If there is anything about baking that I don’t like, it’s the Hit or Miss aspect of it. You can assemble the most promising batters. But only if you pull the bread or cake out of the oven, you will know if taste and texture are right. Taste might even be the easier part. I had a few cases of lightly under-sweetened cakes. Those could be saved with a frosting or glaze. But if the texture gets wrong, the cake is only good for the bin.

I’ve always had issues with using anything coconut in baking. Not that I didn’t want to use it. Quite the opposite actually. But in most cases it was doomed to failure. It doesn’t need much of a coconut ingredient, to make a cake as dry as a sandstorm.

I admit, I stopped my own experiments with coconut flour. Instead, I am waiting patiently for promising recipes to pop up in the food blogger world. And there not even any food blog. Over the years I have found myself coming back to the same sites again and again. A combination of realization that we have a similar outlook on nutrition, similar tastebuds and the fact that their recipes turn out great, makes me belief that a recipe containing coconut flour must be good and is worth trying.

So it happened when I saw Comfy Belly’s Banana Bread recipe. Pure happiness and an eagerness to start baking straight away set in, when I saw that the complete ingredients list was absolutely flawless from a nutritional point of view. Almond and coconut flour, eggs, banana and nuts were the basic ingredients. I made a bit more coconutty by using coconut oil instead of olive oil, and swapped the maple syrup for a little date syrup and chopped dates. The result: the most delicious banana bread that is gluten-free, grain-free, dairy-free and without added sugars. Now that’s what I call a nutritious and guilt-free cake.


3/4 cup almond meal
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs (at room temperature)
2 tablespoons coconut oil (liquefied)
1/2 cup mashed banana (from two very ripe bananas)
2 tablespoons date syrup (or honey)
1/4 cup chopped dates

1/2 cup chopped walnuts

2 tablespoons chopped almonds (optional)

Yields 1 loaf

Preheat oven to 175C/350F. Grease or line regular loaf tin with parchment paper.

In a large bowl, sift together almond meal, coconut flour, baking soda and salt. Set aside.
In another bowl, lightly beat the eggs. Whisk in mashed banana, date syrup/honey and coconut oil.
Combine wet and dry ingredients and stir until  no longer lumpy. Stir in chopped dates and walnuts.

Transfer batter to prepared loaf tin. Sprinkle chopped almonds on top. Bake for 40 minutes, or until cake tester comes out clean. Let cool on wire rack.


  1. My First attempt to bake an Eggless Coconut Cake was disastrous!!!! But with a (Killing) Baking Love, i cudnt stop trying another one, thank god it came out good!!!!
    Loaf looks yummy with lots of goodness!!!!!

  2. Banana bread is one of those great recipes that is so easy to make healthier and will always taste great. But I’ve never tried a grain-free version – I use spelt flour in mine. Am intrigued by the idea of using coconut, especially as it goes so well with banana.

  3. the banana bread looks very good and easy to make. i’m new to grain-free baking and have question about the coconut and almond flour that perhaps you could help me with. You mentioned that the bread was “nutrious” and i’m wondering why you used that term. is it due to not adding sugar or to the type of flour/meal used? how does coconut flour/almond meal compare w/ whole wheat fiber in terms of protein/fiber/calories. Thanks.

  4. Delicious!! Are true treat, thank you for the recipe 🙂

  5. I always find myself coming back to your blog – I love to bake treats with sugar and butter with my friends, but I dislike eating that sort of stuff myself. You really develop recipes that I can (and want) to eat! Thank you so much for providing me with a constant flow of bakery bookmarks to go through. I can’t wait to try this one out!

  6. I just came across your blog and started to look through your breakfast recipes. I am drooling and can’t wait for morning to come. My only question is, how am I supposed to decide which one to try first when they all look and sound so delicious? Thank you so much for sharing! I’m in breakfast heaven!

  7. Truly we form relationships with blogs just like we do with persons…attitude, personalities, culture and taste all come together to form a lasting relationship. Though I’ve never tried with coconut flout, but the bread surely looks very tempting!

  8. Made a loaf using your recipe this morning and I am thrilled with the results. I just started baking with coconut flour recently and haven’t found a recipe that I would consider making again until I made this banana bread. I didn’t have dates on hand so I sub’d with dark chocolate chips (ok, a naughty substitute). Fantastic recipe and I hope you will be posting more grain free recipes in the future. Thanks for taking the time to share your wonderful recipes and beautiful blog.

  9. Randomly stumbled upon your blog while searching for grain free banana bread. This recipe looks delicious… and I will be making it today! Excited to devour – I mean savour, this recipe!

  10. I just made this recipe and it was fantastic. I have tried other recipes with just almond flour and I found it was missing something to congeal the bread. I found that it would always fall apart. This recipe with the added coconut flour was the right mix.

    Thank you

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