Coconut Banana Bread

I’ll cut right to the chase here: fruit is sweet. It’s about as sweet a thing as you should ever eat, and it’s so sweet you should probably not eat a lot of it. I’m a fan of the occasional small sweet treat, but on a day to day basis, sugar is kept to a minimum, and generally in the form of whole fruits. The thing about sweets is that you only crave them if you consistently eat them. If you generally don’t eat much in the way of refined sugars and carbs, that drive to eat crazily sweet candies and desserts is seriously diminished. And you start to be a lot more sensitive to the delicious, natural sweetness of fruits.

I’m giving this big preamble because this banana bread is unsweetened. It’s not one of those “clean” or “natural” banana bread recipes that calls for a full cup of agave nectar or honey or maple syrup. It is sweetened only by bananas and a touch of (optional) dried fruit. I’ve made it without adding dried fruit, and just the bananas still keep it plenty sweet. When you eat this, I hope you’ll have the same reaction that I did: basically, “why does anyone EVER put sugar in banana bread?” It’s awesome. Try it. But don’t eat the whole loaf at once 🙂

Gluten-Free Grain-Free Sugar-Free Paleo Banana Bread


Coconut Banana Bread

Based on this basic banana bread recipe from TGIPaleo

3 Ripe Bananas (you can get away with merely yellow bananas – they’re still soft enough to mash up)

6 Large Eggs

1 Tbsp Vanilla Extract

1/2 Cup Coconut Flour

1/2 Cup Milled Flaxseed

1 tsp Salt

1 tsp Baking Soda

2 tsp Ground Cinnamon

1/2 Cup Unsweetened Shredded Coconut

1/4 Cup Diced Dried Fruit (I used peaches, yummm)

Preheat oven to 350F and grease/butter a loaf pan. Mash bananas in a large mixing bowl. Whisk in eggs and vanilla. In a second bowl, whisk coconut flour, flax, salt, baking soda, cinnamon, and shredded coconut. Add dry ingredients to wet in 3-4 stages, beating well between each addition. Stir in dried fruit. Pour into loaf pan and bake for 40-45 minutes, checking to see that a toothpick inserted into the centre comes out clean. Run a knife around the edges of pan to loosen loaf, and turn out onto wire rack to cool. Enjoy some warm with butter (sooo good). Wrap the rest in plastic when it’s cool and keep as a good breakfast or snack for the next couple of days.

6 responses to “Coconut Banana Bread

    • It’s getting easier to find! The stuff I have now is from Bulk Barn, but I’ve also seen it at Superstore and Safeway. Look in the gluten free or natural foods section. Or you can always order online.

  1. Are you sure it’s 1 teaspoon of salt?? That seems like a lot for a sweet bread recipe. I tasted the batter before I put it in the oven and it seemed a bit salty 😦 Hoping it transforms in the oven!

  2. Bread is now out of the oven, and unfortunately I don’t think it’s that good. The salt is way too much; it overpowered the bananas (mine were very ripe!) and the bread isn’t sweet at all. I’ve made other no sweeteners added banana breads that have much better banana flavor. Would suggest you take the salt out of the recipe!! We did decide, however, that it will make a great french toast as it is quite dense and moist.

    • Oh no, I’m sorry you didn’t enjoy it! I am pretty confident in the measurements as I’ve made this one a few times but I’ll test it out again to see if I did mis-record the salt amount. I do typically like a little extra salt in unsweetened treats as otherwise they can just end up completely tasteless and inedible. I wonder if I’m maybe using much larger bananas or something – maybe I’ll try weighing them next time to make the recipe easier to replicate. Let me know how it works for french toast! That sounds delicious.

      • Yeah, I think I’d cut the salt to 1/2 tsp if I make it again.
        But, it was salvaged with the french toast!! Perfect consistency for that, and we had a little maple syrup on it so you didn’t pick up on the saltiness as much. thanks!

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