Paleo Coconut Banana Bread (‘Nuff Said)

Lately I’ve been experimenting with new baking recipes. Most often I find that I’m trying to cook lower-carb, higher protein items so that although they taste totally sinful, in nutritional profile they’re actually not so bad and they contain plenty of health-promoting nutrients — like this banana bread! Serve this banana bread as a part of breakfast or as a snack or dessert. If you are vegan, I recommend trying our Vegan Banana Walnut Muffins that use flax eggs instead of real eggs.


  • 3 bananas
  • 5 eggs
  • 1/2 cup (60 g) coconut flour
  • 1/3 cup (110 g) coconut butter, softened
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • dash of sea salt


  1. Preheat oven to 425 F (218 C).
  2. Combine all ingredients in a blender or processor, or mix well together in a bowl until well combined.
  3. Pour batter into one 8″ x 8″ square baking pan or two bread pans.
  4. Cook in oven for 25-30 minutes or until top is lightly browned and the center isn’t gooey (check with a fork or knife!).
  5. Remove from oven, and allow to cool before cutting and serving.

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 10

Serving Size: 2 slices

Calories: 130

Fat: 9g

Trans Fat: 6g

Cholesterol: 80mg

Sodium: 100mg

Carbohydrates: 11g

Fiber: 3g

Sugars: 5g

Protein: 4g