Grain-Free Banana Bread with Crunch Topping

One of the most popular recipes on the site is my gluten-free banana bread. It’s the kind of recipe my mom makes for nearly everyone she knows (moms are the best marketing tools you don’t have to hire).

While I don’t subscribe to one of the popular grain-free diets (whole30, paleo, keto), I am doing a limited grain diet these days to control my hyperoxularia condition. A couple weeks ago I ran a second round of mold testing, and that led me to making the connection that my residual migraines and rashes were being aggravated by nuts, seeds, and some grains.

My two most important notes on this recipe:

  1. use RIPE banana, it won’t taste like banana bread if you use green bananas because ripening converts starch to easily digestible sugars.

  2. follow the directions to cover the bread with parchment while cooking so the crunch topping doesn’t burn.


banana bread

  • 6 large eggs, preferably pastured

  • 3 medium ripe bananas

  • 1/2 cup coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 2 teaspoons cream of tartar

  • 1 cup coconut flour

  • 2 teaspoons cinnamon

  • 1/2 teaspoon sea salt

crunch topping

  • 1/2 cup desiccated coconut

  • 2 tablespoons coconut flour

  • 2 tablespoons coconut oil, melted

  • 2 tablespoons honey

  • 1/2 teaspoon cinnamon

  • pinch of sea salt


For simplicity, two options to make this batter:

  1. you can make this recipe by throwing all of the ingredients for the bread in a blender.

  2. mash bananas by hand and mix all of the ingredients for the bread thoroughly in a large bowl.

Preheat oven to 375°F, line a standard loaf tin with parchment paper.

Make the crunch topping by mixing all ingredients in a small bowl using a fork.

Pour banana bread batter into the prepared loaf tin, and sprinkle crunch topping evenly. Pop in the preheated oven, loosely dome another piece of parchment over the top. This keeps the crunch topping from burning too early in the baking process.

Bake for 65 - 70 minutes until a light touch to the top of the bread feels firm. Lift the bread out of the tin using the parchment’s edges and let cool completely on a wire track.

Keep this bread in the fridge up to 10 days or freeze individual slices.