A healthy low carb grain free, gluten free banana bread recipe with a coconut almond twist! An easy breakfast or on the go snack! Freezer Friendly!
Hi, friends! Today I’m updating a recipe originally shared in 2014! It was ready for a photo refresh, and I was ready for an excuse to make it again. Plus I froze half for “maternity leave” so double win on my part! If you haven’t made this one yet, definitely give it a try!
It’s funny to me because in the original post with this recipe, I talked a ton about how many times I failed with paleo/gluten-free baking. Almost four years later and it finally feels like second nature.
In fact, if you asked me to bake with regular flour, I would want to break down and cry. A) Because of all the hormones. B) Because I’m so used to working with high protein high-fat flours like almond flour and coconut flour.
The health benefit to baking with these flours is that due to their increased fiber and healthy fats content, they are thought to be more filling and have a less impact on blood sugar than higher carbohydrate grain-based flours. Steady blood sugar = sustained energy!
Based on some reader comments I upped the number of bananas and amount of shredded coconut in this recipe so that the flavors would be more pronounced. The result was moist, sweet banana bread with a hint of coconut. I already ate half of it; the real key will be saving the other half for my maternity leave this fall.
Want a real treat? Spread a bit of butter on a slice and you will be in heaven. Let me know if you try it!
A healthy #low carb #grainfree #glutenfree banana bread recipe with a coconut almond twist! An easy #breakfast or on the go #snack! #freezerfriendly #healthy
Coconut Almond Banana Bread
Ingredients
Bread
- 3 ripe bananas mashed
- 3 eggs
- 1/4 cup almond butter smooth, creamy
- 1 tsp vanilla
- 1.5 cup almond flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1.5 tsp baking powder
- .5 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup unsweetened shredded coconut
Topping
- 1/4 cup unsweetened shredded coconut
- 1 T coconut sugar
- 1/2 small banana slices
Instructions
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Preheat oven to 375F and grease a 9 x 5 bread pan with coconut oil. Or line with parchment paper (I always recommend this for an easier cleanup!)
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Mix mashed banana, eggs, almond butter, and vanilla in a small mixing bowl.
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Combine together almond flour, coconut flour, cinnamon, baking powder, baking soda, coconut sugar, and unsweetened shredded coconut.
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Mix wet ingredients into dry until just combined DO NOT OVERMIX and pour into bread pan.
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Top bread with banana slices and coconut sugar. Bake for 20 minutes. Add unsweetened shredded coconut to the top and bake for an additional 30-40 minutes. Until a toothpick inserted into the very middle of the bread comes out clean and the bread is set.
Recipe Notes
Freezer friendly for up to 3 months! To freeze, bake then let it cool. Wrap in saran wrap and place in a freezer bag. Can be frozen in a solid loaf or in slices.
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Like this recipe? You might also like:
Paleo Blueberry Lemon Poppyseed Bread
Don’t forget to pin this recipe for later and follow @hungryhobby on Pinterest for more healthy recipes, quick workouts, and nutrition tips!
Once you learn to bake with grain-free flours, you just can’t stop!
Rebecca @ Strength and Sunshine recently posted…I Mustache You Some Questions
Learned a lot from you girl!
I struggled with baking with coconut flour too! But once you get the right ratio of liquid to dry it’s perfect! Pinning!
RachaelWallace4@gmail.com recently posted…Mixed Potatoes Anna
Thanks!
Wow this looks amazing, you really have skills for food photography as well 🙂 Thanks for sharing your treat cannot wait to try this on Thanksgiving! xo C
Courtney Violet Bentley recently posted…Dragon Fruit Bowl Recipe
Oh my gosh you are my new favorite person I’ve been working hard to improve my photos so thank you! Definitely let me know if you try it!
LOOKS AMAZING.
xoxo Sarah Grace, Fresh Fit N Healthy.
Do you think I could substitute oat flour for some or all of the almond meal? I can’t seem to find any info on whether those two “flours” can be exchanged! Thanks in advance!
Or coconut flour!
Hi Adi, when it comes to substituting flours out I would not recommend it at all. They have very different chemistry and you will not get a good product. I recommend sticking to the recipe on this one! Thanks!
Made this yummy Banana bread – paleo, gluten free and delicious, passed the skeptical adult taste test, (was best gluten free bread he ever tasted: but not the best banana bread, should be moister for banana bread and taste more like banana). I totally enjoyed it but taste of the almond predominates, understandably so because that is #1 ingredient. Could be moister, call for more oil? Note, a slice of this can make a meal, very filling and satisfying though not too sweet., low in carbs, high in protein.
Yes, I would agree! I should have probably just called it coconut almond bread, but then, of course, you get people like my husband who feel like they can really taste the banana bread! Thanks for trying and sharing your feedback!
I think you made a mistake with 5 teaspoons of baking soda. Way too much. I should have known not to add so much. Now I have wasted all the ingredients and made something completely inedible. Thanks for nothing. Wow.
I’m so sorry but the recipe actually reads .5 tsp, there is a point before the 5 but it’s very small.
I made a double batch of this recipe today and it is delicious! I made 2 changes: added chopped walnuts to the dry ingredients and mixed the wet ingredients in the blender on a low speed before combining with the dry. Turned out perfectly.