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Get creative in the kitchen

Banana & Coconut Bread


10 slices

prep time

15 mins

cook time

55 mins

total time

1 hr 10 mins


400 g ripe banana

6 organic eggs

4 fresh pitted dates (see notes)

2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste

60 ml (2 fl oz/ 1/4 cup) macadamia nut oil, coconut oil or cold pressed olive oil

1/2 teaspoon ground cinnamon

2 teaspoons gluten free baking powder

1/2 cup coconut flour

1/4 cup chia seed


Preheat your oven to 150°C / 300°F (fan-forced).

Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined. This can also be done by hand in a large bowl.

Add the coconut flour and chia seeds and mix through.

Let the mixture rest for 10 minutes to allow the chia and coconut flour to expand.

Lightly oil one loaf tin and then line with baking paper. The size pictured was: 10 1/2 cm wide and 26 cm long.

Spoon batter into the tin - at this stage you can 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. Enjoy

NOTES: If mixing by hand use 1 tbsp organic maple syrup, manuka honey or stevia in place of the dates.
Recipe by Teresa Cutter
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