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Almond Coconut Banana Bread

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

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.

Almond coconut banana bread

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 almond coconut banana 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.

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

Almond Coconut Banana Bread

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

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

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup flax seed meal
  • 11/2 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

  1. Preheat oven to 350 degrees. Grease 2 small loaf pans (5 3/4" x 3 1/2").
  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.

DID YOU MAKE THIS RECIPE?

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Marcella Loriente

Saturday 11th of April 2015

I made this bread today but i wouldn't put any salt in it. .....i only used 1/2 teaspoon and i found it to be to salty. ....deginately no salt next time. .....

15 Healthy Banana Bread Recipes to Try | Ambitious Kitchen

Monday 6th of April 2015

[…] Paleo Almond Coconut Banana Bread from Running to the Kitchen (GF, P) […]

Paleo Banana Bread With Almond Meal | Weight Loss Zone

Saturday 31st of January 2015

[…] Paleo almond coconut banana Bread – Running to the Kitchen … – This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener. … You find the most interesting flour. I love how moist banana makes breads..it’s so perfect! Reply. Julia says. May 1, … […]

Amy

Monday 19th of January 2015

I just finished eating two slices slathered in peanut butter! This turned out a lot better than I expected. My batter was really dry and slightly crumbly and I wasn't sure how it would bake (bananas were small)! It did bake up nicely, though and the taste of bananas is perfect. I used Gourmet Imports fine almond flour. Thanks so much for posting.

Amy

Monday 19th of January 2015

I just finished eating two slices slathered in peanut butter! This turned out a lot better than I expected. My batter was really dry and slightly crumbly and I wasn't sure how it would bake (bananas were small)! It did bake up nicely, though and the taste of bananas is perfect. Thanks so much for posting.

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