Look no further for a paleo banana bread that tastes every bit as good as – if not even better than – its classic counterpart. This loaf is moist, chewy, flavorful, and healthy… and it’s speckled with shredded coconut; an addition that makes it just that much more delicious.
I’m relatively new to baking with gluten- and grain-free flours, so I used SlimPalate’s banana bread recipe as my inspiration.
One of the keys to any banana bread recipe, (paleo, vegan, or classic), is to use overripe bananas. I’m talking black-skinned bananas. The ‘nanas photographed throughout this post are – in my opinion – NOT ripe enough to be ready for inclusion in banana bread. The longer bananas are left to ripen, the sweeter and softer they get.
Using very ripe bananas allows you to go easy on the added sweetener, which in this case is honey. Most classic banana bread recipes call for a cup of refined white sugar. A CUP. And this is supposed to be a breakfast food?!
Not to fear; this recipe calls for a meager 1/4 cup of honey, so your blood sugar won’t spike after enjoying a slice or two with your morning cup of java or tea.
If shredded coconut isn’t your thing, no problemo. Swap in an equal amount of dark chocolate chips, cacao nibs, walnuts, pecans, or dried cranberries. If you’re feeling extra indulgent, add in a few of the previously listed ingredients.
Or, just keep the banana bread simple and omit any add-ins. It’ll still be the BEST paleo banana bread you will ever make.
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Keywords: bake breakfast snack dessert gluten-free
- 1/2 cup finely ground blanched almond flour (I used Bob’s Red Mill)
- 1/2 cup coconut flour (I used Let’s Do Organic)
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup melted coconut oil (measure after melting)
- 1/4 cup honey
- 4 large eggs, preferably organic, lightly whisked
- 1 tsp pure vanilla extract
- 1 cup well-mashed overripe banana (2 large or 3 medium bananas with black skins)
- 1/2 cup finely shredded unsweetened coconut (or an equal amount of dark chocolate chips, cacao nibs, walnuts, pecans, dried cranberries, etc.)
Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan. Line the bottom with a piece of parchment paper cut to fit.
In a large bowl, whisk together first 5 ingredients (almond flour through salt).
In another large bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract. Whisk in mashed banana.
Stir wet ingredients into the dry and stir until fully combined. Fold in shredded coconut or add-ins of your choice.
Evenly spread batter into prepared loaf pan. The batter will be rather thick.
Bake for 40-45 minutes, or until a wooden tester inserted into the center of the bread comes out clean.
Let cool in pan for 10 minutes. Carefully remove bread from the pan and transfer to a wire to cool completely.
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