Paleo Banana Bread

My new Paleo Breakfast Cookbook is out with 85+ nutritious recipes to start the day!

This paleo banana bread recipe is one of my oldest and most popular. It’s easy to make and will last for 4-5 days and much longer if frozen. It’s grain-free, gluten-free and dairy-free and can be made in a variety of baking tins.


Paleo Banana Bread Recipe

Remember ‘I can’t believe it’s not butter’ ad? Well, this morning we had a lot of ‘I can’t believe it’s paleo’ in our house when I served some toasted paleo banana bread with organic butter (+ a soft boiled egg for protein). I was originally baking this bread for the cookbook but it turned out so yummy that I really wanted to share the recipe on the blog as well.

 

WHY MAKE PALEO BANANA BREAD

I don’t bake too often because I see most baked goods as treats but this banana bread is a regular in our house.

  1. It’s super easy to make. Even non-bakers will master this recipe in no time!
  2. It’s handy to have a few slices of healthy banana bread around for paleo-friendly snacks, packed lunches, trips and on-the-go breakfasts (with the addition of some protein of course).
  3. Plus, you can use up all those soft, dark bananas wilting away in the corner – no food wastage in my house!

This was so easy and so delicious…. will be on my regular baking list 🙂 thanks, Irena.

★ – Michelle M.

I made this Banana Bread many times and it’s been favourite. My family and friends love it. I made different ways to put flavours in it, I made 4 different ways which are chopped bananas, macadamia, pepitas (pumpkin seeds) & almonds, raspberries. It’s been best and easy to make when I have over-riped bananas left in the fruit bowl. 🙂

★ – Peta W.


LET’S TALK ABOUT THE INGREDIENTS 

Ripe bananas, eggs and coconut oil are our main wet ingredients. Bananas add sweetness to baked goods so you don’t need to use too many added sweeteners. I’ve used coconut nectar, raw honey and maple syrup in the past so it works well with any kind of natural sweetener and even without. The bread turns out nice and sweet but not sickly sweet like some banana bread can be. Play around with the suggested amounts to find your perfect level.

I am using a combination of paleo flour alternatives instead of regular flours. Almond meal and tapioca flour (or cassava flour) are the two main starches, plus some desiccated coconut which gives it a lovely flavour and adds fibre and bulk to the batter. 

I used walnuts and apricots for extra crunch and flavours but you can use any dried fruit or nuts, or even go without. 

Recipe adjustments: I’ve been making this banana bread for a while and every time I tinker with ingredients or oven temperature and time to see if I can get an even better result. Therefore I’ve adjusted the below recipe slightly based on what I think works the best. So, if you’ve tried it before and think something has changed, it might have for a reason!

Sliced Paleo Banana Bread With Apricots & Walnuts

 

HOW TO MAKE PALEO BANANA BREAD

This banana bread batter is quite versatile and you can use a variety of baking tins. As you can see in the photos, I have two versions of banana bread: one baked in a wider tin, so the bread turned out more like a thin slice and the other baked in a smaller, longer tin and the result is taller wider slices. You can also use muffin trays and reduce the baking time to 20-25 minutes or less.

You can read more details instructions and full ingredients in the recipe card below. But, there are two ways to make the batter. You can mash the banana with a fork and whisk the wet ingredients by hand OR you can use a blender to do this part. I’ve used the blender many times and it’s a real time saver.  

Then, you simply add all the dry flours, spices and dried fruit and nuts and combine the batter until well incorporated. Transfer to a pre-greased loaf tin and pop it in the oven for 45-50 minutes at 170 C / 338 F. Cool off the bread in the tin slightly before removing onto a rack. 

The bread will keep for up to 4-5 days out of the fridge and longer if refrigerated. You can also slice the bread and freeze individual portions for later. 

Serving suggestions

When the banana bread is fresh out of the oven and still a little warm, you seriously don’t need anything else. Okay, maybe a little bit of butter or coconut butter but it’s pretty moist.

As with all baked goods, they tend to get a little drier as the time goes by so after a day or two, I like to toast a slice on a frying pan or in a toaster and then smother it with butter or ghee. If you have dairy, you could also spread some ricotta cheese or cream cheese on top. Drizzle with honey and serve extra berries on the side. 

Having said that, you will also enjoy this paleo banana bread as is. I often take a few slices on climbing and hiking trips and they last well in my bag. 

Paleo Banana Bread Recipe

 

MORE PALEO BAKING RECIPES

Blueberry Banana Muffins

Savoury Paleo Bread

Low-Carb Keto Paleo Bread

Paleo Apple Cake 

5-Ingredient Chocolate Cake

Paleo Citrus Cake 

Find all paleo baking recipes here

Print
Sliced Paleo Banana Bread With Apricots & Walnuts

Paleo Banana Bread

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: British

Description

Baked paleo banana bread is just as good as the regular version and can be served fresh out of the oven or toasted with a little coconut butter or regular butter on top.


Scale

Ingredients

  • 3 free-range eggs
  • A pinch of salt
  • 2 medium ripe bananas, peeled and broken into pieces
  • 1 tablespoon honey, maple syrup or coconut syrup
  • 1 teaspoon vanilla extract or essence
  • 3 tablespoons coconut oil
  • 2 tablespoons desiccated coconut
  • 1.5 cups almond meal (about 100 grams)
  • 1/3 cup tapioca flour (or 12 tablespoons coconut flour )
  • 1 teaspoon gluten-free baking powder (see notes)
  • 1 teaspoon cinnamon powder
  • A pinch of nutmeg (optional)
  • 1/4 cup walnuts, chopped
  • 56 dried apricots, chopped

Instructions

  1. Preheat oven to 170°C (345°F). Brush a loaf tin with coconut oil and line the bottom with non-stick baking paper.
  2. Method 1: Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy. Mash banana with a fork. Add bananas, honey, vanilla, and melted coconut oil and whisk together until well incorporated. Add the almond meal, desiccated coconut, tapioca, baking powder, nutmeg, cinnamon and mix well. Fold in the walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on top.
  3. Method 2: Place the eggs, unmashed banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy. Transfer the liquid batter to a bowl. Add the rest of dry ingredients and mix until smooth and thick, scraping the sides along the way. Fold in the walnuts and dried apricots and continue as in method one.
  4. Bake for 45-50 minutes on the middle shelf. Insert a bamboo skewer or a knife into the centre to see if it comes out dry, in which case it’s done. Remove from the oven and let it cool for 5–10 minutes before removing from the tin. Cover with a towel if leaving overnight. Serve as is or toast and smother with some butter.

Notes

Baking powder can be replaced with baking soda (bicarb soda), in which case you will need to add a teaspoon or two of apple cider vinegar or lemon juice to the batter as bicarb soda needs acidity to activate fully.

The bread will keep 4-5 days out of the fridge and longer if refrigerated. Slices of paleo banana bread can be frozen for up to 3 months.

 
BY IRENA MACRI

About me: I share nutritious recipes focusing on vegetables, paleo and gluten-free diets. I create cookbooks and meal plans to help you get healthier and lose weight. I’m currently finishing an advanced diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links. I may receive a small commission (at no extra cost to you!) for purchases made through these links. This income helps to cover the operational costs of the blog. Thank you xo

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Comments

41 Comments
  1. Currently in the oven and I used cashews instead of walnuts purely because I didn’t have any. The house currently smells absolutely amazing and I couldn’t help having a taste of the raw mix which was super tasty. Can’t wait to try it!

  2. OMG! I just finished my first piece of banana bread! the house smelled so good, my husband couldn’t wait to try it. This is the first item I have baked in over 15 years! I have always been nervous about baking, but this looked great, and I thought I’d try it. I didn’t change anything…it was perfect. Getting ready to go make another one, since I have enough stuff left over 🙂

  3. Hi Irene
    I’m loving all your receipes and everything I’ve tried so far has been shamazing. I made the banana bread last Thursday then the paella at the weekend – delicious doesn’t even come close!

    Really enjoying your posts and recipes, look forward to trying more of them!

    Thanks

  4. your recipe has no step for adding the nuts and dried apricots! I wasn’t adding the fruit, and just dropped the nuts on top after putting it in the pan and poked them in. thanks for the recipe, looking forward to it.

  5. Amazing! I used coconut flour instead of tapioca and it worked a treat. People at work (and me!) couldn’t get enough of it!

    Thanks! 🙂

  6. Hi there, this looks amazing and I’ll be giving it a go soon. Just a heads up, dried apricots without preservatives are dark drown. The bright orange ones in your recipes are laden with nasties.

  7. This was absolutely awesome. I tweaked it a little and whipped about 50grams of butter with 3 tblspoons of sugar & then beat the three eggs. I ended up using hazelnut meal, and adding chopped figs and cranberries to it! It went down a treat, although it took about 20 minutes longer than stated for the cooking time. Definitely making again!

  8. Just made this deliciousness…. Wow, even my boyfriend loves it and he is sooooooo picky. Well done Irene, can’t wait to see your exploration take you further in your cooking.
    Can’t wait to also go on the journey!!!

  9. Hi there! I would like to download the app,but can’t find it on the App Store for my iPad . When I press get app on your website it just redirects me to App Store with a completely different app, hope you are able to help as your recipes look awesome 🙂

  10. Got me some of this baking in the oven now, but with added fresh strawberries and double the recipe. Looking forward to it, thanks Irena! You’re book is amazing!

  11. Hi there,
    Michelle (from Perth, WA) – love your website, style etc. I am venturing into Paleo with little steps and this was one more step in that direction. I did this recipe as muffins and they were great, approx 25mins in a 165C oven, used a silicone muffin tray. Thank you for sharing, I will be here often. Best of luck.

  12. Thank you so much for sharing this recipe – it wins hands down in my household – best banana bread recipe ever – i love the apricots in it 🙂

  13. I have just made this and its glorious. I love that its not sickly sweet nor overly bananarish! I am now scared I may eat the lot. Better leave the house now and freeze the rest.

  14. This just looks and sounds so darn good. I love the fact that you introduced apricot in there! I can’t wait to make it! I plan on doing that tonight 🙂 Thank you!

  15. I love this recipe! I have made it weekly for 4 weeks now. I substituted apricots with dates. Turned out amazing every time. Thank you so much for sharing my daily breakfast recipe.

  16. I’m so in love with this delish recipe. I’ve taken this to playgroup and had all the other mum’s asking for the recipe… I’ve directed them to your site. I also love that I can give the mixing spoon to my 2.5 year old to lick 😉

    1. Just thought I’d throw a suggestion in, tho I know this comment is old. 😉
      To sub baking soda for powder, all you need to do is take equal parts baking soda and cream of tartar to equal the powder called for. (So in this case, 1/2 tsp. b. soda, 1/2 tsp. cream of tartar). It works great for me, and hopefully you can have the cream of tartar! 🙂
      Can’t wait to try this recipe! Thanks for sharing it!

  17. What a great recipe. My two children love this recipe. We love it with organic butter, a match made in heaven. Thank you so much 🙂

  18. Hi my kitchen is non existent at the moment so wondering if this could be done in a bread maker? Would there need to be any adjustments? Thanks

    1. Sorry Lisa, I’ve not tried so I am not sure how it would behave. I would search around on Google for a paleo bread in the bread maker and see how you could adjust the recipe.

    1. I don’t have the count handy but you can use any of the nutritional calculators available online and enter the ingredients to get the number per serve.

  19. I made this Banana Bread many times and it’s been favourite. My family and friends loves it. I made different ways to put flavours in it, I made 4 different ways which are chopped bananas, macadamia, pepitas (pumpkin seeds) & almonds, raspberries. It’s be best and easy to make when I have over-riped bananas left in the fruit bowl. 🙂

    1. I often make it with slightly different nuts and fruits, so it’s never really the same. It is a great base recipe to play around with. Glad you liked it!

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