Paleo banana bread, made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. Make this easy quick bread batter in the blender!
What makes the Paleo banana bread so good?
I'm not afraid to tell you… that I've been working on a proper recipe for Paleo banana bread for quite a long time. Baking with Paleo flours like almond flour and coconut flour can be tricky enough. Add high-moisture bananas to the mix and whoa. The first one rose and then sank, that one burned, this other one just tasted awful.
But this one here? Nailed it! Moist and tender, with just the right amount of cinnamon, this banana bread tastes like you remember. And no carb hangover.
Make this Paleo banana bread easily in a blender
The super easy quick bread batter is made in a blender or food processor (you don't need a high-speed blender). It's the only way to achieve the proper texture in the finished loaf.
It does sort of kill me to make batter in the blender, though. I'm fairly certain that I could make a whole loaf out of all the batter I've left behind in those blades. You just can't rescue every drop!
What sweetens this Paleo banana bread?
In this incredibly simple bread, the only sweetness comes from bananas and just 3 tablespoons of honey in the whole loaf. But it's just enough.
And like most good Paleo recipes, even a single slice is quite satisfying. And, happily, the slices aren't heavy and greasy like some Paleo quick breads can be.
The best part of this Paleo banana bread
My favorite part of each slice of this bread is easily the chunks of banana. And because bananas tend to have such a strong flavor, you don't taste almonds even though the bread is made with almond flour.
Or coconut, despite the coconut flour. You taste tender, fragrant and utterly satisfying banana bread. With no guilt! But, of course, if you're not grain free, try our gluten free banana bread made with an all purpose gluten free flour.
How to make delicious Paleo banana bread, step by step
Almond Flour Banana Bread
Equipment
- Blender or food processor
Ingredients
- 2 tablespoons (28 g) virgin coconut oil melted and cooled
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 3 (300 g) peeled ripe bananas
- 3 tablespoons (63) honey
- 1 ½ cups (180 g) finely ground blanched almond flour (not almond meal)
- ¼ cup (28 g) coconut flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
- In a blender or food processor, place the coconut oil, eggs, 2 of the bananas, honey, almond flour, coconut flour, baking soda, salt and cinnamon, and blend until smooth.
- Dice the remaining ripe banana, and gently fold the banana pieces into the smooth batter.
- Pour the batter into the prepared loaf pan and smack the pan flat on the counter a few times to break up any large air bubbles.
- Place in the center of the preheated oven and bake for about 45 minutes, or until the top is relatively firm to the touch and the loaf is golden brown all over. The toothpick test isn’t very reliable with this bread.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Notes
Nutrition
Almond Flour Banana Bread
Equipment
- Blender or food processor
Ingredients
- 2 tablespoons (28 g) virgin coconut oil melted and cooled
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 3 (300 g) peeled ripe bananas
- 3 tablespoons (63) honey
- 1 ½ cups (180 g) finely ground blanched almond flour (not almond meal)
- ¼ cup (28 g) coconut flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
- In a blender or food processor, place the coconut oil, eggs, 2 of the bananas, honey, almond flour, coconut flour, baking soda, salt and cinnamon, and blend until smooth.
- Dice the remaining ripe banana, and gently fold the banana pieces into the smooth batter.
- Pour the batter into the prepared loaf pan and smack the pan flat on the counter a few times to break up any large air bubbles.
- Place in the center of the preheated oven and bake for about 45 minutes, or until the top is relatively firm to the touch and the loaf is golden brown all over. The toothpick test isn’t very reliable with this bread.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.
Notes
Nutrition
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Jennifer S. says
You are so good to Mare!! :) it looks yummy too!
Nicole Hunn says
So funny, Jennifer! :)