A Quick and Easy Banana Bread Recipe

A Quick and Easy Banana Bread Recipe

Over ripe bananas.

I love over ripe bananas.

Here are some of my favourite ways to use them:

Cookie Dough Ice Cream

A Bowl Of Banana Bread

5 Ingredient Blueberry And Banana Bread

Instant Salted Caramel Ice Cream

3 Minute Pudding

And lastly, the Bread. We have been making it for years and we all love it! I hope you enjoy it too.

Banana Bread

  • 3 ripe bananas, peeled and quartered
  • 10 medjool dates, seeds removed
  • 3 tablespoons almond butter*
  • pinch of salt
  • 2 teaspoons cinnamon
  • 1/2 cup coconut flour, sifted
  • 4 eggs
  • 1 teaspoon bicarb soda
  • squeeze of lemon juice
  1. Preheat your oven to 175Β° or 350Β°F. Grease and line your loaf tin. Mine measures 19.5cm x 9.5cm.
  2. Place theΒ bananas, dates, nut butter, salt and cinnamon into your processor and blend until the mixture is smooth and well combined. Add the coconut flour and eggs andΒ mix to combine. Add the bicarb and lemon juice and mix to combine.
  3. Pour the mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly. Leave the loaf in the tin to cool for five minutes before gently transferring to a cooling rack to cool completely.
  4. Slice. Serve. Eat and enjoy!

* you can sub the almond butter with hulled tahini to make this nut free.

Rate this recipe
Quick and Easy Banana Bread
4 Based on 179 Review(s)
  • This looks like a great recipe, and I look forward to trying it this weekend. Thanks for sharing all your amazing recipes πŸ™‚

    • 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.

  • 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

  • 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 πŸ™‚ 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! πŸ™‚

      • Elle

        I put it into Myfitness Pal and if divided into 12 serves it was 218 Calories and 6.1g of protein πŸ™‚ 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

  • 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 πŸ™‚

    • 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! πŸ™‚

    • 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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  • 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 πŸ™‚
    <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

  • 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 πŸ™‚
    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! πŸ˜‰ 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


    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?

    • 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. πŸ™‚

        • 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

  • Ava

    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 πŸ™‚

  • 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

  • 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 πŸ™‚

    • 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 πŸ™‚

    • 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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  • 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? πŸ™‚

        • 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 πŸ™‚

  • 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! πŸ™‚ 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 πŸ™‚

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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.

    • 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

  • 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?

    • 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 πŸ™‚

  • 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! πŸ™‚ 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

  • 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 πŸ™‚

  • 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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  • 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. πŸ™‚

    • 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! πŸ˜‰

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

    Thanks in advance!
    Tiffanie πŸ™‚

    • 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. πŸ™‚

    • 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?

    • 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?

        • 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 πŸ™‚ 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 πŸ™‚

  • 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. πŸ™‚ Love all of your family anecdotes that accompany each recipe too. Just beautiful. Thank you.

    • 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!

  • 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 πŸ™‚

    • 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.

    • 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.

    • 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 πŸ™‚ 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 πŸ˜‰ Thanks for another great one, this is my fav recipe at the moment! <3

    • 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?

    • 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 !

    • 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!

    • 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 πŸ™‚
    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 πŸ™‚
    Can’t wait to try more of your recipes!

  • 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?

    • 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.

  • 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).

    • 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 πŸ™‚ 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 πŸ™‚ 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!

      • 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!

    • 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

    • 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

  • 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

    • 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!

  • 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 πŸ™‚

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

  • Jennie

    I just made this today using 4 eggs and it is wonderful! Thanks for an awesome recipe. Delicious! One question – how would you recommend storing it? Fridge or pantry? Thanks again for the recipe! Love it!

    • Thank you. I am glad you liked it. I store it in the fridge. It freezes really well too. x

  • araikwao

    Made this on the weekend with 4 eggs, and I really liked it! My planned additions for next time are chopped walnuts and some ground cardamom. Thank you!

    • Yes walnuts are great!!! Thank you for the feedback. I am glad you have enjoyed it. x

  • Shani Kaplan

    Hi ! just wondering if the tahini is hulled or unhulled?
    thank u!!

    • I always use hulled, sorry about leaving that out. I hope you enjoy the recipe.

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  • Ashley

    Hello! This bread is easy and delicious! What size loaf pan do you use? Thanks!

    • Thank you. Mine is 19cm x 9cm. You can also make it as muffins and reduce the cooking time. I hope this helps. Bianca. x

  • Pervinder Grewal

    Hi! Just wondering about the bananas. How much in cup measurement would 3 bananas yield? Bananas are so different in sizes! Thank you. Can’t wait to try it.

    • It would be around 1 cup. I hope you enjoy it. x

  • Deb Gebbie

    I was wondering what you would suggest as a substitute for tahini and nut butter as can’t send either if these to school and would like to put it in my daughters lunch box. Thanks

    • Hi Deb, I would try either sunflower seed butter or coconut oil. I hope this helps. Bianca

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  • Ankee

    I was wondering if almond flour would work as a substitute for coconut flour as coconut flour isn’t readily available and I’m pretty sure desiccated coconut isn’t going to hold the batter together. x

    • bianca

      Ankee, I am pretty sure that if you read through the comments on this recipe you will see that others have used alternate flours with success. I myself have only made it with coconut flour. I hope this helps.

  • Erica

    Gosh I love your stuff πŸ™‚

    • bianca

      That is lovely! Thank you. xx

  • Col

    Love the recipe!

    Second time I made it I used 12 dates (cause thats how many I had) but also added a tablespoon of melted butter and 2 tablespoons honey. Made it heaps more moist!

    • Fabulous!!! Thank you for the feedback. I am glad you liked it. xx

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  • Leah

    Thanks for an Amazing recipe, I make this weekly using gluten free baking powder in replacement of bi carb soda, as I didn’t have any the first time I made it and it turned out perfect. Thanks again

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

  • Katherine

    This is fabulous. I was looking for something new for the kids’ lunch boxes and had some bananas to use up when I found this recipe. We’re not paleo eaters nor do we have a reason to avoid gluten, so I used a cup of wholemeal plain flour in this and it turned out beautifully. The loaf tin looked a bit full so I scooped some mixture out and made some mini muffins too. The kids have to fight me for them – definitely making again!

    • Fabulous!!! Thank you! I really appreciate you sharing your substitution and I am sure many others will too. Be sure to let me know how you go with anything else that you try. x

  • Louise

    SO. Very. Good. Definitely going in the ‘Keeper’ section!

  • BecR

    I thought the firmness was fantastic. I couldn’t believe that it was just like a banana bread I would normally make except not filled with sugar, white flour etc. I would recommend using a nut butter such as cashew or macadamia as the tahini left a slight sour after taste in my opinion. Excellent recipe! I was very impressed, you are a clever lady.

    • Thank you!! I am glad you like it. We often make this with almond butter and it works perfectly, I am sure the other spreads you mentioned would be divine!!! Keep me posted on how you go with your next WS cook up. Thanks Bec. x

    • Talia

      I just made this and I forgot to put the tahini in, but still perfect anyway and tastes delicious. Mine cooked in 35 mins

      • Perfect!! Thank YOU!! I really appreciate the feedback and I am glad you enjoyed it. x

  • Debbie

    I made this today as my daughter has been doing for ages. She is so correct in saying its yummy. Thank you so much.

    • Thank YOU!!! It is lovely of you to write. I am glad you enjoyed the recipe. x

  • Cherie

    I’m so pleased I found your website! Both recipes I’ve made so far have been brilliant (also the 5 ingredient mudcake)! Can’t wait to make more! Thanks heaps

    • Thank YOU!!! I am glad you found us too! I am rapt that you are enjoying the recipes. Be sure to let me know how you go with anything else that you try. x

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  • natalie

    This banana cake is supa yummy. Do you know if it freezes well? Or how long it will be ok stored in the fridge?

    • Thank you. I am glad you like it. It freezes really well. We have kept it in the fridge for 3 days without any problems. x

  • Carmen

    It came out really mushy and didn’t have a firm structure… like pudding and immediately sunk πŸ™ what could’ve gone wrong? I used 6 eggs.

    • Hmmm, I would try just using four eggs and maybe you need to extend the cooking time? I hope that helps. I am sorry it didn’t work well for you. x

  • jaye

    What can I use to substitute dates?

    • Natasha

      We used around 1/2 a cup of rice malt syrup Jaye if that’s any help?

  • Natasha

    Just loved this recipe! We subbed around 1/2 a cup of rice malt syrup for the dates, nut butter (or butter) for the tahini and 1 tablespoon apple cider vinegar for the lemon juice. Worked a treat and tasted delicious! Thanks for such a great recipe!

  • Carrie Eschbach

    This is our family’s favourite banana bread. Tahini is a bit strong for them so I used half tahini, half organic peanut butter this time.

  • AmyM

    Just made this for the first time and it was sooo good! Kids all loved it too! I’m going to make it for my daughter’s school canteen next week. I know I shouldn’t be surprised by now (I’ve made a LOT of things from your website!) but it still amazes me that recipes using such simple, healthy ingredients work out every time and are always way better than the alternative unhealthy versions!

    • Thank you so much!!! I really appreciate the feedback and I am glad you have enjoyed it! Be sure to keep me posted on how you are going with the recipes. x

  • Elizabeth

    I just made this today for the first time and it’s great! I used 6 eggs, but didn’t have any dates, so just omitted adding any extra sweetness at all. The bananas I used were really ripe and sweet, and the cake was perfect. I used 1 less tablespoon of tahini, and will definitely be making this again.

    • That is great!!! Thank you so much! I am glad you have enjoyed it. x

  • Jo Q

    Love this recipe, I divided it into muffin trays (12) and added 4 blueberries to each one. Great lunchbox filler πŸ™‚

    • Jo Q

      I should have said 1 muffin tray with 12 sections πŸ™‚

    • YUM! Perfect!! I am glad you enjoyed them. x

    • Guest

      Love this recipe too but trying it today as muffins with 4 blueberries each per your experience, thanks for the tip πŸ™‚

      • I hope you enjoy it, be sure to let me know how it turns out. x

  • Kathy khairuddin

    I have this cooking in the oven now and if it tastes as good as the raw batter we are in for a treat!! Thanks Bianca for sharing all your gorgeous recipes!!

    • Thank YOU! I hope you enjoy the banana bread, be sure to let me know. x

  • Berni

    This is one of the easiest banana breads I’ve ever made, thankyou and it freezes well too!

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  • Sonia

    Here’s my banana bread straight out of the oven. I couldn’t wait for it to cool down before digging into it! Yum! Thanks for another great recipe.

    • Thank you so much!! I really appreciate the feedback. I am glad you have enjoyed it. I love the pic! Be sure to let me know how you go with anything else that you try. x

  • Jess

    I made this for a staff morning tea. I used 3/4C of almonds and 1/2C of coconut threads in place of the flour, table spread instead of peanut butter, and doubled the dates because I only had small ones. It was demolished! No one could believe that it was gluten free, sugar free and dairy free! I was going to make it again but my husband ate one of my bananas πŸ™ I’ll make the breakfast bars again, instead πŸ™‚

    • Fabulous!!! Thank you so much!! I love the subs and I am glad the recipe was enjoyed. I hope you enjoy the breakfast bars. x

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  • Olivia

    Is there a frosting you would recommend to go on top?

    • You could try the one from the carrot and orange cake, or the nutella recipe if you want chocolate. x

      • Olivia

        Thank you so much. I decided to go with creamcheese, coconut nectar, vanilla, coconut flour frosting as I also had a pumpkin cake to frost πŸ™‚ this cake was super easy and such a hit!

        • Fabulous!! Thank you. I appreciate the feedback. I am glad you enjoyed it. x

  • Bj

    I made this last night! At first, I was a bit iffy as everytime I cook with coconut flour it comes out horrible however this was just right!! moist & delish! Even my sister who hates my healthy cooking loved them! I used 4 small bananas and 4 eggs! and added some chopped walnuts and made it into muffins as my loaf tin was too big and I didnt think it would rise enough. πŸ™‚ THANK YOU!!

  • Lara Rodgers

    Wow! This banana bread is amazing. My 3year old son helped me make it and it was a huge hit with the family, everyone wanted seconds and my hubby even went back for a third piece. We made a few substitutions as coconut is not something we can eat but it worked a treat. We used almond meal instead of coconut flour, we used almond and chai spread instead of tahini and we also added 1 heaped tbs of cacao powder as well. This recipe is now a definite family favourite. Thanks Bianca for sharing your Whole Food Simply dream with all of us πŸ™‚

    • Thank you so much! I really appreciate the feedback. I am glad it has been enjoyed. Be sure to let me know how you go with anything else that you try. x

  • Emma

    Hi Bianca, can you tell me what sifting the flour will do? I have never sifted and always end up with a very moist banana bread. Will it be less moist if I sift. The outcome is always beautiful, it just feels like the bread is a bit undercooked

  • Kylee Earl

    Hi bianca, I’ve got this one in the oven – I’ve used 3 eggs, 4 bananas and buckwheat flour – it looks great

  • Kathy137

    Mine’s in the oven as I write – the texture pre-bake looked just like the unhealthy one I normally make, I had to check twice that it really had no sugar in. I’m trying to be sugar-free, but good recipes are so hard to find and I do miss a piece of cake. Can’t wait to try it!

    • I hope you enjoy it and that you find many recipes on the site to help with your sugar free journey. If I can help at all please do not hesitate to write. Enjoy! Bianca. x

  • Victoria Blanche

    This recipe is great!! I’ve used it several times, but make muffins instead πŸ™‚ thanks

    • Thank YOU!! I really appreciate the feedback. I am glad you enjoyed it. x

  • Estrella Finney

    Oh my God! This is the most delicious and moist banana cake I’ve ever had. Thank you sooo much. Awesome that there’s no refined sugar.

    • Fabulous!!! Thank YOU!! I am glad you like it. x

  • Alison Sophie Edgar

    Made this in a rather sleep deprived state yesterday, swapping the coconut flour for buckwheat- so simple and delicious! Even my husband likes it, and he’s a sugar addict! Thank you so much!

    • That is great to hear! Thank YOU for the feedback. I am glad it was enjoyed. x

  • Mara

    I would like to make this nut free for lunchbox, how can I replace the nut butter? tks

    • Hi Mara, the hulled tahini is nut free? Others have also omitted the tahini and enjoyed the cake. I hope this helps.

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  • Aldine Mizushima

    This was so yummy Bianca, thank you for the lovely healthy recipe. It was hard to have just one piece (I won’t lie, I had more in one sit…lol). keep inspiring others please, your site/instagram is jus fabulous ! x

    • Thank YOU so much!!!!! I really appreciate your kind words and your feedback. Be sure to keep me posted on how you are going with the recipes. x

  • clean_eating_eloise

    Used this recipe so many times now! Its my go too banana bread to use up all my ripe bananas. Always produces a lovely banana bread/cake and most importantly loved by all that eat it. I often add nuts/cocoa nibs/ dried fruit to the mixture .I have made it into muffins and a in a circular cake tin too. Quite note: Mine takes longer to cook than suggested. I think this is best eaten at room temperature πŸ™‚

  • Vanessa

    I have made this a few times now and its delicious – can it be frozen once baked? I want to batch bake to save time and allow myself a variety of cakes/breads during the week.

    • Hi Vanessa, thank YOU. I am glad you like it. Yes, this one freezes really well. x

  • toni

    Sounds lovely. Do you have any suggestions to substitute for the dates if I was trying to eliminate fructose from our diet? Thanks

    • Thank you. You can use a tablespoon or two of liquid sweetener such as rice malt syrup. I hope this helps. x

  • Elizabeth Harvey

    Has anyone tried this with no eggs with success?

    • Yes a lady wrote to me on Facebook to say she makes it without the eggs. Perhaps just add one or two flax eggs. I would love to hear how you go. x

  • Exima Noxi

    ouch it came out gross gross gross I used black tahini cause didn’t have nothing else…. and the taste is terrible snifff… I was craving this dish! I’ll have to try again πŸ™

    • Yes I would try again using either hulled tahini or nut butter. I am sorry it hasn’t worked. I hope you find some other recipes that you enjoy. x

  • LJPS57

    Hi! Making this now, but put it in two small bread pans – not the mini ones. The whole recipe fit into two separate small pans. How long do I bake? Thanks!

    • I am sorry you didn’t enjoy it. Perhaps add a tablespoon or two of liquid sweetener if you decide to make it again. I hope you find some other recipes that you enjoy. x

  • i made this today and it turned out beautifully. absolutely delicious. thankyou! x

    • Thank YOU so much!!!!! I really appreciate your feedback and I am glad you have enjoyed it!! Have a great weekend. Bianca. x

  • Sarah Barrett

    Hi, can I still used hulled tahini if I’m allergic to peanuts/most nuts? or what can I substitute for? Sarah

    • HI Sarah, hulled tahini is nut free, it is a seed. I hope this helps. x

  • Leah

    Made this tonight but omitted the tahini because I am not a fan and it is delicious! Thanks for the recipe!
    I found it really moist, I may even try it with a little more flour next time or perhaps some chia seeds. Thanks πŸ™‚

    • Thank YOU!!! I really appreciate the feedback. I am glad you enjoyed it. x

  • Stacey

    WOW! yummo! packed with more flavour than I thought it would πŸ™‚ perfect for my cherubs lunchboxes.. that’s if I don’t eat it all first! Thank you!

    • That is great to hear Stacey, thank YOU. I am glad it has been enjoyed, I really appreciate the feedback. x

  • cass

    Just made this and in the oven. Smells amazing and glad it is my first recipe to try on your site. Hoping little one loves too. Many thanks

  • Brett

    We made this today as part of our sons 4th birthday party. It was a HIT! I thought the 9 dates was going to be too much, but it was perfect. We used our own homemade nut butter and found it needed almost an hour in the oven. It was moist and delicious! Sadly…no leftovers!

    • Fabulous!!!! Thank YOU! I really appreciate the feedback and I am gad it was enjoyed. x

  • Michelle Baddams

    Hi Bianca. Have you ever tried this recipe with cacao? Keen to do a plain and a chocolate version for a morning tea and thinking I could add a tablespoon of cacao powder. I know you have a Choc Banana Bread but I have had great success with this recipe in the past so would be keen to succeed again. I’m not the most measured baker πŸ™‚

    • You can add a tablespoon or two of cacao to this recipe – delicious! I hope you enjoy it. x

  • Lyn

    Cooked this weeks in Nut Loaf Tins. These are sealed both ends. Again it is delicious. I substitute dairy butter for the tahini. Still need to be careful of the cab content however as I always want more.

    • Thank YOU Lyn, I really appreciate the feedback and I am glad you enjoyed the recipe. x

  • Diana

    Made this with two tablespoons of cocoa and used 16 deglet dates. It was brilliant, I have no picture because the kids devoured it.

  • Mary

    Bianca, I’m not even sure where to begin! I was positively taken to another place with this INSANELY delicious, impossible to believe it’s guilt free, banana bread. I can’t thank you enough for sharing your wisdom and knowledge, your recipes have opened up a whole new world to me, and my friends, and I’ve had many a happy tummy sing praise and exclaim sheer disbelief that they’re refined sugar and gluten free.
    I made your peppermint slice last week and it blew me away. I couldn’t believe how smooth and silky the chocolate topping was! I was craving said topping today but wanted to try a recipe I’d not done yet – Fellow Wholefood Simply Lovers, it’s safe to say that this banana bread, warm out of the oven, with a dollop of that chocolate topping on top, is like a party in your mouth and everyone’s invited… An indulgent afternoon treat, or a smashing dinner party dessert. Thank you Bianca!!! xx

    • Laughing!!! I love this message!! Thank YOU so much!!! I can’t wait to hear how you go with whatever you try next. I am glad you have discovered a few recipes that you enjoy! Thank you for the feedback! Have a great day, Bianca

  • Selena

    Looks great! Do you think it would work if I subbed the coconut flour for gram (chickpea) flour?? Thanks!

    • Hi Selena, I have not tried that sorry. You may need to use a little more and not so many eggs. I hope you enjoy it. x

  • Samantha Tuapawa

    I have made this a few times now for breakfast, and today made with chocolate chips and made beautiful banana choc chip muffins also. Thank you ☺️

    • Perfect!!!! Thank YOU!!!! I really appreciate the pic and the feedback. I am glad you enjoyed them. x

  • Tenille Russell

    Would this be healthy enough to eat for breakfast?

  • Sara

    If i dont have tahini or nut butter can i use just normal butter?

  • Kyra

    I’ve made this twice this week, both my 1yo & my super fussy 3yo love it & I could not be happier with them eating ‘cake’ that is so good for them. I’ve lost my loaf tin so used a Bundt tin which worked fine (thought that was closer to a loaf than a cake tin) I also subbed the 1/2 lemon juice for juice from 1 lime as that’s all I had, & have used part tahini part almond butter both times. Thank you for another great recipe.

  • Angie Sparkles

    Hi Bianca, This is a great recipe – I have made it twice and its delicious πŸ™‚ The only thing I would request is – would it be possible to have more specific measurements for the banana and lemon? I find coconut flour quite tricky to work with and I know the liquid ratio has a big impact on the end product. It has been quite squishy the two times I made it… Its just that bananas and lemons vary quite a lot in size and juice! Thanks so much πŸ™‚ You do great work πŸ™‚

    • Thank YOU for the feedback Angie!! I completely agree, I should rewrite this one. It was one of the first recipes I published and I have learnt a lot still then (and still have a very long way to go!). I am glad you like it. xx

  • Kylie Dawson

    Hi Bianca, I have just been introduced to your delicious recipes. I am however fructose intolerant and have found a lot of your recipes use dates. What would you recommend I use instead of dates to sweeten? I do use 100% Stevia and have lately been trying rice malt syrup (in small doses). Beautiful site by the way :).

    • Kathy

      You could leave out the dates! I always leave them out as I find ripe banana’s are sweet enough as they are and I’ve never had any complaints:)

    • Thank YOU! If you would like to send me a PM on FB or email through the contact form on the website I will send you a list of our date free recipes. I keep meaning to add it as a category on the website but never find the time.

    • Also, with this one you can just omit the dates and use a 2 tablespoons of liquid sweetener. I haven’t tried this but no many others do it. x

  • Rebecca

    Am I able to refrigerate the mixture? My Oven broke half way through making the mixture so I can’t Cook it πŸ™

  • Hannah Botsford

    Hello, just came across your recipe and have a couple of ? Is this banana bread okay to be frozen (I need to take a cake that I can freeze for my daughter at childcare) and second of all does unhulled tahini work as that’s what I have in the cupboard atm. Thanks.

    • Yes you can freeze it and you could use unhulled tahini as long as you like the taste. I personally don’t like it that much.

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  • Meera

    Hi Bianca, I have made this banana bread recipe several times now and it gets better each time πŸ™‚ Thank you for lovely and easy-to-make recipes.

    • Thank YOU for the feedback!! I really appreciate it and I am glad you like the recipe. x

  • This looks incredible! I’m definitely adding it to this of things to make!

    • Thank YOU lovely. To be honest I have another GF banana bread coming up that as taken place as my all time favourite so I will send you that when I get to it. x

  • Keryn Staley

    Can I use almond flour instead as I don’t have any coconut flour?? How much would I need?

    • I have only made it this way sorry.

      • Keryn Staley

        I did make with some almond meal and it worked. A very moist loaf.

  • Mandy

    Bianca you need to do something about this stupid annoying pop up window that incessantly asks for one’s email add to get a copy of your e-book. Some of us simply do NOT want to get an e book and do not want to leave an email address and it’s highly intrusive. popping up once or twice is ok not every 5 seconds

    • HI Mandy, hmm, maybe something is going wrong as the pop up should only show once a week at the most. Certainly not every five seconds. I have had others test t for me and no-one else seems to be having this issue. Just as there are people who do not want the ebook there are also people who do want so I think having it show infrequently works for everyone. I am sorry it is bothering you and I really appreciate the feedback. I have also raised your concerns with the popup creators in the hope that they can tell me why it is appearing frequently for you. Thanks again, Bianca x

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  • Lise GW

    Hi Bianca, this is so easy to make! I bought kilos of coconut flour not realising how hard it is to cook with. Thanks to you I now have a recipe that works & tastes good. Thank you! x

    • Thank YOU! I am so glad you enjoyed it and I really appreciate the feedback! There are a few coconut flour based breads and cakes on the website, I hope they help you use up your supply. Thanks again. B x