The Most Amazing Banana Bread (Paleo + Gluten Free!)

I didn’t grow up surrounded by banana bread.

My family was more of a simple carrot cake kind, and banana breads and cakes were reserved for the special occasion where my auntie would magically conjure one up and we’d all devour it within minutes.

Now, I feel like I need to make up for lost banana bread time.

Coconut Flour Banana Bread via Teffy's Perks #paleo #grainfree #glutenfree

I can’t tell you enough how in love I am with this bread! It is honestly the best one I’ve ever had (and I’m not just saying that because I made it!). It’s perfectly moist inside (I know some people hate this word, but I quite like it, so lets go with it!) and it just holds it’s shape beautifully.

No one deserves a crumbly banana bread that breaks down upon the first smear of nut butter. No one.


I’ve used coconut flour to keep this recipe gluten free. It’s an amazing flour, but due to its high fibre content it can be quite tricky at first. It soaks up about 3 times the moisture of normal flours, so you definitely need to make sure there is enough liquid to go around and it won’t dry up and fall apart!

We’ve also got amazing chia seeds in there, which up the fibre content and help it stay together with the eggs. Since we’re using ripe bananas and dates, there is no need to add any more sweetener (though you can if you want!) as it’s already sweet enough.

Coconut Flour Banana Bread via Teffy's Perks #paleo #grainfree #glutenfree

This is definitely the kind of recipe that’ll have wholesome food sceptics begging for the recipe, as it really is that good!

I have one friend who made me send her the recipe by e-mail the same day she tried this as she had to have the recipe!

It was inspired by the Healthy Chef’s Banana + Coconut Bread and a coconut flour and chia seed banana bread from Kitchen Green that I had at Eveleigh Market!

Coconut Flour Banana Bread via Teffy's Perks #paleo #grainfree #glutenfree

The Most Amazing Banana Bread (Paleo & Gluten Free!)
Prep time
Cook time
Total time
This has got to be my favourite banana bread EVER! It's amazingly soft on the inside and holds up perfectly when I spread it with nut butters. All the flavours are just so in balance, it's naturally sweet due to the bananas and dates, and I honestly can't get enough of this bread!
Recipe type: Breakfast, Snack, Bread
Cuisine: Paleo, Grain Free
Serves: 12
For the Bread
  • 3-4 large (400g) bananas, very ripe
  • 6 medjool dates
  • 6 large eggs
  • 1 vanilla pod, seeds scraped out
  • ¼ cup coconut oil
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tsp baking powder (gluten free if possible)
  • ½ cup (70g) coconut flour
  • ⅓ cup (30g) chia seeds
To Decorate
  • Handful of walnuts
  • Two thin strips of banana
  1. Preheat your oven to 160ºC/320ºF
  2. Pit your dates and add to a food processor along with the bananas, coconut oil, cinnamon, nutmeg, and eggs and blitz until fully combined.
  3. Add the chia seeds and coconut flour and pulse a few times.
  4. Remove the blade and use a spoon to mix everything until creamy and combined.
  5. While your dough rests (about 10 minutes), line a loaf tin with some unbleached baking paper (or oil it with a little bit of coconut oil)
  6. Pour the batter into the tin and decorate by sprinkling your walnuts on top and arranging the banana slices.
  7. Bake for 1 hour, until a you can insert a toothpick into the middle and it comes out clean!
If you bake with the banana strips, keep in mind it will keep the top quite moist, so it may take longer to brown. If you see yours might be getting a bit too cooked on the sides and not in the middle, cover with some tin foil towards the end of baking.

NUT FREE - Simply omit the decorative walnuts and use some coconut flakes instead!

VEGAN - You could try and use a flax egg, but I personally have not tried it yet.

FREEZE - Should keep well in the fridge for 1 week. If it does happen that you haven't eaten it all by then, you can slice and freeze!

If you don't have a food processor, simply mix by hand! You'll have to chop the dates into small pieces and could add 1 tablespoon of honey or maple syrup for more sweetness.

Coconut Flour Banana Bread via Teffy's Perks #paleo #grainfree #glutenfree

These babies taste amazing on their own, but I love topping a slice with some nut butter, a sprinkling of dessicated coconut, and some cacao nibs. Utter bliss!

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  • This looks so delicious!!! Maybe one day I’ll muster up enough energy to make some.

    • Oh but it’s so simple! Just whiz up in the food processor and bake!! Definitely worth the energy =)

  • I love a good banana bread and am so excited that this is so good for you and allergy-friendly!

    • You should try it, I know you’d love it!! X

  • Natalie Bickford

    How would the ratios change if I were to used 1) almond flour and 2) GF all-purpose flour (I have “gluten-free mama’s almond blend”). I would think since coconut flour absorbs so much moisture, something would have to change. Also, if I want to use maple syrup instead of dates, how much do you recommend? Thanks it looks so good!

    • If you were to change from coconut to either almond flour or a blend, then you would definitely have to adjust the egg-to-flour ratio or else the dough would be too liquid! I’m afraid I can’t give you an exact ratio for this recipe specifically but I’ll be posting another banana bread recipe with almond flour soon =)
      If you use maple syrup I would use 1-2 tablespoons, or else your bread could be too sweet and too runny!
      Hope this helps!! X

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  • Deanna H Scott

    I would like to know how to do this with less eggs and possibly rice flour and flaxseed meal or mix it up with a little or either of both

    • Hi Deanna, I haven’t personally tested it but you could always try substituting some of the eggs for chia or flax eggs instead (1 tbsp chia + 3 tbsp water = 1 egg). Rice flour behaves very differently than coconut flour, so you would need a whole new recipe to be able to use it instead.

      I will keep this in mind and create a new banana bread recipe soon, so stay tuned =)

  • Suzanne

    Can you sub chia seed for something else?

    • You could try ground flax seeds =)

      • Suzanne

        Do you know if there’s anything else than flax or chia? That’s all I could find for a sub but didn’t know if I was missing any other possibilities

        • In this recipe the chia acts as a binder but also for extra nutrition. You could opt to leave them out and add in an extra egg if you wanted to, or maybe a tablespoon or two of psyllium husk to keep it together!

          • Suzanne

            Perfect, thank you!

  • Carly

    Seriously amazing!!!! Just made it and ate 2 slices! The best recipe I have found! Oh