Banana Coconut Bread

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This yummy, gluten-free snack bread is an afternoon treat you can definitely feel good about! This recipe features coconut shreds, which are a great source of healthy fat and dietary fiber. Dried coconut is also high in manganese, a very important trace element. Bananas are also loaded with fiber and nutrients, including potassium and vitamin B6.

This bread is customizable, so feel free to add your favorite mix-ins (nuts and dairy-free chocolate chips are recommended!). 

Try this with your picky eaters who are having trouble steering away from white, starchy carbs. This has enough carbohydrate to satisfy your “white bread only” kiddos, but with so many more benefits!

Ingredients

• 1 cup ripe mashed bananas (about 2-3 medium bananas)

• 2 large eggs (or sub 1/2 cup applesauce)

• 1/3 cup coconut oil, melted

• 1/4 cup coconut sugar

• 2.5 cups almond flour (blanched)

• 1/4 cup shredded unsweetened coconut

• 1 tsp pure vanilla extract

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp pumpkin pie spice

• 1/4 tsp salt

• Optional: mini dairy-free chocolate chips or crushed walnuts

Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first order.

A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality ingredients isn't an option for you, choose the best option that is available to you locally.

Directions

1. Preheat the oven to 350°F (175°C) and prepare an 8x4 glass loaf dish coated in cooking spray or unbleached parchment paper

2. In a large bowl, mash bananas well

3. Add coconut sugar, coconut oil, eggs, and vanilla. Mix well with a wooden spoon

4. In another bowl, combine almond flour, coconut shreds, baking soda, baking powder, pumpkin spice, and salt and mix well

5. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon

6. Transfer to one 8-in. x 4-in. loaf pan coated with cooking spray

7. Top with thinly sliced bananas (optional, but delicious)

8. Bake at 350° 45-55 minutes or until a toothpick inserted near the center comes out clean.

9. Cool for 10 minutes before transferring from the dish to a wire rack.

10. Enjoy!

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Nutrition Facts

Serving Size: 1 slice | Makes 12 Servings

Calories: 160 | Protein: 3 grams | Fiber: 2 grams | Carbohydrates: 14 grams | Fat: 11 grams | Sugars: 9 grams