The easiest and most delicious chunky banana bread you’ll ever have which needs just four ingredients! Moist and gooey on the inside and tender on the outside, this chunky banana bread is naturally gluten free, vegan, paleo and grain free!
“I had the BEST banana bread the other day.”
“Seriously, I’ve never tasted a better banana bread. It was so flavorful and fluffy. I could have eaten the whole pan. Seriously, you could taste all of the banana in it”
“…Wait, White Wings isn’t a cafe?”
“No, *INSERT EXPLICIT WORD HERE*. It’s the brand from Coles”
“Niki, that doesn’t even have any real banana in it. It has banana essence or extract or whatever.”
“Ewwww. I don’t like that banana bread anymore.”
I think from this post forward, I will be sharing the conversations my sister and I have shared in the past.
I pride this blog on being 100% authentic, real and a true glimpse into what life was and is like in Australia….under our family roof. Whenever I’m homesick or
missing mum’s cooking and Niki chauffeuring me around miss the company of mum and Niki, I think back to the random moments we’ve shared which ALWAYS leaves me rolling my eyes.
This banana bread story is just one of a million.
“Niki, you can’t suddenly not like the banana bread when you just proclaimed it was the best you’ve ever eaten.”
“That’s not banana bread.”
“IT’S NOT BANANA BREAD. It has no bananas.”
“You make no sense whatsoever.”
“Hey Arman, I tried the most delicious sugar bread ever which had fake banana in it. It’s sugar bread.”
Even though Niki didn’t like the banana bread, she certainly liked the ‘sugar bread.’ She polished it off over three days, probably trying to convince herself it wasn’t banana bread.
Today’s recipe for chunky banana bread does NOT use banana essence or extract to maintain it’s banana flavor, and let’s face it- With the amount of bananas in this, it’s pretty much going overboard but I’d like to refer to my (old) favorite saying-
C’est la bloody vie.
This healthy four ingredient chunky banana bread is hand down, the most gooey, moist and delicious banana bread you’ll ever eat, and the pictures are a prime example of that. While tender on the outside, it’s packed full of chunky banana pieces and cooled and enjoyed from the fridge- It’s bliss. Unlike most banana bread, recipes out there, these have no butter, white flour, oil or sugar in the entire recipe- It focuses on the natural sweetness of the overripe bananas and dash of maple syrup for it! It’s extremely diet friendly too, suitable for those following a paleo, vegan, gluten free and grain free lifestyle!
HACK! Not all of us are big fans of chunks in their trunk banana bread. That’s okay- I forgive you. To have a delicious, smooth texture which still has the amazing taste, simple blend finely in a blender, food processor or by stick mixer.
Make this healthy four ingredient chunky banana bread but please don’t call it sugar bread.
Sugar bread just sounds incredibly silly.
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Healthy Four Ingredient Chunky Banana Bread
- 3 cups overripe banana mashed roughly
- 1/2 cup coconut flour sifted
- 1/2 cup smooth almond butter can sub for any nut butter
- 1/2 cup pure maple syrup
- Dairy free chocolate chips optional
- Preheat the oven to 350 degrees and line loaf pan or baking tray with cooking spray and set aside.
- In a large mixing bowl, add all the ingredients and mix until fully incorporated. Stir through chocolate chips if desired.
- Pour batter into the loaf pan or baking tray. Bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Remove, slice and enjoy.
Banana bread can be kept at room temperature in a sealed container, however, are best refrigerated. They are also freezer friendly.
No Bake Banana Bread Protein Bars
Are you a fan of boxed cake mix?
Chunky or smooth….peanut butter?
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Hahahaha, I cannot believe that the “best banana bread” wouldn’t have any actual banana bread in it. That’s like saying pumpkin tastes the best in a Starbucks latte XD anyways, this banana bread looks UNREAL. So gooey, sweet, soft and delicious–can’t believe it’s only made of four ingredients!
Right? Seriously! You NEED to try it out 🙂
Sugar bread actually sounds pretty good 😛 But banana bread sounds better. And confession: I suck at making cakes from scratch, so boxed mixes have been a godsend.
Oh no!!! Making cakes from scratch can be so comforting
ewwww sugar bread! no thanks! would much rather eat this chunky banana bread. plus those chocolate chips are making me want to rub my face in this
Seriously, it’s so delicious!
Can you subsitute agave for the maple syrup in the banana bread?
Hi Bernice! I think that would work well- They have the same stickiness texture!
I’m Team Niki on this one. Sugar bread seems a more appropriate name for the version she ate.
I don’t make cakes often, but when I do, I go all out with layers, zest, frosting….all from scratch.
YESSSS. From scratch = boss!
Owwwwwwwwwwwww my.. This is the best banana bread I have made in my whole baking life.. I will be an addict to it from now on!
Mine isn’t that cool yellow collor but a bit more brown. I guess that’s because I didn’t have almond butter so I made butter of cashewnuts and added in some coconut oil.
By the way.. In the north of Holland (where I life) we have a speciality/delicatesse it’s called.. Tadaaaaaaaa Sugarbread. And the name just discribes what it is.. A bread with a whole lot of sugar and sugarbits.. It’s sweet and sticky.. You eat it with butter.. Only butter..
Nanette, you’ve absolutely made my day!
Um.. I think we need to have tea together and enjoy some sugarbread. Holland is now on list- As long as we can get some nice clogs for me too 😀
I guess I have some clogs shopping to do ? But I have to warn you.. They hurt like h*ll
I made this yesterday, it tastes delicious! The texture is a little bit too gooey for my taste (kinda like half-cooked muffin centers haha), though I did have to use white flour instead of coconut so that might be why. Otherwise yum!
Hi Amelia! Oh no- I can only imagine them to be super gooey when used with white flour- Coconut flour is like a sponge so really helps balance things out 🙂
Hi man! I love your recipe but I never know how many serves is it for. Do you think you could change it? Also for how many people is this recipe for?
Hi Ivona- Sure thing! Because I use different pans and tins each time, it changes but I’ll be sure to include them!
This particular recipe makes at least 8-9 generous slices 🙂
This bread did not even cook. Left it in for 15 extra minutes and it does not resemble a solid in any way. It’s basically like eating cookie dough. Not sure what I did wrong.
Hi Ann! Sorry it didn’t work for you- You need to allow it to cool completely and refrigerate it and enjoy later. 🙂
This looks delicious 🙂 I’d love to make this in a few days (when the green bananas I have here are ripe enough). I was wondering if you know how much bananas would fill up 3 cups?
And is it possible to omit the syrup? Or use less and perhaps some extra nut butter? I’m trying to use as little sugars as possible.
Awesome site by the way… love all the recipes and their simplicity!!! 😀 thanks for sharing them!
Hi Elise! Thank you so much for your kind words!
Okay the banaan factor- I’ve once had to use 6 small ones and once 5 small/medium ones- I’d aim for 5 🙂
To be honest, I haven’t tried it without syrup- You could try it and let me know- I’d be keen to hear!
I made it yesterday, without syrup, but followed the rest of the recipe (only added some sunflower- and sesame seeds) and in my opinion it turned out great!! It’s indeed moist, soft, super-satisfying and I really find it sweet enough like this 🙂
(Oh and of course ate some of the batter before putting it in the oven)
I’ll be making this more often, i’m sure!
Thanks SO much for the feedback, Elise- It means a ton! 🙂
Hi! Am really keen to try your recipe but I dont like coconut…do you think I can change it for like almond flour or any other suggestion??
Hi Samantha! Unfortunately, I’m not sure how this would pair with another flour- The reason why this works with so few ingredients is due to the coconut flour 🙂