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Coconut Banapple Bread Recipe

Happy Holidays! I've cooked up a tasty little treat that's great for breakfast, a mid-afternoon snack, or even dessert with a dollop of ice cream! Oh, & did I mention that it's packed with nutrients, contains zero added sugars, & is both dairy & gluten-free. Yum!

As many of you know, I'm allergic to gluten & dairy, so I've come up with a healthy snack for this holiday season. Not to toot my own horn, but it's quite possibly the best banana bread I've ever had. Don't tell my grandma! Anywho, check it out for yourself -


  • 4.5 cups mashed, overly-ripe bananas (about 10 bananas)

  • 3.25 cups coconut flour

  • 2 teaspoons baking soda

  • 3 beaten eggs

  • 1.5 cups monk fruit sweetener

  • 1 cup coconut oil

  • .5 teaspoon salt

  • 2 diced apples

  • cinnamon

  • nutmeg

The Process

  • preheat oven to 350 degrees + lightly grease baking pan (9x13 in.)

  • mix flour, salt, baking soda, cinnamon, + nutmeg in a bowl

  • in a separate bowl, blend together coconut oil + monk fruit

  • stir eggs, diced apples, + bananas into monk fruit + coconut oil mixture

  • combine everything with flour, salt, baking soda, cinnamon, + nutmeg

  • pour mixture into pan

  • once oven is preheated, cook for 60-65 minutes

  • let cool for 10 minutes + enjoy your Coconut Banapple bread!

Pro Tips

  • add cacao nibs or coconut chips for added texture + flavor!

  • I like to let my bananas brown, freeze them, then thaw, peel, mash + cook!

  • make sure bananas are warm before mixing with coconut oil, or oil will solidify

  • my favorite products: Dr. Bronner's Organic Coconut Oil, ZenSweet Monk Fruit Sweetener, Rumford Baking Powder

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