A beautiful recipe. I followed it exactly, except for an addition of 1 tsp of apple cider vinegar. A person wouldn't know that this was grain-free unless told. Fluffy and moist. This will be a regular in our household. We are going to have some for breakfast tomorrow to make banana bread French toast! Thank you so much for this great recipe!
A very good banana bread recipe! I just added a bit more coconut flour as it was quite wet (around two table spoons) and used macadamia oil only because I did not have coconut oil, but just bought some, so I am excited to try this recipe again! Also, the bread in my oven only needed 50 mins. It turned out moist and not overly sweet. It was very delicious!
This turned out great! Very Moist. Only needed 55 min in my oven
I used a non stick loaf and the bottom was a little darker than I would like. I cooked mine for 55 minutes and it is very moist I used macadamia nuts and very little honey (1 tbsp) It is delicious but next time I'll try no nuts so my kids will eat it! ....or not. I'm going to have it for a quick breakfast in the mornings next week. I might also try it out for the bread in my breakfast sandwich maker. I like this recipe a lot
Thanks for this gluten-free, paleo recipe! I made this for my husband, but he will be lucky if there?s any left for him. I forgot how fabulous good banana bread can be, and I?m a convert to coconut flour, which is perfect in this recipe. I took the advice below and added a tsp of cider vinegar, and I used 3 eggs, and (less) maple syrup instead of honey, so I was guessing a little about the substitutions, but it seems a very forgiving recipe, the hallmark of a household favourite. I mixed the whole thing in the food processor since my bananas weren?t as ripe as they should be for baking, and added of 1/2 cup dark chocolate chips instead of the pecans. I baked it in 4 mini loafs (silicon) and it was done in 50 minutes, super moist, and very tasty. I?m already planning next time to make it with walnuts or pecans.