Paleo Almond Banana Bread
This Almond Paleo Banana Bread is absolutely delicious – it’s refined sugar-free, gluten-free, and made with almond and coconut flour! This bread is a longtime reader favorite.
My goodness. I really want to give you guys a good recipe post right now. I want to write something long, and inspiring, or at least entertaining.
This stuff is healthy, and while it doesn’t taste like chocolate cake, it’s actually really good!
My sister devoured two loaves in as many days, and her boyfriend referred to it as “the bread of the gods”. My sister is gluten-free, but her boyfriend isn’t, so that definitely tells you something!
I also love that this recipe uses coconut oil! It’s one of my new favorite products to use because it’s so darn versatile My favorite way to use it is in cooking (obviously), but my sister slathers it all over her body in place of body lotion (and she always smells great) and I know some people use it in their hair too.
As for the texture, this Almond Banana Bread is super flavorful and isn’t dry or crumbly at all. The coconut oil and bananas keep it super moist. It’s amazing with a slather of peanut butter, a thin layer of coconut butter, or a pat of butter.
This banana bread is also surprisingly sweet, especially when you consider that we only use one tablespoon of honey to sweeten. The rest of the sweetness comes naturally from the bananas. I also love doing the no-grain thing in my gluten-free baking recipes, because almonds and coconuts (the flours I used) taste like they belong in a dessert or baked good, unlike other weird gluten-free flours that just leave a bad aftertaste.
If you’re looking for something a tad bit healthier than your typical banana bread, try this recipe out! You won’t be disappointed.
You might like these recipes too!
- Paleo Honey Nut Banana Bread
- Paleo Raspberry Crumb Bars
- No-Bake Paleo Chocolate Almond Butter Bars
- Paleo Magic Cookie Bars
Almond Paleo Banana Bread
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 12 slices 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: Healthy
- Diet: Gluten Free
This Almond Paleo Banana Bread is absolutely delicious – it’s refined sugar-free, gluten-free, and made with almond and coconut flour! This healthy banana bread is a longtime reader favorite.
- 2 medium bananas, mashed
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey or maple syrup
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup (4 oz.) almond flour
- ½ cup (2 oz.) coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup chopped almonds
- 1 teaspoon turbinado sugar, not paleo, totally optional!
- Preheat oven to 350 degrees F. Grease a 7½ x 3½-inch loaf pan.
- Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.
- Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
- Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
- Keep tightly wrapped for up to 3 days.
I use Honeyville Blanched Almond Meal Flour and I haven’t tried this recipe using a different brand, so if you try something else, let us know how it works in the comment section!
For the coconut flour, I use Bob’s Red Mill, which is readily available at most grocery stores.
This recipe is heavily adapted from Running to the Kitchen
Keywords: banana bread, paleo banana bread, gluten-free, almond banana bread
Since this appears to be dude-approved I am gonna make this for my little guys! They are banana bread junkies, but I don’t like to feed them sticks of butter on the regular. I LOVE coconut oil; I think you’re right… totally here to stay!
I love this banana bread so much! I bought all the ingredients to make it in sf but David wants me to wait a little because he doesn’t want to eat the whole loaf alone!! :-)
I’m not gluten free but I love banana bread and I try to eat pretty healthy. My baking? not healthy at all so maybe I need to give this a go. I’m so intrigued by the coconut flour and almond flour in this bread! I’ll be making this one for sure. Lovely!
A dense, wholesome banana bread. Love that you use coconut flour in this banana bread…must be extremely delicious.
What would the 2 medium bananas equal, 1 cup mashed?
It actually should be about 2/3 cup of mashed banana!
Wow Rachel! These are fabulous looking. You tell a beautiful story with your photos girl. Good luck with work week! <3
This looks so pretty and rustic – your photos are always too beautiful, lady!
I could just eat a slice of your almond banana bread! It looks yummy and so simple to make. Thanks for sharing!
Rachel! thanks for sharing. I LOVE banana bread. I can’t wait to try it.
I never thought to do those two together. Looks great!! I’m definitely giving it a try. I’ll share if my ‘son” likes it. He has to approve all foods for our blog. http://www.glutenfreemiracles.com
Definitely let me know how you like it! Hope it gets son approval :)
Just made this tonight for the first time and wanted you to know it is fantastic! Thank you for sharing the recipe–I am newly wheat-free and sugar-free and with one very small edit this recipe was perfect for me. :) Found your blog via chowstalker I think… Thanks!
Just made this and I actually only did .5 tsp of salt and they were still far too salty!! Kinda disappointed:(
Shandi, I’m sorry that happened! Plenty of people have made this recipe without salt issues, so I’m curious as to what kind of salt you used. None of the other ingredients should be salty, unless you homemade your almond flour using salted almonds. However, regardless of the issue, I’m sorry it didn’t work!
that is all the recipe called for was .5 tsp. of salt.
I made this and found that taste too, but I think it’s the baking soda. Could you use less?
Hi Lisa, you could try adjusting the amount of baking soda but you might see a slight difference in the density of the bread, since baking soda helps it rise. I’m sure it would still work well with a lesser amount though!
I’ve been using coconut oil on my face at night for the past few months and I love it! As it is a detoxifier I broke out after two weeks, however since then it’s been delightful! I really recommend it and using organic coconut oil is so much cheaper than the rosehip oil I was using!
I just made this banana bread last night! I wanted it to be a little bit sweeter so I added an extra tablespoon of honey and used walnut flour instead of almond flour. It came out great- very moist!!
I had a slice with my morning coffee and so did my husband and he loved it. Thanks!
You totally had me at “Bread of the Gods!” Obviously I need to make this now. Thank you!! :)
Ok, I have a weird question. How does this bread toast up? My husband loves banana bread, but we’ve gone Paleo and have yet to find a banana bread that holds up well in the toaster and gets a good crunch on it. They mostly burn a bit around the edge.
Hi Crissi. I’m actually not sure how it does in the toaster, I haven’t tried it, but my sister threw it into a saute pan with a bit of coconut oil and it was HEAVENLY! Definitely got that toasted crunch. Let me know how it holds up in the toaster if you decide to try it!
I am in love with this recipe! Almonds and banana are meant for each other :)
It says not sweetened except for honey but there is sugar. Is that needed or could I just leave that out?
Yup – I meant to note that the sugar is just optional to give the topping some crunch. You can definitely omit it.
This. Looks. Amazing.
This is genius! I LOVE almonds and I LOVE banana bread – the perfect combo I need to try this! Awesome post!
can you leave out the coconut flour and just use 1 1/2 cups of almond flour?
I wouldn’t recommend it. Coconut flour absorbs a lot more moisture than almond flour does so it wouldn’t turn out correctly. I’ve never tried omitting the coconut flour, so I can’t recommend any alternatives. Sorry!
When you say Coconut flour, Is it some kind gluten free flour mixed with coconut powder or just finely ground coconut powder?
The recipe looks very promising. I was so happy that I have ALL the ingridients except cocnut flour. Can’t wait to make it. I am a big fan of banana bread.
Thank you for posting the recipe.
Coconut flour is a flour made out of coconut fiber! It can be purchased at most health food stores or in the healthy foods aisle of your local grocery store. A little goes a long way! You can read more about it here. It’s definitely worth going to get! :) Let me know if you have any other questions.
Thanks for the details. I got it from whole foods store. I tried the recipe and it exceeded all my expectations.
It vanished in one day. My family loved it.
I was looking for a gluten free version of my favourite coffee-time snack,banana-walnut bread.
This was actually yummier.
I noticed you said “1 cup (4oz)” is this a typo or is it by weight? Because one cup is 8oz. :)
And as a side note we are trying this with fresh almond meal instead of almond flour, one banana instead of two, and two eggs instead of three in order to find out if it will be less eggy/mushy as our last batch from a different recipe.
One cup of almond flour weighs four ounces. Ingredients differ by weight at the volume of one cup. I’ve never tried this recipe will less bananas, less eggs or homemade almond flour but I wouldn’t recommend making the changes because this recipe is different from the last one you tried and the ratios here are what have proven to have worked. The consistency will be completely different if you lower the amount of eggs and banana.
I made this recipe on the weekend and it was delicious! It is a good thing the boyfriend moves fast or he wouldn’t have had a single slice it was that good!! Plus it made my condo smell heavenly…way better than any candle from Bath and Body Works :)
One small issue: following your baking time, the loaf was still raw. I had to leave it in the over for about 60 minutes, bumped up the temperature to 375F and it still was a bit raw on the inside. Not sure if it was because I was using a glass loaf pan or perhaps my ingredients, but the extra wait time was torture.
Would love to see more recipes with coconut flour and almond flour.
In this case, baking time can definitely be dependent on the thickness of your pan, different ingredients, etc. Also, every oven is different so that could play into it too. With natural ingredients, different brands tend to have different fat contents, etc. which can mess with the liquid ratios as well which impacts baking time. However, I’m so glad you liked the loaf, and I’m definitely planning on doing similar Paleo treats soon!
I just made this bread in a 5×9 pan versus a 5×7 and cooked it for 22 minutes and it turned out fantastic!!! It comes out thinner but equally as delicious (I have made this bread before). I also added chocolate chips which make it a little more decadent.
Wow, wonderful blog layout! How long have you been blogging for? You made blogging look easy. The overall look of your web site is great, let alone the content!. Thanks for your recipe!
I made this today using garbanzo bean flour instead of coconut flour because I didn’t have any on hand. I also think coconut oil is bad for you regardless of what the coconut oil industry publishes simply because of the chemistry of the fats. So I used a mixture of green applesauce with no sugar added and olive oil instead. It came out AMAZING!! Thanks for the recipe!
So glad it turned out well, even with all the changes!! Good to know this is such a versatile recipe!
Wow, awesome blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your website is fantastic, as well as the content!. Thanks For Your article about Almond Banana Bread | Bakerita .
This looks so very good!.
OMG!! the best banana nut bread I have ever made:) well this is the first gluten free bread I have ever made but it is so good:) thank you so much for this recipe I hope my six year old loves it:) have a wonderful evening:)
Hi Lacey! So glad that you liked it – I’m a favorite around here too!
Just sat down and devoured this recipe with my 5 & 6 year old girls. DELISH. We made them into muffins for easy breakfast and lunch snacks, baked about 25 mins. The girls are splitting another!
So glad that you and your girls liked it!!
I love banana bread and i have a party that i want to bake something Paleo that everyone will love, and i am choosing this. I will let you know how it works out.
This banana bread is truly delicious. I have tried a few recipes involving coconut flour and eggs and they often call for 6 eggs and the cake comes out tasting very ‘eggy’. This one is much better, I think it’s the almond flour that makes all the difference. I’ve made it 4 or 5 times for various gluten-free/paleo friends and it’s come out perfect each time. Usually I drizzle a 1/2 tsp of honey over the top of the almonds instead of using turbinado sugar. I use a Thermomix and it’s a breeze to make this cake (I use whole almonds and make my own almond meal too). Thanks so much!
Made this last night and substituted the almonds for walnuts and the almond flour for brown rice flour (only cause that’s all i had in the cupboard). It was amazing and my boyfriend who is not a fan of my gluten free, sugar free, fun free lifestyle thought it was delicious!! Great job, thank you!
Loved this recipe! I left out the almonds and used 1.5 cups of frozen raspberries on top, and it was tangy and sweet, and looked oh so pretty! Love your blog and hope you’re having fun on your travels!
I used Bob’s Red Mill Almond Flour, worked like a charm. Thanks for the recipe!
I have been tinkering with this recipe for a while and I’ve found that if you replace 1/4 cup of coconut flour with 1/4 cup of tapioca flour, the texture becomes even more like a gluten bread. It’s light and fluffy but cohesive and resilient.
I use Trader Joe’s Just Almond Meal…it’s not as fine as some other brands but it’s much cheaper and seems to work just as well.
Good to hear!! I’m definitely going to try that, sounds delicious!
My husband stumbled across this recipe ran out and bought all of the ingredients. He has recently started eating better and has searched for “sweet” alternatives because that is his downfall. I just put it in the oven…anxiously awaiting…:)
Hope it turned out well and that you and your husband loved it!
Just took this bread out of the oven. It is absolutely delicious.
Thank you for sharing this recipe.
So glad that you liked it!
I was looking over the comments to see if someone else noticed the thing about 4 ounces being a cup. I don’t have a kitchen scale, so how do I know how much almond flour/coconut flour to use? I have been paleo for a year and bake all sorts of breads, muffins, etc., using almond flour and coconut flour and I’ve never seen a recipe with the WEIGHT of the flour in it! Help!!
Hi Frances, if you don’t have a kitchen scale, use the volume measurements provided. I like to use a scale for consistency and accuracy, so I provide both volume and weight measurements so that people can use whichever they prefer because I know not everyone uses a kitchen scale.
OK. Thanks so much. I look forward to trying out this recipe in the next day or so!
Not only can you get an inexpensive digital scale online for about $12, besides weighing out cooking ingredients, you can use it to weight pkgs for online postage! Weeeee!
Just found this recipe!!! Has anyone tried to put coconut flake in with the bananas. Just a thought with the ingriedences
Hi Charlyene, you could definitely add some coconut flakes to the batter! I would fold them in at the end before putting into the pan. Hope you enjoy the recipe!
Made muffins so baked them @325* I also substituted walnuts n blueberries for almonds. The sprinkle of sugar on top of the blueberries made them look as delicious as they taste. Ty for the recipe:)
So glad you loved it! Blueberries sound like a wonderful addition :) thanks for stopping by and trying a recipe Lena!
Can you freeze this Banana Bread.
Hi Lorraine, I haven’t tried with this recipe specifically but banana bread will typically stay good in the freezer for up to 3 months if wrapped tightly in plastic wrap/sealed plastic bag.
By far the best banana bread I’ve ever had. Thank you sooooo much. Served for dessert with a dollop of fresh cream whipped with a pinch of stevia. Mom trying to be healthy said, I though I wasn’t supposed to eat sugar!!! I said, you’re not! btw this is so delicious and moist. By far my favorite banana bread ever!!!
Awesome – so glad you liked it! Thanks so much for letting me know, Rachael. It’s a favorite of mine as well :)
Isn’t 1 cup equivalent to 8oz (not 4, as indicated in the recipe)?
Hi Maria, the recipe is correct; almond flour weighs out to be 4 oz. per cup. The 1 cup = 8 oz. conversion refers to water (and many liquids) but for dry goods, 1 cup doesn’t always mean 8 oz. Hope this helps!
LOVE this twist on banana bread! Sounds and looks super delicious!
Hi Rachel, thank you for this delicious recipe!
I’ve made many paleo bananabreads, but this one is absolutely the best! Our new favorite!
I added 1/3 cup of coconutmilk, just to be sure it would be moist enough to eat as a snack during worktime, so whitout a topping.
And instead of the turbisomething sugar ( i coulnd’t find the dutch equivalent) i’ve used coconut blossom sugar.
All worked out perfect!
Thank you so much :-)
Hi Penelope, I’m so glad you enjoyed the banana bread! Thanks so much for letting me know how it turned out for you. Hope you’re having a great holiday season!!
This is very delicious banana bread. I sure am glad I found this recipe. It’s hard to eat just one slice, it won’t last long here. I really like that it doesn’t have much sweetener in it, I would have never thought it would be this good.
Fantastic recipe! My wife and daughter ate it right up (with a little jelly on top ;)). My son wouldn’t try it but I’ll try to convince him yet. :)
I added blueberries and those added a bit of sweetness and flavor too.
I like how it turned out. I used a bit too much baking soda, I think, so its a bit fluffy. And my bananas weren’t quite ripe enoughl. Otherwise, really good. And didn’t even add the sugar. (Despite the baking soda, it doesn’t have an off taste to it.)
PS – I had tried coconut and almond flour pancakes before and that was a total fail, so was afraid to make this. If you have a pancake or waffle recipe with these flours would love to try it!
what would be the baking time and temp to make muffins from this recipe?
Hi Debbie, I haven’t tried these as muffins, but I would keep the temperature at 350F and try baking them for about 16 minutes, and then check every minute or so until a toothpick comes out clean. I can imagine it would take between 16-20 minutes. Enjoy!
Made muffins (18 – 20 minutes). Tasted great. Lasted 2 days, 2 people in household. Will definitely make again. We both loved them. Thanks. Wish I had one now.
Awesome, I’m so glad to hear that! Thanks for letting me know Debbie.
Just cut into this … I forgot to add the salt. Arrrrr. Still good but I would like more banana flavor. Will increase to 3 bananas and try the switch to 1/4 cup tapioca flour for some of the coconut flour.
Used walniuts and coconut sugar for topping, and will try mac nuts next time to reduce the omega 6s from all the almonds. Nice quick recipe. Thanks!
I just found your blog today, and it is beautiful! This recipe looks wonderful – and the fact that it’s refined sugar-free? Yes please! Pinned!
Thanks for your kind words, Alexa! So glad you like my site :)
Delicious! I just made this and it turned out wonderfully! The banana bread with soft and chewy, and was just sweet enough. I enjoyed it with some almond butter and blackberry jam and had a few slices for breakfast. Thanks for the recipe, I’ll definitely be making this again!
UGH I found half of this loaf in my freezer last night, cut a slice, toasted it, topped with bananas and strawberries and had if for dinner. HEAVEN.
I really want to try this recipe but I have a child allergic to eggs. Do you recommend a particular egg substitute for this recipe? Or do you feel that any substitute would work?
Hi Lori. I typically don’t work with egg substitutes, so I’m not sure how it would turn out to use one in this recipe. You could try using flax eggs, though!
Delicious! I used my homemade almond flour left over from making almond milk and then dehydrated and it was probably not as smooth as using store bought but it did really well in this recipe. Just the perfect sweetness and consistency for a grain free recipe. A keeper for sure!
Thanks for sharing, Becky!! It’s awesome to know you can reuse the almond pulp for the flour here – so glad you enjoyed the recipe!
Very good recipe!
I used sliced almonds on top and the turbinado sugar was a nice touch. I am going to add just a tiny more honey or maple syrup and raisins to my next batch. Probably up the cinnamon and add fresh ground nutmeg. I like to make two loaves when I do quick breads so I will double up on the recipe next time. Thank you for the recipe, this will replace one that I was using for a long time but the website that contained the recipe is gone from the net. This one I have printed now on good old fashioned paper! haha!
Haha glad you printed the recipe so it doesn’t disappear!! So glad you enjoyed this Carla, and thanks for sharing your experience with me.
Would you have a recommendation on substituting the Almond flour to make it an All Coconut Flour banana bread? Being a denser flour, how much Coconut Flour would you substitute the almond flour with?
Hi Rosh, I actually have a banana bread recipe using all coconut flour. You can find it here: http://www.bakerita.com/paleo-chocolate-chunk-banana-bread/. Obviously, leave out the chocolate chunks if you want a chocolate-free loaf :) Hope this helps!
I made this today. I used walnuts on top as I didn’t have almonds, and used coconut palm sugar instead of turbinado sugar (actually I don’t know what turbinado sugar is…) It turned out great! My husband loved it too :)
Thank you for this wonderful recipe as I’ve been searching for a good GF banana bread recipe like this.
Hi Illy, I’m so thrilled you and your husband enjoyed it! Thanks so much for your feedback.
I love this banana bread, so much better than the first recipe I had tried, I think it’s the blend of almond flour and coconut flour that made it way better. I am the only one who is trying to eat healthier and consume less processed and sugar loaded food so I was wondering if it would keep longer in the refrigerator?
Hi Jessica, so glad you’re loving the recipe!! It definitely keeps longer in the refrigerator. You can even store it in the freezer to keep it EXTRA long – to do that, I’d recommend slicing beforehand (and maybe putting parchment between the slices to make it super easy to grab one out of there) and storing in an airtight bag or container. Hope this helps!
I made this bread and overall the taste was great. It’s just that the Centre was slightly gooey. What should I do differently when I try it the second time ?
Hi Kaajal, sounds like you probably need to bake for longer! Because ovens vary so widely, baking times can vary (especially if your oven is running off temperature). I would make sure a toothpick or knife comes out clean when inserted into the center AND the bread springs back when pressed lightly with a finger before removing from the oven. If an indent stays when you press it, it’s not done. Hope this helps!
A recipe like this always inspire. And i truly appreciate the way you made this delicious almond banana bread. Looking forward for more such recipes in future too.
Thank you!! Glad you enjoyed it.
I haven’t made this yet because I’m stuck on the 5 x 7 loaf pan. I don’t think 5 x 7 would be considered a loaf size. Do you really mean to use that size pan? Thanks.
Hi, I posted this recipe a while ago but looking at the pictures, I’m guessing I used a 7.5 x 3.5 inch pan!
The link to the loaf pan in the recipe takes you to an 8 1/2 x 4 1/2 pan on Amazon. So, which size should be used — that size or the 7 1/2 x 3 1/2 noted in the recipe?
Hi Sean – whoops, the bigger one auto-linked there! I’ve fixed it to display the right size called for in the recipe.
Ok, thanks for your quick reply!
Just found your site today- and am eager to try some recipues!
Can I make this vegan by using flax meal as an egg replacer?
I know that might be touchy bc if the 2 types of flours called for.
Thanks in advance!
Hi Paula, I haven’t tried it with this specific recipe, but here is my favorite vegan banana bread recipe, and if you want it to be paleo as well, replace the oat flour with cassava or Bob’s Paleo Baking Flour!