Banana bread makes a great snack, portable breakfast, or even a sweet treat. This paleo banana bread is a gluten-free and lower in sugar than most traditional banana bread recipes.
Almond and coconut flours are used in place of regular flour, making the recipe paleo and gluten-free.
Make sure that you use almond flour and not almond meal. Almond flour is made of finely ground blanched almonds with no skins and produces a lighter texture and binds better when used in baking. Store almond flour in the fridge since it contains oils from the almonds and therefore may oxidize or become rancid over time.
Coconut flour also has a very fine texture but it absorbs a lot of liquid. Therefore, baking with coconut flour requires a lot more moisture compared to using other non-grain flours. After some experimenting, I’ve found that I like using a mix of almond and coconut flours for quick bread.
You want to use very ripe bananas because they are sweeter and easier to mash. Baking banana bread is one of my favorite ways to use up bananas that are about to go bad.
This bread is freezable if you have leftovers or you are making multiple loaves as part of your meal prep. You can freeze an entire loaf or individual slices. Wrap the loaf or slices in plastic wrap or foil and put them into a freezer safe bag that you can store in the freezer for up to 6 months.
Almond and Coconut Flour Banana Bread
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 medium to large ripe bananas
- 2 eggs
- 2 tablespoons avocado oil (can also use coconut or olive oil)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mash the bananas with a fork. Add the eggs, oil, maple syrup, and vanilla extract and whisk everything together.
- In a separate bowl, mix together the dry ingredients: almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Lightly grease a loaf pan or line it with parchment paper. Pour the batter into the loaf pan and bake for 60-65 minutes.
- Cool and slice. Store in an airtight container for up to a week.