Paleo Banana Bread that is made with coconut flour, almond flour, almond butter, maple syrup and crunchy pecans for the perfect gluten-free and vegetarian bread recipe.  This coconut flour banana bread recipe can be eaten for breakfast, snack, or dessert!

A loaf of Paleo Banana Bread made with coconut flour ready to eat as a healthy snack.

Paleo Banana Bread + Coconut Flour Pumpkin Bread

Precisely 21 hours… that is about how long it took Cohl and myself to lick up the crumbs from this coconut flour banana bread.

Have you been wanting to eat healthier lately but still want to have a little bit of sweet in your life?

Keep on reading, my friend, this paleo banana bread recipe just might be your answer.

A few months ago I made my first ever attempt at creating a paleo quick bread.  (You can check out the Coconut Flour Pumpkin Bread with Crumb Topping by going here.)

What resulted was an ultra moist and sweet-tooth-satisfying healthy bread like none I had ever tasted in my life!!   I… was… HOOKED!!

Slices of paleo banana bread on parchment paper ready to eat for dessert.

Ripe Bananas for Coconut Flour Banana Bread

Being the bad banana buyer that I often am, I found myself with a few brown bananas on the verge of a garbage can grave.

Knowing the BEST thing you can ever do with super ripe bananas is to make banana bread {duh!} I set to work creating the ultimate paleo banana bread.

An equal ratio of coconut flour and almond flour gives the paleo banana bread the perfect “bread-like” texture.

Almond butter and eggs help firm up the bread.

Throw in some maple syrup for sweetness, pecans for crunch, and a sprinkle of coconut sugar for color and you have yourself the most ah-maaaazing and healthy coconut flour banana bread!!

An almond flour banana bread recipe on parchment paper for a healthy breakfast.

A Few Ways You Can Change Up This Coconut Flour Banana Bread Recipe:

  • Try substituting peanut butter for the almond butter.
  • Use flax eggs and coconut oil in place of the eggs and butter if you want to make this recipe vegan.
  • Walnuts would be great instead of pecans, too!

Some of the Baking Tools & Utensils I used:

Three slices of gluten-free banana bread with sliver measuring spoons on a table.

 

Tap stars to rate!

5 from 3 votes

Paleo Banana Bread with Coconut Flour

Paleo Banana Bread that is made with coconut flour, almond flour, almond butter, maple syrup and crunchy pecans for the perfect gluten-free and vegetarian bread recipe.  This coconut flour banana bread recipe can be eaten for breakfast, snack, or dessert!
Yield 10 servings
Prep 15 minutes
Cook 45 minutes
Total 1 hour 5 minutes

Ingredients 

  • 4 eggs
  • 1 tsp vanilla
  • ¼ c maple syrup
  • ¾ c bananas mashed
  • ¼ c almond butter smooth
  • ¼ c butter melted
  • ¼ c coconut oil melted
  • ½ c coconut flour
  • ½ c almond flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ c pecans pieces
  • 3 tbsp coconut sugar (optional)

Instructions 

  • Preheat oven to 350 degrees.
  • Combine eggs, vanilla and maple syrup in a large bowl. Whisk to combine.
  • Add bananas, almond butter, butter, and oil. Mix by hand until just combined.
  • In a separate, medium-sized bowl, combine flours, soda, powder, cinnamon and salt. Toss to mix ingredients.
  • Slowly add dry ingredients to wet ingredients. Mix after each addition. Stop mixing as soon as all ingredients are combined. (Do not overmix!! This will make the bread gummy and not fluffy.)
  • Lastly, add pecans to the batter. Fold mixture until pecans are incorporated.
  • Line a 9 x 5 inch loaf pan with parchment paper on just the bottom of the pan. Spray the entire pan with non-stick cooking spray.
  • Fill pan with banana bread batter. Sprinkle with coconut sugar and bake in preheated oven for 45-55 minutes, or until bread is cooked through. (You can use a toothpick to see!)
  • Let banana bread cool for at least 15 minutes before serving. Enjoy!

Tap stars to rate!

5 from 3 votes

Video

Nutrition

Calories: 310kcal, Carbohydrates: 19g, Protein: 6g, Fat: 24g, Saturated Fat: 9g, Cholesterol: 77mg, Sodium: 208mg, Potassium: 205mg, Fiber: 4g, Sugar: 10g, Vitamin A: 250IU, Vitamin C: 1.5mg, Calcium: 71mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

*Some of the links in this post are affiliate links.  If clicked on and an item is purchased I will receive a small percentage of the sale at no additional cost to you!*

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Comments

  1. 5 stars
    I made this today. I had 2 changes, once by accident and one on purpose. The first was that I omitted the maple syrup (accident), and the 2nd was that I added 1/2 cup of shredded unsweetened coconut.
    The bread is still delicious and I will definitely be making it again.

    1. Oh I love the addition of the coconut! I am so happy it still turned out great without the maple syrup… that’s great to know! Thanks so much for the rating and comment!

  2. 5 stars
    What do you think would happen using applesauce instead of eggs, I have egg sensitivity and things like chia and flax don’t always agree with me either, so it’s making baking anything a challenge!

    1. The eggs definitely help to give the bread a lift! I have not personally tried it but please feel free to try substituting applesauce. I would love to hear how it turns out!

    1. Absolutely, Trudy! Honey and maple syrup are interchangeable for each other. The only difference you may notice will be in the flavor of the final bread. Would love to hear how it turns out for you!

  3. You’re welcome – your pictures are so awesome!

    I use this brand called Nature’s Way, but I am seriously starting to doubt their integrity – eg they market their popcorn as GMO free… I was so impressed and immediately bought a packet, only to find out that all popcorn here is by default non GMO. Lol. Typical exploit of health buzzwords.

    So yeah, perhaps they take a shortcut on their coconut flour to : P! I will pick up some almond flour and use more of that.

    Lots of food bloggy love Daniela

  4. Hi LB : )

    That looks like such a nice recipe!

    Do you ever have trouble with coconut flour being ‘grainy’? It might just be the brand I have, but I keep getting the feeling when I bake with it that I am merely using very a finer version of coconut flakes. Do you find that the almond flour counters that?

    I love your blog by the way, I have been using it for inspiration and food picture therapy : P

    1. Thanks so much, Daniela! I honestly have not had much trouble with coconut flour being grainy. I used Bob’s Red Mill for just about all of my flours (almond flour, too!) What brand do you use?
      As for the almond flour, I feel it helps give this recipe a more bread-like consistency in combination with the coconut flour. I am so happy you like the blog and that I could be of inspiration to you 🙂 Thanks again for your kind words!