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Paleo Banana Bread

  • Yield: 8 servings 1x


  • 4 ripe bananas
  • ¾ cup coconut flour
  • 5 large eggs
  • ¼ cup coconut sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment. Oil the pan.
  2. In a large bowl, mash the bananas. Stir in the coconut flour, eggs, coconut sugar, baking soda, salt, vanilla, and cinnamon until well combined.
  3. Pour into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
  4. Once cool, slice and serve! Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.


Recipe adapted from Detoxinista