Description
This Almond Paleo Banana Bread is absolutely delicious – it’s refined sugar-free, gluten-free, and made with almond and coconut flour! This healthy banana bread is a longtime reader favorite.
Ingredients
Scale
- 2 medium bananas, mashed
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey or maple syrup
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup (4 oz.) almond flour
- ½ cup (2 oz.) coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup chopped almonds
- 1 teaspoon turbinado sugar, not paleo, totally optional!
Instructions
- Preheat oven to 350 degrees F. Grease a 7½ x 3½-inch loaf pan.
- Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.
- Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
- Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
- Keep tightly wrapped for up to 3 days.
Notes
I use Honeyville Blanched Almond Meal Flour and I haven’t tried this recipe using a different brand, so if you try something else, let us know how it works in the comment section!
For the coconut flour, I use Bob’s Red Mill, which is readily available at most grocery stores.
This recipe is heavily adapted from Running to the Kitchen
Keywords: banana bread, paleo banana bread, gluten-free, almond banana bread