You may have noticed that as you decrease processed foods and increase whole foods in your diet that your taste buds acclimate to natural sweetness.  This banana bread relies on the sweetness of the bananas alone.  If you want a sweeter version, try adding a few soft dates (you may need to soak them first) to the food processor with the bananas.


  • 3 medium ripe bananas
  • 4 pastured eggs
  • 1/3 cup unrefined coconut oil, soft or melted
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon


In food processor, process bananas until smooth.  Add the eggs, coconut oil and vanilla and process until well combined.  Add coconut flour, salt, baking soda and cinnamon and process until just combined.

Heavily grease a bread pan with coconut oil or lightly grease and line bread pan with parchment paper.

Pour the batter into the bread pan and smooth out with a spatula.  The batter will be thick and not rise much as it cooks.

Bake at 300 degrees for 1 hour or until a toothpick comes out clean.  Remove from pan and cool before slicing.

I enjoy a slice of this bread with a little ghee and sea salt on top.  It is also good with almond butter or just as it is.