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.
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!
Paleo Banana Coconut Bread
- 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
- 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).