Paleo Almond Banana Bread

This paleo banana bread is made with almond and coconut flour for a moist, tender loaf that’s naturally sweetened, grain-free, and gluten-free. Ready in about 45 minutes, topped with chopped almonds and cinnamon sugar.

This paleo banana bread has been on Bakerita since 2013, and it’s still such a well-loved recipe. I’ve always said that a good recipe doesn’t need much explanation, and this one proves it: one bowl, ten minutes of prep, and you’ve got a moist, tender, naturally sweetened loaf that happens to be completely grain-free.

I brought it to my sister and her boyfriend years ago, and while my sister is gluten-free, her boyfriend is not. He called it “bread of the gods.” That detail has lived in my head ever since, and I think about it every time I make it.

The base is almond flour and coconut flour, which work together beautifully here. Almond flour keeps the loaf moist and gives it a subtle nuttiness; coconut flour absorbs moisture and adds a little structure without making it dense. The sweetness comes almost entirely from the bananas themselves, with just one tablespoon of honey or maple syrup to round it out. Chopped almonds on top add crunch, and a sprinkle of turbinado sugar is optional but makes for a lovely little crust.

Why You’ll Love This Paleo Banana Bread

• One bowl, ten minutes of prep. Mix the wet ingredients, add the dry, pour, and bake. That’s it.
• Naturally sweetened. Just one tablespoon of honey or maple syrup; the ripe bananas do the rest.
• Grain-free and gluten-free. Almond and coconut flour only, no weird aftertaste, no gums.
• Moist and tender, not dry or crumbly. The coconut oil and bananas keep it soft all the way through.
• Topped with chopped almonds for crunch. A sprinkle of turbinado sugar on top is optional but highly recommended.

Make Ahead & Storage

• Room temperature: Store tightly wrapped at room temperature for up to three days.
• Refrigerator: Keeps well in the fridge for up to one week. Let slices come to room temperature before eating, or toast lightly.
• Freezer: Freezes well for up to three months. Slice before freezing and store in a zip-top bag. Thaw at room temperature or toast directly from frozen.

If you love this loaf, my Paleo Honey Nut Banana Bread is a delicious variation with extra honey and nuts throughout, and my Paleo Morning Glory Muffins are another great make-ahead breakfast option in the same grain-free spirit. Happy baking!

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

Rachel Conners

Almond Paleo Banana Bread

4 from 5 reviews

This paleo banana bread is made with almond and coconut flour for a moist, naturally sweet loaf that's grain-free, gluten-free, and dairy-free. Sweetened almost entirely by ripe bananas, with just a tablespoon of honey or maple syrup. Ready in under 45 minutes and topped with chopped almonds for crunch. Use blanched almond flour for the best texture, and the riper the bananas, the better.

Print Recipe Pin Recipe

Prep Time: 10 minutes mins

Cook Time: 32 minutes mins

Total Time: 42 minutes mins

Servings: 12 slices

Ingredients

 

½x1x2x

• ▢ 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.) blanched 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!

Instructions

 

• Preheat oven to 350 degrees F. Grease a 7.5 x 3.5 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.
  2 medium bananas, 2 tablespoons coconut oil, 1 tablespoon honey or maple syrup, 1 tablespoon vanilla extract, 3 eggs
• Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.
  1 cup (4 oz.) blanched almond flour, ½ cup (2 oz.) coconut flour, 1½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon cinnamon
• 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.
  ¼ cup chopped almonds, 1 teaspoon turbinado sugar
• 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.

Notes

• 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

Make Ahead & Storage

• Room temperature: Store tightly wrapped at room temperature for up to three days.
• Refrigerator: Keeps well in the fridge for up to one week. Let slices come to room temperature before eating, or toast lightly.
• Freezer: Freezes well for up to three months. Slice before freezing and store in a zip-top bag. Thaw at room temperature or toast directly from frozen.

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