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My review
Paleo Sunflower Banana Bread
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I Heart GFNY
"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 148Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
- 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.
- 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
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
5/13/2016
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...
Most helpful critical review
2/24/2016
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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5/13/2016
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...
2/6/2016
Dense and super moist, more like a heavy cake. Great taste. I'll make this again.
4/24/2017
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...
2/24/2016
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...
7/12/2019
Very good but I used 1/8 cup of honey instead of coconut flower and cooked it at 325 for 30 minutes and that was long enough. Very moist!
12/2/2018
I used substituted with oat flour, trivia, and added vanilla protein. Turned out great!
7/29/2018
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...
6/22/2017
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 ...