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!
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!