Paleo Banana Bread - Our Paleo Life
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Paleo Banana Bread

Sometimes you have to admit when you are great at something. I will admit I was great at making banana bread. I had a no-fail recipe that was perfect every time, and only made better with the addition of chocolate chips. The problem with it was that it was loaded with flour, Crisco, and sugar. Lots of sugar. Like a whole cup of sugar. But man was it good.

Enter paleo and no more banana bread. I tried a recipe once but it was so bland you would have never known it was full of bananas. I had given up. Yes, after only one recipe. Then, I stumbled across The Civilized Caveman’s Banana Bread Recipe and decided to give it another go because he’s awesome and makes great food.

I am SO glad I decided to try banana bread again! The texture isn’t quite the same, but that’s to be expected, considering the lack of gluten here. But I can taste the bananas, and they aren’t masked by a crap-ton of sugar. And the next best part is that the batter can be made in the Blendtec. You know I’m a fan of that. No mixing, only one thing to clean, just toss it in and push a button. That’s my kind of recipe.

This bread also got the thumbs up from all 3 kids (well, the baby said “more” so I’m taking that as a sign) and they tend to be brutally honest so you know this is good. One thing to note, while I loved my gluten-filled banana bread straight out of the oven, I prefer this one cooled down a bit. It’s a texture thing. Cooling it down allows it time to firm up just a bit.

You can head over to George’s site to see his variations and notes on the recipe, I’m just posting the loaf-pan version here. By the way, it’s great drizzled with a little honey, local of course. Enjoy!

Paleo Banana Bread | Our Paleo Life

 

 

Paleo Banana Bread | Our Paleo Life

Paleo Banana Bread

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Author: Kendra
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Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Line a loaf pan with parchment paper, leaving flaps overhanging the edges.
  3. Place all ingredients in the Blendtec or other high-powered blender in the order listed. If you don't have a high-powered blender, put in a bowl and use a hand mixer or good, old-fashioned elbow grease.
  4. On the Blendtec, run the "Batter" cycle. Otherwise, blend/mix until well combined.
  5. Pour batter (it will be thick) into your prepared loaf pan and smooth the top.
  6. Place in the preheated oven and bake for 35-40 minutes

    **Some people have said it takes longer in their ovens. If you test it and it's still gooey inside, add another 10-20 minutes until it's cooked through.**

  7. Remove from the oven when a toothpick inserted in the bread comes out clean.
  8. Cool on a cooling rack.

 

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23 Comments on “Paleo Banana Bread

  1. Judy

    I have a question for you. I am not paleo yet, but trying some recipes at this point. I used butter instead of coconut butter – is there a difference in how those two would cook? Bread felt too moist, so I’m wondering if it’s the use of butter or maybe I used too much coconut oil (instead of ghee). Any insight is appreciated! Thank you. ~ judy

    Reply
    1. Kendra

      I’ve found that paleo “breads” tend to be a bit more dense and moist than a typical quick bread. It’s possible that the butter substitute changed the consistency, since coconut butter doesn’t melt down like dairy butter. It’s thicker, almost like a runny nut better. If you use butter, I would substitute the ghee/coconut oil with that and maybe try almond butter in place of the coconut butter. Does that make sense? If you do try it, let me know how it turns out.

      Reply
      1. Judy

        Thank you! I will try that combo next time and let you know — though it may be awhile since I rarely have bananas ripe enough in the house!

        Reply
  2. helen

    just made this but took out coconut flour for 1 cup of almond flour it is so light and i love its no sugar tastes so yummy hope there’s some left for when the kid get home 😉

    Reply
  3. Amy Johnston

    made this recipe this morning! great flavor but mine was super wet..not gooey…but just overly moist. Any ideas?

    Reply
    1. Kendra

      I’ve noticed that paleo “breads” tend to be more dense and moist than they’re gluten-filled counterparts. If you’re new to paleo breads, it could just be that it’s different than what you’re used to. If you’re familiar with paleo breads, maybe cut back on the coconut oil a bit and see if that helps?

      Reply
  4. Ally

    Hi there,

    Can applesauce be used instead of bananas?

    And can flaxmeal + water be used instead of the eggs?

    Also can cinnamon be omitted?

    Thanks

    Reply
    1. Kendra

      I have not made it with any of the modifications you suggested, so I can’t say for sure if they would work. If you sub the bananas, then you wouldn’t really have a banana bread, so I wouldn’t recommend it.

      Reply
  5. Lisa Stein

    Hi Kendra, thanks for the recipe. I made this tonight and it seemed to just fall apart because it was still so wet and didn’t hold together. I used less coconut oil as was suggested in an earlier comment, but it didn’t seem to help. I wonder what I might have done different since your picture looks different than what I got 🙂 Love your website and look forward to trying more recipes by the way.

    Reply
    1. Kendra Benson

      Was the coconut oil the only change you made in the recipe? How about the bananas, were they pretty big or just small to average size? I’ve never had it be too moist, but I also live in a dry climate at a high altitude, so that might make a difference.

      Reply
    2. Wendy

      Mine were really moist the day I made them, but I left them sitting out overnight without being covered (by accident) and they ended up being perfect! I also made mine in muffin cups and we just ate them with a spoon when they first came out. I had rather large bananas and I think that made a difference. Next time if I have large bananas, I’m going to try using just 3.

      Reply
  6. Stephanie

    Just want to tell you these were incredible… I made a half batch exactly as directed except I used a muffin tin (and didn’t have to bake as long as a result). Moist but light! Sweet and delicious. Best of all, I had everything I needed already stocked in my kitchen 🙂 Thanks!!!

    Reply
  7. Wendy

    So, so good! Thanks for posting. Its great to see a banana bread recipe without sugar in it. I put them in muffin tins and they were gone within a day.

    Reply
  8. katie

    I have made this twice. First time I used a smaller loaf pan and had to cook it an extra 20 mins as it was too raw inside. I substituted coconut flour for tapioca flour and added a little honey. Taste is great. yes very moist. My only issue is it seems to collapse after you take it out of the oven. Gets quite thin. Not sure why it is not fuller. But taste is really good. I also added some dairy free gluten free dark chocolate chips. Yummy.

    Reply
  9. Jessie

    I’ve made this so many times and each time I try something a little different and it’s always yummy!
    This time I used Earth Balance coconut peanut butter instead of coconut butter. I also added carob chips, finely chopped Brazil nuts, and a taste of honey.
    Best version yet!
    Thanks for this amazing recipe!

    Reply
  10. Carole

    This is very healthy but something is wrong with the recipe. This is more like banana pudding than bread. I cooked it for 45 minutes, still extremely jiggle and watery, back in for another 10 mins, then another, then another, I working up to 1-3/4 hours now and still almost liquid inside although outside is now firm. It need more almond or coconut flour or something of substance so you can hold it like a piece of banana bread instead of eating it with a soup spoon.

    Reply

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