Comments on: Coconut Flour Banana Bread

By: Heidi

Heidi — Mon, 17 Mar 2014 21:29:51 +0000

Glad you liked it, Anne. This is still our family favorite. Once you get used to the batter consistency needed for the bread to work out right, you can definitely experiment with leaving out the honey. I rarely use honey anymore in favor of more banana and some Stevia. Sometimes I add extra banana and reduce the oil or coconut milk, too, which gives a flatter but still yummy bread. Coconut flour can be tricky, though, so I’d only switch out one ingredient at a time as you experiment until you think you’ve really got a feel for the batter consistency.

By: Anne in IL

Anne in IL — Mon, 17 Mar 2014 12:52:48 +0000

I made it early this morning (dumping insomnia…. Last time I neglect to take an Epsom bath in a while, I hope!), and it turned out great. Only after enjoying it with my family for breakfast did I recall I’d forgotten the coconut oil. It tasted marvelous and was plenty moist without it! Next time I’m going to try it with stevia drops or maple syrup, since my son has probable fructose issues, and all the banana plus the honey gave him a belly ache (if he’s to be believed… He’s four and changed his story a couple times!) So simple and delicious.

By: Heidi

Heidi — Wed, 01 Jan 2014 00:10:22 +0000

Thanks, Danielle. This recipe continues to be my standby low oxalate treat. I absolutely love it! Glad you liked it, too.

By: Danielle

Danielle — Mon, 30 Dec 2013 17:40:58 +0000

Hi Heidi,
I tried this banana bread this morning. Yum. Thanks. Next time, I think I’ll try muffins or mini-muffins.
Danielle

By: Heidi

Heidi — Mon, 28 Oct 2013 13:05:50 +0000

Hi, Syd.
I’ve tried this and it worked out okay, but not as well as I would have liked. I think the key is using a bit more pumpkin and a bit less milk, but I haven’t gotten back to trying it again. If you do, let us know what you did please! I’ve been developing a low oxalate pumpkin pie spice blend that would be fabulous is a pumpkin bread!

By: syd

syd — Sat, 26 Oct 2013 00:52:25 +0000

Could you make pumpkin bread my substituting the same amount of pumpkin for bananas?? Similar consistency!

By: Coconut Flour Zucchini Bread - Low Oxalate Info

Coconut Flour Zucchini Bread - Low Oxalate Info — Sun, 01 Sep 2013 02:29:35 +0000

[…] bread is just a modification of my coconut flour banana bread with plenty of veggie goodness. I love seeing the flecks of green from the peel! Of course, […]

By: bhopali

bhopali — Fri, 19 Apr 2013 00:41:28 +0000

I just made this while the coconut banana bread is in the oven. I had to use the coconut milk leftover from the bread! This is so delicious!

By: My Dairy-Free, Wheat-Free, Nut-Free, Low Oxalate, Low Carb, Paleo Diet - EGADS! - Low Oxalate Info

Wed, 03 Apr 2013 01:57:42 +0000

[…] dairy, this meant no longer snacking on cheese, drinking a glass of milk with my coconut flour banana bread, or putting cream in my tea. Of course, tea without cream wasn’t easy emotionally for me, but […]

By: Michelle

Michelle — Fri, 04 Jan 2013 05:23:48 +0000

Thanks for sharing in regards to Canola oil. I did some googling and I guess I should have known, but I didn’t realize how bad canola oil and other oils are for us. For the most part I avoid margarine but never thought much about the oils. It’s quite disgusting how they “create” them. I am trying to figure out how I can know that a coconut oil is safe for someone with msg issues, I am assuming GMO free should cover that problem. Anyways, I will do the butter first and then down the road maybe I will try coconut oil. MSG reactions cause terribe pelvic pain for me, thus why I am very cautious.

Thank you for this recipe and the spiced sunbutter bread. I make it slightly different, but that recipe is a staple and something I always have in my freezer. You are a life saver! And my kids love it, they call it “green cake”! I recently used that recipe to make a non-sweet bread, turned out reasonable and was nice with soup.

Michelle