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Pom & Flora’s Banana Bread

Banana Bread has been popular since the release of the original Chiquita Banana’s Recipe Book in 1950. Made from mashed bananas, it’s often a moist, sweet, cake-like bread. National Banana Bread day is in February, but we feel like making banana bread today. Luckily, Pom & Flora has come up with this delicious recipe.

Banana Bread
(1 loaf)

3 eggs
1 lb coconut yogurt
8 Tbsp coconut oil, melted
0.6 cup coconut sugar
0.5 vanilla pod
zest from 1 organic lemon
3 + 1 banana
4 oz coconut flour
5.5 oz almond flour
3 tsp baking powder
2 Tbsp chia seeds

Preheat the oven to 320° Fahrenheit (or 160° Celsius). Mix eggs, coconut yogurt, coconut oil, coconut sugar, vanilla seeds and lemon zest in a bowl. Mash 3 bananas and mix them with coconut flour, almond flour, baking powder and chia seeds.

Combine with the egg and yogurt mixture, then transfer to a bread pan. Cut the last banana lengthwise and place on top of the mixture in the bread pan. Bake the banana bread in the oven for 55 minutes. Done!

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  1. Hello
    Thank you for a wonderful blog and the books. I bought both of them and they are changing my life 🙂
    I did this recipe for banana bread once but I’m not sure if I was successful.. What texture should the bread have? Should it be wet inside or not?
    PS How about a post with some meal prep ideas for Food Pharmacy fans? I’m trying to prepare my meals on one evening before the work week begins because I don’t have time to cook everyday. I’m wondering how to do this with Food Pharmacy recipes 🙂


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