Banana and pear bread using coconut and almond flour

by | Dec 9, 2013 | Breakfast, Gluten Free, Recipes, Sweets | 0 comments

This healthy version of banana bread is delicious and the pear gives it an added sweetness. I have been experimenting with coconut flour lately and this recipe uses a blend of almond meal and coconut flour for the ultimate moist banana bread. You can leave the honey or agave out if you want a sugar free version as it doesn’t really need it. And yes I used butter- coconut oil made it a little gluggy. You could also add mixed seeds or nuts if you want to for some texture. Enjoy!


1 medium pear, peeled and diced

1 medium banana, mashed

1 cup almond meal

3 tablespoons of coconut flour

2 tsp of cinnamon

½ tsp baking soda

3 eggs

2 tablespoon honey or agave

1 tablespoon of melted butter



1- Preheat oven to 180

2- Grease a bread pan or line with baking paper

3- Combine all the dry ingredients in one mixing bowl- flours, cinnamon, baking soda.

4- Combine all wet ingredients into a separate mixing bowl- eggs, butter, agave/honey, banana and pear

5- Add wet ingredients into dry ingredients and mix well

6- Pour the batter into the bread tin and bake for around 45 minutes or until cooked through.

7- Let cool for 30 minutes (this is important as it might break up if you don’t let it sit)

8- Slice up and enjoy!


Will last up to 10 days in the refrigerator.


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