This easy, healthy Paleo Coconut Flour Banana Bread is gluten/grain/dairy/refined sugar free but perfectly moist and sweet! The pecan topping MAKES it!
PIN Paleo Coconut Flour Banana Bread
Originally published Jan 13/2014, updated Jan 12, 2018.
I have a confession to make.
I really didn’t like whole wheat banana bread. At all.
I think it may have something to do with the fact that once, when I was in grade 2, my mom packed some in my lunch for my recess snack. I remember taking it out to the playground and trying to eat it while I was hanging upside down on the money bars.
I then proceeded to drop said banana bread into the playground rocks.
I then decided to listen to the “5 second rule,” and eat the banana bread anyway.
It tasted like nasty, powdery, playground rocks. I have tried many kinds of bananas bread ever since my scarring experience, and all of them taste like rocks. I vowed to give up on it, and never ever, in all the evers, eat it again.
That was until I met Mr.FFF. What’s his favorite snack? Paleo Banana bread.
Of course it is.
This is how this coconut flour bread recipe came about. I wanted the hubs to be all “you are the greatest wife ever” AND I decided that maybe it was a good time to get over my bread-y fear. Side note: That isn’t my weirdest fear. I am also terribly afraid of newspapers. But….that is a different story. One that you really don’t need to hear.
Anyway, I also decided that it would be a good time to venture into the world of coconut flour. I had made sugar free banana bread before, but I had never made gluten free banana bread before AND I had never ever baked with coconut flour, so it clearly made sense to do everything I have never done all at once and make a paleo coconut flour banana bread, right?
Just smile and nod. It makes me feel better.
So this is how it went down:
Taylor: “Ok, coconut flour, you are going to do exactly what I want and make the greatest gluten free banana bread that Mr. FFF’s face has ever eaten. He is tired of the my lackluster easy banana bread in a mug cake when he REALLY wants a slice-able banana bread.”
Coconut flour: “….”
I then realized that it was a little crazy to expect to have a conversation with a baking product. Hey, can’t blame a girl for trying right?
I threw a bunch of the usual banana bread suspects into a bowl, mixed it up and threw it in a loaf pan. If you use the right pan, it always turns out. That’s my motto and I am sticking to it.
I crossed my fingers and popped this bread with coconut flour the oven. Then, I turned the handy dandy oven light on, sat down on the floor and just watched, hoping that it would rise and get all moist and soft.
Or, at least look like a loaf. That was really all I asked of it.
Set your expectations low so that they are easy to exceed, I always say.
Except, that was the first time I have ever said that. But, you guys understand.
HOW-EV-ER, setting my expectations low was the right thing to do guys. This paleo coconut flour banana bread. Oh my gosh. It does NOT taste like rocks. <– Mr. FFF said so, I promise.
As per the high protein banana bread, and really all banana bread, using REAL RIPE bananas is the key here guys. This is not the time to use the banana extract from the low carb keto banana bread! Bananas already add super softness to baked goods, and then when you go and add EXTRA squishy, ripe ones? Extra super duper moist-o-rama! That was actually the hubs’ first comment – “it’s so moist!” The two other superstars here are the surprise crunchy bits of pecans inside, and the pecan streusel topping. <–this would also make really good paleo banana nut muffins!
Streusel, like butter, makes everything better. You agree. <– Especially when you combine crunchy, sweet (naturally!) streusel with moist, soft, and healthy x 4 billion, banana bread.
How do I know if my banana bread is done?
Since this banana bread doesn’t rise as much as traditional versions, make sure a toothpick inserted in the center comes out clean and the top and sides are a deep golden brown. This means your banana bread is done!
How do you store banana bread?
This banana bread is best sliced and then kept in an air-tight refrigerator in the refrigerator to keep it fresh. It will last about 5-7 days this way! It also freezes wonderfully if you want to keep it longer.
Two life lessons for you guys that I learned through this process:
1) Not all banana breads are equal. It is possible to eat it without thinking there are rocks in my face.
2) You need to talk to your baking products. You don’t think they listen, but they do
For step-by-step instruction of this recipe, watch my video tutorial below:
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For the bread:
- 1/2 Cup Coconut flour sifted (50g)*
- 1/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 4 Large eggs
- 1/4 Cup Honey
- 1/4 Cup Coconut oil, melted
- 1 1/3 cups Mashed Banana (330g)
- 2 tsps Vanilla extract
- For the cinnamon pecan center:
- 1/3 Cup Pecans finely chopped
- 1 Tbsp Coconut sugar
- For the Pecan struesel topping:
- 1/3 Cup Pecans roughly chopped
- 2 Tbsps Coconut sugar
- 2 Tbsp Coconut flour (14g)
- 1/4 tsp Cinnamon
- 1 Tbsp Coconut oil melted
- Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, and line the bottom with parchment paper, and set aside.
- In a medium bowl, mix the coconut flour, baking soda, baking powder, salt and cinnamon. Mix well and set aside.
- In a separate, large bowl, beat the eggs together with the honey and oil (for the bread)
- Add the mashed banana into the honey and oil mixture, along with the vanilla and beat, using an electric hand mixer, until the batter is smooth and the banana is well mixed. Set aside
- Mix the dry ingredients into the wet and stir until just moistened. Let the batter stand for 10 minutes so that the coconut flour can start to adsorb the liquid.
- While the batter stands, it's time to make the filling and streusel.
- For the filling: Mix the pecans and coconut sugar in a small bowl and set aside.
- For the struesel topping: Mix the pecans, coconut sugar, coconut flour and cinnamon. Add in the melted oil and use your hands to mix until crumbly.
- To assemble the bread:
- Pour half the batter into the prepared loaf pan.
- Sprinkle with the pecan/cinnamon mixture until the batter is totally covered.
- Spoon the remaining half of batter over top of the pecan filling carefully and smooth out evenly.
- Sprinkle the top of the pecan/coconut oil streusel, making sure it is evenly dispersed.
- Bake for 45-55 minutes until dark golden brown and a tooth pick inserted in the center comes out clean.
- Let cool in the loaf pan COMPLETELY and then slice and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+: 5. OLD POINTS: 4
(per 1/12 of the bread)
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