Oh how I love the site of overripe bananas! Overripe bananas taste amazing in smoothies, or this “milkshake”. I also love them in any kind of baked good. Now with this delicious grain-free banana bread, I’m sure we will be buying bananas by the bundle, just waiting for them to get dark spots.

Tip: If you have bananas that are overripe and you don’t have time to make banana bread, you can mash them up, then freeze for later. Just defrost before using and they will bake up beautifully!


This banana bread is everything banana bread should be. It is lightly sweet and moist. It is also packed with protein from all the eggs and coconut flour. It makes a delicious breakfast or snack! My 2-year-old asks for “nana cake?” all the time. I’m happy he thinks it is good enough to be considered cake. Another great thing about banana bread is you can mix in a lot of different things to spice it up. I personally love the chocolate chip/walnut combination. This is another one of those recipes that tastes so good, people are honestly shocked is both gluten and grain-free.

Grain-Free Banana Bread (Grain-Free, Paleo)

Yield: 1 loaf

Moist and sweet banana bread just like Mom used to make - only grain-free!


  • 6 eggs
  • 1/3 cup coconut milk
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup ripe, mashed bananas (about 2 bananas)
  • Optional Mix-ins: (to equal about 1 cup)
  • Chocolate Chips
  • Walnuts
  • Pecans
  • Blueberries
  • Coconut flakes


  1. Preheat oven to 350 (325 if you're using a dark or non-stick pan) and adjust the rack to the middle position. Grease a standard loaf pan.
  2. Place all the ingredients in the bowl of a food processor and process until smooth.
  3. Bake for 40-55 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
  4. Enjoy!

28 Responses

    Greatings from Switzerland!


  2. Meagan says:

    This looks awesome!! 🙂

  3. Jill Buer says:

    Does this freeze well?

  4. Erin Collins says:

    I haven't tried freezing it so I'm not sure!

  5. leila rudge says:

    Such a fab recipe… I cooked the mix in four large ramekins and they came out perfectly puffed and so delicious! Thank you!

  6. Just made this, added frozen blueberries and pecans. Fabulous!

  7. […] Grain-Free Banana Bread This is a very classic recipe and is trying to mimic the kind of banana bread you remember as a […]

  8. Hayley says:

    I was googling for a paleo bread recipe for this weekend and stumbled on this one–so happy that I did! I made two loaves, and the texture is fantastic for grain free bread. Puffed up really nicely, too 🙂 Thank you!

  9. Lee says:

    This is so delicious! Thank you!

  10. […] Well browsing online I was looking for a recipe for banana bread. Last time I made banana bread it wasn’t that good to be honest. And now I was trying to look for one that didn’t use flour, sugar, and you know all those things we’re supposed to avoid. And guess what?? I found one! In a blog where you can find all kinds of healthy recipes. […]

  11. BecaLynn says:

    I just made this recipe to the T, I was going to use almond milk instead of coconut milk but I found some I had in my cupboard. I couldn’t wait for this to cool so I tried it warm and did not care for it. It wasn’t sweet enough for my taste buds. But once it cooled completely it tastes sweeter. GREAT RECIPE. It has a great texture too. I thought at first it was going to be to mushy but once it cools its like regular banana bread. I think next time I will try adding a little more honey or some sort of sweetener. Thanks

    • Erin Collins says:

      I’m glad it ended up turning out for you! The ripeness of your bananas can contribute to the sweetness of the bread as well. Very brown, ripe bananas will make a sweeter loaf as well!

  12. Crystal says:

    I just made this for “dessert” and also to pack for my breakfasts this week. It was really good. I didn’t have any coconut flour so I used garbanzo bean flour instead. Also, I used applesauce instead of honey and a pinch of stevia. It was really good, and just sweet enough– even with no sugar. My only thing next time will be to decrease the liquid. In fact, with the applesauce, I may use no coconut milk at all because it’s a bit more moist than I would prefer.

  13. Ayvee E. says:

    IS Canned coconut milk Okay to use for this recipe? .

  14. Ashley says:

    I was wondering if you know how many calories a slice of this bread is?

    • Tracey says:

      I put the ingredients into MyFitnessPal as a recipe and for a 1/12 serve, it has 209 calories… that’s using 20g pure coconut milk powder and 1/3C water, instead of the tinned milk.

      If you use light coconut milk (from tin) it has 203 calories.

      If you use normal coconut milk (from tin) it has 209 calories.

  15. […] being said, this is a recipe I found online. I’m working my way through Russ’ book and will most definitely be making […]

  16. Vana says:


    This looks yumm! I will make it this weekend.
    Can I use less honey, and part of it use some coconut sugar? Or will this lead to being less moist?
    And can I use an electric hand mixer in stead of a food processor?

  17. Lizzie says:

    I’ve tried about 8 different Paleo banana bread recipes and this one is my favourite, it’s light but so filling at the same time, and lovely and moist. I like to add blueberries to it; it makes a great on-the-go breakfast! Thanks!

  18. Kelli says:

    Tastes So Good…. followed recipe exactly as written and used 1/2 cup chocolate chips with 1/2 cup of coconut – Delicious- I did use 4 large Ramekins as suggested by another reviewer- worked like a charm-Also resisted the temptation to eat before completely cooled. Love This Recipe- Love this Site!

  19. Deborah Johnson says:

    I am very allergic to coconut. I am allergic to cow’s milk. I also am extremely allergic to wheat. What can I use to replace all the coconut ingredients?

  20. […] 21. Grain-Free Banana Bread (Paleo) […]

  21. […] the recipe down below with little amendments in italics. The original recipe was found on Meaningful Eats, another awesome Paleo […]

  22. Jono says:

    Hi I have tried this twice now and it’s amazing and so moist. both times have found it is a little too moist in some parts especially along bottom of bread…anyone else have the same problem or know best way to try and avoid it? If I bake for longer it goes too cooked and hardens a bit on the top.

  23. arianne says:

    Hi, I’m not sure if I’ll get a response but I wanna post my question anyway. I made this recipe twice already and we love it! however, my banana bread is darker than the picture shown on this recipe and the bottom part is wet almost like a jelly texture. Some of the factors that I think might be the reason is I use dark pan/bowl to bake, my coconut flour is not one of those fine/powder type coconut flour (its the finely shredded one that still has texture) and my coconut oil is one of those white ones that I have to melt and if my egg is still cold it becomes solid white so I use room temp egg. Hope you guys can help me.

    Thank you in advance! 🙂

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