This Paleo Banana Bread is simple- made with only a few ingredients, but tastes incredible! Perfect for breakfast or a healthy sweet treat.
This banana bread is so good! I love how quick it comes together and how few ingredients are involved. It’s completely mixed by hand and can be in the oven in ten minutes. It’s sweetened only with bananas which means you want to use the brownest, ripest ones possible. They contain more sugar and it produces a tastier loaf.
This bread uses coconut flour which is a very unique flour. It’s extremely dry so you don’t need to use very much. I personally love it because it’s affordable and a little goes a long way. I think it’s a great starting place if you’re just getting into paleo/grain-free baking.
Because the coconut flour absorbs so much liquid, it may look too wet when you first add it. Let it sit for a couple minutes and it will thicken up. Don’t add any more flour or the loaf will turn out very dry.
This banana bread looks and smells just like regular banana bread. It does taste a little different because it has no sugar or even honey, but it’s still so delicious! It’s great warm with a pat of grass-fed butter and even better made into french toast.
This is the perfect way to use up those over ripe bananas on the counter!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Banana Bread
Ingredients
- 4 medium to large brown bananas
- 7 large eggs, at room temperature
- 1/4 cup melted coconut oil, ghee, or grass-fed butter
- 2 teaspoons vanilla
- 3/4 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 3/4 teaspoon baking soda
Instructions
- Preheat oven to 350° and grease a 9x5 loaf pan.
- In a large bowl, mash bananas until smooth. A few small chunks are okay.
- Add the eggs, then the butter and vanilla, mixing well.
- Stir in the coconut flour, cinnamon, salt, and baking soda.
- Let sit 3-4 minutes to allow the coconut flour to thicken up.
- Pour into prepared loaf pan and bake 45-55 minutes or until the center is no longer "jiggly".
Isabelle says
Eating a slice as we speak, warm, right off the oven. It’s good! Topped with butter.
I added 4 mejool dates to add some sweetness, but it’s still not really sweet (date paste would work better). That said, I try to avoid all sugars, including honey and maple sirup, at the moment, so this recipe is perfect for me! Thanks
* I baked it for 50 minutes and it’s perfect on the sides but still soft in the middle. By experience with coconut flour it should be fine once it cools down.
Jessica DeMay says
Awesome!! No ,it’s not super sweet, but perfect if you’re avoiding sweeteners. Thank you for trying my recipe! 🙂
Dawn says
I love love love these. I made them into 12 mini muffins and 2 mini loaves. I have tried other recipes and they were drey. This one is not. I did use 2 TBL Spoons of pure maple syrup. These are just. Delicious! Thank You
Jessica DeMay says
You’re welcome, Dawn! I’m so glad you like it and I love that you turned it into muffins 🙂 Thank you for trying my recipe and for the great feedback!
Lydia says
YUM! I just made this and it is excellent. I also mixed together some melted coconut oil, flaxseed meal, and chopped pecans. I added a dollop of this onto the top of each muffin before baking (oh yeah, I made this in a muffin tin), and it added the perfect crunchy topping! Bonus: This entire recipe is 21 Day Sugar Detox friendly! Thanks so much for sharing!
Jessica DeMay says
You’re welcome, Lydia! Thanks for trying them! I love your version- sounds delicious!
Marcy says
How do you store the bread? Does it need to be refrigerated? Mine taste good but is a little wet feeling on inside, but outside is nice and brown ! Do I need more flour?
Jessica DeMay says
Hi Marcy- it is best stored in the fridge. You may want to try adding 1-2 more tablespoon of coconut flour next time- it shouldn’t be wet. Thanks for trying my recipe!