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Paleo 'Nanner Bread & Raw Berry Jam

This bread is a fan fave when I run/cater fitness retreats in North America! Coconut flour is surprisingly expensive to buy in Costa Rica, and making my own can be time consuming. SO I love whipping up this loaf when I am in the US and Canada where the coco commodity is plentiful! This recipe is high protein, gluten free, and absolutely divine!


3 medium ripe bananas

4 organic, free-range eggs

1/3 cup unrefined coconut oil

1 teaspoon vanilla extract

1/3 cup coconut flour

3 tablespoons nutritional yeast

1 tablespoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350F degrees.

Line a standard loaf pan with parchment paper.

In food processor or Vitamix, add bananas, eggs, oil, & vanilla. Process until well combined.

In large bowl, add all the dry ingredients and mix.

Pour in the banana mixture and fold to combine wet & dry.

Pour the mixture into lined pan. Bake for 45-55 mins until browned, fluffy and a fork comes out clean when inserted into the middle of the bread.

Serve with raw jam.


1 cup fresh berries (raspberry, strawberry, blueberry, etc)

2 pitted dates

Add all to jug of high powered blender.

Blend on high until dates are completely broken down and jam is thick.

Keeps in the fridge for up to 5 days.

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