Almond and Coconut Flour Banana Bread

In effort to reduce the sugar in my diet, not to mention processed white flour, it’s fun to experiment with alternative flours, such as almond and coconut flour. 

Think of a red and green apple, they are both whole real foods, just like almonds and coconuts. Almonds have more fat and protein with different minerals while coconut flour has more fiber and minerals.

 You cannot, however, just swap 1:1 ratios for the alternatives flours – 1 cup white flour to 1 cup coconut flour – doesn’t work that way. If you LOVE, say, banana bread and want to test out almond flour, just search the internet for ‘almond flour banana bread.

 Someone’s already done it, no need to reinvent the wheel. Save yourself the headache 😉

 Here’s my favorite version of banana bread with alternative flours. It’s basic, so feel free to add walnuts or chocolate chips.




1/4 cup almond flour

1/4 cup coconut flour

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp sea salt

2 ripe bananas, smashed

3 eggs

1/4 cup coconut oil

Tbsp vanilla

optional nuts, blueberries or chocolate chips


1. Combine all ingredients in a bowl and mix thoroughly

2. Bake in a greased loaf pan at 375 degrees for 30-45 minutes or until a stick comes out clean (Time will depend on your oven!)

3. Store in an airtight container in the fridge for up to one week

Print recipe

Print recipe

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