This is my favourite recipe for banana bread and ideal for my complicated diet. This banana bread is paleo friendly, dairy free, gluten free and peanut free.
Keep this in fridge because this is a paleo recipe, it can easily spoil. It's best to use bananas that are in between yellow/brown.
I made this with some slight variations. It came out really moist and very tasty. You can't even tell its gluten free. I added 4 bananas instead of 3. I also added some coconut oil to the mix. I did not have baking soda so doubled up on baking powder. Added walnuts on top. Baked at 350 for around 35 min. Made muffins instead of a loaf. With definitely make this again. - 12 May 2016 (Review from Allrecipes US | Canada)
Dense and super moist, more like a heavy cake. Great taste. I'll make this again. - 06 Feb 2016 (Review from Allrecipes US | Canada)
This recipe was nicely tasty. The texture was slightly spongy, making it seem more like a cake than a bread. Also, the coconut flour produces a sort of chewy coconut texture. The finished product was pleasantly flavored and sweet. Will I prepare this recipe again? Perhaps, if I have some bananas going brown. It is an acceptable gluten-free option. - 24 Feb 2016 (Review from Allrecipes US | Canada)