So simple to make and it’s delicious on it’s own or with toppings such as almond butter, tahini or smashed banana and coconut yoghurt.

Perfect with a cup of dandelion root or tulsi tea.

Coconut flour – the secret is not to add too much of it!  Coconut flour sucks up the liquid 3 – 4 times more than other flours – this is because of it’s high fibre content.  

Eggs need to be added to give the bread structure, lightness and body. Adding chia seed adds final touch and allows it to stay beautifully moist.

What’s good about it:
Bananas give you energy and potassium, an essential mineral for maintaining normal blood pressure and heart function. They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably.  

Coconut flour is packed with soluble fibre that’s great for healthy digestion and helping to lower cholesterol.

Chia seed pumps up omega 3, helping to lower cholesterol, high blood pressure and improve symptoms of arthritis and mental health, since brain is 60% fat and needs omega 3 to function properly

Courtsey: Theresa Cutter

Makes 1 loaf

Serves 12

400 g  ripe banana
6 eggs
4 fresh pitted dates
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
60 ml (1/4 cup)  macadamia nut oil, coconut oil or cold pressed olive oil
1/2 teaspoon ground cinnamon
2 teaspoons gluten free baking powder
70 g (1/2  cup) ) coconut flour
20 g (1/4 cup ) chia seed (see notes)


  1. Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
  2. Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into blender or food processor and blend until creamy and combined  – alternatively you can do this by hand in large bowl.
  3. Add coconut flour and chia seeds and mix through.
  4. Rest for 10 minutes to allow the chia and coconut flour to expand.
  5. Lightly oil one loaf tin and then line with baking paper –  The size I used was: 10.5 cm wide and 26 cm long.
  6. Spoon batter into tin –  decorate with flaked coconut or sliced banana before baking.
  7. Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry).
  8. Cover top with foil if over-browning.
  9. Remove from oven and allow to cool before turning out loaf.

Keeps in the fridge covered for up to 1 week. (freezes well)

Decorate top of my banana bread before baking with a light sprinkle of cinnamon and flaked coconut.
If mixing by hand use 1 Tbsp organic maple syrup, manuka honey or stevia in place of the dates.
You can purchase coconut flour in most quality health food stores or natural grocers.
Flaxseed can replace chia.

If you like it share it.