4.3 from 12 votes
Paleo Banana Coconut Bread
This amazing banana bread is completely gluten free -- even better than regular banana bread. Store leftovers in the refrigerator or freezer.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 275 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 3 ripe bananas
- 4 tablespoons coconut oil melted
- 3 extra large eggs
- 2 tablespoons agave
- 2 teaspoons vanilla extract
- ¼ cup coconut flour
- ¼ cup arrowroot starch
- 1¼ cups almond flour or hazelnut flour
- 2 tablespoons flaxseed meal optional, pulse flaxseed in a mini food processor until ground
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup toasted pecans
- ½ cup sweetened flaked coconut
- 2 tablespoons Chopped Pecans optional
- 2 tablespoons pumpkin seeds optional
Instructions
- Preheat the oven to 350°. Prepare a medium loaf pan by spraying with vegetable spray and lining with a sheet of parchment paper, that fits the bottom of the pan. Set aside.
- In a large bowl, mash the bananas with a fork. Add the coconut oil eggs, agave and vanilla and beat until smooth with a hand mixer 1-2 minutes.
- In a medium bowl combine the coconut flour, arrowroot starch, hazelnut or almond flour, flaxseed meal, baking powder, baking soda, salt and cinnamon. Whisk to combine, breaking up any lumps or clumps that you find.
- Add the dry ingredients to the wet and whisk until they are well combined. Set aside for a few minutes to allow the coconut flour to absorb the liquids fully. Meanwhile roughly chop the toasted pecans. Add the pecans and coconut to the banana mixture and stir. Transfer the batter to the prepared loaf pan and sprinkle with remaining 2 tablespoons of pecans and pumpkin seeds if desired.
- Bake for 45-55 minutes or until a cake tester comes out clean. Cool in the pan on a wire rack and turn out of the pan to serve.
Cup of Yum
Nutrition Information
Calories
275kcal
(14%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
62mg
(21%)
Sodium
269mg
(11%)
Potassium
241mg
(7%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
115IU
(2%)
Vitamin C
3.1mg
(3%)
Calcium
66mg
(7%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 275
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 62mg | 21% |
| Sodium | 269mg | 11% |
| Potassium | 241mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.