Coconut Almond Banana Bread

An addictive grain free and gluten free banana bread recipe with a coconut almond twist!

Course Breads, Breakfast, Snack

Cuisine American

Keyword coconut almond, paleo bread

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 208kcal

Author Kelli Shallal MPH RD

Ingredients

Bread

3 ripe bananas mashed
3 eggs
¼ cup almond butter smooth, creamy
1 teaspoon vanilla
1 ½ cup almond flour
¼ cup coconut flour
1 teaspoon cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup coconut sugar
¼ cup unsweetened shredded coconut

Topping

¼ cup unsweetened shredded coconut
1 tablespoon coconut sugar
½ small banana sliced

Instructions

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!)
Mix mashed banana, eggs, almond butter, and vanilla in a small mixing bowl.
Combine together almond flour, coconut flour, cinnamon, baking powder, baking soda, coconut sugar, and unsweetened shredded coconut.
Mix wet ingredients into dry until just combined DO NOT OVERMIX and pour into bread pan.
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.

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.

Nutrition