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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
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour, banana, coconut flour, paleo, quick bread
Servings: 1 loaf
Author: Gabriella @ Nutritious Minimalist


  • 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.