Ingredients
2 tbsp. coconut oil, plus more for brushing
3/4 c. coconut flour, divided
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon, divided
1/2 tsp. kosher salt
3 medium ripe bananas, mashed (about 1 1/4 c.)
1/2 c. coconut sugar, divided
1/4 c. almond butter
1 tsp. pure vanilla extract
3 large eggs
1/2 c. toasted pecans, roughly chopped
Preparation
Step 1Preheat oven to 350°. Line a 9"-x-5" inch loaf pan with parchment paper and brush with coconut oil. In a medium bowl, whisk ½ cup coconut flour, baking soda, baking powder, 1 teaspoon cinnamon, and salt until combined.Step 2Using an electric mixer, beat bananas with ¼ cup coconut sugar, almond butter, and vanilla until smooth and creamy. Beat in eggs, one at a time, until fully combined. Stir in dry ingredients.Step 3In a small bowl, combine pecans with remaining ¼ cups coconut sugar and flour, coconut oil, and remaining ½ teaspoon cinnamon.Step 4Pour half the batter into prepared pan and top with half the pecan mixture. Pour remaining batter over top and sprinkle with remaining pecan mixture. Step 5Bake until a toothpick comes out clean, about 35 minutes. Step 6Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.
A little coconut flour goes a long way. This recipe only uses 3/4 cup coconut flour—typical banana bread recipes use double that. You need other ingredients like almond butter and eggs to help keep the texture nice. Three eggs is key. Our classic banana bread recipe only uses 1 1/2 eggs (1 whole egg plus a yolk), as compared to this recipe, which uses a whopping three. Don’t fear; the eggs help keep the texture of the bread fluffy since coconut flour tends to be dense. Almond butter is the secret. Almond butter helps gives this banana bread a nutty, rich flavor (thanks to all its healthy fats). If you’re not paleo, you can sub in peanut butter, but remember that peanuts are a legume, not a nut.
