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The flavors of bananas, coconut, honey and almond flour blend well together in the Paleo Banana Coconut Bread. Â This may be gluten-free and dairy-free, but it’s not flavor-free!
First published April 11, 2013
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I love banana bread. Banana bread will always be one of my favorite things ever. Â It’s such a classic, and there are many variations. Â Whenever I have some overripe bananas I immediately want to make banana bread. Â 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. Â Once you open the oven, your kitchen is just filled with the sweet smell of bananas and honey. Â I wish I could make a candle out of that smell. Â But then I’d want to eat it. Â 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. Â I buy bananas every week, but they don’t last very long in our house. Â I love bananas!
Every time I bring a loaf of this bread to work it disappears before lunch time. Â 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
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Preheat oven to 350 degrees F.
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Mix almond flour, baking soda, baking powder, salt, cinnamon and coconut flakes together in a mixing bowl.
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In a seperate bowl, mix together the bananas, eggs, vanilla, honey and coconut oil.
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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.
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Pour dough into a greased 9x3 loaf pan.
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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.Â
Hope you enjoy! Feel free to leave me any comments if you have tried it! 🙂
Nutrition Facts for 9 1-inch slices:
I made this last night. I love it and my boyfriend loves it too! thank you for putting this together and sharing 😀
Awesome, so glad you liked it!
This is a wonderful recipe! The cocnut , honey ,banana, and almond flavors really complement each other
Thanks for your feedback! I’m glad you enjoyed it!
This looks so good! I definitely need to try it out.
Any idea of nutritional facts? Love this recipe with a bot of almond butter on top and it tastes way too good for me to trust it.
Hi Will! The nutrition facts will depend on how you slice the bread, but I did add a nutrition label to the end of the post for 9 1-inch slices. I will usually eat a half a slice at a time, or I like to have a slice for breakfast along with some collagen coffee. I actually haven’t tried it with almond butter on top but that sounds great! 🙂
Can I substitute agave for the honey? If so, should it be the same measurement?
Hi Allie! I have never tried using agave since I don’t typically use it because of the high amount of fructose, but from the research I have done, it looks like 1 cup of honey can be substituted for 1 cup of agave syrup, but to reduce the temperature of the oven by 25 degrees (so 325 degrees F for this recipe). It might yield a different taste than the normal recipe since agave tastes a bit sweeter. Hope this helps!