Select Page

The first version of this recipe was from, and I loved it, BUT I wanted something slightly different. The original recipe had 5 eggs, which meant there was quite a bit of fat. Not a HUGE issue for some, but I would be happier with less fat and more protein.

I’ll show you how I tweaked the recipe 🙂

The flavor of the original recipe was ok but kinda boring, especially after making it a couple of times; yesterday I substituted some of the bananas for blueberries.

I said that I wanted less fat; I also wanted more protein. So I replaced two of the eggs with the same amount of egg whites.

The result?


Other substitution ideas? I’ll try to replace all eggs with egg whites. Will let you know how that worked out, in a few days.

Ok, you came here for the recipe, so I won’t keep you reading any longer.

Softest, Fluffiest Coconut Flour Banana Bread

Makes 12 servings


  • 2 – 3 large, ripe bananas
  • 1/4 cup blueberries (optional)
  • 2 – 3 large eggs
  • 1/3 cup liquid egg whites
  • 1/4 cup coconut sugar
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 teaspoon fine salt


Line a baking pan with parchment paper, or grease with some coconut oil.

If you’re using a Pyrex glass pan, you can grease it very lightly and cut and serve right out of the pan. If you choose to serve out of the pan, then there’s no need to grease at all.

Preheat oven at 330 – 350F or 172 – 176C. If your oven tends to heat quickly, you can bake it at 330F.

Mix all the dry ingredients in a large bowl.

Mash the bananas with a fork, or with a potato masher. If they’re super ripe, this should be an easy task.

If they’re not too ripe, you’ll enjoy the arm workout.

Keep those blueberries handy in case you decide to include them! You’re going to need them at the end.

Mix the eggs and egg whites with the dry ingredients.

Add the mashed bananas and mix thoroughly. That’s your second arm workout for the day!

Now, pour the blueberries into the mixture and fold them in gently with a silicone spatula. Try not to break them. Frozen blueberries work best.

Pour the mixture in the baking pan and place in the oven.

Bake for 50 – 55 minutes. Check it at around 40 – 45 minutes, to make sure the top doesn’t get burned. If the top is too dark and the rest of the bread is still moist, lower the temperature to 300 – 320 and bake for another 10 minutes. I suggest keeping the convection feature off.

The top surface might look cracked. That’s totally fine; some of the extra moisture will escape through those cracks. Your bread will be still moist without being soggy.

Take the bread out of the oven and set on a cooling rack. Give it about an hour or so to cool.

Do NOT cut any slices before it’s cooled off!

Notes: If you add blueberries, your banana bread is going to be more moist; I like that, but I admit it’s not ideal for everyone. If you prefer a less moist texture, leave out the blueberries. Of course, the colour will be more appealing without the blueberries.