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.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

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
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(5)

Most helpful critical review

Rating: 3 stars
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
(1)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(5)
Rating: 4 stars
02/06/2016
Dense and super moist more like a heavy cake. Great taste. I'll make this again. Read More
(2)
Rating: 3 stars
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
(1)
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Rating: 4 stars
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
(1)
Rating: 5 stars
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
Rating: 5 stars
04/04/2019
Xylitol instead of coconut sugar Read More
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Rating: 5 stars
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
Rating: 5 stars
12/02/2018
I used substituted with oat flour trivia and added vanilla protein. Turned out great! Read More
Rating: 3 stars
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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