Almond and Coconut Flour Banana Bread
This banana bread recipe uses almond and coconut flours to make a lower sugar, healthy quick bread that's a delicious snack or breakfast.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 1 loaf
- 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.