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
- ¼ cup melted coconut oil or ghee
- 2 teaspoons vanilla
- ¾ cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon salt
- ¾ 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".
Dominique says
Hi there! I made these last night but I had 4 small bananas so I used 6 eggs instead of 7, I was unsure if it would be too runny. I made it as bread and it took about an hour and a half to not be jiggly. The consistency turned out great! But it tasted like I was missing something because it wasn't sweet. Maybe I should do less salt next time? Or is this how it's supposed to be. Thanks for the recipe!
Jessica DeMay says
Hi Dominique! I'm glad you tried it and it came out the right consistency. It isn't overly sweet. All the sweetness comes from the bananas so since you reduced those that would affect the outcome. You could try adding some honey next time if you want it a little sweeter or even some coconut sugar. Thank you for trying it and you could always drizzle a little honey on it now to make it more dessert-like. 🙂
Cathy says
I only had three bananas, so I only used five eggs. (Therefore, all the moisture was soaked up when I added the coconut flour). Looked right...was a little dry, but it ended up being way too salty! ?
*Tried to give 3 stars, but it will only let me put 5...
Jessica DeMay says
Hi Cathy- I'm sorry it didn't work out. It sounds like you also needed to decrease the salt as well. And if you used less bananas and eggs then you should reduce the coconut flour- that is probably why it was dry. I hope you try it again with the right measurements. I'm sorry it didn't let you give the rating you wanted- do you really feel like it deserved 3 stars when you made so many changes?
Melanie says
Hi! If I were to add maple syrup to sweeten this bread to make I kid friendly would I need to add more coconut flour?
Jessica DeMay says
Hi Melanie! Well, it depends on how much maple you want to add- I would say probably if it's more than 1-2 tablespoons. Just add by a tablespoon at a time and wait about 1 minute between additions to let it absorb the moisture. I hope that helps and I hope you try it- enjoy!
amanda says
I made these and added 2 tablespoons of agave and 2 tablespoons of maple syrup. Best banana bread recipe I've made! Thank you, Jessica!
Jessica DeMay says
You're welcome, Amanda! Thanks for trying it and I'm so glad you like it!
Meghan Oshea says
Hello! I made these tonight and they are delish! However I feel like mine may be a little eggy in texture, did I do something wrong or is that what I'm supposed to get?
Jessica DeMay says
Hi Meghan! Thanks for trying my recipe! That's strange- it shouldn't be eggy. Did you change anything? Maybe add another tablespoon of coconut flour next time, that may help. I'm sorry and I'm glad it still tasted good.
meghan says
Thanks! Ill try that next time but absolutely still amazing!!
Jessica DeMay says
Great! I'm glad you enjoyed it 🙂
Lisa says
I made muffins using this recipe and topped with walnuts. It took about 30 minutes in my oven. I was impressed at how the texture was moist and breadlike. The flavor was not sweet at all, so I ate these topped with a little coconut oil to give more sweetness. I'm wondering if I should have used Vietnamese cinnamon vs. Ceylon (which is more mild) to kick up the flavor. Do you have a preference?
Jessica DeMay says
Thanks Lisa! You could definitely try Vietnamese cinnamon if you want. I usually up the cinnamon when making for ourself because we are cinnamon lovers. It does help it taste sweet with no added sugar. I hope you try it again with more cinnamon 🙂
Anita says
My favorite! I'm trying it tonight with Vietnamese cinnamon, as that's all I use...it's so flavorful. Thank you for asking!
Hannah says
Thank you for posting this recipe - it sounds delicious! I don't follow the Paleo diet but do have to stay away from sugar because of a thyriod condition, so I love how there's no sugar in here. but I would like to make it with whole-wheat flour. Do you know if the measurements would be the same for wheat flour as coconut flour?
Jessica DeMay says
Thanks, Hannah! No, the measurements wouldn't be the same. Coconut flour is very unique so I would say if you're using whole wheat probably double the amount- like 1 1/2 cups. I can't say for sure since I haven't tried it, but that would be my guess. I hope that helps and I hope you try it! Let me know if you have any other questions 🙂
Alicia says
Do you know the nutrition facts or the points points value of this recipe ? Thanks!
Jessica DeMay says
Hi Alicia! I'm sorry, I don't know the nutrition facts. We don't count calories or points, but there are a lot of free nutrition calculators on line that you can use. I hope you try it and enjoy it!
Gillian Moore says
When using. Eggs I would use 2 egg white and 1 full egg. If I use 5 egg whites and 2 full eggs should I add in another egg white? Please and thank you.
Jessica DeMay says
Hi Gillian! If you are using egg whites in place of the eggs, you will need two whites per whole egg. So if you're using only 2 whole eggs, you'll need 10 egg whites. I hope that helps!
Sara says
Just made these! I added raisins and made them muffins and they are really good! *I cooked them for approximately 20 minutes.
Jessica DeMay says
Thanks Sara! That sounds so good! I love raisins so that sounds like a delicious addition. Thanks for letting me know the time on the muffins. I'm glad you liked them!
Lynnette says
I recently had to freeze a bunch of bananas before leaving for a long weekend (had planned to bake with them and ran out of time)...would I be able to thaw them and then use them for this recipe or should I just wait until I have some non-frozen?
Jessica DeMay says
Hi Lynnette! Yes, that should totally work! I haven't specifically tried it with this recipe, but I've done that many times with regular banana bread and it works great. Let me know if you try it and how it comes out 🙂
Carolyn says
Just did that and it works! I didn't see that updated, so in case anyone checks!
Jessica DeMay says
Thanks so much, Carolyn! Great to know!
Jean says
Can I use flax seed egg substitute for 4 of the eggs?
Jessica DeMay says
Hi Jean, you can try, but I can't guarantee the results. I don't have any experience baking with flax eggs. I know people have great luck using them so it may work. Let me know if you try it and how it comes out!