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Paleo Coconut Flour Banana Bread
4.7 from 60 votes

Paleo Coconut Flour Banana Bread

This Paleo Coconut Flour Banana Bread is a moist loaf made with coconut flour and ripe bananas, enhanced by cinnamon and vanilla for warm flavor. It features a pecan and coconut sugar cinnamon center swirl and a crunchy pecan streusel topping, adding texture and richness. The recipe uses natural sweeteners and coconut oil, providing a dense but tender crumb suitable for paleo diets.

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 12 Slices
Calories: 177 kcal
Course: Snacks
Cuisine: American

Ingredients

For the Banana Bread:
  • 1/2 cup coconut flour 50g) sifted
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 4 egg large
  • 1/4 cup honey
  • 1/4 cup coconut oil melted
  • 1 1/3 cups banana 330g) mashed, very ripe
  • 2 teaspoons vanilla extract
For the Cinnamon Pecan Center:
  • 1/3 cup pecans finely chopped
  • 1 tablespoon coconut sugar
For the Pecan Streusel Topping:
  • 1/3 cup pecans roughly chopped
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut flour (14g)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon coconut oil melted

Instructions

For the Banana Bread:
    Cup of Yum
  1. Preheat oven to 350℉. Grease a loaf pan with coconut oil and line the bottom with parchment paper, leaving some excess paper hanging over the sides. This will make it easier to lift the loaf out once it’s baked. Set the pan aside.
  2. In a medium bowl, combine the coconut flour, baking soda, baking powder, salt, and cinnamon. Stir until evenly mixed, then set aside.
  3. In a large bowl, whisk together the eggs, honey, and melted coconut oil. Add the mashed banana and vanilla extract, and beat the mixture with an electric hand mixer until smooth and well combined.
  4. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
For the Cinnamon Pecan Center:
  1. While the batter rests, make the filling by mixing the chopped pecans and coconut sugar in a small bowl. Set aside.
For the Pecan Streusel Topping:
  1. In another small bowl, combine the chopped pecans, coconut sugar, coconut flour, and cinnamon. Add the melted coconut oil, and use your hands to mix until the mixture is crumbly.
Assemble the Loaf:
  1. Pour half of the batter into the prepared loaf pan and spread it out evenly. Sprinkle the pecan-cinnamon filling over the batter, ensuring it covers the surface completely. Carefully spoon the remaining batter over the filling and spread it out evenly. Top with the pecan streusel, ensuring it’s evenly distributed.
  2. Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until the bread is dark golden brown and a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the loaf out of the pan and onto a serving plate. Slice and enjoy! For best results, slice with a serrated knife to prevent the streusel topping from crumbling too much.

Nutrition Information

Calories 177kcal (9%) Carbohydrates 19.7g (7%) Protein 3.7g (7%) Fat 11.8g (18%) Saturated Fat 6.2g (31%) Polyunsaturated Fat 1.6g (9%) Monounsaturated Fat 3.1g (16%) Cholesterol 62mg (21%) Sodium 121mg (5%) Potassium 147mg (3%) Fiber 4.7g (19%) Sugar 12.4g (25%) Vitamin A 125IU (3%) Vitamin C 3.5mg (4%) Calcium 13mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12 Slices

Amount Per Serving

Calories 177

% Daily Value*

Calories 177kcal 9%
Carbohydrates 19.7g 7%
Protein 3.7g 7%
Fat 11.8g 18%
Saturated Fat 6.2g 31%
Polyunsaturated Fat 1.6g 9%
Monounsaturated Fat 3.1g 16%
Cholesterol 62mg 21%
Sodium 121mg 5%
Potassium 147mg 3%
Fiber 4.7g 19%
Sugar 12.4g 25%
Vitamin A 125IU 3%
Vitamin C 3.5mg 4%
Calcium 13mg 1%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.