Almond Coconut Banana Bread Recipe (Healthy, Gluten-Free)

If you've left your bananas to ripen for too long, this easy healthy almond coconut banana bread recipe is an easy and delicious treat.

The best part? You can say goodbye to multiple mixing bowls and endless dishes to clean up because everything is mixed together in just one bowl. It's the perfect recipe for those busy days when you're short on time but still want a satisfying treat.

Why Make this Almond Coconut Banana Bread?

This almond banana bread is different from most gluten-free desserts. It has a light and airy texture, unlike the usual dense and heavy ones. The bread gets its softness and nutty flavor from the almond flour, and the subtle richness comes from the coconut flour, creating a perfect balance of textures. The sweetness of the ripe bananas is enough to make it perfect, and the walnuts and melted chocolate on top add a fun texture to each bite.

Ingredients

Ripe Bananas

I recommend using the ripest bananas available, as their natural sweetness reduces the need for added sugar or sweeteners in the recipe.

Coconut Flour

Coconut flour not only adds a subtle coconut flavor that complements banana bread, but also makes it gluten-free and creates a dense, moist texture.

Almond Flour

Compared to regular wheat flour, almond flour is higher in protein, fiber, and healthy monounsaturated fats. The high fat content results in a deliciously moist banana bread without the need to add butter or added oils.

Eggs

The high fiber content of coconut flour means that it is extremely absorbent nature, soaking up around four times as much liquid as regular wheat flour. Because of this, we use eggs and mashed bananas to provide sufficient moisture

I have not tested this recipe with a flax egg to make this vegan-friendly. Check out this recipe if you're looking for a vegan banana bread recipe.

Coconut Sugar

I love using coconut sugar in this recipe because the flavor complements the coconut flour. You can try using other natural sugars in this recipe if you don't have coconut sugar.

Serving Suggestions:

Enjoy a slice of this scrumptious banana bread on its own or get creative with toppings and accompaniments. Here are my favorite ways to enjoy this almond coconut banana bread:

1. Spread a layer of almond butter or peanut butter on top for added creaminess and protein.
2. Drizzle some honey or maple syrup over the bread for extra sweetness.
3. Top with a sprinkle of chopped nuts, such as walnuts or almonds, for a crunch.
4. Toast the slices and serve them warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.
5. Serve with a cup of hot coffee or tea.

Tips/substitutions

• Use ripe bananas for the best flavor and sweetness.
• Make sure your almond flour and coconut flour are finely ground for a smooth texture.
• If you prefer a sweeter bread, you can increase the amount of coconut sugar to suit your taste.
• Feel free to add other chopped nuts or dried fruits to the batter for additional texture and flavor.
• To keep the banana bread moist, store it in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

Print Recipe

Almond Coconut Banana Bread Recipe (Healthy, Gluten-Free)

This Almond Coconut Banana Bread is an easy and versatile treat that can be enjoyed for breakfast, as a snack, or even as a dessert. Made with mashed bananas, almond flour, coconut flour, eggs, and a hint of cinnamon, this gluten-free bread is both delicious and nutritious.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy desserts, gluten free, gluten-free banana bread

Servings: 6 servings

Calories: 409kcal

Author: Wan Na Chun

Ingredients

• 3 ripe bananas mashed
• 2 eggs whisked
• 1 cup almond flour
• ⅓ cup coconut flour
• 1 tablespoon coconut sugar optional
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• Pinch of salt
• ¼ cup chopped walnuts
• ¼ cup chopped chocolate

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°F (175°C). Grease a loaf pan and set it aside.
• In a large mixing bowl, combine the mashed bananas and whisked eggs. Mix well until fully combined.
• Add the almond flour, coconut flour, coconut sugar (if using), cinnamon, baking soda, vanilla extract, and a pinch of salt to the banana and egg mixture. Stir until all the dry ingredients are well incorporated into the batter.
• After mixing the batter, gently fold in the chopped walnuts and set aside a small portion of the chopped chocolate for topping.
• Pour the batter into the prepared loaf pan, spreading it evenly.
• Sprinkle the reserved chopped chocolate and chopped walnuts on top of the batter, evenly distributing them.
• Bake the banana bread in the preheated oven for about 25-30minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan for about 10 minutes.
• After 10 minutes, carefully transfer the banana bread from the pan onto a wire rack to cool completely.
• Once the banana bread has cooled, slice and serve. Enjoy it as a delightful breakfast treat or a satisfying snack!

Notes

Coconut Sugar: The addition of coconut sugar is optional and can be adjusted based on your preference for sweetness. If you prefer a sweeter bread, feel free to add the coconut sugar. If you prefer a less sweet bread or are watching your sugar intake, you can omit it entirely.

Alternative Flours: Almond flour and coconut flour are used in this recipe. If you don't have these flours on hand or have dietary restrictions, you can experiment with other alternative flours such as oat flour or gluten-free all-purpose flour. Keep in mind that the texture and moisture of the bread may vary slightly with different flours.

Cooling and Slicing: Allowing the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack is important to prevent it from falling apart. Once cooled, you can slice the bread into individual portions. It's recommended to use a serrated knife for clean and even slices.

Storage: To maintain freshness, store any leftover banana bread in an airtight container at room temperature for up to 3-4 days. If you prefer a longer shelf life, you can refrigerate the bread for up to a week. You can also freeze individual slices in freezer-safe bags for up to 3 months. Thaw them at room temperature or briefly warm them in a toaster or oven before enjoying.

Serving Suggestions: This banana bread is delicious on its own, but you can spread a little butter, nut butter, or cream cheese on each slice. 

Dietary Considerations: This recipe is gluten-free and can easily be made dairy-free by using dairy-free chocolate or omitting it altogether. It's also suitable for those following a paleo or grain-free diet. However, be mindful of any specific dietary requirements or allergies when choosing ingredients and mix-ins.

Nutrition

Calories: 409kcal | Carbohydrates: 32g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 307mg | Fiber: 9g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg

Summary

This almond coconut banana bread recipe requires just one bowl to make, and it's both gluten-free and grain-free. This dessert is not only satisfying but also delicious. The recipe is perfect for people with dietary restrictions or anyone who loves homemade banana bread made with wholesome ingredients.

With its simple preparation and wholesome ingredients, this recipe is a winner for those with dietary restrictions or anyone who appreciates a delicious homemade banana bread.

If you're looking for more easy and healthy desserts, check out my recipes for protein fluff, olive oil oatmeal cookies, fudgy brownies, Heavenly Hunks, and vegan banana bread.