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.
If you want to browse recipes by flavor, check out these banana recipes, apple recipes, pumpkin recipes, and blueberry recipes!
How to Make Gluten Free Banana Bread
Mash the bananas in a large bowl. Add the almond butter and agave (honey or maple syrup work too). 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
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 (How to Make Super Creamy Almond Butter)
- 3 tablespoons agave nectar
- 2 cups blanched almond flour (How to Make 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.
- Add the dry ingredients to the bowl and whisk to combine.
- 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.
Tips
- 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 Info:
- Serving Size: 10
This bread is bananas, y’all!! B-A-N-A-N-A-S!! (like, in a good way) Enjoy!! xo
Maya says
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
Lindsay says
Ah, that sounds so yummy!! Sp happy you liked it!! xo
Jade says
Hi what sauce did you put on the bread?
Lindsay says
Hi Jade! For the slices? I drizzled some of Justin’s vanilla almond butter! Such a yummy treat 🙂
P Miyagi says
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!
Lindsay says
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
Emily Elkins says
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!
Lindsay says
Yay!! I’m so happy you like it!! Love the idea of adding some collagen in there! 🙂
Mia says
when did you add the halved banana on top? Immediately before putting it into the over or mid way through?
Lindsay says
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 🙂