A paleo banana bread recipe that is gluten free, refined sugar free and dairy free. This loaf This coconut flour banana bread recipe has a great texture - it is moist and has just the right amount of sweetness, with puddles of dark chocolate. Unlike traditional banana bread, this paleo banana bread recipe is gluten free, refined sugar free and dairy free. This healthy banana bread takes only 12 minutes to put together and bakes in just over an hour.
Coconut flour recipes can be very hard to master and need the perfect mix of gluten-free flours to make them work. But once mastered, you can have a beautiful, moist bread or other such baked treat! If you're looking for more coconut flour recipes then you might like to try my Coconut and Raspberry Cake or Gluten Free Snickerdoodles.
Banana bread really is one of the best snacks or quick breakfast. Enjoyed at room temperature or heated up in the sandwich press or microwave and topped with a slather of butter, yum! Quick breads like this one are so convenient as they don't require yeast or rising times. Just mix together the batter and bake!
Why You'll Love This Recipe
- This recipe is gluten free, dairy free and healthy!
- Super easy to make, no hand mixer required, just whisk and bake!
- This is the best banana bread recipe, so moist and the perfect amount of sweetness.
- Tastes just like the real thing, only healthier and paleo!
INGREDIENTS FOR Almond Flour BANANA BREAD
To make this recipe you will need just ten simple ingredients!
- Ripe bananas
- Eggs - free range or organic is best.
- Coconut beverage
- Pure Vanilla extract - Opt for vanilla extract or a natural vanilla essence if possible. There are some vanilla essences out there that are artificially flavoured with vanilla. Using the real deal is going to be better for you and tastier.
- Pure Maple Syrup - steer away from maple "flavoured" syrup as this is based on high fructose corn syrup and then flavoured artificially. Pure maple syrup is definitely the healthier option.
- Almond flour
- Coconut flour
- Baking powder - Baking powder from the supermarket most often contains aluminium. I prefer to use aluminium free baking powder, which is available at health food stores and bulk food stores.
- Dark chocolate chips - Dark chocolate bits are always my go-to as they are most often dairy free and tend to be lower sugar. This will depend on the brand that you buy but there are some great, organic, dairy free dark chocolates out there.
See the full recipe for ingredient quantities.
- Parchment paper
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Mixing Spoon
- Loaf Tin
Try to stick to the original recipe where possible for best results! If you need to make substitutions then below are a list of alternate ingredients that can be used.
- Coconut beverage - instead use any preferred milk of choice such as almond milk, oat milk, cow milk etc.
- Almond flour - almond flour can be substituted for blanched almond meal or natural almond meal. If the almond meal texture is course, blend in a food processor to create a finer texture.
- Dark chocolate chips - leave out or swap for dark chocolate chunks.
- Pure vanilla Extract - swap for one teaspoon of cinnamon powder.
- Pure maple syrup - raw honey can be used in place of pure maple syrup.
This banana loaf is an easy recipe and very quick to put together. See the step-by-step instructions below.
STEP 1: Mix together dry ingredients. Preheat the oven to 180 degrees Celsius (356 Fahrenheit). In a large bowl add the almond meal, coconut flour, baking powder and choc bits. Mix to combine.
STEP 2: Mix together wet ingredients. In a separate bowl whisk together mashed banana, eggs, milk, vanilla extract and maple syrup. Pour the banana mixture into the dry ingredients and whisk to combine.
STEP 3: Add choc chips. Add the chocolate chips to the bowl and stir to combine. Pour mixture into a prepared loaf pan, using the back of the spoon to smooth the top of the loaf. Top with extra dark choc chips.
STEP 4: Bake. Place the loaf into the oven and bake for one hour and five minutes, or until a skewer comes out clean when pushed into the center of the loaf. Remove from the oven and cool in tin for 4 minutes before transferring to a wire rack.
See recipe card for more information.
Here is what is good about this banana bread recipe:
- almond meal is high in protein and healthy fats, which lowers the glycemic index (meaning no crazy sugar spikes).
- coconut flour is high in fibre, helping to promote a healthy digestive system.
- this grain free banana bread recipe is low in added sugar, sweetened with bananas and a small amount of pure maple syrup.
- One slice of this loaf is very filling and satisfying, meaning you won't be going back for more and more.
- Almond meal is a great plant based source of calcium.
- Being grain free, gluten free and dairy free, this banana bread is more easily digested by anyone with these food intolerances.
It's best to allow this delicious banana bread loaf to cool slightly before serving - if you cut straight from the oven it may crumble slightly. Serve warm or cool topped with some butter if desired or without.
Store this gluten free banana bread recipe in an airtight container in the fridge for up to 4 days. This recipe freezes well. To freeze, slice the entire loaf and place a piece of parchment paper between each slice. Place in an airtight container and freeze for up to 3 months.
Can you swap whole wheat flour for almond flour and coconut flour?
Sadly no. Coconut flour absorbs a lot of moisture and therefore is quite unique in comparison to whole wheat flour. All purpose flour or regular flour will not work in this recipe. Coconut flour can not be swapped one for one with all purpose flour because of how much liquid it absorbs. For the perfect texture a combination of almond flour and coconut flour is best. When following coconut flour recipes, it is definitely best to stick to the exact measurements specified in the recipe.
The more ripe the bananas the sweeter the banana bread will be. The bananas should be ripe enough that they can be easily mashed with a fork or masher. If they are not ripe enough then they will be harder to mash, they will be less sweet and there will be more chunks of banana through the bread. Brown spots on a banana are a good indication that they are ripe enough to make banana bread with.
To freeze banana bread, slice the entire loaf and place a piece of parchment paper between each slice. Place in an airtight container and freeze for up to 3 months. Individual slices can also be frozen in compostable freezer bags.
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More Banana Bread Recipes
- Measuring Cups
- Mixing Spoon
- Loaf Tin
- Baking Paper
- 3 eggs
- 3 bananas ripe
- 1 cup almond milk
- 2 teaspoon vanilla extract
- ⅓ cup maple syrup pure
- 1 ½ cups almond meal blanched
- ⅔ cup coconut flour
- 1 ½ teaspoon baking powder alumnium free
- ½ cup dark chocolate bits
- Preheat the oven to 180 degrees Celsius.
- In a large mixing bowl add the almond meal, coconut flour, baking powder and choc bits. Mix to combine.
- In a medium sized mixing bowl, mash the bananas. Add in the eggs, milk, vanilla and maple and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Pour the mixture into a baking paper lined loaf tin and place into oven. Bake for 1 hour and 5 minutes or until golden brown on top and skewer comes out clean when tested.
- Allow to cool for 10 minutes before removing from loaf tin. Serve warm or cool.
StorageStore in an airtight container in the fridge for 4-5 days or in the freezer (pre-sliced) for 2-3 months.
Did you make this recipe? Let us know how you went by rating the recipe commenting below.
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