Coconut Banana Bread


  • 6 large eggs

  • 113g (1/4 pound) butter, melted

  • 230g mashed bananas (roughly two bananas)

  • 1 teaspoon sea salt

  • 1.25 teaspoon baking powder

  • 90g coconut flour

  • 40g psyllium husks (about 1/2 cup)

  • 1 14-ounce can coconut milk

  • 140g pecans or pecan bits (nut allergy? Substitute nuts with raisins, cranberries, blueberries, etc.)


  1. Preheat your oven to 350 F.

  2. One bowl: Melt butter, add melted butter and eggs and mix well.

  3. One bowl: Mix flour, salt and baking powder.

  4. Mix ingredients from both bowls together.

  5. Mash bananas in a separate bowl (slice and dice with knife).

  6. Add pecan bits and mashed bananas and mix.

  7. Add coconut milk into the mix and stir in completely.

  8. Stir in psyllium husks.

  9. Grease a bread pan liberally with butter or coconut oil and pour the batter in.

  10. Bake for 40 minutes.

Variation: Add 30-50g of honey or maple syrup instead of the bananas.

Nutrition info:

Original inspiration for this recipe: Mark's Daily Apple