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A delicious and healthy recipe the whole family will enjoy.

Banana and coconut bread

Banana and coconut bread


400 g ripe banana
6 free range/organic eggs
4 fresh pitted dates (see notes)
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (1/4 cup)  macadamia nut oil, coconut oil or cold pressed olive oil
half teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g ( 1/2  cup) coconut flour
20 g (1/4 cup) chia seed

Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined  – alternatively you can do this by hand in a large bowl.
Add the coconut flour and chia seeds and mix through.
Rest for 10 minutes to allow the chia and coconut flour to expand.
Lightly oil one loaf tin and then line with baking paper –  a 10 1/2 cm wide and 26 cm long pan works well.
Spoon batter into the tin and decorate the bread with flaked coconut of sliced banana before baking.
Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week. (freezes well too)

Serves 12

Serving Suggestions:
Ricotta + Honey
Almond / Macadamia Nut Butter
Plain + Simple
Sliced banana + manuka  honey

Nutritional info per serve:

Protein: 5.6 g
Carbs: 11 g
Total Fat: 9.4 g
Saturated: 1.6 g
Fibre: 2.2 g
Kilojoules: 637
Calories: 145

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