Gluten Free Coconut Almond Banana Bread

Directions

Coconut Almond Banana Bread

This Coconut Almond Banana Bread is the best low carb + gluten free banana bread you’ll ever try!

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.

Making this delicious snack

Mash the bananas in a large bowl. Add the almond butter and agave(honey or maple syrup to make paleo). 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.

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.

Instructions

• Preheat oven to 180C.
• 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.
• 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.
• 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.

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