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!
[adthrive-in-post-video-player video-id=”8h9famkj” upload-date=”2018-10-26T11:23:56.000Z” name=”Banana Bread” description=”This is hands down the best Grain Free Banana Bread that you will ever have! Its super moist, incredibly easy to make, and perfect for breakfast, healthy snacking or dessert. You can make it into bread or muffins! This recipe is Paleo, Grain/Gluten Free, Dairy Free, SCD”]
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!
Tried This Recipe?
Leave a comment below and let us know how it was!
I had thought that I’d had the very best banana bread recipe from an old Canandian Living cookbook but you’ve shown me this to be wrong. Loved your version and will only make this one from now on!
This is about the only thing answering my hunger pangs at the moment!
I’ve been using a mixture of cashew flour and almond flour. Delicious!
Delicious! And easy!! I added chocolate chips to the batter and on top. Thanks for the recipe!
This is the most moist banana bread over EVER! Not super sweet which is great for me since I’m trying to tame my sugar dragon. Thanks for all the great recipes!
THanks for the comment Leah! I’m so happy you like it!
Made this last night and its beautiful and delicious!
So happy to hear that you enjoyed it!!
Made this for my family and it finished in a flash! Everyone loved it. My 11year old son kept coming back for more and told me it was “addictive!”
I used a handful of dark chocolate chips in place of the nuts.
Amazing recipe. Always looking for yummy dessert recipes as my family has a whole range of dietary restrictions. Thank you!
So happy to hear it was a hit! It freezes really well too in case you have any leftovers 🙂
This was really good and the perfect texture: not too moist or dry. Next time I will add some cinnamon and nutmeg, as it was just a bit bland for my taste. Thank you!
I jsut made this and it was gone in no time! Half of it was gone while it was still hot. Used flax instead of the eggs. Amazing is an understatement! Thank you Carmen!
Yea!! Your comment made my day! So happy to hear that it was a hit and worked well with flax instead of eggs!
I just made this and it smells so delicious. I baked it way longer then 55mins, probably an extra 20 minutes my tooth pick kept coming out sticky. Next time I will try this in my muffin tray.
Thanks for the info! I suspect your loaf pan might have been taller then the one I used. This recipe also works really well as muffins so definitely worth trying
Can I substitute coconut flour for almond flour? My son has but allergies.
Unfortunately I have never tried so can’t say for sure that it would work. Sorry!