Savor a slice of this Paleo Coconut Flour Banana Bread as a wholesome snack, dessert, or even for breakfast.
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
Ingredients
For the Banana Bread:
- 1/2 cup coconut flour (50g) sifted
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil melted
- 1 1/3 cups very ripe bananas (330g) mashed
- 2 teaspoons vanilla extract
For the Cinnamon Pecan Center:
- 1/3 cup pecans finely chopped
- 1 tablespoon coconut sugar
For the Pecan Streusel Topping:
- 1/3 cup pecans roughly chopped
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour (14g)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon coconut oil melted
Instructions
For the Banana Bread:
- Preheat oven to 350℉. Grease a loaf pan with coconut oil and line the bottom with parchment paper, leaving some excess paper hanging over the sides. This will make it easier to lift the loaf out once it’s baked. Set the pan aside.
- In a medium bowl, combine the coconut flour, baking soda, baking powder, salt, and cinnamon. Stir until evenly mixed, then set aside.
- In a large bowl, whisk together the eggs, honey, and melted coconut oil. Add the mashed banana and vanilla extract, and beat the mixture with an electric hand mixer until smooth and well combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
For the Cinnamon Pecan Center:
- While the batter rests, make the filling by mixing the chopped pecans and coconut sugar in a small bowl. Set aside.
For the Pecan Streusel Topping:
- In another small bowl, combine the chopped pecans, coconut sugar, coconut flour, and cinnamon. Add the melted coconut oil, and use your hands to mix until the mixture is crumbly.
Assemble the Loaf:
- Pour half of the batter into the prepared loaf pan and spread it out evenly. Sprinkle the pecan-cinnamon filling over the batter, ensuring it covers the surface completely. Carefully spoon the remaining batter over the filling and spread it out evenly. Top with the pecan streusel, ensuring it’s evenly distributed.
- Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until the bread is dark golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the loaf out of the pan and onto a serving plate. Slice and enjoy! For best results, slice with a serrated knife to prevent the streusel topping from crumbling too much.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I’ve been baking awhile now, but there’s definitely a magic one has to be ready for when switching from traditional flour, to one of the alternative flours. I thank you for your recipe. I’ve always mixed my walnuts into the batter, but I really like your idea of “layering” that added flavor and texture. And the pics of your end result looks esthetically pleasing.
I’ve added you to my favorites. I think my next venture will be following your Paleo Banana Pancakes. So long as I can sneak in some Blueberries of course…LOL
Thank you, Chris! Of course, blueberries for sure LOL!