This almond coconut banana bread is incredibly moist and lightly sweet, made without traditional flours or added refined sugar.
I didn’t set out to make a “paleo” loaf, but this recipe fits many paleo preferences: no wheat flour, no refined sugar, and higher in protein. Whether you strictly follow the paleo rules or simply prefer grain-free baking, this bread is an excellent option.
Some debate surrounds what counts as paleo. The idea is to eat whole foods similar to what our ancestors might have eaten, but whether that includes processed techniques like baking or ingredients such as maple syrup can be a gray area. This loaf uses a single tablespoon of maple syrup for a touch of sweetness—decide for yourself where you stand.
The goal here was simple: a bread with good protein content that relied on nut and coconut flours rather than traditional wheat. The batter is thick—thicker than conventional quick bread batter—so don’t be alarmed if it looks dense before baking.
Despite my doubts about the texture of the raw batter, the finished loaves come out tender, moist, and perfectly sweet from the ripe banana. The crumb is dense but soft—exactly what you want in a gluten-free banana bread made with almond and coconut flours.
What surprised me most was how well the ingredients worked together to create a satisfying texture. The coconut flour absorbs moisture and adds body, while the almond flour keeps the loaf tender and flavorful. A small amount of flax meal helps bind the loaf and adds fiber.
Looking for more banana bread recipes? Try one of these:
Double Chocolate Banana Bread
Pumpkin Banana Chocolate Chip Bread
Banana Zucchini Muffins
Cinnamon Sugar Banana Pecan Bread with Raspberry Butter
Almond Coconut Banana Bread
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flax seed meal
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
Instructions
-
Preheat the oven to 350°F (175°C). Grease two small loaf pans (about 5 3/4″ x 3 1/2″).
-
In a medium bowl, combine the almond flour, coconut flour, flax meal, baking soda, and salt.
-
In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, vanilla, and mashed banana.
-
Pour the wet mixture into the dry ingredients and stir until fully combined. The batter will be thick.
-
Divide the batter evenly between the prepared loaf pans and smooth the tops.
-
Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
-
Let the loaves cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.