Perfectly sweet, soft, moist and delicious Coconut Butter Paleo Banana Bread that’s free of refined sugar, perfect for breakfast or snack and very kid friendly. It’s also nut free, dairy free and great to pack on the go!
Gee, can you tell I’m just a little into bananas and coconut butter lately? Between my chocolate coconut butter cookies and banana bread bars I’m hoping I can tear myself away from the bananas and move on to fall foods without too much separation anxiety.
Separation anxiety with your favorite foods is a real thing, so don’t laugh at me. Anyway, I actually made this one twice, so, no need to separate just yet 🙂
Aside from the banana issue, I’m glad that I’m rekindling my old love for coconut butter recently. Back in my days of marathon training + Whole30 style eating, coconut butter was consumed in great amounts – usually with bananas actually! The combo is seriously delicious, even without being baked into a soft, sweet and ultra moist loaf of Paleo banana bread.
Anyway, it occurred to me about a month ago that with the warm weather oppressive heat we’ve been having, that my coconut butter would be perfect for drizzling – no heating necessary!
See, I’m always trying to look on the bright side, which isn’t hard, when coconut butter Paleo banana bread is there with perfectly drizzled coconut butter over the top.
A little more about this coconut butter Paleo banana bread: It’s nut free and the only non-fruit added sweetener is 1 tbsp pure maple syrup – how cool is that? With the natural sweetness of the bananas and coconut butter, you might not even need the maple.
This bread is also seriously indestructible – you can add in pretty much anything you want and it travels really well too! I show it “naked” here, but I made it another time with added blueberries and strawberries to bring on our trip to Hershey Park (yes I’m that fun) and it survived like a champ.
This is now my “new love banana bread” because I’m head over heels for it and no one can stop me. If only you made it too, you might understand the strong feelings – so let’s get to it!
Coconut Butter Paleo Banana Bread
Coconut Butter Paleo Banana Bread
Ingredients
- 2 large very overripe bananas or 3 small ones, mashed
- 2 large eggs whisked
- 1/2 cup coconut butter melted, stirred and cooled to almost room temp
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup organic coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- pinch sea salt
- Extra coconut butter for drizzling*
Instructions
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Preheat your oven to 350 degrees and line an 8.5 x 4.5 loaf pan with parchment paper**
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In a large bowl, mix together the mashed bananas, eggs, coconut butter, maple syrup and vanilla.
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In a medium bowl, combine the coconut flour, tapioca flour, baking soda and salt.
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Carefully mix the dry ingredients into the wet until just combined and a thick batter forms. Coconut flour is dense and causes the batter to seem very thick - totally normal.
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Transfer all of the batter into the parchment lined loaf pan and bake in the preheated oven for 45-55 minutes, or until a toothpick inserted near the center comes out clean and the top is set and deep golden brown.
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Remove from oven and allow to sit for 2-5 minutes before removing to cool on a wire rack (you can simply lift the ends of the parchment paper for easy removal.)
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Cool completely before slicing and serving. Store leftovers covered at room temp for 2 days or in the refrigerator, wrapped, for up to 4 days. Enjoy!
Recipe Notes
*This is optional - coconut butter will turn solid around room temp so the drizzle will turn into a glaze when it cools
**If you use a 9 x 5 your loaf won't be as tall but it's fine - just watch the baking time since it may be done sooner
Nutrition
Want more Paleo banana bread recipes? Try one of these!
Banana Blueberry Breakfast Bread
Chocolate Caramel Banana Bread
Almond Butter Chocolate Chunk Banana Bread
Cherry Chocolate Chip Banana Bread
What food have you rekindled your love for lately?
Thoughts on coconut butter?
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meredith (The Cookie ChRUNicles) says
August 26, 2016 at 5:36 amI have so many bananas right now that I better bake them into something fast! and I just bought a new bag of coconut flour too!
Michele says
August 29, 2016 at 8:25 pmWith this weather they’re still ripening too fast for me to keep up with 🙂
Megan @ Skinny Fitalicious says
August 26, 2016 at 7:01 amThat drizzle is perfection! I can never say no to a good banana bread especially a Paleo one!
Michele says
August 29, 2016 at 8:25 pmHaha thanks! I’m almost sad to go from banana to pumpkin lol 🙂
lindsay Cotter says
August 26, 2016 at 9:00 amhello! you read my mind. I adore coconut butter. Oh man, must make this! healing food, right? xxoo
Michele says
August 29, 2016 at 8:24 pmVery healing in many ways!
Mel_OutRunCF says
August 26, 2016 at 9:11 ami woke up this morning thinking about food options to carry with me for marathon week-end (it is in a month and out of town!)…and bam…I come on your website and find the perfect option! Thank you! That will give me enough time to try it at least once before…and i’m not mad about it because it looks delicious haha
Michele says
August 29, 2016 at 8:24 pmI have to say this is a really great travel bread! Sturdy and texture doesn’t change after several days. Hope you like it!
Ellen @ My Uncommon Everyday says
August 26, 2016 at 9:48 amI’ve made sooo much banana bread this summer, and I can’t get enough. And somehow I’ve never had coconut butter?! So that needs to change ASAP.
Michele says
August 29, 2016 at 8:23 pmOh yes – needs to change! You’ll love it!
Taylor says
August 26, 2016 at 3:33 pmOh my goodness!!! My mouth is watering!!!! Looks soo good!!
Michele says
August 29, 2016 at 8:22 pmThanks! Hope you try it out – so worth it!
Casey the College Celiac says
August 26, 2016 at 7:26 pmWhat a great idea to add coconut butter to the old favorite of banana bread…YUM!
Amry says
August 28, 2016 at 11:05 amThis sounds great except I don’t have arrowroot powder. Can you suggest a substitution?
Michele says
August 29, 2016 at 8:21 pmIf you can’t get tapioca or arrowroot you can add 1 and 1/2 tbsp more coconut flour and it will still be good!
Amry says
August 30, 2016 at 12:50 amI’ll try it. Thanks Michele!
marla says
August 28, 2016 at 9:15 pmThis banana bread looks delish!
Michele says
August 29, 2016 at 8:20 pmThanks, hope you try!
Irena Macri says
August 30, 2016 at 7:48 pmThat coconut butter glaze is enough to convince me to make this! What a winner. I love using coconut butter in the batter too – it’s a nice switch from other nut butters. Great for allergies or sensitivities 🙂
Jaime says
September 10, 2016 at 11:47 amAh, this recipe was amazing. One problem, my top browned up quite well in 45 minutes but the center was still pretty soft. What do you suggest? Foil after 45 min and bake for another 10?
Michele says
September 10, 2016 at 5:41 pmOven temps/behavior varies so you can either foil the top and bake for a full hour or experiment adding a bit more coconut flour, although I find that most of my banana breads need about 55 minutes to really come together. You can try covering the top half way through to see how that works!
Chris says
September 11, 2016 at 11:44 pmCan this be made with an egg substitute such as ground chia seeds?
Michele says
September 12, 2016 at 9:28 pmI’m not sure since I haven’t tried it, but, from what I hear I think it’s tough to substitute for more than one egg in a recipe. If you do wind up trying with a flax egg, let me know how it goes!
Galya says
September 5, 2018 at 2:39 amI substituted with avacado (1/2 avacado= 1 egg). I actually don’t even like avocados, but I realized too late that I was out of eggs and asked google for egg substitutes. I really don’t like the taste of avacado, but you couldn’t taste it at all! Mine still turned out fine, though I feel like it was a tad bit too oily since avacados have oil in them (and I had to use coconut oil instead of butter).
Marie says
October 20, 2016 at 6:01 pmJust started two weeks ago a paleo diet for health issues. I’m so glad a found your website! I baked this wonderful banana bread this afternoon and I just can’t get over it!! Thank you for the great recipes
Cheers from Switzerland
Michele says
October 20, 2016 at 9:22 pmThat banana bread is one of my favorites – it’s great with add-in like blueberries too! Glad you liked it!
claudia paiva says
March 4, 2017 at 3:36 pmCan you sub the coconut butter with almond butter? Thanks
Michele says
March 4, 2017 at 5:05 pmYup that should be fine 🙂
Laketia Johnson says
March 10, 2017 at 7:51 pmI just made this with chocolate chips and pecans and OMG!!!!!!! You are genius!!
Michele says
March 10, 2017 at 10:23 pmOoh that sounds yummy! So glad you liked it 🙂
Megan Tyrell says
January 20, 2019 at 12:10 pmThis bread looks delicious!! I was wondering can you take out the sweetener (maple syrup) we are doing no sugar for a little while and I was wondering if it would affect the recipe if we took it out. Also open to alternative ingredients 🙂
Kim says
February 10, 2019 at 6:22 pmExcellent. Moist. Not sweet lots of banana flavor and easy to make!