Paleo friendly sunflower banana bread

    1 hour

    This is my favourite recipe for banana bread and ideal for my complicated diet. This banana bread is paleo friendly, dairy free, gluten free and peanut free.

    6 people made this

    Serves: 8 

    • 120g coconut flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon, or more to taste
    • 1/4 teaspoon salt
    • 3 ripe bananas
    • 6 eggs
    • 35g coconut sugar, and more for topping
    • 1 teaspoon vanilla extract
    • 50g sunflower seeds

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease a 20cm (8 in) square cake tin or line with baking parchment.
    2. Combine coconut flour, bicarb, 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 well combined. Spoon mixture into the prepared tin; top with sunflower seeds and extra coconut sugar.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 45 minutes. Cool bread in the fridge, about 20 minutes. Store in fridge.


    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.

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    Reviews in English (7)


    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.  -  12 May 2016  (Review from Allrecipes US | Canada)


    Dense and super moist, more like a heavy cake. Great taste. I'll make this again.  -  06 Feb 2016  (Review from Allrecipes US | Canada)


    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.  -  24 Feb 2016  (Review from Allrecipes US | Canada)