Paleo Sunflower Banana Bread

Name: Paleo Sunflower Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Yield: 8 servings
Ingredients: ½ cup coconut flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon, or more to taste; ¼ teaspoon salt; 3 ripe bananas; 6 eggs; ¼ cup coconut sugar, and more for topping; 1 teaspoon alcohol-free vanilla extract; ⅓ cup sunflower seeds

Rating: 4.42 stars

12 Ratings
10 Reviews
8 Photos

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.

By I Heart GFNY

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Recipe Summary

prep:

15 mins

cook:

45 mins

additional:

20 mins

total:

1 hr 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.

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Step 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.
Step 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.

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; protein 6.5g 13% DV; carbohydrates 16.5g 5% DV; fat 7g 11% DV; cholesterol 139.5mg 47% DV; sodium 345.8mg 14% DV. Full Nutrition

Reviews (10)

Most helpful positive review

husna

05/13/2016

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 did not have baking soda so doubled up on baking powder. Added walnuts on top. Baked at 350 for around 35 min. Made muffins instead of a loaf. With definitely make this again. Read More

Helpful

(5)

Most helpful critical review

Aaron Barrick

02/25/2016

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 product was pleasantly flavored and sweet. Will I prepare this recipe again? Perhaps if I have some bananas going brown. It is an acceptable gluten-free option. Read More

Helpful

(1)

12 Ratings

5 star values: 7
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

husna

05/13/2016

Helpful

(5)

Susan Sheffloe Speer

02/06/2016

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

Helpful

(2)

Aaron Barrick

02/25/2016

Helpful

(1)

Kim Tatum

04/24/2017

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 sugar (over-ripe bananas are sweet enough).This is a good recipe and I will definitely make it again. I was looking for something gluten-free and wanted to try coconut flour for the first time. Launching off of this recipe worked perfectly. Read More

Helpful

(1)

Martha Elliott

06/22/2017

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 and he is very picky so I will be making this again. I baked it in a loaf pan for 40 min. I omitted the seeds and replaced with chopped pecans. I also added a bit of nutmeg. Read More

Faisal Fakier

04/04/2019

Xylitol instead of coconut sugar Read More

Christina Pace Crum

07/12/2019

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! Read More

Stephanie Danielle Pak

12/02/2018

I used substituted with oat flour trivia and added vanilla protein. Turned out great! Read More

Sally

04/02/2020

An easy-to-make, moist recipe but the sunflower seeds don’t mix well with the banana flavor, in my opinion. Next time I will use chopped nuts which I think will make it a 5-star keeper for using up old bananas. Read More

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Nutritional Information

Paleo Sunflower Banana Bread

Servings Per Recipe: 8
Calories: 147.8

% Daily Value *

protein: 13 %

carbohydrates: 5 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 11 %

saturated fat: 7 %

cholesterol: 47 %

vitamin a iu: 4 %

niacin equivalents: 17 %

vitamin b6: 19 %

vitamin c: 7 %

folate: 10 %

calcium: 7 %

iron: 7 %

magnesium: 13 %

potassium: 7 %

sodium: 14 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.