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This Paleo Coconut Oil Banana Bread is easy to make, the perfect sweetness, and so moist! Gluten free, dairy free, and naturally sweetened.
I have a different banana bread recipe from a couple years ago, but I thought it was time for a new one. A completely different one! This one is made with a mixture of almond and tapioca flours which gives it a texture very close to traditional banana bread. It is sweetened with a little bit of coconut sugar which also makes it more of a treat than my first banana bread. Both are good in their own way- this one is more of a treat though.
It is super easy to make- all mixed by hand and ready for the oven in about 10 minutes. The hardest part is waiting for it to bake! The 50 minutes it spends in the oven, filling your house with warm, sweet smells. Then comes time to eat a warm slice and it is so delicious!
The bread is so moist and I tend to like baked goods a little on the under-done side. If you prefer it more done, then just bake it a few extra minutes. This bread is perfect as is, but would also be delicious with a little almond butter or jelly.
My daughter loved this bread and I felt good knowing she was eating a treat with healthy fats and that is naturally sweetened. I should mention that we are in the process of adopting her so I am not allowed to show her whole face yet. I wouldn’t normally crop her eyes out! 🙂
I can’t get over how cute that crumb on her lip is! So adorable!
You will love how easy this bread is to make and how delicious it is! You will not regret making a loaf of this- it will disappear quickly 🙂
Paleo Coconut Oil Banana Bread Print Recipe
- CourseBread, Breakfast, Dessert
- KeywordDairy Free, Gluten Free, Paleo
| Servings | Prep Time |
| 8 slices | 10 minutes |
| Cook Time |
| 55 minutes |
|
|
| Paleo Coconut Oil Banana Bread Print Recipe
|
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups mashed very ripe bananas (about 5 small)
- 1/2 cup coconut sugar
- 2 large eggs
- 1/3 cup melted Golden Barrel Coconut Oil
- 1/4 cup unsweetened almond milk
Servings: slices
Instructions
Preheat oven to 350° and line a 9x5 loaf pan with parchment paper. Set aside.
In a medium bowl, combine the almond flour, tapioca flour, baking soda, and salt. Stir to combine.
In a large bowl, combine mashed bananas, coconut sugar, eggs, coconut oil, and almond milk. Stir well and make sure the ingredients are well mixed.
Add the dry ingredients to the wet ingredients and stir until no dry pockets remain. Pour into the prepared loaf pan.
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Store any leftovers covered in the fridge.
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27 thoughts on "Paleo Coconut Oil Banana Bread"
Cheryl says:April 1, 2017
Help! I ran out of almond flour and the store only has almond meal. Can I add coconut flour for the 1 & a half cups I have left to add to the recipe?
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- Jessica DeMay says:
April 3, 2017
Hi Cheryl- almond meal will work, it’s just not as fine as almond flour. That would be much better than trying to use coconut flour which is much drier so the measurement wouldn’t be the same. Hope you enjoy!
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- Lili says:
July 29, 2017
I made this banana bread for my husband because I really don’t like bananas and I found myself scarfing it down! Absolutely delicious! Thanks for sharing!
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- sophia says:
September 6, 2017
Okay…. this was simply delicious! Moist and perfectly sweet. I made a couple of small variations, but mostly followed this recipe. It is SO good I just wish I had more ingredients to make it again for when my teen gets out of school…. I don’t know that we won’t eat the rest of it. hahaha
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- Jessica DeMay says:
September 7, 2017
Thanks, Sophia! I’m so glad you like it! Ha- you’ll have to make it again for your teen 🙂 Thanks for trying my recipe and for the great feedback.
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- Shamim says:
December 6, 2017
I made this bread and have just taken it out of the oven. Smells divine! Can’t wait to try it as soon as it’s cool. It came out perfect and after slight cooling the middle has sunk in a tiny bi. I wonder why. Thank you for the recipe. I’ll post again after I’ve tasted it. ?
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- Jessica DeMay says:
December 8, 2017
Thanks for trying my recipe, Shamim! It may be slightly undercooked if it sank in the middle. It should taste fine still. I hope you love it!
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- Sonia says:
March 11, 2018
can I use ghee oil instead of coconut oil? I’ve made this a few times with coconut oil and its DELICIOUS! But i’ve run out of coconut oil and want to make this right now!
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March 13, 2018
Hi Sonie- yes! Thanks for trying my recipe so many times! 🙂 I’m glad you like it!
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- cassie says:
July 19, 2018
Can I use honey verses coconut sugar?
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- Jessica DeMay says:
July 20, 2018
Hi Cassie- that may work, but you’ll need to adjust the wet to dry ratio. I would leave the almond milk out. I hope you try it!
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- Simone says:
August 28, 2018
Trying this receipe tonight! I am very excited to find this receipe because these are ingredients I usually have so thats easy! Thank you!
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- Lily says:
October 16, 2018
Hi, can I sub tapioca flour for coconut flour? I only have coconut flour or out flour to replace the tapioca…Looks delicious! Trying this today!
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- Jessica DeMay says:
October 19, 2018
Hi Lily- you can try coconut flour but only use about 3 tablespoons. It doesn’t convert 1:1. If you use the oat flour then you can use the same amount. Hope you love it!
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- Deneen michlap says:
January 30, 2019
Hi. Mine wouldn’t cook thru. It was like mush while the outside got hard. I ended up baking it for 1.5 hours and it never firmed up. Great flavor but raw in texture. Had to toss it. Not sure what happened. I follow recipe exactly.
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- Jessica DeMay says:
February 1, 2019
Hi Deneen- I’m sorry about that! It’s hard for me to tell what happened since I wasn’t there with you. It definitely shouldn’t be raw in the middle. Again, I’m sorry!
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- Allison says:
February 20, 2019
I’ve made many versions of Paleo banana bread, and this one is the best yet. It’s the first one I’ve had that honestly doesn’t taste Paleo at all. Delicious!
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- Natalie says:
March 5, 2019
I’ve made this recipe a few times and love it! Cannot tell it’s ‘healthy’ at all.
Do you think you could add frozen raspberries to the mixture? As they are wet would I leave out some of the almond milk?
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- Jessica DeMay says:
October 31, 2019
Thanks, Natalie! Sorry for the delayed response. I think that would work great, just don’t thaw them first.
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- Irma says:
October 24, 2019
Can I use cassava flour instead of tapioca flour and if so what is the ratio to replace. I don have tapioca available right now
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- Courtney says:
March 24, 2020
Mine came out hard on the outside and raw in the middle even after baking for over an hour.
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- Deidre says:
June 1, 2020
It just burned around the edges and didn’t cook in the middle. Cut it up and baking it in pieces. I think it was too much liquid
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- Vanessa Baure says:
May 30, 2021
This is my go to banana bread recipe. I tend to add walnuts and although not necessarily paleo – chocolate too.
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Cheryl 
Lili 
Shamim 
Sonia 
cassie 
Simone 
Lily 
Deneen michlap 
Allison 
Natalie 
Irma 
Courtney 
Deidre 
Vanessa Baure Leave a Reply
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