Banana Bread Made-Over {paleo, refined sugar & gluten free}
Prep time
Cook time
Total time
Serves: 8-10
  • 1½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 small ripe bananas
  • 3 eggs
  • ½ cup coconut palm sugar
  • ¼ cup melted coconut oil
  • 2 tsp vanilla
  • 2 tsp maple extract
  • next 3 optional:
  • ¼ cup chopped walnuts
  • few pieces sliced banana
  • sprinkle coconut sugar
  1. In a bowl or mixer cream the bananas, sugar, oil, extracts and eggs.
  2. Sift the flours, baking powder and baking soda.
  3. Add the liquid to the flour and blend until it is creamy.
  4. If you choose to add walnuts, sliced banana & sugar on top, cover the last 20 min. with foil.
  5. Pour into a lightly greased loaf pan and bake for 45-50 min. at 350.
  6. Let it cool before cutting.
I love using the tooth pick test; if it comes out clean you know it is done. I have baked it up to 55 min. covered with foil if you don't like a moist texture. If your bananas are large only use 2. The batter will be thick when pouring it into the loaf pan. Please use organic when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at