Lora Hogan > Recipe  > Paleo Coconut Bread (Gluten-Free)

Paleo Coconut Bread (Gluten-Free)

I have made my first Paleo bread!

I am pleased to announce that, while the texture was different than I anticipated (denser), this bread turned out tasty for modifying my own recipe! Yippee!

Paleo Coconut Bread


  • 1/2 cup melted organic coconut oil (it was so hot in Florida, mine melted on its own! Scary!)
  • 1/2 cup local organic clover honey
  • 2/4 teaspoon sea salt
  • 3/4 cup coconut flour
  • 6 organic eggs, at room temperature
  • 3 teaspoons pure almond extract
  • 2 large super-ripe bananas, mashed


  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper or grease with coconut oil.
  2. Combine honey and coconut oil in a small bowl. Set aside.
  3. In a large bowl, beat the eggs, gradually adding one at a time.  Add sea salt and almond extract and beat again.  Slowly add in coconut oil/honey mixture. Stir to mix. 
  4. Slowly mix in the coconut flour a little at a time.
  5. Lastly, add the bananas. Mix with as few strokes as possible.
  6. Bake for 45 minutes or until a toothpick entered into the center comes out clean.

Let cool and ENJOY! I recommend keeping this bread in the refrigerator or freezing. If you aren’t paleo, it’s tasty topped with a drizzle of honey and butter. You can also toast it, serve it with your favorite fruit, or even spread nut butter on top!


  • Run DMT

    August 16, 2013 at 7:42 pm

    That sounds so delish! Totally pinning this!