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!
I also like switching off making this and my Paleo Lemon Blueberry Muffins!
Perfect Paleo Banana Bread
This paleo banana bread is perfectly soft, lightly sweet, and the easiest healthy banana bread to whip up for a crowd!
Ingredients
Method
- Preheat oven to 350F and line a loaf pan with parchment paper or coconut oil.
- In a large bowl, mash bananas.
- Whisk in eggs. Stir in almond butter, maple syrup, 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 45-50 minutes. Cover with foil halfway through to prevent top from getting too brown. Use the toothpick trick to see if it is ready!*
Nutrition
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
SJ says
I am excited to try this and am making it now! I'm wondering, can you give me the fiber content? Thanks, and by the way, your cinnamon coffee cake was yummy! I look forward to trying lots of your recipes!
Erin says
Hi, hope you like the bread! My nutrition calculator doesn't calculate fiber, but feel free to use your own calculator. So happy you liked the coffee cake too!
Danielle says
This was so good. Every recipe of yours that I’ve made is always perfect!
Erin says
Hi Danielle, so glad you loved the bread and thanks for your kind words!! 🙂
brianna costa says
this banana bread came out moist but crispy on the top (the best way!!!) everyone should try it! so easy too
Erin says
Hi Brianna, so glad you enjoyed it! 🙂
Kimmy says
So so good!! I’ve made this a few times and have swapped out the eggs for flax eggs and still is delicious!
Kate says
Could I make this with bobs 1:1 GF flour? Thanks!
Erin says
It 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