Banana Bread (Paleo, Grain Free, Gluten Free)
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
  • ½ cup coconut flour
  • ½ cup almond flour
  • 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
  • ½ cup butter melted + extra butter unmelted for greasing (preferably grass-fed or you could sub with coconut oil but it's way better with butter)
  • ¼ cup cacao nibs
  • ½ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon no additive liquid stevia or ¼ cup honey (can increase honey all the way up to ⅓ cup of honey or ½ teaspoon of liquid stevia but I wouldn't recommend going above ⅓ cup of honey or ½ teaspoon liquid stevia in terms of sweetness. In fact I actually prefer to stick to about ¼ cup of honey if you go to ⅓ cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)
  • 4 eggs
  • ½ teaspoon vanilla extract
  • pinch of salt
  1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan with butter and place a cut bit of parchment paper that fits in the bottom of the loaf pan inside it flat on the bottom.
  2. In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, cacao nibs, and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.
  3. In a small bowl add eggs, vanilla extract, stevia or honey and whisk then add mashed banana to the egg mixture and whisk more until well combined.
  4. Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.
  5. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper and shape it in any way you want (specifically in the shape of a loaf so that it rises like that)
  6. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean.
  7. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. (if you can wait that long)
Update: for those of you who have had runny batter I believe it has to do with the brand of coconut flour, I think that Bobs Red Mill Organic Coconut Flour is slightly more absorbent than some of the other brands. This is amazing sliced and toasted with butter in a pan. Just turn a pan to medium heat and add a butter pat to the pan and let it melt slightly then add the bread and swirl it around on both sides until it's toasted to your liking. Crisy-edged, warm and buttery goodness.
Recipe by Slim Palate at