PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real-deal but is flourless and made with NO butter, NO oil and NO sugar! The best healthy banana bread recipe you will ever bake! #paleo #bananabread #easy #healthy
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Paleo Banana Bread

Yield: 1 (9x5-inch) loaf, about 10 slices
Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 40 mins
PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real deal but is flourless and made with NO butter, NO oil, and NO sugar! The best healthy banana bread recipe you will ever bake!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • 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.
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Healthy Banana Bread Recipe, Paleo Banana Bread

Nutrition Information

Amount per serving (1 slice (of 10)) — Calories: 173, Fat: 7g, Saturated Fat: 3g, Cholesterol: 112mg, Sodium: 173mg, Carbohydrates: 22g, Fiber: 6g, Sugar: 10g, Protein: 7g

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