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!
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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".
Sue says
The flavor was good but still tasted spongey & eggy. Miss the bteadlike texture.
I used almond flour instead of coconut flour. Shoud that have mattered?
Jessica DeMay says
Hi Sue- yes, that can make a big difference! They are much different flours!
Sophia says
We loved this recipe, I was just diagnosed with diabetes & high blood pressure so I have been attempting to find recipes that are also gluten free since I am intolerant. This has been a God send! I can enjoy something so of sweet from time to time with no guilt & it works great as a breakfast to go! I need to try it as muffins so its easier to eat on the go lol. Thanks so much for creating this! Its been a big hit with my husband too who dislikes most of my healthier food 😉 I love that its simple to make & all ingredients we usually have on hand!
Jessica DeMay says
You’re welcome, Sophia! I am so glad you are enjoying it! Thanks for the great feedback! 🙂
Paola says
It came out very eggy and wet when I made it. Not sure if I did something wrong. Thanks.
Jessica DeMay says
Hi Paola- I’m sorry it came out eggy. Coconut flour does have a different texture to it when baked, but it shouldn’t be wet. Did you use all the exact ingredients?
Paola says
Yes, exact same ingredients. I might try it again because all the other recipes I made from this site came out super good. Thanks.
Jessica DeMay says
I’m sorry about that, Paola! I know coconut flour can be tricky sometimes. I have another banana bread recipe that is more like a traditional loaf-https://www.jaysbakingmecrazy.com/2017/03/20/best-paleo-banana-bread/
I’m glad you are having success with my other recipes!
Kristen says
Made this in muffin form tonight! I think they could stand to be a little sweeter. It was amazing to watch the transformation of the coconut flour. I’m sharing with my co-workers tomorrow! Love your recipes!
Jessica DeMay says
Thanks, Kristen! You can always add a little sweetener next time. It’s not as traditionally sweet. I’m so glad you enjoy my recipes- thanks!