Paleo Banana Bread
HAPPY NEW YEAR! This is one of my favorite days of the year. I have every intention to spend it lounging in my pajamas, eating giant slices of Paleo Banana Bread, and reading my way through the stack of cooking magazines that has amassed itself on my coffee table over the past three months.
A one-bowl, easy banana bread recipe with coconut flour, almond butter, and maple syrup, this moist, tender loaf is ideal if you are looking to begin the year on a healthy note but are not prepared to live a life devoid of yummy baked treats, tasty breakfasts, and satisfying snacks. (Ahem, moi!)
Yes, this banana bread is Paleo (meaning it is grain free, gluten free, dairy free, and does not contained refined sugars), BUT you certainly do not need to be following a Paleo diet to enjoy it.
I don’t stick to a Paleo diet myself (or Whole30 or anything else), but I still appreciate recipes that are made of real ingredients, are healthy, and manage to still taste fantastic. This Paleo Banana Bread is all of the above.
Using Coconut Flour in Paleo Banana Bread
If you aren’t familiar with coconut flour, this Paleo Banana Bread is an excellent reason to get acquainted. It’s super high in fiber and protein, and ideal for low-carb, grain-free, and gluten-free baking.
Coconut flour is very unique and thus cannot be substituted with any other flour. Wondering what to do with the rest of your bag? Try my top-rated Chocolate Chip Paleo Zucchini Bread and these tasty Cookie Dough No Bake Protein Balls. Want more Paleo bread recipes? Check out this Paleo Pumpkin Bread (a reader fave!).
You’ll notice this batter has a large amount of eggs and bananas. This is not a mistake. Coconut flour absorbs a large amount of moisture, so you need the full amount of liquid to ensure the Paleo Banana Bread comes out perfectly moist.
Do you make New Year’s resolutions? As an eternal optimist who relishes lists, fresh starts, and motivation in general, the concept of a new year as a catalyst for positive change has long appealed to me.
I don’t have my final list of resolutions ironed out just yet, but I know one of them will be to continue to start every morning with a healthy breakfast. It’s one of the healthiest habits I have, and thanks to easy, delicious recipes like this Paleo Banana Bread, breakfast is also something I look forward to every morning.
FAQ: How Long Does Paleo Banana Bread Last?
- Mine stayed moist for a full week and even tasted better the second day. I recommend storing it in the refrigerator.
- Paleo Banana Bread (and all quick bread and muffin recipes for that matter) is also very freezer friendly. Wrap as much of the leftover loaf as you like tightly in plastic, and then place in a ziptop bag. Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator.
- I also like to individually wrap and freeze single slices. That way, I can grab one whenever I need a little afternoon pick-me-up, breakfast, or snack.
FAQ: Can I Bake Paleo Banana Muffins with This Recipe Instead?
- I haven’t tried, but I see no reason why this wouldn’t work! Be sure to use paper liners and coat them generously with nonstick spray to prevent sticking.
- For baking: Keep the temperature at 350 degrees F. Since I haven’t tested Paleo banana muffins, I can’t give you an exact bake time. I’d start checking at the 15-minute mark to be extra super safe. Remove the muffins as soon as the tops are golden and spring back lightly when touched and a toothpick inserted in the center of a muffin comes out clean.
FAQ: Can I Turn This into Paleo Chocolate Chip Banana Bread?
- Short answer: ABSOLUTELY.
- More detailed answer: To keep the bread Paleo, make sure your chocolate chips are dairy free. I hear great things about this brand. I’d start with 1/2 cup and, if you’d like it more chocolatey, keep adding until the batter looks as chocolate chip studded as you please.
FAQ: Can I Make This Paleo Banana Bread No Eggs Style?
- Unfortunately, I cannot recommend making this without eggs, nor do I have a good suggestion for an egg substitute. Because the bread uses coconut flour and calls for a large amount of eggs, any swaps would be highly experimental. The bread depends on the eggs both for moisture and to help it rise.
FAQ: What Do I Need to Make Paleo Banana Bread?
- THIS is my absolute favorite brand of bakeware. I have both the 8×4 (1-pound) loaf pan and the 9×5 (1 1/4-pound) loaf pan (you’ll need the 9×5 for this recipe). Related: the 8×8-inch pan is my favorite pan for all brownies and bars, and the cookie sheets make the most delightfully chewy, perfect cookies every time.
- I like metal measuring cups because they wash well and don’t bend when I’m scooping a particularly hefty cup of flour.
- I love these two-sided magnetic measuring spoons because they stay organized in my drawer. Also, two sides means fewer dishes when I’m in the middle of a recipe and need to use the same amount twice for different ingredients.
- One bowl, a whisk, and maybe a spatula. Whatever you have will work in this arena. This is a super easy Paleo Banana Bread recipe!
Paleo Banana Bread
- 3 very large ripe bananas — mashed (about 1 1/2 cups or 1 pound once mashed)
- 6 large eggs — at room temperature*
- 3 tablespoons pure maple syrup — or honey, I like to use Grade B maple syrup, which has a more intense flavor
- 3 tablespoons almond butter — I used the drippy, natural almond butter**
- 1 teaspoon pure vanilla extract
- 3/4 cup coconut flour***
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9x5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
In a large bowl, mash the bananas (I like to use a hand mixer on low speed to make this quick and easy). Double check to make sure you have about 1 1/2 cups of banana total. Briskly whisk in the eggs, maple syrup, almond butter, and vanilla. Sprinkle the coconut flour, cinnamon, baking soda, nutmeg, and salt over the top. By hand (I find a whisk works best for this part), stir until evenly combined. The batter will be thick. Pour the batter into the prepared pan and gently smooth the top.
Bake for 50 to 60 minutes, until the top is golden and springs back lightly when touched and a toothpick inserted in the center comes out clean. If it any point the bread starts to brown more than you would like, loosely tent the pan with foil and continue baking. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as handles, remove the bread from the pan to cool completely.
- To Store: I recommend storing it in the refrigerator for up to 1 week. To freeze, wrap as much of the leftover loaf as you like tightly in plastic, and then place in a ziptop bag (you can also wrap individual slicesS). Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator.
- *I cannot recommend any substitution for the eggs. Because it is such a large amount, other swaps such as flax eggs or applesauce would be an experiment. If you do decide to play around, I'd love to hear how the recipe comes out.
- **If you do not need the bread to be Paleo, you can use peanut butter in place of the almond butter. Other nut butter substitutes are fine also. If you use sunflower seed butter, be warned that your bread may come out slightly green (though it will still be delicious!)
- ***Coconut flour is very unique and acts very differently from other flours in recipes, and thus I cannot recommend any substitutions.
Nutrition InformationAmount per serving (1slice (of 10)) — Calories: 173, Fat: 7g, Saturated Fat: 3g, Cholesterol: 112mg, Sodium: 173mg, Carbohydrates: 22g, Fiber: 6g, Sugar: 10g, Protein: 7g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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