Banana + Coconut Bread

One of my favourite breads of all time is banana bread.  I bake lots of it in my kitchen and love to vary the ingredients depending on how I feel or the result I want to achieve. I have about 5 purely delicious banana bread recipes and my Banana Chia + Coconut Bread Rocks ! I love it because it’s so simple to make and it’s yummy on it’s own or wonderful with all sorts of toppings such as almond butter, ricotta + manuka honey, tahini or smashed banana and bio yoghurt. Perfect with a cup of green tea or Immune Boosting Green Smoothie for breakfast.

I get many emails from people wanting recipe tips on how to bake with coconut flour – The secret is not to add too much of it ! Coconut flour sucks up the liquid 3 – 4 times more than other flours you may be used to – this is because of it’s wonderful high fibre content.  Eggs need to be added to give the bread structure, lightness and body. Adding chia seed adds the final touch and allows it to stay lovely and moist.

What’s good about it:
Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function.They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably.  Coconut flour is packed with soluble fibre that is great for healthy digestion and helping to lower cholesterol.The chia seed pumps up the omega 3 in the bread. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly. I love using  macadamia nut oil when baking, it’s a delicious source of monounsaturated fats that can help support good health and wellbeing.

Makes 1 loaf
Serves 12
400 g (14  oz) ripe banana
6 free range / organic eggs
4 fresh pitted dates (see notes)
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (2 fl oz/  1/4 cup)  macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g ( 1/2  cup/ 2  1/2   oz) ) coconut flour
20 g (1/4 cup / 1  oz) chia seed (see notes)

Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined  - alternatively you can do this by hand in a large bowl.
Add the coconut flour and chia seeds and mix through.
Rest for 10 minutes to allow the chia and coconut flour to expand.
Lightly oil one loaf tin and then line with baking paper –  The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking.
Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week. (freezes well too)

Serves 12

Serving Suggestions:
Ricotta + Honey
Almond / Macadamia Nut Butter
Plain + Simple
Sliced banana + manuka  honey

I love to decorate the top of my banana bread before baking with a light sprinkle of cinnamon and flaked coconut.
If mixing by hand use 1 tbsp organic maple syrup, manuka honey or stevia in place of the dates.
You can purchase coconut flour in most quality health food stores or natural grocers.
Flaxseed can replace chia
For my gluten free almond flour banana bread – CLICK HERE
To pump up the protein – Add 2 tablespoons of Organic Pea or Pure Native WPI


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155 Responses to “Banana + Coconut Bread”
  1. max says:

    could i use egg whites instead of eggs? and maybe greek yoghurt instead of oil?

  2. Court says:

    Looks amaze! But how many slices per loaf? I wanna know serving size the calories were calculated on please!!!

  3. Emily says:

    Looks amazing, thanks! Was just wondering if there any way of replacing the eggs with something to make it vegan?

  4. Janicke says:

    Hi there,

    I have made your banana bread with the almond meal – absolutely divine. Will try this recipe tomorrow, does it make a slightly less moist banana bread due to the coconut flour or is it still moist like the almond one?

    Thanks for these types of recipes, they’re delicious!

    • Nathalia says:

      Hi i baked yesterday with the coconut flour and it is really moist and light.
      Ileft my in the fridge and i have been eating it cold, is pretty good!

      ps: also put lilttle less
      coconut oil in the recipe, because sometimes
      the coconut oil taste is too strong.

  5. Cheryl Bryson says:

    This looks amazing – literally been checking all day on your site for this post as been desperate to experiment with some coconut flour :) I am fructose intolerant however and cannot have the dates … is there something I can substitute for this ?

  6. Lauren says:

    Emily – it says 12 serves up above.

    This looks great! Im a big fan of your Banana Bread Theresa, i ususally add about 1/4 coconut flour to your Banana Bread recipe and make it into muffins. They freeze great! Thank you for the fabulous recipes.

    • Janet says:

      Hi Emily,

      Just following up on your muffin/cupcake comment, when you say you add 1/4 coconut flour do you mean extra to the recipe & if so, also how long do you bake them for??

  7. Joy says:

    Love banana bread, could I make coconut four from thermomix or vita mix

  8. Hilary says:

    Yum! Are the chia seeds mandatory for binding it together or could they be replaced with another type of seed, eg: flax?

    • Sue says:

      Hi Hilary – I used flax cause I got halfway through and realised I didn’t have chia seeds. It worked fine. I just used the same amount as the recipe said for chia seeds. Bread turned out pretty moist for something made with coconut flour.

    • Nevine says:

      I just made this today as I was looking for a recipe to use the coconut flour I had just bought. Perfectly moist!! I didn’t use chia seeds, substituted it with almond meal.. Perfect!!

  9. Erin says:

    Oh MY!! YUmmmmmyyyy. I cannot wait to try this!! You are my inspiration in the kitchen Teresa, I love to experiment and make healthier alternates any chance I get now. So thank you and keep up the brilliant work Teresa!!

    Erin :)

  10. Mariam says:

    Okay so yesterday I made a pact with myself that I would never bake a loaf again aftet another disaster. .. let’s just say I plan on breaking it very soon because this lools absolutely delicious! Any ideahoe many bananas are 400g as I don’t have scales?

    • Mariam says:

      I made it, and it was most definitely a success! I enjoyed it for breakfast toasted with date caramel and banana ‘ice-cream’ so so good! Now to wait for my bananas to ripen to make another loaf!

    • Evelyn says:

      I didn’t weigh my bananas, and just used three decent sized ones. My bread came out perfectly :)

  11. Fi says:

    Would this work OK as muffins too?

    • Koby says:

      I just made muffins tonight inspried by this receipe and they look gorgeous! haven’t tried them yet though as they are for an event tomorrow – yes a bit risky!!

      I decided to be even more adventurous and add in some dark choc chips and fresh strawberries… they smell divine! thankyou for the recipe

  12. CJ says:

    Looks great! Could I substitute anything for the Chia seeds (was thinking sunflower seeds, but I know they probably won’t behave in the same way!)

  13. Jacquie says:

    Hiya, Looking forward to making this!! Just wondering if i can substitute the eggs somehow? Thanks Jac

  14. Nikki Burke says:

    I have been wanting to cook with chia seeds and coconut flour for a while now but havent had the chance to search for recipes. I baked this up as soon as I saw it in the email. Super easy! Just came out of the oven and my daughter and I LOVE it!! Fantastic recipe as always!!

  15. Jen says:

    Hi Teresa,

    Could I replace pitted dates with rice malt syrup? What quantity would I use?



    • Karen says:

      Hi Jen,
      the recipe states that if you are mixing by hand, you can use 1 tbs maple syrup instead of the dates. I tried that and it worked perfectly.

  16. Doris says:

    Oh my goodness, Teresa. I love you. I’ve been wondering how to work with coconut flour and this appeared. Thank you!

  17. Sylvia Jenkins says:

    made this banana cake today and it’s absolutely delish! really moist and scrumptious and so easy to make, love it!

  18. Danielle says:

    Made tonight and rocks!! Another easy to understand and delicious receipe. Thank you! Been using your pea protein and superfood blend too. Both taste great and appreciate the use of quality ingredients in your products, even down to the packaging.

  19. Jenny PAton says:

    Hi Teresa,
    I just made a loaf of your coconut banana bread and had it in the oven for well over an hour and it was still really moist. It tastes lovely but it is very soft … is this how it is meant to be? If not, any ideas on where I went wrong?

    • Check your measurements Jenny and oven temps. – the bread should be lovely – stable and cake like….moist yes but not soggy…it should slice well and toast well. :)

  20. Lily says:

    This looks like heaven I’m off to make it this minute! However, I was wondering if I could use an alternative to coconut flour as its not available in my local store! Would spelt be ok?

    • If coconut flour is not available make my other banana bread recipe on this site using almond meal. Spelt can be used but the whole recipe for that one is different….. :)

  21. Brigitte says:

    Wonderful…a recipe without almond meal – I like almond meal and starting to follow Paleo diet but a change from almond meal is great. thanks again

  22. Karen says:

    Amazing…I love eating food that tastes so good, knowing that it is fueling my body with loads of nutrients as well.
    It makes so much sense!
    I’m making it again today, the one I made on Tuesday is all gone (3 teenagers on school holidays made short work of it!)
    Thanks for another great recipe Teresa…love your work.

  23. Sandy says:

    Oh My God. This is seriously good. Am sitting down to a cuppa and a warm slice, straight from the oven. So moist and filling. I made it in a regular size loaf pan and also got 3 muffins from the mix. Thanks Teresa : )

  24. Susan says:

    I agree with Sandy – so seriously good. Just as nice if not nicer cold. Thanks Teresa! :))))

  25. Samantha says:

    This is a lovely recipe Teresa, texture is great. Couldn’t help myself and added some walnuts and a handful of fresh raspberries and nutmeg! Will make this again.
    Thank you

  26. Angelique says:

    Made this, and it was delish. Best one yet!

  27. Belinda says:

    Wow, just made and had with a bit of organic peanut butter – so naturally sweet & light !! Sensational :)

  28. stepanka says:

    Thank you Tereza,

    just made this and it tastes delish.

  29. Lisa says:

    This recipe looks so good!
    Just wondering if I can leave the chia out all together,can’t have seeds.

  30. Lucy says:

    Made the loaf just this morning. It tastes great, but I had to keep it in the oven for 90 minutes and still it’s a bit wet. I bake a lot, I know my oven and it’s temperature is OK.
    Can I ask what size of eggs do you use? Maybe the eggs I used were a bit too large?
    Hope to get it right, because of the great taste I would like to make this loaf again :-)

  31. Ali says:

    I made this on the weekend and put a piece of it and a slice of chocolate cake in my husband’s lunch box and he thought the chocolate cake was the healthy one and the banana bread was the ‘naughty’ cake.

    If he likes it and thinks it’s ‘naughty’, that definetly means this recipe is a winner!

  32. Yum! I made this using stevia instead of dates, and cooked for 25 minutes in muffin pans – moist and delicious – a winner for morning teas for school I am certain! (Now going to take some to school pick up, still warm, to test on the big kids, but Ms 3 gives it the thumbs up!)

  33. Jen says:

    This is such a delicious recipe. I had a little bit of coconut cream in the fridge so added that and it tasted amazing xx

  34. Jacqui says:

    My house smells amazing! I wish I’d put the baking paper under, as I think it’s stuck in the tin. It cooked beautifully, and was really simple to make. I can’t wait to try it.

  35. Bree says:

    really delicious! my husband who scoffs at my ‘hippie’ eating habits asked for more. I mixed by hand and used chopped dates, the mix had chunkier bits than the photo. loved it!

  36. Megan says:

    This is absolutely delicious. My teenage boys vacuum this up and I make it for friends as a guilt-free treat. Thank you! :)

  37. Steph says:

    Thank you for this wonderful recipe. This has got to be one of the best banana breads I’ve ever tasted. Was light and very easy to eat and make. Between my family, the loaf was gone within the hour!

  38. Chris says:

    I made this on the weekend. It is DELICIOUS. Compared to commercial banana bread this is so much healthier. It doesn’t make you feel heavy of weighed down, but at the same time definitely does taste ‘too’ healthy. Definitely will be making this again! One member of the household is lactose intolerant so was never able to eat store bought banana bread, this is the perfect alternative.

  39. Jude says:


    I’m loving your recipes they are great for my sons who have wheat, dairy and you allergies. Do I need to ground the flaxseed first?


  40. Emma says:

    Would almond oil work as a substitute?

  41. Alicia says:

    Made It, Ate It, LOVED IT.
    Thank you for a healthy yet “Tasty” snack.
    Keep up the great recipes!!!

  42. Gabrielle says:

    Made this beautiful loaf. It lasted 2 days in
    our house…couldn’t stop eating it!
    Love your recipes Teresa, you are amazing x

  43. Kate says:

    So good! What a great breakfast or snack. Yum AND healthy!
    I substituted rice malt syrup in for the dates.
    Thanks Teresa!

  44. Alexis says:

    Thank you!!! I made this on Sunday, it is absolutely amazing and was so easy to make! Have signed up for your newsletter and can’t wait to try some other recipes.

    Thanks so much :)

  45. Jorrizze says:

    Thank you for this splendid recipe. I made it this morning and have already devoured half of it with my housemate… This recipe is a keeper!

    I used regular baking powder and it turned out very similarly to the photo supplied. I’d never worked with coconut flour before and after making this I’d recommend sifting your coconut flour beforehand (mine was quite clumpy).

    I’ve served mine with leatherwood honey and that takes it to a whole ‘nother level – yum!

  46. Evelyn says:

    I just made this bread, and wow wow wow! It’s moist and oh so tasty – I’m beaming like a loon, lol.

    I used three eggs and three eggs whites, and was out of vanilla and dates. Used stevia liquid drops until the batter was as sweet as I wanted, put it in the oven and BAM! Seriously delicious. Will be making these again.

  47. Cristina says:

    Can this recipe be made into muffins? I adore this bread.

  48. Ciara says:

    Hi, could I use coconut butter instead of oil?
    Thank you

  49. Jamie says:

    Can nuts be added to this recipe, if so which ones do you think would go with these flavours? Macadamias? Pecans?

  50. Tarryn says:

    This is the best banana bread I have ever made thank you for the recipe really great.

  51. Kristin says:

    I was worried about this recipe as it calls for so many eggs and banana but I was amazed with what was produced! It was light, banan-ery, sweet and had a depth of flavour! Will definitely be making this again.

  52. Rebecca says:

    Where do you buy your chia seeds from? They are such expensive little ingredients! x

  53. Maureen says:

    This recipe is just perfect on all accounts. So quick and easy to make, cooks perfectly and tastes divine!! Thank you so much for this recipe Teresa – now I get to have my healthy cake and eat it too :) And I don’t need to feel bad about having ‘cake’ for breakfast!

  54. Mona says:

    This bread is so delicious. My very fussy 2 year old loves it too! I was a little short on bananas so added about 100g of blueberries to make up the weight. Yum!

  55. Dawn says:

    This recipe is absolutely amazing, so moist and tastes great without the guilt! I would love to try these as muffins for my son’s first birthday – would I need to modify ingredients or cooking time to do so?

    • Cooking time will be altered by around 15 – 20 minutes…you will just need to check the muffins after 30 minutes in the oven…So glad you love them. :)

      • Dawn says:

        Thank you so much for the response! Wasn’t able to bake it for bub’s first but did manage to make the muffins last night w/o any dates – it was nutritious breakfast hit :)

        Thank you for such a perfect recipe!

  56. rochelle says:

    cant wait ti try. am allergic to eggs. can i use egg replacer?

  57. Carly R says:

    Since going wheat free, this has become my favourite banana bread! So yummy for brekkie. Thank you.

  58. Tamara says:

    Fantastic !! Super yum – even though I’m not allergic to almonds they can at times make me sick so this is perfect wheat n but free!! (I even shared a little with my doggy hehe)

  59. Kate says:

    Wow, this was delicious! Thank you for the recipe :)

  60. Corrie says:

    You have restored my faith in coconut flour! I have had so many disasters but I thought this looked good enough to try one last time. My fan forced oven at 150 took another 30 minutes (on top of what the recipe says) to cook the cake and I used some local raw honey instead of dates, but oh my, this is amazing! Thank you!

    • YAY ! that’s awesome Corrie… happy it worked for you…Yes it’s a little tricky when using coconut flour…but once you get the right proportions – it’s an amazing ingredient. T:) x

  61. Dominique says:

    So good. I have celiac disease and this is the nicest banana bread I’ve eaten in ages. Really easy and quick to make as well. Thanks

  62. Milla says:

    I just made these and divided the batter into three: Plain, orange walnut and raspberry! These muffins totally live up to the comments posted! Delicious!!! Thanks for all your amazing gluten free recipes that can easily be adapted to various food intolerances!

  63. Michelle says:

    First time cooking with Coconut flour and turned out perfectly! Moist, delicious with perfect amount of sweetness. My husband has almost devoured the whole loaf this weekend! Only had five eggs and still worked out good but did cook it for another 10mins than recipe suggested. Am going to experiment today with a pear version. Thanks!

  64. Anna says:

    Have been making a few of your recipes and we all love this bread. Delicious! I used half a teaspoon of vanilla powder instead.

  65. Stef says:

    Hi Teresa,

    How much Stevia is required to replace dates? Powder or liquid Stevia?

  66. Barb says:

    Made recipe and put in lined muffin tin, baked for 45 minutes. So Devine!! Wish I could add a photo. ♡

  67. Liney says:

    Been eyeing off this recipe for awhile and it was delicious! I used walnut oil as I had that in the pantry, only thing is that it didn’t rise. Perhaps I didn’t beat the eggs enough when combining the ingredients?

  68. Abigail says:

    Hi, could you use designated coconut instead of coconut flour? Can you make coconut flour?

  69. Teri says:

    OMGoodness this recipe went over so well!! My guy loved it, turned out moist and perfect with every ingredient! He ate the entire load in 2 days, topped it with organic virgin coconut butter!!

    Thank you Teresa!!!

  70. Ann says:

    Hi Teresa, thanks for the great recipes and ideas – your website is fantastic and greatly appeciated. I made the banana and coconut bread last night. It turned out, but seems to have quite a ‘wet’ taste when eating it….is this how it’s meant to be?

    The only difference I made to the recipe was I used eggs straight from the fridge and only had dried pitted dates so put probably 10 of these in. Everything else was as per the recipe. We had a slice after dinner last night and I toasted a couple of slices for breakfast this morning…delish.

    Also is the recipe OK to do 1-1/2 times as my loaf tin is slightly bigger than yours?

    Your advice would be appreciated at your convenience.

  71. Michelle says:

    Thanks for the great recipe. Unfortunately I didn’t have any coconut flour at the time, so had to substitute 1.5-2 cups of regular flour, and whizzed it up in my new Thermomix until it looked about right. It turned out great still. Very yummy indeed. And heaps healthier that my last banana bread which had a tonne of butter and brown sugar… Next time I’ll definitely try it with coconut flour.

  72. Heather says:

    A wonderful way to use up 4 ripe bananas. This is so moist and delicious! Thanks.

  73. Lenore says:

    Hi, what would the cooking time be if I used this recipe for kids muffins?
    Thank you

  74. Claire says:

    Found your website yesterday and I’m so looking forward to trying lots of your recipes. I made this recipe this morning, but made it in muffin tins instead of a loaf tin. They are absolutely delicious! I’m currently on Weight Watchers and using your nutritional info, I was able to work out that one of these is 4 Pro Pounts on the WW program. I love the crunch of the chia seeds! Yummo!

  75. Mellisa says:

    I made this last night as my husband loves banana bread, especially those sugar laden ones from cafés where all the banana bread looks the same. He has seriously rated this as a great banana bread I’m so happy now as I love sharing a piece with him with some coconut paste. Yum!

  76. Dolores says:


    I just wanted to tell you how much I LOVE this bread. We do not have any dietary restrictions in our family but I have adopted this recipe because it is sooooo good.

    Just wanted to let you know though, I substituted roasted pumpkin for the banana, added a bit more maple syrup and put in some beautiful chocolate chips and OMG this was the best ever pumpkin bread!

    I am a Canadian so we eat pumpkin as a sweet and this ticks all the boxes :)

  77. Natalie says:

    Hi there! May I know how many bananas equates to 400grams of it please?

    Thank you!

    • Karleena says:

      Hi:) I made these today – I peeled some medium sized bananas and weighed each out of curiosity- they averaged out to about 80g per medium banana if that is any help.

  78. Chloe Hird says:

    Hi Teresa, Could you freeze this bread at all?

    Thank you

  79. Ellen says:

    Can I leave chia and flax seed completely out? I want to make it for someone with celiac disease who can’t eat any nuts or seeds. Thank you!

  80. Lucy says:

    I made this last night and it tastes delicious! I was nervous when I first added the flour and chia seeds as the mix was so runny. I was very afraid I’d have a cake that turned out soggy. But, no, I cooked it for the 50 minutes and it was perfect. Though, I found it didn’t rise much at all. Has anyone else had this issue? My tin was more squat than that suggested. Perhaps I need to invest in a longer, more narrow tin so when sliced the cake looks more appealing…

  81. Bernice says:

    What an awesome banana bread – dairy free, gluten free, sugar free and SCRUMPTIOUS! Made it for the first time today and will definitely be making it again. Thanks for all these great recipes with alternatives to wheat flour, just goes to show you don’t have to scrimp on taste when you go for healthy & nutritious!

  82. Natalie says:

    Hi teresa I was wondering if it will be possible to make this recipe using buckwheat flour instead of coconut flour?

    Thank you!

  83. Rita says:

    I added a dash of left over coconut milk I was using for another recipe and it worked beautifully, as after the resting period the batter was a little dry.

  84. Amanda says:

    Just made this- turned out perfectly. Thanks for a great recipe.

  85. Emma says:

    This bread is beautiful! I used three bananas and it came out beautifully. I love how it is a little bit crispy on the edges but moist in the middle. Great recipe once again Teresa (:

  86. Deb says:

    I just made this however I replaced the macadamia oil with melted organic butter. I used 2 large bananas and maple syrup (not dates). It is absolutely delicious. Moist, tasty and light. Awesome recipe. I will buy some macadamia oil and try it next time. A new favourite recipes in this household!!

  87. Naomi Lee says:

    I’ve made this almost every week for the past year for my family – one of my all-time fav recipes. It always works out. No fail. I soak dried dates in hot water for 20 mins, chop and then add to the mixture in the food processor. I love that it is high in protein and zero refined carbs or sugar. Perfect for my toddler who is intolerant to dairy, soy and gluten. Huge thanks for sharing you wonderful recipes with us x

  88. Luisa says:

    Just took this out of the oven as my whole apartment smells amazing! I’ve never made anything with coconut flour before so I was a bit nervous with the amount if liquid ingredients in this recipe, but it comes together so well.

    I love that it’s still moist and not overly sweet and I used flaxseed instead of chia which worked fine. Can’t wait to enjoy this for breakfast or a little morning tea snack, so yummy!

  89. Amelia says:

    Made this last night and it is so, SO good!! Have bookmarked this recipe and will be making this again, and again! Thank you!

  90. Sarah says:

    I love the texture of this loaf and it makes my house smell amazing! I would like for the flavour to be a touch sweeter though. It’s great as is with ricotta and honey but if I plan to eat it plain I might add some maple syrup to the recipe next time. Thank you xo

  91. Abbey says:

    Hi, is this a good snack for weight loss?

  92. Anna says:

    Thanks Teresa … great tasting banana bread, ticks all the right healthy boxes and such a user-friendly recipe! I substituted 1/4 cup quinoa flakes instead of the chia seeds, only had 4 large eggs and used rice bran oil, used 3 overripe bananas mashed with a generous squeeze of leftover lemon half. Divided batter in half, placed each batter half into 2 small greased foil freezer loaf trays (doubled for stability). One tray copped a sprinkling of chopped walnuts, sunflower seeds and extra spices (cinnamon, cardamom, allspice), and one with all of the above minus walnuts (for kids lunch boxes – no nuts). Bloody awesome! Great way to use up bits and pieces from pantry.

  93. AngieT says:

    I used the honey option and turned it into muffins. Absolutely beautiful!

  94. Jess says:

    Does anyone know where to buy this size baking tin? … I have tried searching google but nothing is coming up and I can see how good this bread would be in this size tin – portion size, look etc. Thanks

  95. Vicky says:

    Tried this today and it worked perfectly, thanks for the amazing recipe!! :)

  96. Kira says:

    Delicious! I didn’t have dates so I used 4 dried figs cut up and 1/4 cup of sultanas. I used coconut oil for the oil and I didn’t blend it because I broke my mixer. It was absolutely delicious. My bf has a big sweet tooth but in the past week I have made this and the carrot cake and he has loved both! Love these recipes :)

  97. Joanne says:

    Just wanted to say thank you for this recipe ….and all the others…I made this tonight & it is beautiful. I have also made your orange blossom cake many times, it is a staple in my house……again, thank you for sharing.

  98. karen o says:

    Hi Teresa,
    How many banana is your estimate for 14 ounces? Thank you.


  99. Emma says:

    Hi Teresa! We thoroughly enjoyed this! I added a handful of raspberries and we served it with a scoop of banana and date “ice cream” (It is suitable as a dessert for a dinner party!) My young daughters asked if they can please eat this everyday because they loved it! Thanks for another beautiful recipe Teresa

  100. Margaret Ladru says:

    Hi Teresa,

    I’ve just put a banana bread mix into the oven. However, I’ve made a couple of changes and will let you know how it goes. I used 4 instead of 6 eggs, 1.5tsp baking powder, 1 tsp cinnamon, 1/4 tsp ginger, I sifted the coconut flour and added 30g LSA that I also add chia seeds to. I know that linseed meal acts like egg, so thats why I’ve used it – apart from the added fibre and nutrients it may give.
    48mins later… I’ve just taken it out of the oven and it smells wonderful. Holding together really well. Will wait to taste it.


  101. Olivia says:

    I’ve made this bread multiple times & while it’s delicious, I find that the bread is very moist, even when the skewer comes out clean. I do have a dodgy oven, so I end up cooking it for more than the recommended time, however I just wanted to be sure I shouldn’t be adding more coconut flour or something?
    Thanks in advance,

    • You can add 1 more tablespoon of coconut flour to the mix to make is less moist…you can also add 1 tablespoon chia or flaxseed to the batter and allow it to rest for 15 minutes before baking. if you can have almonds add 1/2 cup almond meal to the base recipe. T:)

  102. Sarah Stevens says:

    Thank you for providing a healthy alternative to the usual sugary buttery banana bread recipes out there. We all loved this…I added some cacao powder to the mix and it still turned out delicious!

  103. Georgie says:

    Hi – I made these today and decided to put in half a tin of chickpeas (garbanzo) for extra protein and moisture. I had to make my own coconut flour by milling desiccated coconut but even so, it was amazing!! Even my very fussy two-year-old wolfed if down and demanded more. Soooo good!

    Thankyou for this excellent recipe. So many people claim to offer healthy recipe but yours actually are, which is great.


  104. Sooboonash says:

    Hi everyone. I made this an hour ago! It’s absolutely delicious!!! I love everything about this recipe… This was the first time i was using coconut flour. FYI, i used mini loaf tins and some muffin tins as well and they turned out superb! I baked them for 25-30 mins… I am in awe with this recipe. Thank you the healthy chef. This will now be a go to recipe for my Sunday treat. And did i say how quick this was to make… brilliant! My husband said it is one of the best cakes I’ve made… Keep the recipes coming please. XX from London.

  105. Lisa says:

    Would this recipe be suitable to freeze?

  106. Amy says:

    I just made this into muffins instead and they are amazing!!

  107. Saty says:

    Just made my own. Followed ur instructions to the T however, just used egg whites. Wish I could share a pic but it looks lovely..Thanks for the recipe.

  108. Karen says:

    Sorry if this question has already been asked – so many to look through….
    The dates – do you just chop them as small as you can?


  109. Liana says:

    This bread is amazing! Left out one egg, grated in half a zucchini and was great! I also used olive oil instead of coconut because I’d ran out. Really good! Thanks Teresa – LOVE your recipes!!!

  110. Philippa says:

    Made this yesterday. Best banana bread I’ve ever made! Super moist & tasty. I had 470g of bananas and also added in 1.5 TBSP cacao powder. Worked a treat. Thanks Teresa!

  111. joanne cook says:

    Such a easy recipe. Threw ingredients in nutribullet added the flour and chia. In the oven it went. I made it as a healthy alternative for school lunches but after smelling and tasting it i don’t think i want to share.

  112. Rosie says:

    This banana bread is DELICIOUS! Can I substitute anything in order to use less eggs?

  113. andrea says:

    I just wanted to let you know that I’ve been making a batch of this every few weeks for the last year. My nearly two year old loves it and it freezes well, individually wrapped, for day care lunchbox.

  114. Lily says:

    Fantastic recipe – thank you Teresa! It has become my go-to banana bread and my two little boys love it. Thanks for making it so easy to provide homemade healthy treats for my family. :)

  115. jemma says:

    I have just started on this recipe to find that my coconut flour expired a week ago? could i still use it otherwise what can i use almond meal and if so how much?

    • Hello Jemma, if your cooconut flour has been stored properly it should be safe to use. I would not use almond meal as it acts differently then coconut flour in this recipe. Tx

  116. Alana says:

    Absolutely delicious! So easy to be able to throw most of the ingredients in the blender. Thank you Teresa; I love your recipes :)

  117. Tamara says:

    Baked with coconut oil – scrumdidiliumptious!
    Certainly does rock Teresa!
    Thanks for another wonderful recipe.

  118. Cris says:

    I was wondering what size eggs to you use in your recipe.

  119. Kate says:

    Love the ingredients in this.

    Mine took over 1 hour to get cooked at 160 deg fan forced… I bumped it up to 170-200 deg Celsius and it took about 30 mins to firm up, so cooking time for me was 1.5 hours easily!

    I didn’t have dates so I used 2 tbsp of coconut sugar (I experiment with this type of stuff) and it’s still not very sweet but does taste like banana bread without sweeteners.

    Chia seeds were a bit much for me because the bread is moist and not thick so I’d rather leave it plainer or with less seeds since I’m constantly crunching on them.

    Would make again, thank you :)

  120. Nina says:

    I love this recipe.. I make it every week and we usually have it toasted with nut butter or home made berry jam.
    I have a loaf in the oven now, but this time I added 2 tablespoons cocoa powder. It smells great.. Can’t wait to try it with cherry jam. Thanks for such an easy recipe!

Check out what others are saying...
  1. […] (an hour is all you need) on a Sunday afternoon, evening or time that suits to bake a healthy banana bread and then wrap the slices and keep in the fridge ready for lunch […]

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