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Photo of Paleo Sunflower Banana Bread by I Heart GFNY

Paleo Sunflower Banana Bread

Rated as 4.25 out of 5 Stars
20 made it  |  6 reviews   |  7 photos
0

Recipe by:

"My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins."
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Ingredients

1 h 20 m servings 148
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
  2. Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
  3. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.
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Footnotes

  • Cook's Notes:
  • Keep this in fridge because this is a paleo recipe, it can easily spoil.
  • It's best to use bananas that are in between yellow/brown.

Nutrition Facts


Per Serving: 148 calories; 7 16.5 6.5 140 346 Full nutrition

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Reviews

Read all reviews 6
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  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this with some slight variations. It came out really moist and very tasty. You can't even tell its gluten free. I added 4 bananas instead of 3. I also added some coconut oil to the mix. I...

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Most helpful critical review

This recipe was nicely tasty. The texture was slightly spongy, making it seem more like a cake than a bread. Also, the coconut flour produces a sort of chewy coconut texture. The finished produc...

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I made this with some slight variations. It came out really moist and very tasty. You can't even tell its gluten free. I added 4 bananas instead of 3. I also added some coconut oil to the mix. I...

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Dense and super moist, more like a heavy cake. Great taste. I'll make this again.

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This recipe was nicely tasty. The texture was slightly spongy, making it seem more like a cake than a bread. Also, the coconut flour produces a sort of chewy coconut texture. The finished produc...

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Quite good! Agree with other posters re the spongy texture. I substituted honey for the coconut sugar but only used 1/4 of the amount but found it lacked in sweetness so would try a 1:1 ratio ne...

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This came out very dense and somewhat spongy. I did not think it was all that sweet, but that may have been that my bananas were not as ripe as I would have liked. However, my husband loved it ...

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I changed the recipe slightly. I added cocoa instead of the cinnamon flavors. I also added extra banana due to them being small, but I think I would stick to 3 next time. I also didn't use any s...

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