Grain-free Banana Bread

The banana adventures continue, this time with classic banana bread… with a little twist.

It’s grain-free, massively sugar-reduced and, if you ask me, better than the real thing.

I still haven’t figured out how to make coconut flour recipes vegan. Every time I remove the eggs from the recipe, I’m left with a gooey mess that cannot be fixed no matter how long I leave it in the oven.

If you know the trick to vegan coconut flour baking and are willing to share the secret, I have loads of recipe ideas for us!

In the meantime, lets snack on some low calorie, minimal ingredient, super simple, healthy banana bread, shall we?

Like my gluten-free fruit and seed snack bread, the slices of this banana bread are mini sized. I don’t know about you, but I’m not a huge fan of the larger-than-life slices of fruit-based bread. Making a mini loaf means I can pack two slices in my lunch along with a dollop of coconut oil, seed butter or a piece of fruit, and snack on it throughout the day instead of enjoying one large piece and having it be gone in an instant.

Plus, mini slices just look cuter, don’t they?

print, email or text this recipe

4.0 from 1 reviews
Grain-free Banana Bread
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 x 4-inch mini loaf, 12 servings
100 calorie, airy gluten-free banana bread made with less than 10 ingredients.
  1. Preheat oven to 350F and line an 8 x 4-inch loaf pan with parchment paper across both sides for easy lifting. Set aside.
  2. Combine wet ingredients in a large bowl with a hand or stand mixer.
  3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth.
  4. Drop batter into prepared loaf pan and bake in preheated oven for 40-45 minutes or until toothpick inserted comes out clean.
  5. Remove from the oven and allow to cool for 5 minutes. Remove from pan and allow to cool on a cooling rack for 30-45 minutes before slicing and serving.
  6. Keep stored in the fridge for 3-5 days, or slice and place in the freezer.
[url:7]View nutrition info[/url]

    I chose to use soy milk for this recipe, but any milk would do the trick. I bet homemade flax milk would be really tasty, too!

    If you don’t have coconut flour, I’m not sure what you could use as a replacement as coconut flour is very dry and requires quite a bit of liquid to yeild the right result. If you’re in a banana mood, but don’t have coconut flour, you could try out a banana bread protein cake, one of my favorite ways to enjoy bananas!

    If you’re allergic to bananas, I bet this recipe would work with apple sauce, too!

    This recipe’s as easy as they come. Whisk your dry ingredients,

    mix the wet ingredients with a hand mixer and add dry to wet. Then combine everything with a colorful spatula (because it’s better that way).

    Press into a loaf pan lined with parchment paper (will make your life so much easier), and bake!

    The hardest part of the whole process is waiting for the bread to cool while your house fills with that fresh baked banana smell!

    If you like Healthful Pursuit on Facebook but haven’t seen me around in awhile, it’s probably due to a change that Facebook made last week. Now, users have to tell Facebook whose posts they want in their news feed.

    If you’d like to receive my Facebook updates on what I’m cooking, pictures of my daily adventures, random health facts, and motivational musings, follow these simple steps to make sure I’m part of your feed:

    1. Go to the Healthful Pursuit Facebook page
    2. Hover over the “Liked” button
    3. Wait for the menu to pop up
    4. Select “Show in News Feed”

    Have a good weekend, all! I’ll be back tomorrow with one more good recipe for the week before I head to my little cousins dance recital! They’re so cute all dressed up.

    What do you have planned this weekend?

    Pin It

    Comments | Leave Your Comment

      • Oh good, I’m glad I’m not the only one! Thanks for fishing me out of spam, seems to be happening a lot lately.

    1. Mm, looks good!

      I once managed to make an almost grain-free naan (depending on what the jury rules regarding buckwheat), which included coconut flour, chickpea flour, a banana and yeast. That was the closest I’ve gotten to a vegan-coconut flour-baking success (aside from various successful cookies attempts). The proportions went as follows:

      1 package yeast
      1 mashed ripe banana
      0.5 cup Garbanzo Bean Flour
      0.5 cup Soy Flour
      4 tbsp Coconut Flour
      0.5 cup ground Buckwheat Groats
      1/4 cup Arrowroot Starch
      3 tbsp ground Flaxseed

      The flaxseed was made into an “egg” while the yeast proofed. When those two guys were ready, I combined them with everything else and let it rise until doubled, then baked it in a toaster oven. It was completely experimental (and I’m surprised I even wrote down the ingredient proportions!) and non-exact, but perhaps this might give you an idea or two? Or perhaps not, haha.

      Either way, the resulting “bread” was tasty and rose quite well, and was even good after being frozen and re-toasted. The sugars in the banana gave the yeast something to munch on, (because otherwise nothing would have risen anywhere), and the arrowroot lent a fluffiness that would have been absent without it.


    2. I agree, mini things are cuter! I love banana bread and my mum does too, so I just might try making this version for her the next time I go to visit. Does the coconut flavour from the flour and oil come across quite strongly or is it still mostly a banana taste?

      • I’m the worst at telling people if something tastes like coconut. I think my taste buds are immune to it, no lie. When I gave Kevin a slice, he said he didn’t taste it, if that’s any help! He’s usually pretty good at pointing out the coconut flavor, so I use him as my guide :)

      • Not at all. I made mine with coconut flour AND coconut milk (leftovers in my fridge) and we did not taste coconut at all. It came out just delicious. Great recipe!

        • Glad you liked the recipe, Giorgia! Thanks for getting back to Angela on the coconut question. Very good to know :)

          • I also made this with coconut milk and didn’t think it was too strong of a coconut flavor. My boys are usually my “coconut barometer” and they really liked this bread. Thanks for the recipe! This is the best coconut flour banana bread I’ve found so far and it only needed an easy adjustment to make it low oxalate (leave out the cinnamon or use cinnamon extract instead). I’ll probably be passing this one on to my low oxalate readers in the next few weeks.

            • That’s great, Heidi! I’m really happy that you could adjust the recipe to suite your diet without having to change too much. I love that your children act as your coconut barometer… I have one of those in my house, too!

    3. I made a coconut flour banana bread last year but it required lots of eggs, so no help there. But it was super delicious and moist, as bread should be! This weekend for me… work work work! Hopefully some pockets of sunshine in there too as its been raining alllll week! Have a great weekend.

      • Ugh it’s supposed to rain here, too. Great for our gardens though! It’s hard to know if mine is doing okay… sending it positive vibes everyday.

    4. This recipe looks delicious. Unfortunately, I am a vegan so won’t be able to make it. I agree with you on the coconut flour. I tried baking with it and replaced the eggs for flax seeds. I just got a sticky goo that never seemed to cook in the oven.

      • Hi April, I posted a vegan banana bread cake earlier this week so that everyone could have a little something this week! Here’s the link if you’re interested: To bad about the coconut flour, it’s a shame it doesn’t work well without eggs. I’m determined to make SOMETHING with coconut flour that’s vegan. Determined! Have a fabulous weekend :)

    5. Mmmm! I have to try this! I always love trying a new banana bread recipe and the healthier the better :D P.S. your website is GORGEOUS!

    6. First time here! LOVING THIS. Probably because I am obsessed with two things: coconut and bananas!

      • Oh my gosh have you come to the right place. I live on coconut. Serious. Welcome, Monique!

    7. The coconut flour definitely looks like it helps the structure of the bread stay up once it’s cooled. Now I definitely want to try an almond + coconut flour banana bread.

    8. Thanks for the info about Facebook, Leanne! I’ve made sure that your posts are a part of my newsfeed, and I need to alert my followers about the changes FB has made so that they can keep up with me! (Why does FB keep changing things around on us??!!)

      • No worries, thanks for doing that. I’ve had to go through all the pages that I follow and do the same. So tedious!

    9. One of my fave recipes Ive ever made for banana bread was vegan and GF and grain-free; I used almond flour. And TONS of peanut butter, too :) I love how creative you are with all your breads!

      • Averie and peanut butter, perfect combo! That bread sounds delicious!

      • Gosh, welcome to the club! I have so many bananas it’s ridiculous! Have a great weekend, Jessica!

    10. This sounds delicious! I have all the ingredients except one… the loaf pan :/ do you think this would bake the same if i made muffins instead?

      • No worries at all, Karen. I’m sure it would work in a muffin tin. You may want to decrease the baking time, though. Perhaps start with 25 minutes or so. Enjoy!

    11. my definition of “waiting for the bread to cool” is immediately buttering a piece and then jumping around making faces because the bite I just took is too hot…

      no control around banana bread –> me.

      this one looks great – I just started testing some grain free recipes.

    12. Love the abundance of banana recipes! Banana is one of my top 5 fave foods, hands down! :)

      • Thanks, Meg! Enjoy the bread and your weekend :)

    13. Just put this in the oven! Thanks for all of your amazing recipes!

        • It was great! Waiting on some bananas to ripen up and I’ll be making it again :)

    14. What about Xantham gum? Seems like it could work as a binder in place of the eggs. I recently made a modified banana bread with gf all purpose flour and some coconut flour. The recipe called for 4 eggs and I subbed out 2 eggs with flax eggs and added a teaspoon or so of xantham gum and the bread was great. Idunno.

      • I’ve never baked with xanthum gum if you can believe it or not. I’d never thought to use it as an egg replacement, thanks for the tip, Kasey!

        • it’s not an egg substitute but is a binder. When it gets wet it becomes viscous and sticy. i found it in a lot of gf recipes. maybe research on how to cook with it. Good luck

      • I’m sure a different kind of fat or oil would do the trick – grape seed, butter, vegan spread, whatever you have on hand.

    15. I made this last night and it’s very delicious. I didn’t have any parchment paper, so I used tin foil instead, and my bread stuck to it pretty bad. Thankfully I am not above biting and licking at tin foil… I’d hate to let all the stuff that stuck go to waste. ;)

      • haha been there, done that! No shame in making sure nothing goes to waste. Next time, if you still don’t have parchment, you could try lightly oiling the pan with coconut oil. Should work a bit better than the foil.

      • Thank you for sharing, Jennifer. Planning to make them today to try it out!

      • Hi Patty, thanks for the information! I’ve tried so many different vegan egg substitutes with coconut flour and it just doesn’t take! I’ll look through this list and see if they suggest something I haven’t tried yet. Willing to give anything a shot at this point. Thanks again!

    16. Tried your recipe and I loved how soft and not too sweet it tasted. Please keep making more recipes with coconut flour this recipe was great!

    17. I’m going to try this recipe very soon!
      I was wondering, maybe you could use chia seeds to substitute the egg. I heard that it is used to sub in for eggs in a lot of vegan recipes. (:

      • We have been using chia seeds in place of flax as an egg replacement and found the results to be much better than when using flax seeds. Granted we use almond flour much more than coconut flour, so that may be part of it. Have you tried a combo of almond & coconut flour?

    18. Wanted to let you know that I modified your recipe for oxalate content then shared it with my readers at Low Oxalate Info today. Also, gave them a shout-out about your blog. Your design and pictures are absolutely gorgeous and you have lots of recipes that can be easily modified for oxalate content (I’m totally envious of your food photography as I am a real rookie!) I’m really glad I found your site.

      • Hi Heidi – I saw that, thanks for the mention! I’m really happy that you found me, too :)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: