healthy coconut banana bread {gluten-free}

Banana bread may sound healthy. But it is usually contains white flour, white sugar, butter, shortening, sour cream, etc. 

Now, these things can be fine in moderation.  But, if you make a loaf of banana bread… aren’t you going to want to enjoy it all week?


I know, I know. Sometimes it may feel hard to bake and be healthy.

Especially if your body can’t digest certain foods, or you keep your diet whole & unprocessed.  But, these concerns don't have to a barrier. I have them as well, but that doesn’t keep me out of the kitchen.

In fact, it can make it even more fun to experiment with healthy ingredients. There is so much more out their than butter and white flour.

It’s why I keep my apron tied. And prove that bakers can be healthy.  


Today I’m excited to share my recipe for a coconut banana bread. 

It is gluten-free and filled with ingredients that your body needs.  Ingredients that should be a part your daily diet.  

  • coconut oil
  • bananas
  • ground flax seed
  • raw almonds (both chopped and ground into a flour)
  • nonfat Greek yogurt
  • cinnamon

So you know what that means. you can toast up a slice on Monday, Tuesday,  Wednesday, Thursday… 

No deprivation here.


Since I make this with almond flour, I like to mix in chopped, roasted almonds. But you can use any nut, or none at all.

Almond & Coconut Banana Bread {gluten-free}

  • 1 cup light or dark brown sugar (you can cut it to ¾ cup)
  • ½ cup coconut oil (liquid form. So you may have to melt it and slightly cool)
  • 1/3 cup nonfat plain Greek Yogurt (or unsweetened organic applesauce)
  • 2 eggs
  • 2 large or 3 small ripe bananas, mashed (I save a few slices for the top)
  • ½ cup coconut flour
  • 1 ½ cup almond meal/flour
  • ¼ cup ground flax seed
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¾ cup shredded coconut (plus more for sprinkling on top)
  • ¾ cup chopped toasted almonds (pecans or walnuts also work)


Preheat oven 350 degrees. Grease 2 medium loaf pans (I use parchment paper on the bottom of the pan so the loaf won’t stick).

- In a mixer or bowl with whisk,  blend sugar and oil until blended. add yogurt, banana, and eggs and mix until combined.

- In a separate bowl whisk flours with salt, cinnamon, baking powder and baking soda. Slowly add to the wet mixture. Add in coconut and nuts. Mix.

  • MY TIP:  I like to use coconut flour, but feel free to use all almond flour. Brown rice flour or a gluten-free AP flour also work.

- Pour batter into loaf pans (you can also fill one 9x5 loaf).  Top with banana slices and shredded coconut, if desired.

- Bake for about 45-60 minutes, or until it is golden and baked through. (toothpick comes out clean).  Mine always takes longer, so just keep checking it after 30 minutes.

- Take out and let rest in the pan, for 10-15 minutes. Flip out and cool. Slice and share with others. :) 


This freezes great too. Bake two loaves of bread, but wrap one up with plastic wrap and freeze. 

That’s what I like to do. I fact, I just sliced and toasted a piece of this bread from the loaf I currently have in my freezer. Added a drizzle of honey and coconut flakes. Finishing it off as I finish this post. 

Give it a try!

BreadsAnna Beck