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Paleo Banana Coconut Bread

August 10, 2016 by Monique 17 Comments

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Banana bread is such a classic treat, and this gorgeous paleo banana coconut bread recipe is such a tasty healthy spin on it! Gluten free, dairy free and refined sugar free, you can have this version for breakfast any day.

A healthy banana coconut bread recipe that's gluten free, dairy free & refined sugar free. Paleo friendly. Naturally sweetened, an easy healthy snack!

I tend to have a constant supply of overripe bananas banking up in my freezer, and this banana coconut bread is the perfect way to use a bunch up. I usually defrost my bananas by leaving them on the counter, or if I’m in a rush I zap them in the microwave quickly. A quick tip: drain off any excess watery liquid that tends to accumulate if you defrost them, before mashing and using them in the recipe for the best result.

I’ve specified a small amount of liquid sweetener for this recipe, it makes this bread a little more cake-like. It’s definitely optional; you can totally enjoy this bread without it, purely sweetened from fruit and coconut. This banana coconut bread tastes and smells so amazing! It’s lovely on its own, or experiment with it as a base for a sweet breakfast or snack. I like to top mine with yoghurt, nut butter or scrambled eggs with a hefty pinch of cinnamon. Bonus; it freezes super well too!

This gorgeous paleo banana coconut bread recipe is such a tasty healthy spin on a classic recipe! Gluten free, dairy free and refined sugar free, you can have this version for breakfast any day.

Paleo Banana Coconut Bread - A healthy banana coconut bread recipe that's gluten free, dairy free & refined sugar free. Naturally sweetened, this is the perfect easy healthy snack! Recipe via wordpress-6440-15949-223058.cloudwaysapps.com

Paleo Banana Coconut Bread

Paleo Banana Coconut Bread - A healthy banana coconut bread recipe that's gluten free, dairy free & refined sugar free. Naturally sweetened, this is the perfect easy healthy snack! 
5 from 2 votes
Print Pin Rate
Course: Healthy Baking
Cuisine: bread, dairy free, freezer friendly, gluten free, grain free
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 slices

Ingredients

  • 3-4 overripe bananas (approx. 280 grams)
  • 4 eggs
  • 3 tbsp coconut oil, melted (60 mL)
  • 2 tsp vanilla extract
  • 3 tbsp honey or other liquid sweetener (optional)
  • 1 cup almond flour (100 grams)
  • 1/2 cup coconut flour (60 grams)
  • 1/3 cup desiccated coconut
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 2 tbsp ground flaxseed (or use extra almond flour)
  • 1/2 tsp salt
  • 3/4 cup pecans

Instructions

  • Preheat oven to 180 C and line a loaf tin with baking paper.
  • If you have time, take advantage of the heating oven and lightly toast the pecans before using them in this loaf. Simply pop them on a baking tray and toast them in the warming oven for 7-10 minutes until they darken slightly and smell delicious. Then set aside to cool.
  • Mash the bananas until they become a thick puree. Then, whisk together the banana puree, eggs, coconut oil and vanilla. Add the honey/other liquid sweetener in too, if you are using this optional ingredient.
  • Combine the almond flour, coconut flour, desiccated coconut, cinnamon, baking powder, salt and flaxseed in a large bowl. Pour in the wet mixture and combine into a thick batter.
  • Roughly chop the pecans, then gently fold in to the batter. The final consistency of the batter will be very thick, almost like a mousse.
  • Scoop the batter into your loaf tin and smooth it into the tin so it's evenly distributed. Bake for approximately 45 minutes, or until the top of the loaf turns deep golden brown and the centre feels firm to touch. Remove and allow to cool a little before slicing (I usually let mine sit in the loaf tin for about 30 minutes, and then place on a wire rack to cool completely).

Notes

*If you’d like a tall loaf, use a small baking tin – I use a loaf tin approximately 20cm long at the base for a tall loaf. 
**Feel free to swap the pecans for any nuts or seeds that you like; I like to use walnuts, brazil nuts and/or macadamia nuts when I have them around. Chocolate chips are also a pretty awesome addition!
***The sweetener is definitely optional; I’m satisfied with the sweetness of this loaf without anything else but if you’d like it to taste more like dessert then go for it; you’ll only need a little as the bread is quite naturally sweet thanks to the coconut and banana combo!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

A healthy banana coconut bread recipe that's gluten free, dairy free & refined sugar free. Naturally sweetened, paleo friendly.

A healthy paleo banana coconut bread recipe that's gluten free, dairy free & refined sugar free. Naturally sweetened, this is the perfect easy healthy snack!

Overcoming Orthorexia: Realisations and Recovery - a blog post on wordpress-6440-15949-223058.cloudwaysapps.com - In this article on overcoming orthorexia I share when and how I faced the realisation that my healthy eating habits might not be so healthy, after all. Banana Flax Turmeric Overnight Oats
5 Ingredient Cashew Butter Freezer Fudge - a gluten free, dairy free, vegan and paleo friendly dessert that is so easy to make! Refined sugar free. Recipe via Nourish Everyday 5 Ingredient Cashew Butter Freezer Fudge

Filed Under: Healthy Baking, Recipe

Reader Interactions

Comments

  1. Enas

    March 29, 2020 at 4:22 am

    5 stars
    Made this today. Very nice and moist 🙂

    Reply
    • Monique

      March 31, 2020 at 1:13 pm

      Thanks so much Enas! Glad you liked it 🙂

      Reply
  2. Jotika Pokharel

    January 27, 2020 at 6:34 pm

    Hi can I use flax eggs instead of eggs

    Reply
    • Monique

      January 28, 2020 at 12:01 pm

      I haven’t tried this one without regular eggs, though it may still hold together okay as there is quite a lot of mashed banana! 🙂

      Reply
  3. Aisling Cullen

    February 17, 2019 at 3:49 am

    5 stars
    Hi, what are those little yellow things sprinkled on top of the bread and yoghurt in your pic? They look so pretty!

    Reply
    • Monique

      March 21, 2019 at 7:23 am

      Hi Aisling, I’m sorry for the delay in replying to you. Those little yellow things are bee pollen! 🙂

      Reply
  4. Katie

    November 26, 2017 at 3:17 pm

    Delicious! I used some dates to add a little sweetness but skipped the honey/sweetener. So good !

    Reply
    • Monique

      November 27, 2017 at 3:08 pm

      Katie, thank you so much for this lovely feedback! I’m so happy you liked it and I really appreciate you taking the time to leave a comment for this. 🙂

      Reply
  5. Molly Smith

    December 19, 2016 at 8:00 pm

    Wow- this looks SO delicious! Pinning in the hopes that I’ll find the time to make it sometime soon! 🙂

    Reply
    • Monique

      December 21, 2016 at 10:22 am

      Hey Molly! Thank you so much for your kind words! I love this banana bread, it’s so coconutty 🙂 I hope you get to make it sometime! x

      Reply
  6. Ashley

    October 29, 2016 at 9:52 pm

    This was a really helpful recipe to use as a base to explore using flour alternatives. I wanted to try making a paleo loaf for the first time and adapted this recipe for what I had on hand. I didn’t have coconut, so I only used almond meal and a bit of cashew meal. Threw in dried blueberries and chopped dates. Delicious!

    Reply
    • Monique

      October 30, 2016 at 2:12 pm

      Thank you so much for your feedback, Ashley! Great to know that this recipe is flexible and the flours can be mixed up a bit – I love being able to use up what’s in the pantry and not buy lots of stuff. Cashew meal would be so tasty in this bread I bet! 🙂

      Reply
  7. Rachel from Bakerita

    August 29, 2016 at 8:35 pm

    This is some beautiful banana bread – love that you added coconut too! It look divine topped with those berries, too.

    Reply
    • Monique

      August 29, 2016 at 9:23 pm

      Rachel, thank you SO much! Such a huge compliment from you – I adore your blog and really admire your creativity and style 🙂 Monique x

      Reply
  8. Helen wilson

    August 14, 2016 at 2:15 pm

    I really enjoyed this. Came out moist and tasty. I didn’t use the honey and I felt it didn’t need it as it was sweet enough.
    Highly recommended. Another great recipe. Thanks

    Reply
    • Monique

      August 14, 2016 at 5:48 pm

      Hi Helen! Thank you so much for taking the time to leave feedback on this recipe; I really appreciate your thoughts, it’s so helpful to read comments and learn more about what’s working. Especially the specific feedback on the sweetness! I’m so glad you enjoyed this 🙂 Monique

      Reply

Trackbacks

  1. 30 Paleo Bread recipes says:
    January 4, 2017 at 11:43 pm

    […] 23.] Paleo Banana Coconut Bread […]

    Reply
5 from 2 votes

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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