Banana Bread (PALEO, WHOLE30, VEGAN)

It seems as though there are always a couple of bananas that slip their way through the cracks and become overly ripe and virtually inedible to the human eye. Banana bread weirdly transforms those mushy brown bananas no one would touch with a 10 foot pole, into something oh so yummy. Here is my go-to recipe:

Banana bread is always a favourite and an easy way to get rid of overly ripe bananas. My banana bread was uber moist and perfect with morning coffee!


  • 3  Large ripen bananas (or 4 smaller)
  • 4 eggs
  • 1/2 Cup of coconut Flour (or 3/4 almond flour, 1/4 coconut)
  • 3 Tbsp of coconut Oil
  • 1 Tsp of vanilla
  • 1/4 cup of shredded coconut (unsweetened)
  • 1/2 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of salt
  • Handful of raisins, nuts, and chopped dark chocolate


  1. Preheat oven to 350 degrees
  2. Mash banana with a fork and mix in other wet ingredients (eggs, oil, vanilla) 
  3. In a separate bowl mix dry ingredients (shredded coconut, baking soda, salt, cinnamon, nutmeg)
  4. Combine wet and dry ingredients in a mixer on slow to medium speed until well mixed
  5. Toss in raisins, nuts or shredded dark chocolate to mix. Mix gently on low speed
  6. Bake for 45 minutes to 1 hour depending on your preference. My sweet spot was 55 mins


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