I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.
Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.
- The bananas are already so naturally sweet that you don’t need to add much more to it.
- Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
- The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.
I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.
I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!
The recipe is easily converted to muffins. Just pour the batter into 12 muffin tins and reduce baking time to 18-22 minutes. I like to individually wrap them, throw them into a gallon bag and freeze them for an easy on-the-go breakfast.
This Paleo Banana Bread is also delicious topped with peanut butter (which is not Paleo!) or any Paleo-friendly nut or seed butter of your choice! 😉
Perfect Paleo Banana Bread
Print
Perfect Paleo Banana Bread
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
Description
A delicious Paleo Banana Bread that tastes just like the real thing.
Ingredients
- 3/4 teaspoon of baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon of kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup of almond flour
- 1/4 cup of coconut flour
- 2 tablespoons melted coconut oil
- 2 large eggs
- 2 very ripe medium to large bananas, mashed
- 1/4 cup of maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
- In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
- Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.
Notes
This recipe converts well to muffins. Divide batter between 12 muffin tins and reduce baking time to 18-22 minutes.
Paleo or not, it looks delicious.
Cannot believe I’m the first one to comment on this! AMAZING! Banana bread and nut butter is such a deliciously awesome treat…Thanks for sharing! PS: I am so against all those loaded with artificial desert recipes that you see everywhere. Those ingredients are so bad for you!
I looove banana bread, especially chocolate chip!
Thanks for the recipe! I am pinning this and making it for sure!
I love banana bread. They’re my favorite. Thanks for sharing a recipe! 🙂
That looks amazing. I’m definitely making this when I get the chance 😀
Also, this is random, but did you ever announce the winner of the bluetooth headphones giveaway you did a few weeks back? I’m just curious because I don’t remember you posting anything about it.
This recipe sounds amazing. My son is also intolerant to coconut flour. I know all the characteristics of it – extremely absorbant, can’t be replaced, but does anyone know if arrowroot in a larger portion would work similarly?
Just use and extra cup of almond flour instead of coconut.
one of the reasons I read your blog is because I know I’d never seen a protein cake with protein frosting that’s low calorie!!! and low sugar!!! 😉
Aaaand I’ll be baking this tomorrow.
yes, you never will! 😉
and let me know how it turns out!
YaY! I always LOVE your recipes and know that this one will be delicious.
thank you! let me know how it turns out if you try it!
This recipe looks perfect. Wish I had the ingredients on hand to whip a loaf together tonight. Can’t wait to try it! 🙂
This recipe looks great! Is there anything that can be subbed for the maple syrup? It’s very expensive here (around 10 USD for a small bottle).
i think you could try honey. would that work better for you?
I used honey and it turned out great!
I use unsweetened apple sauce instead of the maple syrup. It works perfectly!
Thanks for sharing your modification Angelica!
I cannot wait to make this this weekend!!! Thanks so much! And, I had never heard of Comfy Belly, but this looks like a great resource.
Um, I love this post forever for the never-going-to-happen mug cake. I probably did some version of this early on but I hate all the fake stuff and would rather cook with real ingredients. And butter is very much real. Just sayin’.
🙂 🙂 🙂 NEVER! 🙂 🙂 🙂
and YES to butter!
Loveeee banana bread! I must get some more almond flour soon.. I tried the whole grinding almonds in a food processor, but I definitely prefer TJ’s almond meal! This looks to. die. for!
hmmm…good to know about the make your own almond flour. i use the tj’s almond meal too.
I used blanched almond in the food processor and than threw in all the other ingredients and blended it up. It worked very well for me.
I should try this recipe!. I am a baker who also ventures to the “healthier” side often but NEVER use artificial ingredients.I make banana bread often and usually use oat bran/old fashion oats instead of flour. I always explain to my son that it isn’t always about calories, it is about wholesome, nutrient dense foods. Just because something is low calorie/calories free, sugar free does not mean it is healthy for you.
meredith – you should try this. have you baked with almond and coconut flour before? i’m just starting to experiment with it and it’s so interesting to play around with the ratios/textures/etc. sounds like you are teaching your son well!
Amaze. Can’t wait to try this recipe. Love that you topped it with PB too, I’d have done the same 🙂
everything is better topped with pb! 😉
thank you so much for testing and posting. i’m gluten free not by choice but because i have celiac. i appreciate non celiacs baking gf because if they think its good then it means its good.
you’re welcome tara. i’m really happy with how this recipe turned out and hope that you enjoy it.
Thank you for making and eating normal food. Enough of the low calorie-protein packed ‘cakes’. Avoid what isn’t good for you and what doesn’t compromise all of the training that you do and eat what your body needs. Thanks for keeping it simple.
you will never see me eating all that fake crap. i so agree with you!
I’ve never commented before, but after making your bread recipe, am overwhelmingly compelled to commend you! The bread is AMAZING!!!! It’s perfectly moist and tastes exactly like non-paleo banana bread. I’ve tried countless gluten-free and paleo banana bread recipes, only to be left disappointed by dry, heavy and tasteless breads. This recipe came out P.E.R.F.E.C.T; perhaps it’s the flours ratio…In any case, thanks for such a great recipe, it’s absolutely delicious! 🙂
hi annie! i’m so happy to hear that this recipe turned out well for you! i didn’t want to post it til i got it the way i wanted it from a texture standpoint so that paid off i guess!
Yaaas! Jumping into this bandwagon. I have never left a comment on a page either, but I have made your banana bread twice and oh MY! The bad thing is we gobble it up! (Hubs and kids loooveee it)
I’m honored that my recipe was comment-worthy! 🙂 Thanks for tying it out and I’m so glad it was a hit for you! And trust me, I know how quickly it can disappear!
Thank you for sharing this recipe Jen! I just tried some paleo banana muffins an acquaintance made the other day, and I was like “I could SO eat more of this stuff!” I’m going to try making my own this weekend 🙂
Cheers,
Michele.
I made this last night and I’m in heaven. I honestly think it’s the best banana bread I’ve ever made. Thank you!
I just made this, and added some frozen blueberries – HOLY MOLY it was delish! Tastes just like “real” banana bread – but way better!
THANKYOU!
I couldn’t find coconut flour, so I used all almond meal. This still came out A-M-AZING! Thanks for the recipe!!! Does this freeze well?
I forgot to add the maple syrup (multitasking while baking is never the best idea) and it turned out fine! Not as sweet as regular banana bread, obviously, but still very good. So pleased I found this recipe!
Just made this and it is DELICIOUS! It tastes exactly like my great grandmother’s recipe but without any of the flour, butter, and sugar.
so happy this turned out well for you! i agree it’s totally comforting and traditional tasting!
Made this today…turned out good but slightly salty, not sure why. Texture was great.
Ours turned out salty, too. We used the big crystal kosher salt. Next time we will use regular salt (and maybe less). We’re still eating it!!! Good stuff. 🙂
I made this banana bread on Monday and it was absoulutely amazing! Everyone in my family loved and, even my 12 year old brother who is so picky and hates anything healthy. The bread was sweet and the almond and coconut flour made it so moist and dense, and added the nutty flavor so you didn’t even need to add nuts to it! If you are looking for a paleo banana bread recipe, I highly recommend this one! But be careful, it is really addicting to eat!
this looks and sounds delish!!! and sinfully yum with some peanut butter. definitely going to have a go at it this weekend! thanks for sharing!
We’ve made this bread twice in the last week. It is so yummy! My kids just gobble it up. And my husband who swears he can taste the almond flour in everything actually didn’t complain. As a dairy and gluten free home it is so nice to have new recipes to add to our repertoire. Thanks so much for sharing this recipe with us Jen!
I made this tonight using flax eggs and it turned out great! Thanks for a great recipe!
Just made this with olive oil in place of coconut oil and added lemon zest and chia seeds.First time I’ve ever baked and it was awesome. Going to add frozen blueberries next batch like the previous commenter Love your blog by the way..
that sounds great!
Made this bread last night and it was so delicious and moist. No-one would ever pick that it was wheat free, gluten free, dairy free, and sugar free!!!! Would have to be best ever recipe so far!
I was debating making a gluten free banana bread yesterday and I found myself in your “camp”. I ended up making my traditional AP flour recipe because I am always dissapointed with recipes when I try GF ones. I have a hypothyroid and am supposed to avoid gluten. It’s tough (I try to limit myself a bit). I look forward to making your recipe next time. It looks delicious!
Wow this is delish! Very comforting and such a treat. I didn’t use maple syrup but instead used raw coconut nectar as the sweetener and it came out perfect!
Just made this…just tasted it…so yummy!! Great texture and flavor-thanks for the recipe!
lisa – so glad this was a hit for you. thanks for reporting back!
I made this with crushed cashews mixed in and it came out great. Does anyone know how many calories are in a loaf?
Hi Jen,
i literally just made this for my 19 month old boy who has a high sensitivity to wheat and he loves it! we cannot get enough of it either! thinking we are going to forego the maple syrup next time as the bananas would seem to provide enough sweetness. what do you think?
best,
anita
anita, i’m so happy this turned out well for you and your son! others have tried it with no maple syrup and had good results so i’d definitely play with reducing or eliminating it.
Anita,
I made it last week without the maple syrup, but added an extra banana for moisture and sweetness. It worked out perfectly!
Take care,
Deborah
Best banana bread recipe !! Very moist and delicious, But I used a 9×5 loaf pan & it didn’t rise at all. Your picture looks a lot more like bread than mine. I ended up cutting it in squares like brownies bc it was so flat. Did you double your recipe for the picture? Absolutely loved the flavor though!
Hi! While I loved the bread flavor, the entire load was gone in one evening. My bread did not seem to bind together, it came out of the pan in 3 pieces. Do you have any suggestions for avoiding this or is there something I am potentially doing wrong?
Thanks!
This was GREAT! I didn’t have maple syrup so I used agave and it came out wonderful, a little dense, but tasted just like mom used to make. Thanks.
I just finished making this and it’s so ridiculously tasty. Mine is definitely denser than the loaf in the picture, but it’s really good. Thanks for this recipe!
PERFECT is an accurate description. Made two loaves last night and must say, AWESOME! This recipe is a keeper. Thanks for this one! Taking one to work this morning (saving a few slices for the family) and saving the second for this weekend to share at a get-together. Homerun!!
I want to try this recipe for our brunch next Saturday, but I have a friend who is allergic to all nuts (except peanuts, go figure 🙂 ) I am just concern that the almond flour might trigger her allergy, do you think that it would be okay to use a cup of coconut flour instead of what the recipe prescribes?
Renee,
I’m no expert but I don’t think that using that much coconut flour would work. It soaks up moisture like a sponge, so I think it would make this an incredibly dry and crumbly loaf. I wonder if you could experiment with using pumpkin seed flour (ground pumpkin seeds) instead of the almond flour. I would think that would be a closer texture to almond flour.
Just my 2 cents.
Take care,
Deborah
Thank you Deborah! From what I’ve seen so far, it’s the best, if not the only option to replace almond flour 🙂
So excited to find your blog! Thank you for this recipe… I was looking for something to bring to my gym’s WODBBQ this Saturday and with all the reviews it sounds great. Btw, it’s pretty cool to see you’re in Charlotte- I drive by Metro Crossfit all the time!
I have tried several paleo bread recipes and this one is my absolute favorite! Thank you!
Made this recipe today and couldn’t wait to taste it. Topped it with coconut milk while it was still warm.
DELICIOUS!!! Thanks so much for sharing!
I substituted honey as I am on an SCD diet.. NO SUGAR etc.. I also added walnuts and blueberries to make some muffins as well!! AWESOME
This was by far one of the most amazing things i have ever tasted!! I left out the maple syrup, and only used 1 TBS honey as I am on anti candida diet and am not supposed to have any sugar but I added a little for others eating it! I also added walnuts. Next time I will leave out the honey all together as I think it had enough flavour and didnt lack sweetness at all 🙂 thankyou for a great recipe!
For anyone looking for a vegan or egg free alternative, substitute the 2 eggs for 3 tablespoons ground flax seed & 9 tablespoons water. Mix & let sit in fridge for about 10 minutes before use and stir in with wet ingredients. 🙂
fyi, for vegans, you can just leave out the eggs — the bananas are sufficient, maybe add another 1/2!
I made this banana bread yesterday and it’s so delicious and moist!!! We ate almost the entire thing in one night 😐 I can’t believe it was so easy to make 🙂 Thank you for this recipe Jen 🙂
I found this recipe tonight when specifically Googling “Walnut Bread Almond Flour”. I loved that it used less almond flour than most recipes (it’s so expensive), and added a little coconut flour. So I made it tonight, subbed honey for maple syrup, added raisins and walnuts, and it is divine!! The best grain-free, sugar-free recipe I’ve run across so far! It’s moist, light…. Really great. I didn’t have a loaf pan, so I used a small glass casserole dish, reduced baking time to 30 mins…. Perfection. Thank you for posting this!
I found this recipe while doing a searching for banana bread with almond flour, and I’m curious, do you think it would turn out the same if I did it in a bread making machine?
Hi Noelle,
I’m fairly certain it wouldn’t work well in a bread maker. But if you decide to try, please let us know as I have one that hasn’t been used in years because we no longer eat grains.
Take care,
Deborah
i agree with deborah. not sure how this would work in a breadmaker!
I think I’ll try it tonight. My bread maker has a GF setting so maybe I’ll be lucky? lol Will let you all know how it goes.
That’s awesome Noelle. I can’t wait to hear about it!!!!
Okay, so I’m lame… I chickened out and made it in the oven lol. It turned out good. I used more banana than it called for so while it’s cooked, it’s a little, mushy I guess. Figure letting it set up a bit longer may help that. The taste is good. The only modifications I made were using all almond flour since that is what I had on hand, and I used a tbsp of honey instead of the full amount of maple syrup. Yum ! And I also have her flourless peanut butter cookies in the oven as I type this heh heh. Maybe next weekend I’ll get ballsy and actually try to use my bread machine.
Noelle,
Most likely the reason it’s a bit mushy is because you didn’t use coconut flour. Coconut flour soaks up moisture like a sponge, so if you omitted it from the recipe you probably should have added a lot more almond flour to make up for it. But hey, at least it tastes good 🙂 I’d keep it in the fridge if you’re not eating it right away as the extra moisture might make it spoil quicker.
Take care,
Deborah
p.s. Please let us know if you do try it in the bread machine!
Made this tonight! Huge hit in our home : ). I added chocolate chips and used both maple syrup and honey. Really delicious, especially with the fresh strawberries my neighbor brought over
I’m currently baking this right now! Thanks for the recipe. The toothpick is coming out clean, but its just gooey in the middle so I stuck it back in. Will update on how it tastes!
wow i’m impressed…this bread actually does taste nice! I added some pepita seeds on top and used agave syrup instead of maple syrup and omitted the nutmeg and added more cinnamon. Another trick of mine is to use half teaspoon of clove instead of nutmeg.
Wow! I just tried this recipe out yesterday and I have to say…delicious!! You’re right when you say it tastes like ‘real’ banana bread!! I’ve tried about 4 or 5 other paleo banana bread recipes and enjoyed them all, but never gotten this close to what banana bread it supposed to taste like!! The only issue I had was that I had to cook it longer in order for the middle to set, which resulted in the outside ‘appearing’ burnt…but there is NO burnt taste, all yummy banana-y!! Thank you so much!
I just made this recipe last night and I’m obsessed!! Sooooo good! I will be using it very frequently, thank you!! The only thing i did different was replace maple syrup with organic raw honey because i didn’t have the syrup, but will try it soon 🙂
Just made theses! They are insanely delicious! Thank you!!!
Hey has anyone tried freezing this? It’s SOOO delish I want to have a stash on hand!
I made this today and it is truly delicious! Thanks for the recipe. I have frozen some slices to enjoy at a later date.
I’m paleo and just made this…hands down the best banana bread I’ve ever had (paleo or not). Great recipe!
Just made this! So yummy ! Thank you!!!
This is really amazing bread! It’s absolutely delicious!
I love this recipe! I’ve tried many others and come back to this one every time. Great texture, flavor and so satisfying. Thank you!
Looks yummy! If I were to only use almond flour (not sure if I can find coconut flour where I am), how much more should I add?
Thanks! Can’t wait to try.
Just made this and it was incredible! Only substitution I made was honey for maple syrup. I used a little more than 1/4 cup to make it a little sweeter. I also put in a 1/4 cup of cacao chips. The bread is super moist and has a ton of flavor. This is truthfully better than non paleo banana bread I have had.
Just made muffins from this recipe, they’re literally still cooling on my counter. But I snuck a bite and had to post. The first batch I accidentally left the eggs out. No sub, just forgot to put the eggs in. Other than being a little more crumbly, they still tasted fantastic! Best paleo banana bread so far! The second batch tasted just as good but had better consistency, of course. 🙂
So, just a note to those needing egg-free…this recipe is a great option!
Just made this for my husband and I and it didn’t even last 24 hours 😉 Definitely going to be a regular in our home!
Made this tonight and substituted organic honey for the syrup. This is truelly exquisite bread. We’ve been doing paleo for just over 2 months and this is the first bread recipe I’ve tried that I’d repeat. Again and again! Thank you!
Just whipped this up with some bananas I didn’t want to throw away…HOLY COW. If you haven’t made this already, you’re missing out. I topped mine with some coconut flakes and threw some walnuts into the mix. It was heavenly! Thank you for sharing this!
I just made this and it turned out even more delicious I could imagine!!! <3 Thank you so much! I reposted this recipe in my blog because I made small alterations in it 🙂 You can check the pics if you want to. Mine turned out much more brown but still it wasn't burned out <3 Super delicious! No grains in my bakings anymore <3 And no breads from the stores either! 🙂
This was amazing. I eliminated the coconut flour because I didn’t have any and just used 1 cup almond flour, and I accidentally used 1/4 cup coconut oil but everything came together really well and it’s soft and moist but so much like banana bread and completely fits in with my diet. Thanks!! I added a raw caramel sauce and it was like a sticky date pudding almost.
I’m trying this today with pumpkin instead of banana and adding carob chips. I tried it the other day with bananas and I can’t even tell you how delicious it was! Best recipe ever! My AM crossfit girls are gonna love it!
oh report back on how the pumpkin works out please! i would imagine you will need more added sweetness since the banana is more naturally sweet than pumpkin.
I subbed all almond flour because I didn’t have coconut flour on hand and honey for the maple syrup, and it came out awesome. Thank you!
This was the BEST paleo (or non) banana bread I’ve EVER made! I’ve tried over 20 different recipes from all over the web.. and variations of.. and this is perfect. Look no farther if you are trying to decide. The only thing I changed was I cut the maple syrup in half. Once I tried it with only stevia. It was great! I also like to add walnuts in the mix and on top. My hubs like to put 90% dark chocolate chunks on the bottom of the pan before pouring in the batter. Oh yes, we’ve made this exact recipe 6 times in the last 10 days. Really. We had family in town.. and we just keep buying spotty bananas!
THANK YOU!!
I forgot to comment when I made this last but I subbed one of the bananas for 1/2 cup pumpkin and added in 1 tsp of pumpkin pie spice and it was delicious! Definitely the best paleo version of banana bread I’ve had ( and I’ve tried quite a few recipes!). It’s actually in the oven right now 🙂
LOVE LOVE LOVE this banana bread! Honestly I think I might love it more than regular banana bread. My only issue with it is that I could literally eat the entire loaf in one sitting, and almost did:) I want to try to make this as muffins – any idea how long those should cook for or has anyone done it? Hoping that could help with portion control!:)
I have made this twice now and love it but the only problem is i can’t get it out of the loaf pan in one piece!
First time was an absolute mess and last night it was 2 pieces – better but still want the whole loaf to pop out so i can actually take it somewhere for others to enjoy without it looking like a big mess.
Both times i have oiled the loaf pan as directed. I attempted parchment paper but since it didn’t lay
flat in the pan i was unsure as to how it would actually bake and decided to oil again instead.
The first time i thought i tried to separate from the pan too early before cooling and last night i waited longer but still difficult.
Are many others having this problem ? Please advise.
Thanks!
Janet, I’ve never had that problem, but I always use parchment paper. Maybe give that a try and see what happens?
I also used the parchment. Always do with quick breads and brownies. Easiest way to lift them out of the pan with no mess! Be sure to let it cool for a bit before removing. You don’t want it steaming hot when you lift it out but you also don’t want it to sit in there and get soggy!
Thanks Deborah and Jen for the reply! I will use the parchment paper next time for sure.
Do you put the p.paper just on the bottom of the loaf pan or enough to cover the sides of the loaf pan?
I am assuming the heavyness of the batter will relax the p. paper…and allow it to form into a loaf….?
Yes the batter does push the paper against the sides. I only use a parchment sling, so I leave the ends free of paper and just grease the ends of the pan.
Thanks for the tip, Deborah. Can’t wait for my next few banana’s to turn brown so i can make this again! 🙂
Wow thank you! I’m SO GLAD there isn’t half a cup of butter in your recipe… YAY! I wonder if the coconut oil could be substituted with applesauce? I can’t wait to make this one!
This is by far the best Paleo recipe I have tried! I did substitute honey for maple syrup, and it was great.
Great recipe! Best paleo banana bread I have ever eaten. I added chopped walnuts. Thanks for sharing.
Had this recipe saved in my email for a while now and just finally got around to making it last night! Delicious! Thanks for sharing!
I have never commented before but this is the BEST paleo banana bread I have ever made and I will definitely be saving this recipe. I made a traditional plain loaf and then for my second batch I added dark chocolate chips and put them in muffin cups. I like this recipe because it is flavorful, moist, and it doesn’t call for a half dozen of eggs, or 4 bananas. All of the ingredients were everyday easy things that a paleo person would have access to without an extra trip to the grocery store.
Thank you for sharing this recipe! I’m so happy I finally found a paleo banana bread I actually like.
Amazing! Have been on no sugar diet for 4 weeks now following really bad eczema, i’ve been living off fish, veg and nuts so was in need of a treat when found this recipe. its a lovely treat and i don’t feel guilty eating it. My eczema is nearly gone so i’m never going back to sugar. Trying the carrot cupcakes next as a treat for my birthday! thank you for the recipe
I have made this recipe numerous times and it has gotten rave reviews! I would like to try to make this into muffins instead. Any suggestions for adjusting baking time??
Hi Melissa,
I’ve made this into muffins. 425F for about 25 minutes works perfectly.
Take care,
Deborah
I made this recently, and I have to say that it really tastes close to regular flour-type banana bread. It’s moist and has very good flavor. I love having it with me in the car. When I’m driving and get hungry, I just grab a piece and it really satisfies my hunger without all the sugar.
This is a wonderful recipe! I made it a few weeks ago, and between my daughter and I, we ate the whole thing in about a week! I’m making three loaves this week and freezing it so we can take some camping with us in a couple of weeks. Maybe this time, my husband and son will get some. 🙂 I’m the only one on a grain-free diet, but both my daughter and I agree, this is the first batch of banana bread that tastes like our old recipe with regular flour. Thanks so much!
This looks wonderful. We have a family that has a number of food intolerances so for anyone out there that needs modifications on these here are some ideas. If you are intolerant to potato, as my daughter is, use sea salt instead of kosher salt and use double the amount of baking powder (Rumsford brand is potato free) and no baking soda. For those that are nut intolerant (different than an allergy) experiment with using all coconut flour (not sure about the amounts since it more dense). Hope this helps anyone that needs it! Thanks for this great recipe.
Just made this recipe and it turned out deliciously! I did muffins (and followed the 425º for 25 mins another commenter had suggested) and also had to swap the flour ratios – I ran out of almond flour, so I did 1/4 almond, 3/4 coconut – then added a couple splashes of almond milk to thin it out. They’re so good, I’ve had to pass the recipe on to a few friends. I look forward to making these again!
What about adding some nuts like walnuts or pecans? Has anyone tried the recipe with nuts? I prefer breads and cake etc to have nuts in it.
Do you know what the calorie count is for a slice or perhaps a muffin? Just an approximation?
Jennifer – quick question… Would this be good for someone who is diabetic or would the bananas and maple syrup be too much? I’m trying to find a sweet treat for a diabetic and having trouble finding a recipe that doesn’t taste like it’s for diabetics… Help!
hi there! i wish i could help but i am not a specialist when it comes to diabetic-friendly foods. i’m so sorry!
Hi! I know this is late, but for any other people with the same question… it will depend a little bit on if your friend is insulin dependent, or not, as food is managed differently depending on the type of diabetes you have. That said, my son is Type1 and we regularly make pancakes with almond flour (I do use some normal flour to keep them from falling apart). We have much better blood sugar control when using at least half almond flour (vs whole flour recipes). As a point of comparison, whole grain pancake mix has 35 g of carbs per 1/2 cup and almond flour has 6… Of course, there are sugars in the recipe, but using the different type of flour will make a big difference in the carb count (you may want to sub the maple syrup with a little stevia to make it even lower carb). To be an extra good friend, I would put the recipe into a nutrition calculator so they will know the exact amount of carbs per serving…that is key no matter what type of diabetes you have.
I made this recipe yesterday and it turned out so good! I actually ended using oat flour because I was out of almond flour but it was still amazing.
I have been making this bread for a while. I love it. I stopped making it when I got off Paleo. Now, I am back on it and I feel this recipe is the key to success on a Paleo diet. It is chewy, comforting, and sweet. Great with almond butter or butter or on its own. Yum!
Easily doubled, by the way.
This bread is amazing! It’s my first grain free try, I’ve done gluten free just fine but was quite nervous about the almond/coconut flour combo. Well, it was a HUGE hit. We’re a family of 4, it was gone in less than 24 hours and I only got 1 piece! My 5 year said at his first taste “this won’t last long around here. He even ate it without butter,said it was so good it didn’t need it! I’m trying to get me son gluten and grain free, I am just thrilled he likes this! Thank you, thank you!!!!!
yay! thanks so much for taking a moment to provide feedback and i’m so happy to hear it was a winner for the whole family!
i just made this over the weekend. I doubled the recipe and added a little more banana and spices since my bananas were small. My loaf pan is a little big and as I have experience cooking with almond/coconut flour i knew the bread wouldnt rise and would be shorter than i wanted with a single recipe. by doubling i got a decent size loaf + 5 muffins. I used parchement and had no problem with sticking. I baked the loaf for ~ 43 mins and it was done. it turned out a little darker than the picture but no big deal. i did mix in some macadamia nuts which i liked. the muffins i baked for about 15 min at 425 and they were done probably could have taken out a minute sooner. They stuck a bit to the pan even though i really greased it but not bad. The flavor of both was good i like extra spices on the top to give sort of a crunch so i mixed up some cinnamon sugar and put on the top just before baking which was a secret my grandma taught me (although she used brown sugar mostly). Thanks for the great recipe ! For those of you wanting more normal size banana bread loaves (at least what my family considers “normal”) then double the recipe and do 1 loaf + a few muffins !
Came out great! I did muffins using honey instead of the maple syrup. Came out a little dark but delicious!
OH MY GOODNESS I just made this! I sucked down 2 pieces with some warm ghee poured over the top! I will be making this often, thank you!
I’m really excited to try this! My only question-what is the shelf life and what is the best way to store it so it’s lasts as long as possible?
OMG i just made two loaves of this banana bread and it was delicious!! The second time i made it i added an extra banana because i just can’t get enough bananas lately, and then i tried a piece with a little peanut butter on top and i was in heaven 🙂 Thanks for the awesome recipe i will be sharing with my friends!
This is the first time I’ve ever written my opinion but this recipe is the best grain free bread recipe I’ve ever tried. I made them into muffins. Delicious! Doesn’t taste grain free. I followed recipe as stated.
Thank you so much for sharing! I’m so glad you like it!
I am the type of person that is always trying recipes that I find online. I have found some pretty great recipes that I have continued to use over the years. Unfortunately, I am horrible about posting a comment on what I thought of the recipe. That ended TODAY after I made these muffins.!!! You are seriously a genius! This is, HANDS DOWN, the best paleo muffin/bread that I have EVER MADE! EVER! Thank you so much for sharing this recipe and perfecting it for the rest of us who struggle with finding alternatives for our paleo lifestyle. I followed the recipe exactly as posted and they came out perfect! PERFECT! I would have never thought that these were made with almond and coconut flour at all! Taste even better than the really thing and much healthier!!! Thank you!!!
Hi, this looks like a great recipe, thank you! Question though, could I use all coconut flour instead of the almond flour, I’ve developed a nut intolerance.. 🙁 if so, do you know the amount I should use of the coconut flour..? Thank you!
I was wondering for the coconut flour, do you sift that first and then measure it or just measure it normally? Also, I’ve tried to work with oconut oil in baking and I am curious if I measure it out as a solid, melt it, and then add it to the recipe or do I melt the coconut oil first and measure it in the liquid form?
Sorry for all the questions, I just wanted a recipe to turn out correctly! 🙂 Thank you!
I always measure it out melted! I did not sift the coconut flour. Let me know how it turns out!
This is the most AMAZING banana bread I’ve ever tasted! Oh my gosh! It’s moist, and sweet, and just incredible! I will never go back to my other banana bread!
Oh thanks so much for trying it out! I’m glad it was a winner for you! 🙂
I have all ingredients except for coconut oil. Would olive oil work or should I use butter?
No olive oil! It will be too overpowering. Try it with butter.
Wow! I’ve been experimenting with paleo baking for over a year and this is the best recipe I have yet to come across. My naysayer boyfriend even likes it! Thank you so much. Now I just have to try not to eat the entire loaf in one sitting!
I have just made these and I was expecting them to not really turn out but oh how I was wrong. I did add some chia flour about 2 tbs to the mix and also 1/4 cup of coconut sugar as I didnt have enough maple left. They were soft and just like the good old banana bread that I had forgotten from my wheat eating days!! Thank you for sharing this recipe def something that I will continue to make.
I just made this recipe- followed the directions exactly as described. Unbelievably moist and delicious! Thank you so much for sharing!
So glad it turned out well for you!
My husband has an allergy to all nuts. Is there a substitute for almond flour that is still on the healthy side? Looks delicious by the way!!!
Like everyone else has commented,this banana bread is fantastic! I’ve made many,many clean, gluten free,wheat free etc, etc loaves and they were all ‘meh’…..this is my all time fave! So flavourful, moist and tastes like the ‘real thing’.
I’ve started making this recipe weekly! I’m a bit obsessed! And turned it into mini muffins for my kids. It makes 24 minis and about 9-11 reg. Sized ones. Love this recipe!!! Thank you!?
So happy to hear this Kristin! Thanks for taking the time to let me know!
I just made this bread tonight but made muffins instead. Mine turned out really moist, almost wet. I don’t think they really would have changed much had I baked them longer. They baked for 25 minutes. I wonder if it was from all the moisture of using defrosted frozen bananas. At any rate, despite this they did hold together and the taste was great. I used Pumpkin pie spice in place of my absent nutmeg. I’m sure my kiddos will love for breakfast when they wake up. We will make again! Thank you!
I’m certain the frozen bananas added extra moisture. Try it again with fresh bananas and report back! Most have no problem with the texture of this recipe!
I made it once with defrosted Bananas and measured the liquid and used it in addition to the maple syrup to equal 1/4 cup – was delicious and not too wet
I just made this and it’s very good! I added 1/3 cup of dark chocolate chunks. This recipe is a keeper!
I just made this and it turned out great. I used Robin Hood Gluten Free Flour. I omitted the Nutmeg and added more Cinnamon and I used Vegetable Oil instead of Coconut because I don’t like the taste of Coconut. It turned out great!!
Thanks so much.
This recipe is amazeballs! I’ve made it every week since I found it a couple months ago It’s a staple in our house now. Thank you!!
Awesome! I love hearing this!
I have made this recipe over and over – it is by far the best one of it’s kind. Thank you so much for the great recipe.
Would it be possible to sub applesauce out for the eggs?
I haven’t tried it so I can’t say. Most likely not.
I just made this with my daughter. It is absolutely delicious!!! Thank you so much for this recipe! It’s my new favorite.
Hey. Bread in oven as I type, smelling divine ?I’m doing fructose free/ low sugar diet awareness so I’ve made this on rice malt syrup instead which has no fructose at all. I’m very excited to see how it turns out.!! Thank you for sharing ?
Just want to say this is one of my favorite recipes. Thank you do much. Even my non paleo sons love it.
So happy to hear it!!! 🙂
Maybe I messed up, but I thought I followed your recipe. It turned out too dry for my family and I. Normally when I have baked with coconut flour, which is rare that I bake, I use more eggs. Basically for every 1/4 cup coconut flour, I use 2 eggs. However, I decided to follow your recipe as is – well, almost, I added an extra ripe banana only because I had it and didn’t want it to go to waste.
Anyway, my bread turned out not moist and a bit dry. Today I made another recipe that has more eggs and that turned out moist. Anyway, not criticizing your recipe and thank you for it. I saw some others post that their bread was moist, so maybe it’s just me or my oven.
The only alteration I would make would be to add more eggs, but if this works for others, then great. Thank you, though.
So sorry to hear this Doris! I’ve made the recipe many, many times with the ratios in the recipe and never had a problem and many others have had great success as well as you can see from all the reviews and comments. When I add more eggs, my bread tends to get too gooey. Maybe it has something to do with the size of the bananas you’re using? I’ll try to measure out the exact amount I use and provide that as well as saying “two bananas” next time I make it.
I’m so surprised to hear this. If anything, mine is usually a bit too moist when I make this recipe. I usually leave it in the oven slightly longer just so it’s not too moist. I wonder why it turned out differently for you.
Oh my goodness I’m so happy!!! I’ve never had a paleo bread recipe turn out. They usually don’t cook through or are too dense. This banana bread is AMAZING! Cooked perfectly and has a great texture! Following your blog from now on 🙂 love it so yummy!! Thank you!!
So happy to hear that this recipe was a success for you! Thanks for trying it!
Just made this, on a grey day! Took my first bite and felt like a ray of sunshine hit me! It was so moist that I had to make sure it was completely baked through! I did use half the quantity of maple syrup, added in an extra half of banana and threw in a handful of dark choc chips…so my daughter doesn’t get suspicious :0
I never comment but wanted to chime in that I have been making this recipe since you first posted it, my favourite banana bread by far!!
Thank you so much for taking the time to comment and share. I’m so glad that it’s a hit in your household.
Love this recipe!! It’s so good. Do you have any similar pumpkin paleo recipes?!
I bet homemade, mashed pumpkin would work instead of the banana in this! It wouldn’t be quite as sweet, but the texture would probably be similar.
This recipe looks delicious and I’m certainly going to try it. Do you know if the almond flour can be substituted by gluten-free flour made out of garbanzo bean?
i am not sure, the only thing you can do is try. i’ve only tried it with coconut and almond.
I knew I left two bananas out for a reason!! I cannot believe all the comments here — wish I could be a motivated baker like all these fabulous posters! This weekend it’s going down ?
This banana bread and PaleOMG’s pumpkin muffins are my go to breakfast recipes in the Fall and Winter. Such a delicious recipe!!
Perfect is right! This is my go-to Paleo Banana bread recipe! Delicious & moist every time!
I am so happy to hear that you enjoy this recipe! Thank you for the comment.
Love this bread. Have not been doing paleo, but do need gluten free and this bread was fantastic.
I’m not one to follow recipes. I’m all about experimenting and using my kitchen-tuition. But, I do need guidelines. This is THE BEST base-line wheat-free banana bread recipe I’ve found yet. I’ve made this bread twice, lately, with my own autumn twist. I add 3/4 C of the insides of a sweet potato/ pumpkin puree, and a little more flour mixture to balance out the extra moisture. And then I fold in chocolate chips! What comes out of the oven is a hybrid between this moist, nutty banana-bread and a spicy pumpkin-chocolate chip loaf. Me and my roommates are pretty happy!
Do these freeze well
So I made this last night and the results tasted like baking powder and baking soda.I also didn’t add any sugar, and with other recipies I normally dont. Any suggestions?
Hi there!
I’m really excited to make this and I have no maple syrup, do you think I could use agave instead??
Mamaleckz,
I’ve made this using maple syrup, honey and even no sweetener (added an extra banana). All of them have worked perfectly, so I think agave would work just fine.
Take care,
Deborah
My daughter can’t have almond flour. Could I replace with potato or tapioca flour? If so, same measurements? Thanks!!
This bread is awesome! Perfect texture and very moist! I will be making it again soon……
Just made this tonight and added some walnuts. SO TASTY! I will definitely be making again!
Made this just now – perfect recipe! Absolutely amazing. I made into muffins.
Yay! So happy to hear! I keep a batch of the muffins in my freezer at all times.
Made this last night, it’s wonderful <3 Added some walnuts and it was perfect. Thank you for this great recipe!!
Thank you for reporting back! I’m so happy to hear that it turned out well for you!
This recipe was amazing! I am just wondering if you have the nutritional information breakdown on this. Thank you ?
I do not! I’m glad you liked the recipe.
It was absolutely DELICIOUS! I added 1/4 cup of chopped pecans. Yummy.
What are the nutritional values? I log my meals in Fitness Pal daily.
Hey Wanda! Thanks so much for trying my recipe. I haven’t calculated the nutrition info!
Looks great! Can I use something as substitute for almond flour,due to an allergy? Thanks
Tried the recipe and love it! Do you have the nutrition info on this bread??
Just made it….delish! Sprinkled a few a 60% Cacao Ghiradelli Chips on top and my girls almost finished the loaf off themselves. My husband is so happy, first bread he’s eaten in months. Thanks!
This recipe is fantastic!! I made it for my office, they were having a meeting and the muffins were a huge hit! Could i have the nutrition info? Some of my colleagues were asking me. Thanks for posting this, it’s my new go to banana bread!
Absolutely love this recipe! Divine! Kid and husband approved as well.
hi all,
has anyone tried making it with just almond flour (no coconut flour)? I feel like I see lots of recipes that suggest both types and just wondering if you can use one or the other 🙂
Thanks!
I have this in the oven now and look forward to tasting it! Thank you for the recipe!
O M G!! This is seriously delish!! My 3 yo grandson said “this is perfect banana bread. It’s perfect!!” I’m new to Paleo baking and a huge banana bread fan. I don’t miss the regular stuff at all! This bread is super moist and perfectly sweet. Will be making another loaf this evening as the last one, which just came out of the oven 1 hour ago, is pretty much gone.
Any idea what the calories are for 2 muffins?
Made two loaves of this just this morning and both my mother and I were delighted with the result. We’re one month in on a new grain-free lifestyle, and recipes like this have helped me convince my mother that suffering and deprivation are NOT part of the program. We’re eating fantastic food every day, and when she wants a little bit of baked comfort, we’ve got a loaf of this in the fridge, just waiting for her.
So glad to hear that it was a winner for you!
Has anyone ever used only coconut flour? We have a tree nut allergy.
that won’t work as coconut flour is way too dense. 🙁
Literally my favourite banana bread recipe. I make it about twice a week for the kids I look after, as one has gluten and lactose allergies! It never lasts more than a day!
so very happy to hear this! 🙂
I have all the ingredients, except almond flour, on hand. Can I just use all coconut flour instead?
No – it’s too dense. It won’t work that way. 🙁
Just made this for the first time and it is DELICIOUS!!! Thank you for the recipe
I’ve made these before, Perfect!! Thank you!!
Curious how you think adding blueberries would do?
Thanks!
I certainly think you could try. Banana bread is generally pretty forgiving.
This was he best paleo banana bread I have ever had. Moist and delish! I added Enjoy life mini chocolate chips about 1/4 cup. I just had it with decaf coffee, so delicious coconut creamer. I took small piece and then had to get another small piece. Does anyone know the calorie count? This is my first time on your blog and I will save you on my Pinterest. Thank you! I miss carbs but this covered it. You rock!
OMG!!! I typically don’t leave comments but this banana bread was out of this world!!! I let it totally cool then wrapped in paper towels then in foil and put in a bag and in the fridge! Next day I toasted a slice and topped with almond butter and I was blown away at how good it was. Thanks for this recipe I will definitely look at your other ones!
SO glad to hear this Mara! 🙂 Thanks for trying it!
Thank you for the recipe. I just finished making this, mine looks a lot darker but I think coconut flour often looks dark when baked and I substituted Maple Syrup for honey but it turned out delicious and moist! Will definitely use this recipe again.
Just made it with my grand daughter (everything taste better with her) and it is so good!!!!! Thanks for sharing again!
Happy to hear it was a hit!
Had three small overripe bananas, searched the web, found your blog, and voila! A dozen DEE-Licious muffins in no time! Ingredients were simple (had everything on hand) and I liked that you offered the muffin option – who wants to wait an hour?!? Flavors are great – hubby approved. And p.s. I was a pretty good baker for many years before I went paleo (not that I’m not now lol), so anyone reading this, trust me -these are worth making. Thank you!!
So happy to hear that the recipe was a hit for you!
This was amazing! Made 2 loaves tonight, one with walnuts and a handful of choc chips and the other with just walnuts. The family loved it! Def a keeper to make again. I may sub the maple syrup with honey next time to see how that turns out. Adding some vanilla protein powder has crossed my mind, too. This was so moist that I don’t think the protein powder will change the texture at all. My son decided to do the paleo diet and lost about 65 lbs and this is a good sub for the sweet tooth and those bananas that are over ripened without tossing them out (usually use them in our protein shakes). Thank you for sharing your recipe! I have repinned to my Pinterest with pictures, too. =)
I didn’t have a loaf pan big enough, so I just doubled the recipe and put it in a coconut oil greased bundt pan. I also don’t do any sugar except for fruit so I skipped the maple syrup and added 6 chopped dates and a little extra coconut oil. I added a cup of chopped pecans, as well. Fingers crossed it turns out great!
do you have how much sugar, protein etc. in it?
no but it’s easy to calculate yourself. there are many online resources for this.
Just made this into muffins – SO good!!
Happy to hear it! 🙂
Delicious! Just made this with some very over ripe bananas left in my fruit bowl this week. I subbed coconut sugar for the maple syrup as that’s what I had on hand and it still worked out a treat! Love that it doesn’t use a lot of eggs, not eggy tasting at all! Hope it freezes well!
Wow. Best banana bread I have ever had. Light and airy due to types of flours used. Added 2 Tbsps of Chia seeds for added crunch and protein. Perfection.
Thank you, forever grateful.In the middle of the international functional medicine Elimination Diet and I can eat this. I subbed eggs for flax meal eggs
I just baked this delicious looking bread. Mine did not have a good rise at all. Do you know why that might be? It smells absolutely amazing though! Thanks for sharing!
This is in the oven right now! I was surprised when I spooned it into the 9×5 loaf pan that it seemed like it wasn’t enough batter. It’s going to be about 1/4″ tall unless it really rises quite a bit!
Just put this in the oven using a Paleo nut flour blend….almond coconut pecan walnut. Then used your recipe adding mini chips by enjoy life. Hope it works. Im new to the Paleo world?
One of the best Paleo Banana Breads I’ve made!
This is cooking in the oven right now! Smells amazing – I must admit, I did add some dairy free chocolate chips and some crushed up Paleo granola on top! My 3 year old help mix this up – we’re going to have a slice as a First Day of School treat after my other daughter comes home from school today! Can’t wait to try 🙂
Thanks for trying out the recipe and sharing your modifications! They sound great! 🙂
I’m allergic to nuts. What can I sub for the almond flour?
I have no substitution to offer you! I’ve only tried the recipe this one way.
Perhaps you could sub finely ground pumpkin seeds or sunflower seeds?
Absolutely delicious ! I’ve made this four times in the past 3 weeks. I have a batch in the oven right now. I tweaked it a bit this time by adding a 1/2 cup of oats. Hope I didn’t mess it up!
Hey Marsha – so happy to hear that you enjoy the recipe! Thank you for leaving a comment. Just remember that when you add oats, it’s no longer Paleo. That only matters if grain-free is a consideration for you! 🙂
Turned out to be great. I added my personal touch 1/4 cup tapioca flour.
Coconut sugar 2 tablespoons. My bananas weren’t too ripe.
Added pecans to the mix.
Looks delicious can’t wait to taste it
Thanks for sharing your modifications! Hope it turned out well for you!
what is another alternative for the coconut flour?
I don’t have one to offer. I’m sorry!
I should have said hello first! Your site is beautiful.
I would love to know if you found one. I’m allergic to coconut, and trying to find a paleo-ish recipe without coconut in it is almost impossible. I’m going to give it a try with something else, maybe cassava or garbanzo flour.
Thank you. Love Love Love this. I’ve even tried using flaxmeal instead of eggs and they turned out wonderfully. Thank you so much.
So great to hear that – thanks for sharing the substitution. It’s helpful!
This is the most delicious banana bread I’ve ever made or tasted (and I’m not even paleo, gluten-free or vegetarian/vegan!)! The *only* change I made to this was to add walnuts.
So happy to hear this and yes, I often add nuts too!
Making this tomorrow and freezing half so I can take it out as a dessert for me on Thanksgiving. Can’t wait to try ?.
This recipe was awesome, I️ followed it exactely , except for an extra banana, I️ would cut the salt in half, I️ doubled it for two loaves . It’s my new favorite
Thanks for the feedback! I’m glad you enjoyed it!
I’ve made this recipe countless times and I always make it into muffins. Pop them in individual baggies and then in a freezer bag. Before I leave in the morning, I grab one from the freezer for a mid morning HEALTHY snack. These are SOOOO GOOD!! Moist and flavorful. Easy. Thank you so much for posting this recipe
Awesome recipe! Great texture and taste very close to the traditional deal. My whole family loved it on it’s own.
Any idea how many carbs or calories per serving? Thank u
This is my go-to banana bread recipe. Even the husband loves it. I missed banana bread SO much when i found out I was celiac. Now I can eat it all the time! I’ve made this too many times to count.
My favorite recipe. I throw the wet ingredients together in my blender. So easy.
Just made it – great recipe! Mine was ready at 33 minutes. Took it out and it was perfect.
This is my go to banana bread recipe from now on! The first time I made it it was inhaled by my family within an hour of it coming out of the oven! It is sooo yummy!!
Made this and the bread was delicious ! No Ned to even eat just paleo. I used 4 bananas. It’s in recipe box !!!
Wonderful to hear!
Can you sub anything for the almond flour? Have a treenut allergy. Thanks!
I do not have a substitution to offer, I’m sorry!
This is the BEST Paleo banana bread- perhaps the best paleo baked good- I’ve ever had! Thank you so much!!!
Oh yay! So happy to hear this!
It came out about an inch high. I double checked all the details (amounts, measurements and pan size) and did everything right. What went wrong?
Hey Curt, I have no idea…as you can see from the other comments, most people haven’t had any issues with this recipe. I wish I could help.
I made it tonight! Do you suggest keeping it in the fridge? Or is countertop ok? And for how many days? It smells and looks delicious! Can’t wait to try it. I added some mini dairy-free chocolate chips to mine!
One of the best recipes I’ve ever made that’s paleo. So so delicious. I made it today for the third or fourth time. The only modification I make is reducing the maple syrup to about a tablespoon. Today I threw in a handful of dark chocolate chips and blueberries. Also sprinkled hemp seeds and unsweetened coconut flakes on top. Absolutely delicious!
I don’t have coconut flour on hand. Can I make this with almond flour And tapioca flour would that work?
I have only ever made the recipe as written so I cannot answer this. The biggest problem would be that the coconut flour is much more dense than the almond.
I had some brown bananas that needed to be used and stumbled upon your recipe on Pinterest, decided to try it. I’m so weary of baking anything gluten-free because it’s usually a big flop (I’m super picky when it comes to recipes) but this… THIS bread!!!! What a delicious hit! I followed your recipe, but added chocolate chips, doubled it and baked it in a 9×13” pan. My bread came out so delicious; soft and moist, so super flavourful, with nothing else to suggest it’s gluten-free! It’s even better the next day. Everyone loved it in our home! I will definitely be saving this recipe and using it as a base for muffins and even gluten free cakes and tortes! May I have your permission to share it on my site (with credit, of course!)?
Thanks so much!
Made as muffins, used sugar free maple syrup. Lovely. Will definitely make again.
Do u know the nutrition breakdown per slice
The whole recipe equals 1426 calories, so if you divide it unto 12 it equals 119 calories per serving. I’m not sure about the rest though ?
This is the best banana bread recipe I’ve ever tasted. It’s the only one I will use now, regardless of if people need gluten free baked goods or not! THANK YOU. Seriously incredible.
The best banana bread ever. I just made this and wow. Thank you so much!!
Just want to say i LOVE this recipe. I make it anytime i have ripe bananas as I eat primally and cannot have gluten or dairy. This bread is amazing. Even my husband loves it.
Hi, we made this today as muffins and it came out very mushy and not at all edible (we could barely get them out of the baking papers) . I followed the recipe exactly so I’m puzzled. Any ideas?
This recipe looks sooooo good! I have 3 overripe bananas would it hurt any if I used all 3 OR should i just stick to 2
Stick with 2!
Hi! I only have baking powder, Can I usw more of that instead of the baking soda? Thanks 🙂
This is my ALL-TIME FAVORITE banana bread recipe, paleo or not and my husband LOVES it too! I’m wondering if I could just sub out the bananas with pumpkin puree (maybe a cup or however many cups 2 bananas would be) and make pumpkin bread with this recipe? Have you ever tried this?
Thank you! I absolutely love this recipe! I have been making it so often, that I keep a basket with all of the dry ingredients in my pantry for east access 🙂 I was wondering though, if I wanted to switch out the banana for pumpkin, how much purée do you think I should add? TIA!
Just wanted to say thank you for perfecting and posting this recipe! I’ve made this recipe over 10 times now and currently have a batch in the oven! 🙂
Hi! This looks amazing! Would love to make it!!!!! How would I make it using a bread maker? xx
I don’t think that the recipe would work in a bread maker because it’s a quick bread and not a yeast bread!
This is the best banana bread I’ve ever had.
Yay! I’m so happy to hear that!
These are AMAZING! So moist and absolutely delicious. I use a beater to get the wet ingredients to a super smooth consistency. I also double the batch and make large muffins (yields 14). Oh and I don’t have nutmeg so omitted that. Thank you for sharing this great recipe!
Just made this today. Amazing flavor, but it didn’t rise AT ALL. Nowhere near yours. It’s maybe an inch tall. Looks more like biscotti when sliced, Still tastes great, and will make again, just with different expectations.
Have this in the oven as I type.. Only thing I had to change was i had to use a bit of coconut sugar bc didn’t have enough maple syrup. This will be my first time baking with almond & coconut flour. I made some almond cookies today as well. They turned out pretty good. Not something ill be makeing often due to the insane price of almond flour, yikes lol. Good thing I crave saltly more then sweets ?
How do you store this? By the way it is absolutely delicious.
Thanks for sharing! Does it keep long?
Seriously good. It tastes like banana bread, but …. something about it … even better. Because I’m allergic to nuts, I replaced the almond flour with flour that I ground in my VitaMix from GoRaw brand sprouted pumpkin seeds, which I then sifted through a colander for vegetables, since it was slightly too chuncky to go through a sifter. Because it was bananas, I also added 2 cups chocolate chips. Otherwise I followed the recipe, using 3 bananas.
This banana bread is a crowd favorite at my house. It’s so delicious and everything you want in a banana bread. My husband loved his aunts banana bread, mainly bc it was loaded with processed sugars. I made this and he said it was the best he’s ever had and is now his favorite. Win! Sadly, I have now developed an almond sensitivity and an allergy to egg whites. 🙁 I can no longer enjoy this when I make it and it’s SO HARD to resist! What can I substitute for the almond flour and eggs? Would a flax egg work here? More coconut flour? What about oat flour? What would be the correct measurements? TIA!
This recipe is a crowd-pleaser. Every single person who tries it, regardless if they are paleo, keto, not healthy at all, they love it.
I add Lily’s sugar free chocolate chips and pecans for more texture. I was also out of regular maple syrup, so I used my Lakanto flavored syrup (which is sugar free) and it was just as superb, moist and delicious. It’s technically keto too with sugar free syrup! Excellent recipe.
So glad that you enjoy it and thanks for sharing your modifications. Always helpful!
Just made these. Absolutely Fabulous!!!!
5 Stars!!!
I just made this for the first time and it is FANTASTIC! I baked it for 45 minutes and it is perfectly moist on the inside and crispy on the outside. Thank you for the recipe!
So happy to hear this and thank you for the IG shout out!
Hi, i don’t have almond or coconut flour. Can I substitute 1:1 GF baking flour instead? Best wishes!
I am not sure as I am not a skilled GF or Paleo baker. I only know this recipe one way!
Can I substitute the maple syrup with honey and what would be the amount needed?
I’ve used honey instead of maple syrup. I just subbed the exact same amount (1/4 cup).
Delicious! I had to make a few changes: 1/8 cup maple syrup (I ran out) and 1/8 cup honey plus 1/8 cup coconut sugar. I used a cup of almond flour and 1 big tablespoon of coconut flour (I just don’t like the coconut flour I bought). I also doubled the spices, used a tablespoon of vanilla as opposed to the teaspoon, and used butter instead of coconut oil. I made muffins. They were soooo moist and thats how I like ’em! Will definitely make again but will add chocolate chips next time 😉