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+ servings
2 slices of banana bread and part of the banana bread on a wooden board

Coconut Banana Bread (vegan, paleo, AIP)

A super easy banana bread recipe with coconut oil and shredded coconut.
5 from 4 votes
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 servings
Calories 298 kcal


For Paleo diet

  • 150 grams chestnut flour

For AIP diet

For both versions

  • 240 grams ripe banana (about 2 medium bananas)
  • 30 grams shredded coconut
  • 60 grams unrefined sugar (muscovado or coconut sugar)
  • 50 grams coconut oil (liquid)
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar or lemon juice


  • Preheat oven to 360° F (180° C)
  • Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.
  • In a separate bowl, mix all the dry ingredients (flour, shredded coconut, sugar and baking soda). Then, transfer the dry ingredients in the banana and coconut oil mix. Using a spoon, mix everything until well combined.
  • Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin with a little bit of coconut oil and transfer the batter into the tin.
  • Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!
    Bon appétit !


Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Arrowroot : it is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Both are paleo and AIP compliant. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot. 
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition facts per serving

Calories: 298kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 202mgPotassium: 176mgFiber: 3gSugar: 17gVitamin A: 26IUVitamin C: 4mgCalcium: 52mgIron: 1mg
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