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The flavors of bananas, coconut, honey and almond flour blend well together in the Paleo Banana Coconut Bread. This may be gluten-free and dairy-free, but it’s not flavor-free!
First published April 11, 2013
I love banana bread. Banana bread will always be one of my favorite things ever. It’s such a classic, and there are many variations. Whenever I have some overripe bananas I immediately want to make banana bread. Since my body can’t tolerate gluten very well anymore I decided to make my own variation that I could enjoy without upsetting my stomach.
A lot of banana bread recipes called for 2-3 bananas, but I like my bread really banana-y, (that’s totally a word, right?) and I found that adding the coconut flakes gave it a nice texture. This bread moist, dense and flavorful.
I love baking this paleo banana coconut bread. Once you open the oven, your kitchen is just filled with the sweet smell of bananas and honey. I wish I could make a candle out of that smell. But then I’d want to eat it. Okay, maybe I’d rather just make this bread and eat it.
Lower Carb Update!
After getting my bag of Steviva, I decided to try this recipe substituting the Steviva for the honey for a (lower) carb version. There are still carbs in in from the bananas, but it will be a little lower in calories and carbs with the Steviva blend. See the recipe notes for the instructions on using Steviva instead of honey!
It’s not a complicated recipe. Scroll to the bottom to see the video on how to make it!
The only problem with making banana bread is having bananas around long enough to get nice and ripe. I buy bananas every week, but they don’t last very long in our house. I love bananas!
Every time I bring a loaf of this bread to work it disappears before lunch time. The flavors of the bananas, coconut, honey and almond flour blend well together and make for a tasty flavor.
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
The flavors of bananas, coconut, honey and almond flour blend well together in the Paleo Banana Coconut Bread.
- 2 cups Almond Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1 Tbsp Cinnamon
- 4 Ripe Bananas mashed
- 3 Eggs
- 1 Tbsp Vanilla or Almond Extract
- 1/4 cup Honey see recipe notes for Steviva substitution
- 1/4 cup Unsweetened Coconut Flakes
- 1/4 cup Coconut Oil
Preheat oven to 350 degrees F.
Mix almond flour, baking soda, baking powder, salt, cinnamon and coconut flakes together in a mixing bowl.
In a seperate bowl, mix together the bananas, eggs, vanilla, honey and coconut oil.
Slowly pour the wet ingredients into the flour mixture, and stir together until dough is moistened. If you are opting for the chocolate chips, add those in now and stir.
Pour dough into a greased 9x3 loaf pan.
Bake banana bread in the preheated oven until brown and crisp around the edges, about 45-60 minutes. Let cool before slicing. Enjoy!
If using Steviva instead of honey, use 1/4 cup Steviva and add 1 Tbsp of almond or coconut milk.
Hope you enjoy! Feel free to leave me any comments if you have tried it! 🙂
Nutrition Facts for 9 1-inch slices: