Coconut Almond Banana Bread
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This Coconut Almond Banana Bread is the best low carb + gluten free banana bread you’ll ever try! Who doesn’t love a slice of this traditional treat drizzled with some extra nut butter?!
Summer has been crazy. It seems like all the sudden everything is moving really fast. The school year is over, and I can’t believe in less than two weeks the movers will be here and we’ll be shipping out of Philadelphia. I think it hasn’t totally set in that the whole California thing isn’t just a vacation. It’s happening. It’s such an adventure and I’m so excited about it.
Last weekend I woke up craving banana bread. It was such a staple for me growing up and although I have a double chocolate banana bread recipe on the blog, I wanted a more traditional and less chocolatey version (wait, who am I?). It happens from time to time.
Naturally I didn’t do a complete traditional banana bread because I can’t resist but to throw my own little twist on it. You know how I do (insert sassy emoji).
But this banana bread is so moist and dense and has those pockets of warm melty, chocolate chunks, and a bit of a coconut crunch. It’s really so amazing if you drizzle EXTRA almond butter on the slices. I won’t name names but someone ate the whole loaf, maybe only sharing a bite or two. Ok ok it was me. I ate probably 90-95% of the loaf. Ain’t no shame. It’s not like it was all at once or anything. It was a slow progression of a slice here, a slice there. You know, the normal unfolding of banana bread consumption.
But while we’re on the subject, let’s make some Coconut Almond Banana Bread so you can eat it however you please 🙂
Mash the bananas in a large bowl. Add the almond butter and agave (honey or maple syrup to make paleo). Sometimes natural almond butter is thick and not easily stir-able. Just microwave it for 30 seconds to loosen it up so everything can be mixed together properly.
In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.
Whisk the dry ingredients into the wet ingredients.
Then, fold the chocolate chunks into the batter, reserving some for the top. I really like these chocolate chunks because they are gluten free and paleo.
Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
Pour the batter into the lined pan, spreading it out evenly. Press the remaining chunks into the top.
Pop it in the oven and bake for 35 minutes or until the top is golden brown.

Coconut Almond Banana Bread
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Prep Time: 10
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Cook Time: 35
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Total Time: 45
Description
The best low carb + gluten free banana bread! Who doesn’t love a slice of this traditional treat drizzled with some extra nut butter?!
Ingredients
- 2 bananas
- 3 eggs
- 1/4 cup almond butter
- 3 tablespoons agave nectar
- 2 cups blanched almond flour
- 1/2 cup unsweetened coconut shreds (optional but fun)
- 3 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chunks (any type of chips work! I used minis once and it was AMAZING!)
Instructions
- Preheat oven to 350F.
- Mash the bananas in a large bowl.
- Add the eggs, almond butter, and agave. If needed, microwave the almond butter for 15-30 seconds to loosen it up so everything can be mixed together properly.
- In a separate bowl, combine the almond flour, unsweetened coconut shreds, baking powder, and sea salt.
- Whisk the dry ingredients into the wet ingredients.
- Then, fold the chocolate chunks into the batter, reserving some for the top.
- Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
- Pour the batter into the lined pan, spreading it out evenly.
- Press the remaining chunks into the top.
- Pop it in the oven and bake for 30-35 or until the top is golden brown.
- Remove the banana bread from the oven and pull on the edges of the parchment paper to remove it from the pan.
- Place the banana bread (and parchment paper) on a cooling rack for at least 10 minutes before cutting into slices.
Notes
- sub in honey or maple syrup for agave to make paleo!
- Per serving: Calories 366; Fat 26.6g (Sat 8.8g); Protein 9.8g; Carb 31.6g (net carbs 25.7g); Fiber 5.9g; Sodium 197mg
Nutrition
- Serving Size: 10
This bread is bananas, y’all!! B-A-N-A-N-A-S!! (like, in a good way) Enjoy!! xo
I don’t have almond flour. Would coconut flour work??
It may work, but it will probably change the texture a bit and so I can’t really say how it will turn out. I don’t think I would like it with coconut flour, but that may be personal preference. If you give the coconut flour a try, let me know how it goes!!
Is it still great without choc chips?
Any others subs?
Hey Rachel! Yeah, I think it’d still be great! It’s super moist and dense, and the flavor is delish! Maybe add some walnuts and/or raisins? It’s personal preference, but I LOVE goodies in my bread. Let me know how you make out!!
Any suggestions on swaps for a nut allergy?
It depends if you’re trying to make it low carb/ gluten free. You can try a regular gluten free flour if you don’t care so much about the carb count. If you’re trying to make it low carb and avoid nuts, you can check out Bob’s Red Mill – they have a low carb baking mix that could be used! Let me know how you make out!! xo
How much baking soda should I use? I see it in the instructions but not the ingredients list. Thanks!
sorry, no baking soda, just baking powder! I meant to update that 🙂
can i sub flax egg to make vegan?
Hi!! I haven’t tested it with a flax egg, but I’ve been wanting to!! Let me know if you experiment a bit, I’d love to hear how they turn out!! xo
Hi loved the recipe I didn’t fund almond flour so I used self raising flour 1.5 cup and 1/2 cup fine oat stoneground… it turned so rich fluffy fulfilling yummy.. thanks for sharing
Ah, that sounds so yummy!! Sp happy you liked it!! xo
Hi what sauce did you put on the bread?
Hi Jade! For the slices? I drizzled some of Justin’s vanilla almond butter! Such a yummy treat 🙂
Hiya! Can i substitute almond butter for peanut butter? Also, if I emit coconut, will I need to add extra dry ingredients. Thanks in advance!
Hi! Yes, you can definitely sub in almond butter! I think you should be find if you just tae the coconut shreds out and don’t replace it with anything. Let me know how you make out!! xo
I just died and went to heaven, this bread is so good! Half way through I realized I was out of almond flour so I substituted 1/2 coconut flour for the 2 cups almond flour. I also added some vital proteins coconut vanilla collagen. This recipe will be a staple for me!
Yay!! I’m so happy you like it!! Love the idea of adding some collagen in there! 🙂
when did you add the halved banana on top? Immediately before putting it into the over or mid way through?
Hi Mia! I put the banana on the top before I put it in the oven. I just cut it in half lengthwise and laid it on top 🙂
I just made this tonight, and it turned out beautifully. It’s so delicious, and quite easy to make. Thanks for a great recipe. I’ll be making this again and again.
Ah! I’m so happy you liked it! It’s one of my absolute favorite recipes!! xo
I baked it taking out the almond butter and adding orange zest. It was delishhh🤗The calory count per slice sounds a bit high 366cal😳to me for such a healthy recipe. Is it really that much😬
Ah orange zest sounds so yummmy!! I cut pretty thick slices, but nuts are pretty dense in calories and it’s made mostly of almonds. I’ll double check on the nutrition calculator!
Hi! The recipe says the calories per serving but do you know how many servings a loaf has? Thanks!
Hi Lauren!
I think it should be 8 – 10 servings depending on how thick you make the slices!! xo
I looooove this banana bread!
Can you freeze it too?
Yay! I’m so happy you love it! I’ve never tried freezing it (it usually doesn’t last that long!), so if you give it a try, let me know how it goes!! xo
Tasty and easy recipe!
★★★★★
I’m so happy you liked it!! xo
I love this recipe!! I’ve made it about 5 times and a couple times in muffin cups (with blueberries) for easier snacking/ freezing for work snacks. It’s so tasty and healthy 🙂 Thanks Lindsay, love your page and recipes!
Yay! I’m so happy you love it! I need to try them as muffins 🙂
Hi, if I wanted to make this as just a regular banana bread (without nut butter/coconut) would you recommend adding more of any ingredients? Thanks 🙂
BEST. BANANA BREAD. EVER.
I make this anytime I have spotty bananas and always get absolute rave reviews. Also, my boyfriend claims this is what made him fall in love with me sooo there’s that.
★★★★★
ahh i LOVE that so much!! i would like an invite to the wedding 😉
My youngest was asking for banana bread so I searched your page and found this. Made thena dnwow its incredible. Whole family really liked it. Cant wait to make them again
★★★★★
Yay! I’m so glad you found me and everyone loved the banana bread!! xo
My go to banana bread recipe! Your blog is my go to gluten free blog. Thank you fr sharing your gift!
★★★★★
Aw thank you so much for the love!!! I have the biggest smile on my face 🙂
It’s a great recipe
★★★★★
Yay! I’m so happy you loved it! xo
Love all your recipes
★★★★★
Aw thank you!! Sending you lots of love!! xo
So delicious!! Made with a few substitutions – cashew butter instead of almond butter, and 1 tsp of baking soda instead of of 3 tsp baking powder since I was out. And, I made it into muffins! It makes 12 muffins, and I baked them for about 25-30 minutes. Turned out great! Thanks for the yummy recipe!! I’ll definitely be making this on a regular basis.
Delish!! I’m so happy you enjoyed it! xo
I made this recipe for my family and it was gone within less than two days!! A huge hit. Can’t wait to make it again!!
Subbed 1 cup of the almond flour for all purpose and it still worked like a charm. (1 cup of each)
★★★★★
Ahh yay!! I’m so happy you guys loved it!! xo
I absolutely love this banana bread recipe. It’s so moist and delicious, one slice just isn’t enough.
It’s a must try.
★★★★★
I agree!! So hard to make just one slice! xo
OMG!
I did completely wrong with the measuring as I’m not familiar with cups. But hey, it’s amazing. Like REALLY! Who could guess that’s gluten free?
Thank you!!!
★★★★★
One of the best banana breads I have ever made. I substituted the almond butter with yogurt and used coconut sugar instead of agave syrup. I ended up cooking it for a bit longer than I thought it would take, but in the end it was done perfectly and (yummmmmm). Thank you for the recipe. It will be used many more times in the kitchen.
★★★★★
Ahh biggest smile on my face! I’m so happy you loved it!! xo
Just made this banana bread because I had a bunch of ripe bananas lying around …. it’s perfect!! Made it exactly as recipe calls for (used maple syrup instead of agave), so moist and delicious. The whole family loves it (even my refined-sugar-loving mother who was initially turned off when I said it was healthy)!!! 😂😂 Will definitely be my go to banana bread recipe.
★★★★★
Yay!! I’m so happy you all loved it! It’s one of my absolute FAVORITE recipes!! xo
Wow! So good! My husband asked that I make this the new “go to” for dying bananas in the house. I’ve played with the mix-ins but will ALWAYS include the coconut. Thanks for yet another great recipe. Now if only I can figure out how to make it last more than a day or two….
★★★★★
Hi! I made this recipe laying the banana slices on top before putting in the oven but even after 40 minutes in the oven it was pretty raw underneath those banana slices so, probably next time I would make it without those. The tase is very yummy!!
★★★★
Ah I totally know what you mean. The slices can make it kinda gooey banana underneath those little circle. I’m glad you enjoyed it otherwise though!
This banana bread is SO GOOD!! I was looking for a good banana bread recipe and I tried a different one and then realized it called for TWO CUPS OF SUGAR FOR ONE LOAF!!! Can you even believe that? And on top of that, there was hardly any flavor. This recipe only calls for 3 tablespoons of agave as sweetener and doesnt rely on refined sugar to provide the bulk of the flavor. Its also gluten and dairy free which is amazing. Just make this already. I did skip the coconut the first time I made it but maybe next time I’ll try it out.
★★★★★
ah thank you so much for the amazing review!! I’m so happy you loved it!! xo
I’ve made this with almond or peanut butter and without coconut. Made MANY thru quarantine, so good!
★★★★★
haha aw I’m so glad your quarantine banana bread was my recipe!! Sending you love!!