Paleo Almond-Coconut Banana Bread

This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 444 Calories

Ingredients

• 3 teaspoons baking powder
• 3 large eggs
• 3 tablespoons agave nectar
• 2 cups blanched almond flour
• 2 medium bananas, mashed
• 1 cup mini dark chocolate chips
• 0.5 teaspoon sea salt
• 0.5 cup unsweetened shredded coconut
• 0.25 cup almond butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.

Step 2

Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.

Step 3

Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.

Step 4

Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.

Step 5

Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.

Step 6

Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.