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Moist Paleo Banana Bread


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This super moist paleo banana bread is gluten-free, dairy-free, and perfectly sweet. This is the best way to use up those brown bananas that are fermenting on your countertop and make a delicious banana loaf that the whole family will love!

This banana bread makes the best breakfast alongside a hot cup of coffee. It’s more nutritious, having only a quarter cup of unrefined coconut sugar and the rest is sweetened only by bananas. It also makes a delightful mid-afternoon snack.


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I love adding chocolate chips and walnuts to my banana bread loaf for a chunky, chocolatey loaf that goes perfectly with the banana flavor. But, the loaf is perfect plain as well!

For the banana bread loaf, you need 3 medium brown bananas. The level of brownness of my bananas is shown here. You want them pretty spotty, the browner the better! I buy them pretty green and it took about 2 weeks for them to turn the brown sweet spot you want for great banana bread.

Grab your ingredients and get baking! Your house will smell amazing and you have a delicious, nutritious breakfast ready for the week! ENJOY

Paleo Banana Bread

Sarah
Moist, delicious, gluten-free, dairy-free and refined sugar-free banana bread!

Ingredients
  

  • 2 tbsp. melted and cooled coconut oil
  • 3 ripe bananas see picture for level of brown-ness!
  • 1 tsp. vanilla
  • 1/4 cup coconut sugar
  • 1/2 tsp. cinnamon
  • 3 eggs
  • 2 cups almond flour
  • 2 tsp. baking powder see note for paleo baking powder
  • 1 pinch sea salt
  • 3/4 cup chopped walnuts
  • 1/2 cup paleo chocolate chips

Instructions
 

  • Mash the bananas with a fork until its only a little lumpy and relatively smooth.
  • Combine the coconut oil, mashed bananas, vanilla, cinnamon, eggs and coconut sugar together until it's well combined.
  • Add the almond flour, pinch of salt, baking soda to the wet mixture and combine until just incorporated.
  • Optional: Add in the chocolate chips and chopped walnuts. You can reserve a few to place on top of the loaf before baking as well!
  • Place the batter in a parchment lined glass loaf pan.
  • Bake at 350 degress for 55-60 minutes. The top should be a deep golden brown and a toothpick should come out clean. Wait at least 40 minutes before slicing and enjoying!

Notes

*Note: If paleo, baking powder is technically not allowed because it contains cornstarch. I don’t mind because it is a negligible amount. If strictly paleo you can make an easy 3 ingredient paleo baking powder using this recipe from wickedspatula.com

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