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
In a separate bowl, combine the almond flour, unsweetened coconut shreds
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
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.
Prep Time:
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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
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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
Tasty and easy recipe!
★★★★★
I’m so happy you liked it!! xo