17/2/22, 23:32 Banana Coconut Bread — Autism Nutrition Library

DESSERT

Banana Coconut Bread

Skip to Recipe

This yummy, gluten-free snack bread is an afternoon treat you can definitely feel good about! This recipe features coconut
shreds, which are a great source of healthy fat and dietary fiber. Dried coconut is also high in manganese, a very important trace
element. Bananas are also loaded with fiber and nutrients, including potassium and vitamin B6.

This bread is customizable, so feel free to add your favorite mix-ins (nuts and dairy-free chocolate chips are recommended!).

Try this with your picky eaters who are having trouble steering away from white, starchy carbs. This has enough carbohydrate to
satisfy your “white bread only” kiddos, but with so many more benefits!

INGREDIENTS

• 1 cup ripe mashed bananas (about 2-3 medium bananas)

• 2 large eggs (or sub 1/2 cup applesauce)
• 1/3 cup coconut oil, melted
• 1/4 cup coconut sugar
• 2.5 cups almond flour (blanched)
• 1/4 cup shredded unsweetened coconut
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• Optional: mini dairy-free chocolate chips or crushed walnuts

Note: Most ingredients above are linked to items at Thrive Market for your convenience. Sign up with this link to get 30% off your first
order.

A note on ingredient quality: If possible, choose ingredients that are organic and non-GMO. Stores such as Sprouts, Natural
Grocers, Whole Foods, and other health food stores can help finding higher-quality ingredients. If access to higher quality
ingredients isn't an option for you, choose the best option that is available to you locally.

DIRECTIONS
1. Preheat the oven to 350°F (175°C) and prepare an 8x4 glass loaf dish coated in cooking spray or unbleached parchment
paper
2. In a large bowl, mash bananas well
3. Add coconut sugar, coconut oil, eggs, and vanilla. Mix well with a wooden spoon
4. In another bowl, combine almond flour, coconut shreds, baking soda, baking powder, pumpkin spice, and salt and mix well
5. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon
6. Transfer to one 8-in. x 4-in. loaf pan coated with cooking spray
7. Top with thinly sliced bananas (optional, but delicious)
8. Bake at 350° 45-55 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before transferring from the dish to a wire rack.
10. Enjoy!

NUTRITION FACTS
Serving Size: 1 slice | Makes 12 Servings

Calories: 160 | Protein: 3 grams | Fiber: 2 grams | Carbohydrates: 14 grams | Fat: 11 grams | Sugars: 9 grams

The information provided in the Autism Nutrition Library is intended for educational purposes only and should not be interpreted as medical
nutrition therapy, nutrition counseling, diagnosis, prognosis, health care treatment, instruction, advice, or any other individualized medical
service. Always let your physician know about any of your health concerns, and check with your doctor or dietitian before making any diet,
medication, exercise, or lifestyle changes.
stay connected!
All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical,
including photocopying, recording, or any other information storage and retrieval system, without the written permission of Brittyn
Coleman. This program is for the recipient ONLY.
Autism Dietitian is a participant in several affiliate programs. This means that when you click an affiliate link, a percentage of the proceeds
from your purchases will go to Autism Dietitian LLC at no additional cost to you. Affiliate participation does not influence product
recommendations.

https://www.autismnutritionlibrary.com/recipes/banana-coconut-bread 1/2