Almond coconut banana bread

This paleo almond coconut banana bread is incredibly moist and just slightly without any traditional flours or sweetener.
Almond coconut banana bread

I didn’t title it as such, but this is a paleo bread. At least I think it is.

Can we discuss this whole paleo thing for a moment? So, the premise is to eat “like a caveman would”. Ok, I get that. But I have a really hard time distinguishing between eating the foods a caveman would’ve been able to eat versus the methods a caveman would’ve had at his disposal. Baking just seems completely counterintuitive to the whole paleo thing. I mean, did cavemen have ovens? Baking soda? No. And then there’s the whole bean thing. Beans were definitely around back then, why aren’t they included on the “ok” list? So, no beans, but bread’s ok.

Um, I can’t be the only one confused by this.

And let me just disclose that I’m totally no paleo expert (as if that weren’t already apparent). I’ve done a bit of online browsing and read a decent amount of other people’s posts on the diet. That’s it.

What I’ve basically realized after wasting my time reading far too many articles about it is that maple syrup falls in the (quite large) gray area.

This bread has a tablespoon of it. I’ll leave the determination up to you.

Paleo almond coconut banana bread

I had no intention of specifically making a paleo bread, I just wanted a higher protein one with no traditional flours or sweetener.

Had I judged the outcome based on what the dough looked like, this would’ve been inedible. The dough was incredibly thick and I didn’t think there was any way it would rise at all or turn out to be anything other than rock hard.

Paleo coconut banana bread

I was totally wrong. One of the few times in life I’m happy about that.

It’s just perfectly sweet enough from the banana and it’s so incredibly moist. If I could describe my perfect bread texture, this would be it.

I was floored.

Coconut banana bread

Maybe those cavemen were on to something. You know, with their ovens and all.

But not that jelly! That’s just me being controversial.

3.6 from 12 reviews
Almond coconut banana bread
 
Prep time
Cook time
Total time
 
A super moist, just slightly sweet, paleo bread perfect for breakfast or snacking.
Author:
Serves: 12 slices
Ingredients
  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup flax seed meal
  • 1½ 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
  1. Preheat oven to 350 degrees. Grease 2 small loaf pans (5¾ x 3½).
  2. Combine dry ingredients in a medium bowl.
  3. Combine wet ingredients in a small bowl and whisk together.
  4. Pour wet into dry ingredients and mix until fully incorporated.
  5. Divide evenly (dough will be thick) into loaf pans and smooth the tops.
  6. Bake for about 35 minutes.
  7. Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.

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Comments

  1. 77

    Moira says

    Hi, I stumbled on this recipe while looking for a better coconut flour bread recipe. I like the addition of yummy almond flour, and moist bananas, AND that it doesn’t have the 1/2 stick of butter that the other recipes had. PS- Sam’s Club currently has 3 lb bags of almonds for $13 for those who want to make their own almond flour.

  2. 78

    says

    Hi Gina,

    I’m a Hunter-Gatherer Apprentice who recently started the Paleo Diet, I can confirm that your recipe is Paleo. The only non Paleo food would be the salt but since it is just 1 tablespoon this is fine.

    Great recipe that I will bake this weekend.

  3. 81

    Jo says

    I just cooked this banana bread tonight as I am starting to eat Paleo tomorrow. For me it was quite dry but I think I over cooked it. I was thinking of adding another banana to the recipe and another Tablespoon of maple syrup. However, after a couple weeks of Paleo eating this bread will probably seem plenty sweet. I sliced the bread and put it in the freezer for a quick breakfast or snack. I will eat a slice tomorrow and serve it with sliced bananas on top to give it more moisture and banana flavor. Thanks for the recipe.

  4. 82

    Kerry says

    This came out very dry and crumbly. Based on other comments I added 2 bananas. It was still terribly dry so I added 3 oz of applesauce too, (and also cinnamon). I was skeptical because from what I’ve read about the absorption capacity of coconut flour, the amount of wet ingredients needs to be disproportionately high. There is really very little moisture in this recipe. The flavour is pretty good and I’ll eat it as crumbles, but I think this recipe needs some tweaking. :(

    • 83

      Running to the Kitchen says

      Kerry- sorry it didn’t turn out for you. I’ve made this recipe as it’s stated 4 times now, each with incredibly moist results. In fact, any time I’ve cooked with coconut flour, it’s always turned out moist. I make an almond flour/coconut flour bake for breakfast usually 3 times a week and it’s moist. I really have no idea why it’s not coming out that way for you especially if you used all the eggs it calls for.

    • 85

      Running to the Kitchen says

      It’s not going to rise that much, mine did but just a little. That’s why it’s baked in mini loaves, so you don’t end up with a huge, flat loaf. The humidity might have something to do with it, but don’t expect it to rise like a normal loaf would.

  5. 87

    Diana says

    I eat modified paleo as I don’t want to give up dairy and legumes. I’ve lost nearly 30lbs in 8 weeks and I feel better than I have in 10 years. There’s something to be said for detoxing off of sugar and eating real foods :)

    I made this recipe tonight and was so excited, but somehow it turned it out quite dry, actually crumbly. I’m no novice in the kitchen and I followed the recipe. Not sure what happened. I also think 2 bananas would’ve been better for sweetness and moisture.

  6. 88

    Lydia says

    Thanks for the recipe! I made it into muffins last week, baked them at 350 for 20 minutes and they were perfect. So happy to have banana bread back in our gluten/dairy free diet!

  7. 90

    Anne says

    I also made muffins. I used coconut granules as the sweetener. They were good but had a strong soda taste. I wonder if they would be ok with a little less baking soda?

  8. 91

    Courtney says

    Loved this! I’m a dietitian and while I like the idea of the Paleo diet I had the same questions as you! I couldn’t justify eliminating beans and lentils for Bacon (processed meat)?!? So I make up my own rules, with aspects of paleo but mostly trying to eat clean. Maybe I’ll come up with a name for my “diet” one day! Any ideas!?

  9. 92

    April says

    I made this today and it mine turned out dry and not tasty at all, and I followed the recipe exactly. It definitely has too much of a soda/salty taste, and needs more moisture.

  10. 93

    Alyse says

    I also made this… Very dry. I added some applesauce because i find covonut flour can be dry… I also added chocolate chips in one liaf. And raspberries and blueberries with cinnamon in another… Still dry but it added some dimension… Ill be going a different direction next time. Its great for people woth gf and sugar sensitivities!!

  11. 94

    melissa says

    After reading comments I used just 1 tp of baking soda and added an additional banana and a little extra coconut oil and maple syrup and it came out fantastic.

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