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Easy Paleo Banana Bread Recipes

Easy Paleo Banana Bread Recipes

This easy paleo banana bread is moist, fluffy, and naturally sweetened with ripe bananas and maple syrup. Made with almond and coconut flour, it’s grain-free, dairy-free, and perfect for a wholesome breakfast or snack.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 large ripe bananas, mashed
  • 3 large eggs
  • 2 cup blanched almond flour
  • 0.25 cup coconut flour
  • 0.25 cup maple syrup
  • 0.25 cup coconut oil, melted
  • 1.5 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon fine sea salt
  • 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

  • Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment and lightly grease the sides.
  • In a large bowl, mash the bananas until mostly smooth.
  • Whisk in the eggs, maple syrup, melted coconut oil, and vanilla until well combined.
  • In a separate bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, and salt.
  • Add dry ingredients to the wet and stir just until combined. Let the batter rest for 5 minutes to hydrate the coconut flour.
  • Fold in chopped walnuts if using.
  • Transfer batter to the prepared pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean and the top is deeply golden.
  • Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.

Notes

For best texture, use very ripe bananas with lots of brown spots. Store covered at room temperature for up to 2 days or refrigerate for up to 1 week. Bread freezes well for up to 2 months.