefoodsSimply Ava

    Hi,
    I made this banana bread for the first time today and it was delicious!
    As I am waiting for my delivery of coconut flour, I had to substitute it for quinoa flour and was wondering if it would turn out ok. I also added two heaped teaspoons of nutra organics kids vital veggie power to give it an extra nutrient kick.
    As it turned out, I need not have worried – it was perfect! Beautiful consistency, just enough sweetness, moist and packed full of lovely healthy stuff!
    My 3 year old daughter loved it and told me it was “scrumptious”!

    Will definitely be on my regular baking list from now on! Thanks.

    • bianca

      Thank you Ava, it is lovely of you to write. I am very pleased that you and your family have enjoyed the recipe. Your variation sounds fabulous, well done!! Be sure to let me know how you go with any other recipes you get to try. Many thanks, Bianca

  • Jodie

    Made this into muffins for Miss 5 to take to school and she came home and requested i make more for school, so a winner here. Mr 2 and I sat on the kitchen floor eating one straight out of the oven, they are so yummy, you must try this recipe :)

  • Jenn

    Hi, A friend has recommended your site so I’m very excited to try your recipes:-)
    I went to the shops today to buy the ingredients for your banana bread but my first hurdle was whether to buy hulled or unhulled Tahini. I quickly googled whilst I was in the aisle but all I read was conflicting information. I’d be so grateful if you could please point me in the right direction. Thank you

    • bianca

      Hi Jenn, I am so glad that you found us! welcome, I hope you enjoy it here. I use hulled tahini, it is the lighter of the two. I hope that makes things a bit easier for you. Be sure to let me know how you go. Many thanks, Bianca

  • Tamara

    Is there somewhere online I can by Medjool dates? We recently moved to northern Michigan and cannot find them in stores. BTW. I loved your raspberry mouse recipe. I can’t wait to try some others.

    • bianca

      Hi Tamara, I do not know, would you like me to ask on the facebook page for you? Many thanks, Bianca

  • http://www.wholefoodsimply.com/it-makes-a-meal-protein-packed-banana-bread/ ivana

    I am baking my banana bread as we speak and it already looks amazing! I needed a “clean” banana bread with minimal ingredients as I have just made the big move to London and have limited funds to buy a long list of ingredients. I am sure I will enjoy this! So looking forward to a slice with a cup of tea this afternoon! THANK YOU! x

    • bianca

      Thank you Ivana, it is lovely of you to write. I hope you enjoy the recipe and your new surroundings. Many thanks, Bianca

  • Shannon Smith

    I know this is a strange question but what could you substitute for banana??

    • bianca

      Hmmm, you could increase the dates and leave out the banana or try using 1/2 a cup of apple puree, does that help? You could also use roast pumpkin which is perhaps what I would opt for. I hope that helps, Bianca

  • Max

    I have been following your blog for a while now and just wanted to let you know that I really love it. I have in the past followed a few different blogs on wholefoods but have never been enticed to make any of the recipes – yours is the exception. I have made quite a few of your sweet treats and tonight I made the banana bread which is currently in the oven. Such was my commitment to making it that when my food processor blew up halfway through, I had to finish it off in my blender. I cant wait to try it. Thanks so much for sharing all your beautiful and delicious recipes.

    • bianca

      Thank you so much!!! It is lovely of you to take the time to write. I really appreciate it! I am so pleased that you are enjoying the recipes, I hope you like the banana cake, sorry about your food processor! Many thanks, Bianca

  • Effie

    I just made this tonight! It was divine!! :)) Thanks for sharing x

    • bianca

      Thank you! It is lovely of you to write. I am glad you have enjoyed it. Bianca

  • Sarah

    i just made this recipe-i didnt have coconut flour so used 1/2 cup coconut and 1/2 cup rice flour with 4 eggs and it turned out great! enjoying all your recipes so much! thankyou!

    • bianca

      Thank you Sarah, I am sure your message will help many others. I am glad it worked out well for you and that you enjoyed it. Thank you for taking the time to write. Bianca

  • Stacey Manwaring

    Thanks for the recipe, the mixture tastes great. I have them in the oven at the moment as muffins but not sure if the cooking time is reduced for muffins? Can you please let me know how long they should cook for? Thanks :-)

    • bianca

      Hi Stacey, I haven’t timed how long they take as muffins, I think I do mine for 25 minutes, I would check them at 20 minutes and see what you think. I hope that helps, Bianca

  • Amber

    This recipe was so easy and SO delicious! I was incredibly surprised at how moist it was. Definitely going to be a staple in my home. My tummy thanks you :)

    • bianca

      Thank you Amber, it is lovely of you to take the time to write. I am glad that you and your body have enjoyed it. Many thanks, Bianca

  • Denise

    Hi Bianca I made your banana bread today and it is just yummy, especially after trying several different recipes that we’re not!! This is now the one I’ll be making in the future. Many thanks for all your hard work.

    • bianca

      Thank you so much Denise! It is lovely of you to write!! I am really pleased that you have enjoyed the banana bread. Thanks again, Bianca

  • Anita

    Love, love, love this recipe! Another success and the kids love it too, this will be great for the kids lunchboxes and so easy to make! Next on the list is the orange and carrot cake. I really need to stop eating the lemon slice I made yesterday that I have stashed in the freezer….3 slices after my bike ride is just a little excessive…but it tastes soooo good!

    • bianca

      Thank you Anita, I am rapt that you are enjoying the recipes! It sounds like you are doing a great job trying them out. I love getting your feedback and I really appreciate you taking the time to write! Many thanks, Bianca

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  • http://www.kaceycrawford.com.au Kacey Crawford

    Bianca, this recipe is gorgeous – easily the nicest banana bread I’ve ever made (and such a bonus that it’s grain, sugar and dairy free). I left out the dates and only used 2 extra large eggs and it still turned out beautifully. Very moist, so probably a good thing I went light on the eggs. Tahini is one of my favourite things and it’s so funny I never thought to use it in any of my baked goods … up until now! So glad I found your website. Everything on here looks amazing xx

    • bianca

      What a lovely message!!! Thank you so much Kacey!! I am pleased you enjoyed the banana bread. I look forward to hearing how you go with any other recipes. I really appreciate you taking the time to write, thank you. Bianca

  • Nic

    This is a very tempting recipe – I’m just wondering how well it keeps, particularly in hot weather (eg on a camping trip…. can you see where my mind is going with this??!)
    Thanks for sharing!

    • bianca

      Hi Nic, I tend to keep it in the fridge. I don’t think I would like to keep it out in the heat. I hope this helps. Bianca

  • Rachel

    I just wanted to let you know that I loved this recipe! I also needed to let you know that I had no coconut flour so I used wholemeal spelt flour and it turned out perfectly. I was afraid it was going to be heavy but its actually quite light. Keep up the good work : )

    • bianca

      Thank you so much Rachel, I really appreciate you taking the time to write!! I am rapt that you like our banana bread!! I am sure your tip will help many others. Enjoy , Bianca

  • Janeygirl

    Do you have an idea of what the GI value of your recipes might be (a concern for diabetics)? … As you use dates for sweetening and these on there own are very high. Thanks.

    • bianca

      Hello, sorry I do not know the GI value, however with this particular recipe you can omit the dates if you would like to. Many thanks, Bianca

      • Fiona Petschel

        So you could just leave out the dates & not replace them with anything? :-)

        • bianca

          You certainly can. If you would like it sweeter you can add a little honey or maple syrup. I hope that helps. Bianca

          • Fiona Petschel

            Thanks Bianca :-)

  • Amber

    I saw your post on FB today for this bread and just finished making it. Yummo! I have been looking for wheat and spelt-free recipes for my daughter and myself and this turned out wonderful. I also love the way you used dates, instead of honey, as I do not think it is so good to cook with honey. xo

    • bianca

      Thank you so much Amber! I am rapt that you liked it! I really appreciate you taking the time write, many thanks Bianca

  • Libby Oroza

    We made ours into muffins. Yum!

    • bianca

      Thank you so much Libby!!! I really appreciate you taking the time to do this! I love the pic and I am rapt that you enjoyed them!! Thanks again, Bianca

  • Cheryl

    This recipe is brilliant! Made this last night and 3/4 of it was eaten before it had a chance to cool it was so delicious. It tastes even better the next day straight from fridge. Thanks! Your site is awesome.

    • bianca

      Thank you so much Cheryl, I am glad you like it. I really appreciate you taking the time to write. Many thanks, Bianca

  • Rebecca

    So simple to make and soooo delicious! This was a real winner in our house, kids loved it as much as we did. Thank you so much for sharing. Your recipes are fabulous, please keep them coming!

    • bianca

      Thank you Rebecca!! I am very pleased that you have enjoyed! I really appreciate you taking the time to write! Thank you. Bianca.

  • Abby

    I just made this into muffins and they turned out great! They baked for about 29 minutes, but I probably could’ve taken them out a little sooner. I had all the ingredients, which was an added plus! I loved the idea of using dates, especially because I had some I’ve been wanting to use. Thank you for this awesome recipe….it will definitely be a repeat! :) Oh, and for those asking about nutritional information, I weighed my ingredients and calculated it using myfitnesspal app (I used 4 eggs and made 12 muffins). Each muffin is 134 calories, 4.6g fat, 20.1g carbs, 4.4g fiber, 11g sugar, 4.3g protein, 159.6mg sodium.

    • bianca

      Oh Abby, aren’t you wonderful!! Thank you so much!! I am sure this comment will help many people. I really appreciate you taking the time to send it. I am glad you enjoyed the recipe. Thanks again, Bianca

  • Annette

    Just made this and it’s a hit. Off to make another now to have on hand over the weekend. A definite regular for my family now :)

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  • Jen

    Amazing just made it for Sunday breakfast quick easy an delicious ! Thank u for ur recipes an hard work making our lives easy x

    • bianca

      Thank you Jen, I am glad you enjoyed it! Bianca

  • Amanda Friend

    Yummo Bianca!!
    Finally tried this tonight. Used 4 eggs and it was plenty moist enough for us!! First coconut flour recipe I’ve really enjoyed. I was tasting a little and my almost 2year old stole it and scoffed it down !!! Not sure if my 3.5 year old will give it a go but will be definitely a staple for snacks!! So easy and healthy! I saw someone added vital veggie powder, I might try this but would hope it didn’t change the flavour? Will see how it tastes cold :)) thank you!

    • bianca

      Thank you so much Amanada! I am glad you liked it. xx

  • Anna

    Hi Bianca

    Im sorry if this has already been asked, but can you taste the tahini in it, i am not a big fan of it but really want to try the bread.
    Thanks

    • bianca

      Hi Anna, have you seen our roasted almond butter recipe? You can use that instead? I hope that helps. Bianca

  • Nicole

    Just started making this and realised I have no lemons left. Will it affect it if I leave it out?

    • bianca

      Hi Nicole, leaving out the lemon wont matter. I hope you enjoyed it. Many thanks, Bianca

  • Yvonne

    Hi Bianca,
    I’m just crazy about your recipes! I was just wondering (if you know) whether I could grind desiccated coconut to make coconut flour?

    • Yvonne

      Oh, one more question! I only have dried dates at the moment. How many of them should I use? Thanks. x

      • bianca

        Hi Yvonne, you can try doubling if you are using regular dates. I hope that helps. Bianca

    • bianca

      Hi Yvonne, I wouldn’t recommend it, I have had people try this without success. I hope that helps. Bianca

      • Yvonne

        Thanks very much. Coconut flour is now on the shopping list!

  • Jenn

    I really enjoy this protein packed banana bread. I ‘Canadian’ by adding more cinnamon & 1/4 cup of maple syrup. Yum. Thanks for all your great recipes.

    • bianca

      Thank you so much Jenn. I love your version, it sounds divine!!! Many thanks, Bianca

  • http://tryingtobeayummymummy.wordpress.com Melissa

    Hi,

    This sounds delicious but when my son starts school next year it is nut and egg free, what could I use instead of the nut butter/Tahini? I know I can use chia to sub the eggs

    • bianca

      Hi Melissa, using tahini should be fine for schools. I hope that helps. Bianca. x

  • Ramona

    I’m really hanging out to try this and finally bought some coconut flour today. Is there a substitute for this-
    *3 tablespoons of tahini or nut/seed butter of your choice*
    Silly question, could I use nuttelex?
    Thanks!

    • bianca

      Hi Ramona, you can try it. I am sure butter or coconut milk would also work. I hope this helps. Bianca

      • Ramona

        Thanks Bianca, going to make this tonight :)

  • Annette

    if you have an child with egg allergy like I do can I suggest you replace the eggs with pea protien. It works just like egg in terms of the impact on the mixture and texture of the cake and gives that same protein punch!

    • bianca

      Thank you. I am sure many will find this tip useful. Bianca

    • Mel

      where would you get pea protein from??

      • bianca

        I am not sure Mel, have you tried online?

  • Brooke

    Would almond meal or arrowroot or spelt or quinoa flour work instead of coconut flour? I don’t have coconut flour and so badly want to make this.

    • bianca

      Hi Brooke, I know others have made this cake with alternate flours with success but I have only ever tried coconut flour so I am not much help sorry! I hope you get to try it soon. Bianca

  • Natalia

    I made it today and it was beautiful. It was sitting on the table outside waiting to cool down and for the whole family to get together for the afternoon tea. My son was playing in the backyard. He was impatient and kept rushing us. By the time we came out of the house the cake had a big hole right in the middle of it and Sam was running around with a mouth full. He couldn’t wait anymore. He tucked into it. Right in middle of it. He got into trouble and wasn’t allowed anymore. And when I watched big tears running down his cheeks I couldn’t help but thinking – in a way it is a compliment. The cake was so pretty sitting there on the table so my three years old son couldn’t restrain himself, he just had to have it there and then.
    He will get his share tomorrow. As no matter how healthy and delicious treats are the lesson is still a lesson and he has to learn to wait.

    P. S. The cake was delicious though and I will definitely make it again. So easy, so moist, so healthy and so simple.

    • bianca

      Natalia thank you for sharing this story and your gorgeous photos, both made me smile! I hope your son enjoys the cake tomorrow. Many thanks, Bianca

  • Katie Hughes

    Hi Bianca, could you use a substitute flour for coconut flour. I’m not a coconut fan, but would live to try his recipe.
    Thank you. :-))

    • bianca

      Hi Katie, I have heard of other people doing this with success but it is not something I have tried sorry. Perhaps if you browse the comments someone might have left a variation?? I hope you like it. Bianca

  • Lydia

    Hi Bianca, just wondering if there is any way to make this nut free without the tahini, as the taste is very strong and not pleasant for us.

    • bianca

      Hi Lydia, I would just use normal butter or a little coconut milk/cream. I hope that helps. Bianca

  • Sandy

    Hi Bianca

    I love your recipes and have tried quite a few. With a baby who has reflux I am dairy free and your lovely treats have changed my life! I want to make your banana bread but I only have 3 eggs. Will this be enough? What should I add more of to substitute?

    • bianca

      Hi Sandy, I think it will be fine, I wouldn’t worry about adding anything although you could put in a an extra banana if you want too. I hope you like it. Bianca

  • Fiona

    Just beautiful Thankyou! Can’t wait to have it for brekky tomorrow! Do you store yours in fridge or pantry? Many thanks Fiona!

  • Kymelle

    I have just discovered your site and I think it’s fab!! Made the banana bread yesterday for my 3 boys and they really enjoyed it and asked for some in their school/kindy lunches today. So nice to give them a treat that I feel good about! I used 1/4 cup tapioca flour and 1/4 cup gluten free plain flour (as my partner can’t eat coconut) and it worked beautifully. Will add vanilla next time I think. Thanks heaps for the wonderful recipes and lovely stories.

    • bianca

      Thank you so much! I am glad you and your family have enjoyed the recipe. Thank you for writing. Bianca

  • Alicia

    I made this banana bread last night. It is amazing!! So incredibly delicious!! Thank you so much for sharing such great recipes. I tell everyone about your site! We all want to eat cleaner without making it boring and you have definitely satisfied my sweet tooth. LOVE everything I have made so far. Thank you!!

    • bianca

      Thank you so much Alicia! I really appreciate you sharing my site! That is lovely!! I am rapt that you are enjoying the recipes. Many thanks, Bianca

  • Kathryn

    This might be a silly question.. but just wanted to make sure that I’m supposed to wait until the bananas are overripe or black before using them?

    • bianca

      HI Kathryn, as long as they are ripe it will be fine, over ripe is great, black isn’t necessary. Enjoy, Bianca

      • Kathryn

        Thankyou! :) can’t wait to make this!

  • Sheree

    Can you suggest where to buy Tahini?

    • bianca

      I buy hulled tahini in the health food section of the supermarket. x

  • Belinda

    I made this recipe the other day and it was beautiful and moist and very tasty!

    • bianca

      Thank you. I am glad you like it. x

  • Karen

    I finally made this today…..fantastic. It smells wonderful andmy boys (ages 3, 11, 14) and myself think it is incredibly delish!!

    • bianca

      That is fabulous!! Thank you so much! xx

  • Gloria

    This is the best coconut flour banana bread i have ever made!

    • bianca

      Thank you so much!! It is lovely of you to write! I am glad you liked it. x

  • Louise

    I made this today, just awesome and the kids loved it! Love the fact there is no processed sugar in it. I doubled on dried dates as advised above (i had no medjool) and it turned out beautifully!

    • bianca

      Thank you Louise, I am so glad you liked it. I really appreciate you taking the time to write. Many thanks, Bianca

  • Pat

    I made your wonderful Banana Bread recipe into muffins. I also added some shredded coconut and chopped walnuts. They turned out beautifully,so yummy. Thanks for the great recipe.

    • bianca

      Hi Pat, thank you, I am glad you liked it. WE also like to add walnuts over the school holidays, I must try the coconut one day! Thanks for writing, Bianca

  • http://WholefoodSimply Belinda

    I made this recipe using 4 eggs and it was beautifully delicious and moist!

  • Jamie

    Are you able to make this without dates? I can’t ave dried fruit due to the fructose content!

    • bianca

      Hi Jamie, you sure can and I think it is delicious. However if you want to increase the sweetness you can add whatever sweetener you like to use. I hope this helps, Bianca

      • Jamie

        Thanks so much! – can I ask another question? Would I be able to replace the dates in the chewy chocolate cookies with maple syrup, rice malt syrup etc? Or it wouldn’t work? Thank you so much :)

  • Jamie

    And would just a couple of tablespoons of sweetener or more like half a cup? Sorry for all the questions!

  • Loren

    I have a loaf in the oven as we speak (write!), hubby is very excited. I haven’t told him how healthy it is, lets wait and see what he thinks!

    • bianca

      I hope he likes it! x

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  • https://www.facebook.com/gordanatesic Gordana

    We have egg allergies in our home- can i use chia seeds and water instead of eggs? and we dont eat wheat.. so can i use another alternative such as amaranth flour? what do you suggest?

    • bianca

      Hi Gordana, the flour I have used is wheat free, however you can try amaranth flour if you want. If you are using an egg replacer such as chia gel I would only use enough to replace two eggs, I personally have not tried this out. I hope it works for you. Bianca

  • Jacqui

    Hi Bianca,
    Just wondering if your banana bread is any good for toasting? Has anyone tried it?
    Thanks! Can’t wait to try it!

    • bianca

      Hi Jacqui, I have had many people write in to say they toast it under their grill. I hope this helps. Bianca.

  • Linda

    Thank you so much for sharing. I love this recipe, as I mixed it in my new Thermomix on the weekend, for the first time. Everyone agreed, it was delicious. I will just have to make it again, and again! Not bad for someone who rarely makes cakes etc.

    • bianca

      Thank you Linda. I am glad it has worked well for you. I really appreciate you taking the time to write. Many thanks, Bianca

  • Monique

    So perfect for healthy snacks between meals! I mistakenly forgot to add tahini and lemon juice this time, and thought it may end up too dry. But it turned out perfectly, and I used tahini as a spread on top.
    Thanks Bianca for ALL of your recipes!!

    • bianca

      Thank you so much Monique! I am glad you like it. I really appreciate you taking the time to write. Many thanks, Bianca

  • Miriam

    I whipped this up very quickly tonight when my husband had a hankering for a doughnut. This hit the spot nicely! I added walnuts and the texture was delicious. Thanks for the inspiration.

    • bianca

      Thank you so much! I am glad you liked it. Bianca

  • Alison

    Hi Bianca,
    I made this yesterday. Don’t have coconut flour (and apparently unobtainable in this city, my friend imports from the States) so I subbed in almost 1 cup of normal SR flour. Here were my quantities: 2 large overripe bananas, almost 1 cup SR flour, 1 tsp bicarb, 2 eggs, 6 dates and 3 tbsp. tahini. Cooked 180 deg 30 mins. Spectacular. Trying out more healthy baking recipes for mine and others’ children. Happily, small boy loved it (although will eat any cake) but more importantly, so did husband, who has renowned sweet tooth and generally pooh-poohs anything remotely healthy. So WIN WIN!!!! I will now always make this banana bread when I have old bananas in the house – it was so easy and delicious – thank you. :)

    • bianca

      Thank you so much!! I am glad you r family has enjoyed it!! Bianca

    • Tracey

      Most health food shops sell coconut flour if that helps

  • Tiffanie

    Hi Bianca/Everyone,

    In the process of making this now – loving ALL your recipes, they’re a saving grace for Paleos! ;)

    HOWEVER I am having TERRIBLE trouble blending the dates. How does everybody else (without a Thermomix) do it??

    Thanks in advance!
    Tiffanie :)

    • bianca

      Hi Tiffanie, thank you, I am glad you like the recipes. You can try pre-soaking the dates and chopping them before you blend. I think that will help you. Are you using a food processor or blender? Bianca

  • Louise

    Hi Bianca,
    I have just discovered this site and am loving it! I was just wondering if I could use 1/2 cup of almond meal instead of coconut flour. I have all the other ingredients ready to go. :)
    Thanks

    • bianca

      You could try using a cup of almond flour? I haven’t tried this, I have only ever made it with coconut flour. If you try it out be sure to let me know how you go. Many thanks, Bianca

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  • Donna

    I made this today….so good! I love this banana bread. I didn’t have coconut flour on hand so I decided to try it with the shredded coconut I had and I used 3 eggs…..so delicious! Mixed it all up in the food processor. I will definitely make this again.

    • bianca

      Thank you so much Donna, I am glad you liked it. Bianca

  • Christine

    Just made this and it’s great! What could I add in place of dates?

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you Christine. You can simply omit the dates, if this is not sweet enough you can try adding an extra banana, apple puree or a liquid sweetener such as honey or maple syrup.

      • Christine

        Thanks. Could this apply to other recipes?

        • http://www.wholefoodsimply.com/ Bianca Slade

          It will actually vary from recipe to recipe but I am happy to help you where I can.

  • hannah

    what size loaf tin should i use?

  • Chels

    This was great, even if I did forget to sift the flour and had to use dried dates (next time medjool dates!)

  • Rebecca Davies

    These are cookig away in the oven :) I used 1/2c of oat flour and 1/2c of almond flour instead of coconut as I didn’t have any. Also used vanilla instead of cinnamon and dried dates that I had soaked instead of medjool :)

  • Michelle Louise

    Best, best, best, BEST banana bread!!! So happy!! A friend passed on a link with all of your nut-free recipes so I can bake and send gluten-free items to kindy (but of course for kindy they have to be nut-free too) and since then I’m obsessed by trying out your recipes one by one! Should’ve seen the smile on 4 y.o.’s face when eating this banana bread. :-) Love all of your family anecdotes that accompany each recipe too. Just beautiful. Thank you.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much Michelle!!!! I really appreciate that! I am glad you found us and that you are enjoying the recipes. Be sure to let me know how you go with any others that you try. xx

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  • Prue Kelly

    The most delicious BB ever! Thank you!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you!!!

  • Lisa Andrews

    Hi Bianca, I just made this for breakfast for my family, and they all hovered next to the oven impatiently while it cooked!! It was a huge hit, and I love how simple the recipe is.
    Off to buy your book now, I just love your blog so much, thank you :)

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much Lisa! I hope your family enjoys the book just as much as the banana bread. xx

  • Christine Jones

    My son was up at 5am this morning so decided to whip up some banana bread for breakfast. For what the ingredients consisted of, it tasted delish! Next time I am going to try with some mixed spice (as well as cinnamon), and chopped walnuts. Maybe even swap half the dates for a tablespoon of honey. Both my partner and 14 month old son devoured it! Thanks so much for sharing.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you. I am glad you liked it. The mixed spice and walnuts would be divine. x

  • Georgia

    I made this recipe for my family and they loved it. 5 stars for sure! Even my father loved it, until he found out it was a healthy bread. Then it was only ‘fine’. Didn’t have coconut flour, and ended up using the following ingredients: 3 lady finger bananas,8 medjool dates, 3 tbsp tahini, cinnamon, just under a cup sr flour, 1 tsp bicarb, 3 eggs, salt and a bit of honey (my bananas weren’t very ripe so not super sweet). Am keen to try using peanut butter next time instead of tahini for an extra flavour layer!, Dash of vanilla could also be scrummy.

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much Georgia. This is very helpful, I am sure many people will appreciate it. I am glad the bread has been enjoyed. Thank you for writing. x

  • sallysfoodadventures

    Hey BIANCA :) Made this for Australia Day (I used almond meal), and it was constantly praised with compliments. All went down a treat today! Everyone loved them! I also snuck in some Chia seeds because I’m healthy like that ;) Thanks for another great one, this is my fav recipe at the moment! <3

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much! I am glad you liked it. xxx

  • Kate Chamberlain

    Made this today and it’s delish! Can you please tell me if it’s suitable for freezing?

    • http://www.wholefoodsimply.com/ Bianca Slade

      It sure is!! To be honest I freeze just about everything…

  • Lauren Fraser

    I had this in the oven when my husbands friends came over for after work drinks – they scoffed when I told them it had no wheat or processed sugars, saying it would be terrible. I am happy to report that not only did they eat the banana bread, topped with organic butter, they also ate their words… One also requested that I refer his wife to your website so she could make it for him. Thank you for a brilliant recipe !

    • http://www.wholefoodsimply.com/ Bianca Slade

      I love this!! Thank you so much for writing. I am glad it has been a hit. x

  • Eloise

    Hey! I made this today and it is ‘simply amazing’. It will be a staple weekly bake within my household. Even my non-paleo eating family members loved It including my picky little sisters! Added 2 squares of 90% dark chocolate, 1/4 cup sultana and raisins and 1/4 cup walnuts. Just about to have a second slice!

    • http://www.wholefoodsimply.com/ Bianca Slade

      That sounds divine! I am glad you have enjoyed it. Thank you for writing. x

  • Sweet Artichoke

    Hi Bianca!
    First of all, congratulations for your beautiful blog! The pictures are beautiful and all the recipes are very tempting :-)
    I have just made this banana bread for the second time and it is really an awesome recipe! I do not have coconut flour, so replaced it by grated dessicated coconut and it works very well. The taste is amazing and I love the slightly wet texture. My 20 months old little one loved it too :-)
    Can’t wait to try more of your recipes!
    Thanks!

  • Melissa

    Could this be used as a cake? ie iced and decorated. I cant really seem to work out the difference between banana bread and banana cake?

    • Melissa

      Also how good would this be with an egg replacer?

      • http://www.wholefoodsimply.com/ Bianca Slade

        I have not tried it with egg replacer sorry

    • http://www.wholefoodsimply.com/ Bianca Slade

      Yes, it certainly can be. x

  • leonie paris

    Only had 2 bananas so have mixed it with some sweet potato and added walnuts too! It’s in the oven as I type! Hope it comes out ok.

    • http://www.wholefoodsimply.com/ Bianca Slade

      That sounds divine! I hope you like it. x

  • Vittoria

    This turned out great! Not too sweet – which I love (I am pregnant and looking for a relatively health sweet/snack – this fits the bill!). Very moist, delicious banana flavour. Next time I would add more cinnamon and try it with one less egg (I used 5 extra large eggs).

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much for the feedback! I really appreciate it! I am glad you have enjoyed it. I loved this one through out my pregnancy and stored some in the freezer for when bubs arrived. Be sure to enjoy the months ahead. xx

  • Bec

    Made this today and it was beautiful :) I did have to make a few changes to the recipe again due to ingredients/needs but it turned out great! My processor kind of died whilst making the caramel mud cake so I couldn’t process the ingredients (we also have no blender). So instead I mixed it all by hand and cut up the dates instead of pureed them. I also didn’t have any coconut flour and I only had 5 Californian dates (which now weren’t even pureed) so I subbed 1c of spelt flour, which I soaked over night – this time I completely got the soaking wrong and the recipe was wayyyy too liquidy so I added an extra 1/2c almond meal. Also added in 2tsp of stevia to make up for the dates and added about 1c of chopped walnuts. Because of the added flours I also increased the baking soda by 1/2tsp. It was awesome! It wasn’t that nice brown color as yours and I don’t think it was as dense as yours but still such an amazing flavor. I will definitely make this again and I’m going to give a loaf to my mother in law to thank her for minding my daughter :) I think it makes the perfect thank you gift

    • Bec

      Also I was just wondering would you suggest a blender or a processor for a wholefood diet. We do drink smoothies but not many. I’m hoping to try some nut butters too so not sure whether I can do those in a blender?? Thanks a bunch!

      • http://www.wholefoodsimply.com/ Bianca Slade

        There isn’t one I recommend sorry Bec, some people prefer food processors over blenders, especially if they are not making many smoothies. Happy shopping!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you. I am glad you liked it. x

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  • Stephie123

    Oh Bianca, you did it again!! This is delicious! I didn’t have any coconut flor so used 1 1/4 cups of almond meal and 1/2 cup dedicated coconut and I had to peel myself away from the container! So delicious!! I also only used three eggs and it was a great consistency!

    I’ll put photos up on Instagram if I don’t eat it all first!!

    Thank you x

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much!! I am glad you liked it!! I really appreciate you leaving your variations, I am sure many others will find that helpful! Bianca. x

  • Annabelle

    Hi Bianca, just out of interest, are you temperatures using a fan assisted oven or not? Thanks

    • http://www.wholefoodsimply.com/ Bianca Slade

      Fan assisted :)

  • Matt

    I have a friend who refuses to eat any healthy recipes I make, except this one. He went back for seconds and thirds! It is truly one of the most delicious things I’ve ever made. I used almond meal & coconut as suggested in the comments. Thank you

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you!! I really appreciate the feedback. I am glad you liked it.

  • tina

    wow this was fantastic!, took a little longer to cook in my oven, but so yummy and no added sugar!

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you. I am glad you liked it. x

  • http://www.frockitall.com/ Steph Allen

    I have made a few things with coconut flour and this was by far my favourite. It was so delicious and you would never know it is grain and dairy free! My husband is a bit weary of my healthy baking and he said this was amazing! I used 60g honey instead of the dates and natural peanut butter and it didn’t have a peanut butter taste at all. Oh and 4 eggs. It was so fluffy and moist, not as dense as some banana breads can be. Thanks for such a great recipe :)

    • http://www.wholefoodsimply.com/ Bianca Slade

      Thank you so much!!! I really appreciate that. I am glad you have enjoyed it. x