Paleo/Gluten-Free Almond Banana Bread

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 9.9 g
  • Cholesterol: 46.2 mg
  • Sodium: 369.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Paleo/Gluten-Free Almond Banana Bread calories by ingredient
Submitted by:


From the talented gal behind! This has amazingly good texture. From the talented gal behind! This has amazingly good texture.
Number of Servings: 12


    2 medium bananas, mashed
    2 tablespoons coconut oil, melted
    1 tablespoon honey
    1 tablespoon vanilla extract
    3 eggs
    1 cup (4 oz.) almond flour
    1/2 cup (2 oz.) coconut flour
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon cinnamon
    1/4 cup chopped almonds
    1 teaspoon turbinado sugar


Preheat oven to 350 degrees F. Grease a 5x7-inch loaf pan.
Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.
Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
Keep tightly wrapped for up to 3 days.

Serving Size: Loaf makes 12 slices.

Number of Servings: 12

Recipe submitted by SparkPeople user GIRANIMAL.

TAGS:  Snacks |

Rate This Recipe