Savor a slice of this Paleo Coconut Flour Banana Bread as a wholesome snack, dessert, or even for breakfast.
Is Coconut Flour Banana Bread Healthy?Everything You NEED To Know About Coconut FlourHow To Make Ahead And StoreServing SuggestionsRecipePaleo Coconut Flour Banana Bread
Meet your new favorite dessert! This coconut flour banana bread is now a staple in my monthly dessert rotation, and my kids go absolutely feral for it!
This banana bread is everything you want in a treat: moist, sweet, and downright irresistible. It’s got the classic banana flavor we all love, but with a warm, nutty twist from coconut flour and pecans. Oh, and did I mention the cinnamon-pecan center and crumbly streusel topping? It’s kind of a showstopper.
Perfect for Paleo eaters or anyone looking for a healthier indulgence, this recipe is as easy to make as it is to eat! My favorite part? It freezes perfectly so I can pre-slice it and store each slice between parchment paper, ready to be pulled out of my freezer at short notice and popped in the toaster.
With simple steps and pantry-staple ingredients, you’ll have a loaf of pure banana bliss in no time. It might not be how my grandmother used to make it, but it’s certainly just as tasty!
Is Coconut Flour Banana Bread Healthy?
Yes, this recipe is healthy! Coconut flour is a low-carb, high-fiber superstar, while bananas bring natural sweetness and potassium to the mix. The honey adds just a touch of sweetness without the need for refined sugar. And the pecans? Full of healthy fats and a satisfying crunch!
Want to make this banana bread even healthier? Swap the honey for lower-GI agave nectar, or use a sugar-free alternative like monk fruit. Not a fan of coconut oil? Feel free to sub in avocado oil or even olive oil for a slightly different flavor profile. No matter how you tweak it, this bread is a wholesome treat you can feel good about.
Everything You NEED To Know About Coconut Flour
Coconut flour is the MVP of this recipe, but it can also be a bit of a diva in the kitchen. Why? For starters, it’s very absorbent. It soaks up liquid like a sponge, and over time, it will continue to absorb more, so you may notice recipes that call for coconut flour also call for more liquid ingredients.
A recipe with coconut flour often needs more eggs than a recipe that uses a different type of flour, too. This is because coconut flour needs more ingredients that bind and add moisture to help hold together the finished product. Plus, a generous amount of eggs also keeps things moist and fluffy.
Finally, coconut flour is also tricky to substitute. You can’t simply swap it with another flour without serious adjustments to your recipe, mostly because of the above reasons. With coconut flour, trial and error is the best method if you’re looking to make your own recipe or adjust this one.
And with all baking recipes, don’t forget to use kitchen scales to weigh the dry ingredients, as they are far more accurate than standard measuring cups.
How To Make Ahead And Store
To store your banana bread in the refrigerator, wrap the bread tightly in plastic wrap or place it in an airtight container; it will stay fresh for up to 5 days. For the freezer, slice the bread, wrap each piece individually in plastic wrap or place a piece of parchment paper between each slice, and place them in a freezer-safe bag with the air pushed out of it to prevent freezer burn. The banana bread will keep for up to 3 months. Just pop a slice in the toaster and enjoy!
Serving Suggestions
To make a Paleo-friendly sweet snack platter for your friends and family, serve cubes of this banana bread with these Healthy Ginger Snaps, some Low-Carb, Sugar-Free Keto Blueberry Muffins With Almond Flour, and some Coconut-Rum-Raisin Energy Balls.
For a breakfast fit for champions, I like to toast a few slices of this banana bread and make some fresh Paleo Banana Pancakes With Coconut Flour. Wash it down with a Homemade Caramel-Vanilla Iced Coffee for the ultimate morning treat!
Recipe
Paleo Coconut Flour Banana Bread
Ingredients
For the Banana Bread:
1/2 cup coconut flour (50g) sifted1/4 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon salt1 tablespoon ground cinnamon 4 large eggs1/4 cup honey1/4 cup coconut oil melted1 1/3 cups very ripe bananas (330g) mashed2 teaspoons vanilla extract
For the Cinnamon Pecan Center:
1/3 cup pecans finely chopped1 tablespoon coconut sugar
For the Pecan Streusel Topping:
1/3 cup pecans roughly chopped2 tablespoons coconut sugar2 tablespoons coconut flour (14g) 1/4 teaspoon ground cinnamon1 tablespoon coconut oil melted
Instructions
For the Banana Bread:
For the Cinnamon Pecan Center:
For the Pecan Streusel Topping:
Assemble the Loaf:
Video
Nutrition
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