The Best Paleo Banana Bread
This Paleo Banana Bread is packed with bananas and has the perfect texture. It really is the best grain free banana bread ever! The Banana Bread is made with almond flour and is Paleo, Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Diet Legal.
What’s the hardest part about making the perfect banana bread? Being patient.
Nothing makes a better banana bread then very ripe bananas, in fact, the more disgusting those bananas look rotting on your counter, the better the banana bread is going to taste. The grocery store near my house only sells very green bananas so it often takes up to a month for them to ripen to the perfect mushy, dark brown state.
Originally I was going to post a Banana Bread recipe that I used to make that was always a winner in my household, it was really moist and packed full of flavour.
I created an Specific Carbohydrate Diet equivalent version that SA admits tastes better then the original, which is saying A LOT. This Paleo Banana Bread really does deserve the title of ‘The Best’ as its light, incredibly moist and full of banana flavour.
Here are a few more sweet bread recipes you might enjoy:
- Almond Butter Banana Bread with a Jam Swirl
- Ginger Spiced Banana Bread
- Spiced Pumpkin Bread
- Zucchini & Walnut Bread
- Banana Bread Mug Cake
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
The Best Banana Bread
Ingredients
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 2 eggs
- 1/4 cup honey or other sweetener
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- 4 very ripe bananas
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a mixing bowl combine the baking soda and almond flour
- Next add in the eggs, honey, melted coconut oil, vanilla and 2 of the bananas, ensure all of the ingredients are mixed well
- I like to then add the remaining 2 bananas at the end so they remain in chunks when cooked. Stir in the walnuts
- Line a baking tin with parchment paper (this will make your life a lot easier when trying to remove the bread after baking)
- Bake for 50-55 minutes (after 25-30 minutes of baking I usually cover the bread with tin foil to ensure it doesn't become too dark)
- Insert a tooth pick or skewer into the bread and ensure it comes out clean before removing the bread from the oven. Let it cool for a few minutes before removing from the baking tin. Enjoy!
I made muffins out of it and although 35 min in the oven was slightly too long, they are amazing! I can completely satisfy my morning sweet tooth with great and healthy breakfast (self made yoghurt, your muffins and black coffee) ????
That sounds like a great breakfast! I’m so happy you like the banana bread, it freezes really well too in case you have any leftover muffins 🙂
Can i freeze it after i cook it ? or how long would it last in the fridge ?
thanks it’s delicious by the way, just had to cook it a little longer and it still is too moist but that’s ok for me.
Yes you can definitely freeze this after baking. Alternatively it should last about a week in the fridge.
What size loaf pan did you use?
Hi Tracy, I used an 8 x 4 inch loaf pan.
This bread is fantastic! It’s perfectly hearty without being too dense or too sweet. I replaced the honey with maple syrup, and I used pecans instead of walnuts, both worked wonderfully. Thank you!
Yea!! I am so happy to hear that you like it!! Thanks for the comment Carrie 🙂
This Banana Bread truly is the best!! I used to be a pastry chef and now Im a stay at home mom. I have really bad digestive issues and was really bummed about not being able to bake my favorites. One of my family favorites was banana bread. I have to say if for any reason I stopped eating SCD I will still continue to make this bread. So delicious and moist, full of flavor. Thank you for sharing it with us!
What a compliment!! Thank you so much Gem, I’m so happy you like it!
Any chance you can tell me what the calories per serving are? Also, I made them into muffins and baked for 35 minutes at the same temperature. They were PERFECT 🙂
I’m so happy to hear that they turned out so well as muffins too!
Unfortunately I do not calculate calories etc for my recipes and prefer to just focus on using healthy ingredients, but if you copy the recipe into this site it should give you everything you need!
YUMMO!!! I just made this recipe and baked in a muffin tins. WOW….they are delicious. Thank you for this recipe…it makes me feel like I am “cheating” on my SCD diet.
Woohoo! I’m so happy they were a hit! How long did they take to bake as individual muffins?
Hello,
Just wondering if you keep this in the fridge?
I prefer to keep it in the fridge as I think the flavours are better when its cold, but it can also be left out on the counter for 3 to 4 days.
What can i substitute the coconut oil with? I am trying not to use butter… btw… the bread looks so moist and delicious… i really really need to try this… if i omit the oil… will it still work?
Hmmm tough one. I don’t usually recommend changing ingredients as I cant guarantee the end product will come out the same. For this recipe I would think using 1-2 teaspoons of vegetable oil or alternatively 2 tbsp of apple sauce may work. Let me know how it goes!
Chocolate is not SCD complaint
Thanks for the comment, as mentioned chocolate can be substituted for raisins or chopped walnuts to make the recipe SCD legal.