Paleo Coconut Banana Bread with Macadamia Nuts

4 minute read

Sweet banana bread elevated with tropical coconut and buttery macadamia nuts is the perfect Paleo breakfast or snack, made only better with some sprouted almond butter.  You and your family are going to love this tender, moist, and super delicious coconut banana bread, and it is so good you won’t believe that it’s gluten free!

Our family went to Maui this summer and boy did we have a blast exploring the island, swimming with sea turtles, and eating lots of fresh delicious food! We stopped by this little roadside fruit stand on our way home from the beach one day and had the best banana bread filled with macadamia nuts! It was so wonderful I wanted to create a Paleo version for my family to enjoy. This tropical banana bread has taken over our standard loaf and claimed it’s spot as #1 in our house, and I know you will love it as much as we do!

Why Bananas are So Good For You!

Bananas originated in Southeast Asia and are grown in tropical climates around the world.  Banana plants aren’t actually trees but are part of the Musa family of plants that also contains plantains. The bananas that we know and love to eat and bake with are Cavendish bananas while plantains are a cooking variety that are starchier and less sweet.

Bananas are full of nutrients and fiber making them a great part of a whole food diet providing a great source of low-glycemic carbohydrates to keep you going!


  • Vitamin B2 (Riboflavin): Converts carbohydrates to adenosine triphosphate (ATP) which supports energy production [1].
  • Vitamin B3 (Niacin): support healthy blood fat levels and blood sugars
  • Vitamin B9 (Folate): Essential vitamin that supports healthy metabolism, and is key in breaking down homocysteine, and amino acid that is harmful in high concentrations [2].
  • Vitamin C: A powerful antioxidant that neutralized free radicals and reduces oxidative stress.


  • Copper: Essential in the production of red blood cells.
  • Magnesium: A mineral that is essential in healthy metabolism, nervous system regulation, detoxification, and blood sugar regulation.
  • Potassium: let’s talk about potassium…

One medium banana has about 10% of your daily recommended value in potassium.  Potassium plays a key role in may bodily processes and functions, so let’s dive into this a little.

Potassium is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed.  Electrolytes are important in their role in healthy nerve conduction and muscle contractions.

Potassium also plays a role in your body’s hydration and cellular fluid balance, with sodium being the counter balance.  By getting enough potassium in your diet you are supporting all the cells in your body and your overall electrolyte balance.

Studies have shown that a potassium rich diet may help support healthy blood pressure, a heart health, and may even help prevent osteoporosis [3].


There are more benefits to eating bananas, they are full of fiber to support a healthy and optimized digestive tract! They contain both soluble and insoluble fiber:

  • Insoluble fiber: Works to keep things moving along and helps with toxin and waste elimination.
  • Soluble fiber [4]: Soluble fiber works to support a healthy microbiome and supports healthy blood sugar regulation.
  • Resistant Starch: This is a long chain of glucose molecules that is found in starchy produce such as green bananas and potatoes.  Resistant starch is beneficial for many reasons:
  • It feeds the beneficial bacteria in your microbiome
  • Increases the production of butyrate which improves digestion
  • Supports blood sugar regulation

So grab some bananas and let’s get cooking!

Paleo Coconut Banana Bread with Macadamia Nuts Ingredients

Serves 12-16

1.5 cups Almond Flour

1/2 cup Coconut Flour

1 cup Arrowroot Starch or Tapioca Starch

½ cup Unsweetened Flaked Coconut

1 tsp Ground Cinnamon

1.5 tsp Baking Soda

½ tsp Fine Sea Salt or Pink Salt*

2 Large Eggs

1/2 cups Brown Coconut Sugar

1/4 cup Pure Maple Syrup

1/3 cup Unrefined Coconut Oil, melted or Avocado Oil

1.5 tsp Pure Vanilla Extract

3 Small Mashed Ripe Bananas

1 cup Full Fat Coconut Yogurt

½ cup Unsalted Macadamia Nuts*, chopped

2 Tbsp Unsweetened Flaked Coconut for topping (opt)

2 Tbsp Unsalted Macadamia Nuts, chopped for topping (opt)

* If your macadamia nuts are salted, do not add the 1/2 tsp of salt to the batter

How to Make Paleo Coconut Banana Bread with Macadamia Nuts

1. Preheat the oven to 325 degrees for convection and 350 degrees for conventional.

2. In a small bowl, mash the bananas with a fork and set aside.

3. In a medium bowl, mix the first 7 ingredients together until combined.

4. In a large bowl, whisk the sugar and eggs together for about a minute until well combined.

5. To the eggs and sugar, add the maple syrup, oil, vanilla extract and yogurt, whisk together.

6. Stir in the banana to the wet ingredients.

7.  Add the dry ingredients and stir well to combine.

8.  Stir in the chopped macadamia nuts.

9. Transfer the banana bread batter to a greased loaf pan and top with more flaked coconut and chopped macadamia nuts if desired.

10. Bake for 60-70 minutes until toothpick comes out clean.

11. Cool completely before slicing.


Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you’ll get a notification when new recipes are uploaded! Happy Healthy Eating!!


Q: Why do I have to wait for Paleo banana bread to completely cool before slicing?

A: There isn’t any gluten in Paleo breads, so in order for it to not be mushy, it’s best to wait for it to cool completely.

Q: Can I use shredded coconut in coconut banana bread?

A: You can, but it is much drier, I would only add about half of the amount of coconut if you’re using shredded as it will absorb more liquid than the flaked coconut.

Q: How long will Paleo Coconut Banana Bread last?

A: Store in an airtight container at room temperature up to 2-days, refrigerator up to 5-days and freezer up to 4-weeks.

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!


Submit a Comment

Your email address will not be published. Required fields are marked *

Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

Search Recipes