Easy and simple recipe for the perfect paleo banana bread, it comes together in minutes, is made with natural ingredients, and is the perfect healthy breakfast!
Guys, I did something I’ve never done on here before. I took down a recipe. It was weighing heavy on my mind and I couldn’t get over the fact that I just was NOT happy with how it came out. It was also one of my first ever recipes I posted on here, so I’m giving myself some grace, and hey, the pictures were pretty horrible too!
It was a recipe for paleo banana bread and I am not afraid to out myself because I think it goes to show just how far I’ve come in my journey with this blog. Every time I made that banana bread, I just wasn’t thrilled with the texture. The flavor was great, but it was just too moist for my liking so I’ve been on a mission to recreate a paleo banana bread that I can shout from the rooftops.
And I finally nailed it…
TOM DIDN’T EVEN KNOW IT WAS FLOURLESS! And if you’re used to paleo baking, you know that textures and different densities of flours can be super hard to recreate that full-gluten baking.
This banana bread is seriously easy to make too…the hardest part is waiting for it to bake in the oven!
It can also be made nut free with the exchange of sunflower seed butter for almond butter!
You guys are going to love it.
Perfect Paleo Banana Bread
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 1 loaf 1x
Print Recipe
Pin RecipeDescription
This paleo banana bread is perfectly soft, lightly sweet, and the easiest healthy banana bread to whip up for a crowd!
Ingredients
- 2 large overripe bananas (or 3 medium)
- 4 eggs, room temperature
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 3 Tbsp honey
- 1 tsp vanilla
- 1/2 cup coconut flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
Preheat oven to 350F and line a loaf pan with parchment paper or coconut oil.
In a large bowl, mash bananas.
Whisk in 4 eggs.
Stir in almond butter, coconut oil, honey and vanilla until well combined.
In a separate bowl, mix together coconut flour, cinnamon, baking soda, baking powder and salt.
Add dry ingredients to wet until fully combined.
Pour into pan and bake for 45-55 minutes. Cover with foil halfway through to prevent top from getting too brown.
Mine took 50 minutes. Use the toothpick trick to see if it is ready!*
Notes
*Take a clean toothpick and insert it into the middle of your loaf. If it comes out with some batter on it, you need to keep cooking. If it comes out clean, it is ready to be taken out
- Category: gluten-free, breakfast, snack, dairy-free
Keywords: paleo gluten-free banana bread
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Kate says
April 16, 2019 at 3:11 pmCould I make this with bobs 1:1 GF flour? Thanks!
Erin says
April 16, 2019 at 7:55 pmIt won’t be an exact replacement, as coconut flour is a lot more absorbent. I would try around 1.5 – 2 cups of the 1:1 replacement