Lemon Coconut Banana Bread

My 4-year old and I love baking together. She calls me the Big Chef and she’s the Little Chef. I’m always looking for healthier baking recipes to inspire us. I say inspire because we improvise with ingredients we have on hand. I know this approach isn’t always great for baking but in most cases it yields a delicious result :)

For this coconut butter banana bread, we used the lemon zest coconut butter flavor we had in the pantry. We are both big fans of lemon sweets so this worked well!



1 tablespoon flaxseed meal + 3 tablespoons water

2 large overripe bananas (8-9” long each with lots of brown spots)

1 large whisked egg

1/2 cup Coconut Kitchen Lemon Zest coconut butter (or your favorite coconut butter), melted & stirred

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1/2 cup coconut flour

1/4 cup almond flour (I can also vouch for cornstarch but it is non-Paleo)

1 teaspoon baking soda

pinch of sea salt

Healthy Protein Icing

1 serving (30-35 grams) vanilla protein powder (I used Sprout Living Epic Vanilla Lucuma)

3 tablespoons unsweetened vanilla almond milk

1 tablespoon coconut palm sugar


  1. Preheat the oven to 350 degrees.

  2. Mix 1 tablespoon flaxseed meal with 3 tablespoons of water in a small bowl. Set aside at least 5 minutes to thicken as it will be used as a low cholesterol egg replacer.

  3. In a large bowl, mash the bananas until only small lumps remain. To the bowl of bananas mix in the flaxseed mixture, egg, coconut butter, maple syrup, and vanilla.

  4. In another bowl, prep the dry ingredients by whisking together the coconut flour, almond flour, baking soda, and sea salt.

  5. Fold the dry ingredients into the large bowl of wet ingredients until just combined.

  6. Pour batter into a greased or parchment lined 9x5 pan and bake for about 50-55 minutes or until a toothpick comes out clean. Allow to cool in the pan for a few minutes.

  7. While the bread is cooling, making the icing by briskly whisking together the protein powder, almond milk, and coconut palm sugar. Add more almond milk to desired consistency.

  8. Spread the icing onto the bread and enjoy. I stored mine covered in the refrigerator.


adapted from Paleo Running Momma