With the number of **times that we’ve made this Paleo Banana Bread, it is no secret as to why it’s the most popular recipe on this website… EVER!!! Some time ago, this recipe was a secret that only we knew. So we decided to share it on our blog, so everyone could have a taste of it and you guys absolutely loved it. Knowing this is quite humbling, and we just love that it gives people a delicious and HEALTHY option. For those interested in enhancing their brain function, Mushroom Drops are an excellent choice to complement your diet.
**If you LOVE this recipe, click here to download your FREE Paleo Recipe Cards eBook with over 80+ mouthwatering and healthy paleo dishes you can make easily at home!
Paleo Banana Bread
As we mentioned above, we have a few variations of this recipe already… just a few! Here are our favorites:
- Mother’s Day Banana Bread in Mason Jars
- Chocolate Cinnamon Swirl Banana Bread
- Paleo French Toast
- You can make it into muffins
- You can use this batter for Pancakes
- You can also use it for waffles, freeze them and have home-made freezer waffles
Now it’s confession time… this recipe was a delicious mistake. We were perfecting a paleo pancake recipe that is now in The Paleo Kitchen (page 95) and asked ourselves; “Why not Banana bread?”. Every recipe we have seen for Paleo Banana Bread has been loaded with nut flours and only one banana at that!
Newsflash, it is called banana bread for a reason; so we wanted to make it about bananas. And there was no better way than to throw four of them in here. So with that, we give you what we are naming the official Civilized Caveman Paleo Banana Bread. Oh, yea… the bananas don’t even need to be overly ripe!
You can have this recipe from ingredients to the batter and in the oven in 5 minutes or less. We timed it :) When you are finished baking, slather this in some grass-fed butter and drizzle with raw honey. Maybe add some cinnamon, some chocolate chips, some candied walnuts… the options are endless!
Just typing this post makes our mouth water again.
Time to get creative with some more flavor combinations to keep this recipe evolving perfectly. Hey, maybe we can even put together a free E-book on all the different ways you can enjoy this banana bread. Leave us a comment if that is something you would like to see, we will see what we can do. Go get your banana bread going now!!! And as always, enjoy! PS: enjoy this bread slicer!
Paleo Banana Bread
Ingredients
- 4 bananas (2 1/2 cups mashed or 575 grams)(they can be yellow bananas)
- 4 eggs
- 1/2 cup almond butter 140 grams(or coconut, sunflower seed, macadamia nut, etc butter)
- 4 tablespoons grass-fed butter melted
- 1/2 cup coconut flour 75 grams(or almond flour, macadamia nut meal, etc)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder gluten free or homemade
- 1 teaspoon vanilla
- pinch of sea salt
Instructions
- Preheat your oven to 350 degrees fahrenheit
- Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
- Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
- Pour your batter in a silicon pan and spread it evenly (you can use a loaf pan as well, just grease it well)
- Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
- Remove from oven and flip your bread out onto a cooling rack
- Slice and serve
Variations
- Cranberry Orange - Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
- Chocolate Blueberry - Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
- Pumpkin Pecan - Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
Notes
Like to prep once and cook later? Click here to get the freezer version of this recipe!
Here is some practical kitchen tools for baking!
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Aha, i love banana and bread, most love banana bread
Thank you for the recipe, very tasty bread. I just love baked goods, so I’m really happy with every recipe I find. the bread turned out very tasty, I was wondering, is it your own recipe?
This is probably the best paleo banana bread recipe I’ve made several times and I still love it. I note some people say it’s not sweet enough, I think that depends on your sweet tooth. I eat very little sweet food so this tastes sweet enough, any sweeter and I would basically eat the whole thing in one go. It is spongy but I like that about it, it’s moist and filling in that way. Using high quality almond butter makes a difference to the flavour as well. Such a great recipe – thanks George and the Civilised Caveman team!
your paleo banana bread recipe is very delicious and it is a wonderful idea.thank you.hats off.
Thanks much for this recipe! It was so easy and everyone in my house loves it. They don’t even know that it’s paleo.
I had very high expectations with the amount of 5 star reviews this recipe had. For me, this recipe is lacking flavor. The texture was more sponge-like than other recipes I have tried. Maybe too much blending? I usually hand mix my batter but the recipe calls for a good amount of blending. The sweetness from the ripe bananas was lost among the other ingredients. Maple syrup might help this recipe out. Not a fan and will not be using this again. Shame…
So sad you had to put shame Cassie
At the end , I was commenting on the lady (Cassie) who wrote shame on her post about the banana bread because she didn’t like it !!
Hello! Thank you so much for this recipe. The only change I made was to exclude the butter and it came perfectly sweet and moist. I’m not sure of the negative reviews that says is not sweet enough. Definitely you need ripe bananas. Adding sweetener would make it too sweet in my opinion.
This bread was very yummy, and even more moist and flavorful the next day! Makes me more confident to try more coconut flour recipes. ?
This was yummy and I added in toasted coconut and choc chips to trick my kids into thinking it was filled with sugar.
I would like to make this with almond flour instead of coconut flour. What is the amount I replace it with? I know coconut flour and almond flour ratios are not equal so wanted to ask. Thanks!!
I do believe I’ve made this recipe so often I have it memorized! I’ve added cardamom and nutmeg. I’ve added in dried berries. And I’ve even used this batter to make waffles!!
A tip if you can’t find almond flour!
As it’s a blended recipe, I sometimes sub the nut butter for the same weight of actual nuts and just blend it together really well! Almonds, cashews, pistachios, etc, any work! Just make sure to blend well in the first step :D
Thank you for the recipe, very tasty bread. I just love baked goods, so I’m really happy with every recipe I find. the bread turned out very tasty, I was wondering, is it your own recipe?
Delicious! I made it with dark cocoa powder and just a touch of maple syrup, since many complained it was bland. I am also happy to see from the comments that I am not the only one who forgot the coconut oil. (I left it in the microwave after melting… typical). It still came out with great consistency and amazing flavor! My husband couldn’t get enough of it.
Lol! It’s amazing how many people can forget the coconut oil in the microwave! And I bet that tasted AMAZING with the cocoa!
Thank you for making this recipe!
Jeremy,
Team Caveman
I do not see coconut oil in the recipe….. I was just about to make this and looked at the comments and saw that “people forgot the coconut oil” but again, I don’t see it listed. Please advise.
Probably the melted coconut oil was a vegan substitution for the butter. One other commenter said they left out the butter and it was still good too.
Hi, I made these last night into muffins. They looked wonderful last night but this morning they turned green. Is this normal? I did you sun butter and coconut oil but never had anything turn green before…
This is from the sun butter reacting with the baking soda/powder upon cooling! The reaction causes the baked goods to turn green! It won’t effect the flavor though!
Jeremy
Team Caveman
I did this already several times. Always went up extremely tasty and looks good. Only it come very moistered and after few days sticky. Taste is still good- also have no idea how to proper stored but then just simple eat it all . Also my family and friends admire it. Going to make it today again. Mmmmm
P.s.: how many Cards has one slice?
Thank you so much for this wonderful recipe!
I substituted butter with half coconut and half ghee to make it lactose free.
My tips to the unhappy comments: Get bananas very ripe if you want it sweet! Don’t stir in the coconut flour too much if you want it moist!
I love love love this recipe.Thank you so much.Just wondering calories per 1/8 portion?Thank you Sally
Made this today. Recipe works quite well, which I find can be an issue with paleo recipes. Fluffy and moist but not too fluffy or too moist.
The only issue is a lack of flavor. Even after vanilla and banana. I may add a little honey, maple syrup or Truvia next time.
Seriously amazing. I will definitely make it again.
Passed the husband test, who isn’t paleo, but is when I do the cooking ;) Very good recipe. Added a bit of coconut palm sugar to sweeten as my bananas weren’t very ripe, and it was delicious!
Ooh, yes! The husband test is a tough one, and it passed! Thanks for sharing (and eating), Nichole!
Non
Team Caveman
This fell short of expectations based on the number of stars this received. Taste and texture lacking. It is passable with the addition of butter and cinnamon spread on top(and I think I know why several recommendations for toppings are included in the recipe). This one simply can’t stand alone.
I’m sorry to hear it didn’t pass the test! We appreciate the feedback. Thanks, Nicole!
Non
Team Caveman
Thank you for this super healthy delicious recipe! I think it’s great!
If anyone wants to indulge in BB loaded in sugar and wheat flour they can go to any other site… geez!
Hmmm… I have all the ingredients except nut butter!! And I also live in a remote part of Australia so not an option to get it! Can I use regular butter?? :)
Hi Beck! Do you have access to peanut butter? That could work too.
Non
Team Caveman
Damper Go, Devil Dog! Making this morning. Keep it up.
Stupid autocorrect, lol! Semper Fi! (Damper Go, hahaha WTH?)
:D Thanks, Al.
Non
Team Caveman
Nice read, I just passed this onto a friend who was doing some research on that. And he actually bought me lunch as I found it for him smile Thus let me rephrase that Thanks for lunch! cekefakedddeacdd
this recipe looks good, however i have a question. Why did you decide to put baking soda in it? what is the function? Among the ingredients i do not see any acidic one so the soda wont be able to serve its leavening function as it wont work. Or maybe it is not there for leavening? thanks!
I don’t remember. I made this recipe before I knew how to cook. You can leave it out
Not all together unpleasant in terms of taste but my word it was so so soggy! Mine went very dark in colour and whenever I took a slice I would have to squeeze it between a couple of pieces of kitchen roll in order to get rid of the…grease? I don’t know what it was.
wow, 2500 comments and we have NEVER heard that before
Just made this to incorporate into my first six week Paleo. The intent was to make it for myself and husband but kids ate it up too. Will try the pumpkin variation next time. This recipe is going in the recipe box. Thanks for sharing!
I know, there’s usually always someone asking about substitutions. I am so incredibly hungry for something baked, but practically all recipes include eggs. I react to egg whites, so that takes care of that.
So, my question is, can I just use egg yolks in this recipe instead of whole eggs? Like 6 yolks instead of 4 whole eggs?
It doesn’t appear like you answer questions, but I thought I’d try.
Yes I think you can do that
I think I can help here. I am sensitive to egg whites, too. I use the egg yokes and substitute the whites with 1/2 tsp ground chia or flax seeds to 2 tsp water per egg white. Mix the two and let them sit for 3 – 6 min. They goo up like egg whites. I use this method successfully all the time.
I was super excited to make this recipe when I first saw it but I got disappointing results. I tried it again a while later but it it still did not work out. The flavor of my bread was great but I can’t say the same for the texture. My bread was soggy and kind of greasy, with a texture similar to scrambled eggs. Should I use more flour next time or maybe less eggs? I’d really like to find out your input since this is one of the best tasting paleo banana bread recipes that I’ve found.
My family loves these. I make it into muffins and my kids can’t have enough. I add blueberries to it and it is great
Very good! My BF loved it too! I accidentally left out the butter. If you don’t have or don’t want to use butter or coconut oil rest assured it’s still yummy without it! Mine was plenty sweet. Just use very ripe bananas!
Made this and like it. A few questions: 1. How do you store it? Refrigerated, cabinet, etc. 2. I noticed after a couple days mine got stringy stickiness. Does that mean it has gone bad? Did I not mix well enough?
I’m new to Paleo baking. This is AMAZING! What a great snack for me and for my child. It was so easy to make, easy to clean up, and well, easy to eat. 100% will make again.
Tried this today but used about a cup of almond flour in place of the coconut flour, as well as 1/4 cup coconut flakes, 1/4 oatmeal, and 1/2 cup chocolate chips. Came out great! Keep in mind it’s not very sweet since the bananas are the only sweetener; I liked it just fine but definitely appreciated the chocolate chips. Thanks for a great recipe.
I’m finally making these this morning! They are amazing! Thank you for sharing such a great recipe.
Can you do this in a breadmaker?
This looks delish! Do you have a calorie count for this recipe?
I tried this banana bread recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
Thanks for sharing these recipes.
Great great greaaat recipe! Very moist,just as I like it!
I made it and it was dangerously delicious! I like it more than the normal one. Thank you very much!
Hi George, delicious recipe thank you!! Sorry was just wondering with the variations on the muffins, do you omit the banana from the original recipe when u add all the extras?? Thanks!
Followed the recipe using almond flour. They sunk in the middle and are mushy. I tried baking them longer and they burned around the edges and are STILL mushy. Increase almond flour or use coconut flour.
I was wondering if sweet potato or pumpkin would work since theyare lower in carbs and sugar?
Yes they will. Check consistency of batter might need to thin it out just a smidge
Hi, I made this yesterday and it is lovely and moist – thanks for sharing!
The only issue is that the bread is quite fragile and broke apart when cutting into slices… any ideas where I may have gone wrong? The only way I strayed from the recipie was using crunchy peanut butter and I did have to use 7 medium bananas to get 2 1/2 cups. Thanks!
Can I sub Cassava Flour for the coconut flour?
Did You ever get an answer?
This is absolutely delicious! Even better when you add chocolate chips in it (half of a cup of enjoy life, dairy free chocolate chips).
Am I the only one who had realized after the fact that the ingredients call for baking powder, which has cornstarch in it? Also, its ok for a paleo banana bread knockoff, but still not the real thing.
I use grain-free baking powder. The brand name is Hain. Ingredients are monocalcium phosphate, potato starch and potassium bicarbonate. The ratio is 1:1 with the average baking powder.
Anyone tried this with banana flour rather than nut or coconut?
Do you have the nutrition facts on this recipe?
Adding hemp is awesome!
Omg this is so good! I made this tonight and it turned out amazing.
Made this today. Followed exactly. Added chocolate chips for the kids. Huge success. This will be a staple from now on. Quick easy. Kids inhaled. Thank you!
Sorry – my previous note had an error! Should be 1 1/4 tsp of baking soda to go in with the mashed bananas (not 2 tsp), to replace the baking powder.
You can still make in a blender, just let the mashed bananas rest 5 mins before adding the rest.
Definitely has the right flavors and texture. I’m just missing the sweetness of regular banana bread. Good recipe though.
We, and I mean the family just went Paleo as of the 1st of Jan. Not really a New Year resolution… just felt it was time to change the diet. I am the cook around this homestead and I cook just about anything, so this is really a change for me. With that being said after quite a few baking recipes of one bread or another, this is absolutely the best yet. Next round I will use very ripe bananas for added sweetness or just go ahead and add some coconut sugar.
I made this awesome bread several times without being able to get it out of the pan. After watching the Great British Baking Show I saw how to use parchment paper. I line the entire pan to get it to work, and it is perfect. Also, I separate the eggs, adding the yokes at the beginning and setting the whites aside. When everything is mixed, I then beat the whites until stiff peaks form, and then fold the whites into the batter, for a beautiful, light bake.
Hey George,
Flavour is spot on!
Followed the recipe to a t, substituted coconut for almond flour and just some general feedback for those using almond flour instead of coconut, you’d need closer to 1 cup of almond flour. As is, it was way too moist.
Cheers, B
Coconut flour behaves much different from almond flour, it’s way more absorbent. I made a similar mistake substituting almond flour with coconut flour once and my muffin batter turned out so dry, I had to add liquid to it to even be able to stir it. So if that’s the only reason you gave this recipe 3 stars, maybe it’s worth trying it out literally to a t.
I know it wouldn’t technically be paleo anymore, but would using peanut butter instead of almond butter work for this recipe?
yes but peanut butter is one of the most toxic butters, they are loaded with aflatoxins that can really irritate the gut.
Love this recipe! Would you suggest refrigeration of the leftovers? If not, how long can this sit out? Have made and enjoyed many times before. This time, on the 3rd day, there was a greenish hue in the bread inside one corner throughout loaf. Not mold (no fuzz), cannot figure it out. Perhaps a chemical reaction? Only modifications I made were adding ground ginger, clove, and using some tahini and some sunbutter mixed.
hi there! baked goods using sunbutter turn slightly greenish. i forget with what, but the sunbutter reacts. it’s still fine to eat :)m
I haven’t had much luck finding paleo muffin recipes that I like but this one is awesome! Thank you!
thank you
My 3 year old just ate two of these (basic recipe, muffins) and asked for a 3rd muffin! Definitely a keeper!
love it keep em coming mom!
I had a brown banana windfall and saw the link to your recipe on fannetasticfood.com, so decided to give it a whirl. I made it exactly per the recipe and stuck it in the fridge overnight. Just had a slab this morning with breakfast and it is really good. Nice texture, moist, just sweet enough. Thanks!
Hi George – BEST recipe ever! OMG so good! I am wondering if the nutrition info is up/available for this somewhere? Thanks, Rachel :-)
thank you! The nutritional info is up on the caveman feast app
Can I sub the eggs for flax eggs?
Yes
Not quite sweet enough for my taste (or my little guys). Great texture though! Next time I’ll experiment with adding honey…1/2 cup? 1 cup?
Did you use super ripe bananas? I would experiment with 1/2 cup of honey. I have not tested this but let us know if that works better for you.
AWESOME recipe! I had a LOAD of “ripe” bananas from my BF, so decided to try 2 different best paleo banana bread” recipes. This one takes the cake! Thank you!
Hello. I too am knew to the Paleo diet. Is it normal for the bread to be “spongy”. The bread taste amazing. It is very different in texture than I am used to.
Paleo baked goods will have a slightly different texture than conventional ones made with wheat flour.
So healthy and delicious!! Thanks for the great recipe.
Hi George – in your orange cranberry version it says to use the “zest of one whole orange diced” – is that just the zest or do you also use the flesh of a diced orange? Thanks so much, been using this recipe A LOT. Also have used your BBQ crockpot chicken recipe quite a bit.
I was wondering the same thing also :(. I will try it next time and ignore the word “diced”. :)
I live at 7,000 feet in the Mountain West. Do I need to alter anything in this recipe because of elevation? Thanks.
You may have to adjust the time or temperature but I have not tested this so I’m not sure how much either way. Please let us know how it works for you so we can share for any others living at higher altitudes.
Gabriela. Hiiiiii. I live at 8600′ and even though I have the scientific equations for high altitude and several cookbooks on it, I find that using extra large eggs or an extra egg works wonders. Muffins about same time and temp but I go with slightly lower temp with extra time. Good luck to you!
thanks great tip!
I make this recipe regularly adding 1/4 cup honey, walnuts and craisins and bake as muffins. I throw one in my lunch box every day for breakfast. Great recipe – thank you for sharing!
That’s great! It’s a perfect grab and go option.
Great recipe, thank you. I replaced some of the banana with dates, replaced the butter with coconut oil and used sprouting brown rice flour (pantry-induced improv) and it was still totally delicious. I actually prefer it to my usual cake recipe!
Awesome! Thank you for sharing your tips.
Hi Rebecca – I’m curious – how many cups of dates did you replace per each banana?
Hi Stacey,
I’m a Brit so I don’t use cups but I used about 4 – 5 medjool dates for one banana.
Hope you like it / it works well for you.
Rebecca
I just made this and it turned out perfectly! I used 5 bananas, 1/2 C coconut flour, scant 1/4 C almond flour, and added some honey and it was perfect! It’s not letting me rate it as 5 stars, but I would give it 5 stars!
Awesome! Glad you enjoyed it!
Hi George. What size pan do you use? Forgive me if I missed it. Thank you!
Hello, I made this delicious recipe quick and easy just following the directions. I used a glass pan about 9″in diameter it worked out fine. I made sure to grease it up well. It turned out really good and especially right out of the oven!
Can I make this batter ahead of time and leave it in my fridge for a few hours? I’m worried that the butter will harden or the baking time would have to be longer… Thoughts?
In my experience with baking cakes, my butter has never hardened inside the batter when refrigerated. However, if you bake with cold batter, it doesn’t rise and becomes really dense. If you refrigerate, bring batter to room temp and mix again to incorporate air back in. And remember, bananas will brown in the fridge. So don’t be turned off if the color changes.
P.S. I tried giving 5 stars, but it’s only showing 4 ? it won’t let me change it.
WOW. So much yum. For the last couple of years, I’ve been making a paleo banana bread that I love, but it has honey/maple syrup in it. I’m trying to eliminate or at least reduce my use of sugar (incl honey, which seems to be in so many paleo baking recipes), for the sake of my diabetic husband. Just made this and it is a HUGE hit with the whole family (including my preteen sons, who are usually suspicious of anything paleo). Thank you for a fabulous recipe!
I am really excited with this banana bread…I have just recently started cooking Paleo. I must say it took a little getting used to as far as texture with most baked goods but I sure don’t miss that cannon ball feeling in my gut after eating gluten and sugar. I love this bread..I added about a 1/2 cup of coconut palm sugar just to sweeten it up a bit…my husband actually asked for a peice and he liked it to….that’s amazing….thanks
Has anyone tried this without the baking soda?
Has anyone tried to add vegetables (zucchini or spinach perhaps) to this recipe? Would I have to alter other proportions?
Has anyone ever added any veggies (zucchini or spinach perhaps?) to this recipe? I want to make this for my son but also want to get some vegetables in there. Any suggestions?
I have not tested this. I’m sure you could easily add zucchini, just make sure to squeeze out as much liquid as possible. Please let us know how it turns out if you try it!
Are the nutritional values available?
I don’t provide nutritional information on my site but I do offer it on my app, Caveman Feast, or you can use a site like my fitness pal.
If I leave out the baking powder and just use the baking soda, is it going to rise at all? I am not allowed baking powder on the GAPS diet, even if it is home made.
I have not tested this so I don’t know how that would come out.
This is by far the BEST paleo banana bread I’ve ever made and it’s so simple. Not rock hard, dense or dry like all the others I’ve made. I added some Enjoy Life chocolate chips and it’s the perfect snack. Thank you!
It’s great with chocolate chips! Glad you enjoy it!
What is the best (and safest) storage method for preserving this.
Hi, I love, love, love this recipe. My question is, when making a variation, for example the Orange Cranberry version, do you X-Nay the banana’s??? Then replace banana’s with the other fruit???. I had to ask because when making the banana version there is a lot of liquid from the bananas, but if you make one of the other versions..there isn’t, and you are cutting back on the butter also. Please let me know. Thank you
You can add what you want to the recipe for variation but do not take away! The base recipe stays the same.
Would this work with tahini instead of nut butter?
Yes it sure would
I was out of almond butter the first time I wanted to make this, so I subbed Justin’s chocolate hazelnut butter. Winner – chocolate banana bread! My kids even love it.
I found it easy to place my blender container on my kitchen scale and tare it, then weigh out the ingredients as I add them to the container.
Can I substitute coconut butter for the almond butter?
I’ve tried it many times with almond and its delish :)
Yes you can
I just made the banana bread. I substituted the almond butter for earth balance because it didn’t have almond butter. It turned out running, I use almond flour with some coconut because last time I used coconut flour it didn’t bake. It just fell apart.
Any replacement idea for the nut butter.
Yum
I have recently started following paleo diet. I saw this recipe and knew I had to try it! I plan on making it tomorrow, but I have a couple of questions? Is any store bought applesauce considered paleo? And if I added a few tablespoons to the banana bread for more moisture, do you think it would go well with the ingredients? Thanks!
Just plain applesauce is paleo but you don’t need it in this recipe, trust me. It would work though
If you use SunButter in this recipe it will turn green after it cools. It’s the chemical reaction between the sunflower seed and baking soda. Hopefully this will save someone from throwing away their bread because they thought the flour was bad…like I did :(
Do you by chance have the nutrition info for this recipe? I’m going to make the muffin version and would like to add it to my macro count. Thanks!
I don’t Liz, a ton of the other comments do and people have done this on my fitness pal or fitday so you can find it easily
Can we use ghee instead of butter?
Yes
It’s the same thing, just clarified butter. That’s a weird question.
I’ve tried this recipe 3 times, following it exactly, and each time it is completely squishy in the middle. This time I even left it in the oven for an hour and 20 min, and it’s burned on the outside, and still squishy in the middle. Any thoughts as to what the problem could be? I’d love to have a paleo banana bread.
Alex what flour are you using
mine did the same even though I added more coconut flour but I didn’t have a scale so I wasn’t sure how much to use without going over board. I am not sure what 75G is equivalent to cup size. I think you need to add more flour because I did and it took a little longer to cook but wasn’t squishy and was really tasty afterwards.
I want to make this recipe but I am wary of wasting time and ingredients. How can it be coconut flour OR almond flour at the same measurements? Both of these flours act VERY differently in a recipe and cannot be subbed 1:1.
They do but it works in this recipe due to other ingredients. Just use coconut flour to be sure
I’ve done it with both and it works great!
I use a mixture of both. It was an accident the first time. I ran out of coconut flour and only had a little over a quarter cup so I filled the rest of the half cup measuring cup with almond flour. It worked great! Now I do it every time. I make these muffins at- least weekly.
Hi!
I cant have eggs, would this work ok with flax eggs?
thanks! Sounds really yummy!
I have not personally tried it, others have and said it worked great
yes i would like to try with chia or flax eggs….anyone know if that works or tried it?
I made this with ripe plantains instead of bananas and used coconut oil all the way; the other ingredients and processes remain the same. The outcome is delicious, I can’t believe how light and sweet it is. Thanks for an awesome recipe.
Perfect, moist, just sweet enough and delicious. If you’re having trouble with it being too mushy I suggest actually measuring the amount of banana you use. Banana sizes vary and the recipe is very specific about quantity. It only took me 3 bananas to reach 2.5 cups. Will be making this a ton in the future!!
Would you happen to have the nutritional content of this recipe?
I don’t on the website, but it is in our app
Mine came out beautifully, thank you! I did have a little discrepancy, though. I weighed and measured the coconut flour just to see what the difference would be and there was actually a big difference between the two. The 75g of coconut flour was about a quarter cup more coconut flour than just a 1/2 cup measured in a dry measuring cup. Maybe that’s why some people had trouble with soggy bread? Just a thought. Thanks!
I just made this and it is so awesome. I can’t stop eating it lol. Thank you for the recipe!!
Made this into muffins for the 3rd time a few days ago
(and I even told you on a live stream)
I love to throw in walnuts too!
Delicious! Thanks George!
Silicon is an element. Silicone is the anti-stick rubber stufff.
Oh. my. I made this exactly as written, then added just a little pure maple syrup. Just a touch. So good! This is a keeper.
So awesome Lisa, thanks for leaving a comment
Awesome recipe! Tried it today. I used coconut butter because that was all I had and I use ghee instead of butter. BTW I forgot to add the vanilla and it was still awesome. Can’t wait to try it with the vanilla. I served it with a Thermomix made ice-cream of blended frozen fruit (bananas, berries, mango, kiwifruit) and plain greek yoghurt. Yum!
Yummy
The same happen to me! Where did I go wrong! Josnie
I tried this recipe exactly as described and it came out so mushy in the middle! What went wrong? I was sooo excited to eat it. Toothpick came out clean but I tried flipping it over onto a cooling rack and the middle fell out! Cooked 10 minutes longer and still had mush. Super duper brown on the sides/top. Thoughts?
For me I did if also exactly as mentioned (with a scale) and it was just perfect, 35 minutes in the oven for the muffins version in a silicon pan. The oven has to be warm also before using it. :)
What are the nutrition facts? Calories, carbs, etc?
I don’t know Sara, we don’t calculate them on the website. Our app has nutrition information for every recipe. http://www.cavemanfeastapp.com
Made 16 muffins with this recipe. Baked @350 degrees for about 27 minutes–took it out sooner because the tops were getting too brown and the tester came out clean. Used coconut oil; added raisins for added texture and sweetness. The muffins were moist and spongier than expected, but held its shape. I will enjoy this for breakfast! Thank you for the recipe.
That is awesome and I appreciate the thorough notes Minda :)
Someone brought this to a work luncheon and it was the first thing to disappear. The recipe flew around our office and I’ve made it many times. It never lasts more than a few minutes.
That is awesome
I wonder how long this keeps in the freezer?
That I actually don’t know
Great recipe! I’ve done it twice and both times it came out great. My kids love it. The second time I did half almond butter and half coconut butter. I added cacao nibs on the top. Delicious! Love the texture. Moist but not mushy.
That sounds amazing and I love that you are expirimenting :)
How to you store this recipe? In the fridge? and for how long can you keep it? I’m looking forward to making it to my toddler. :)
I typically store mine in an airtight container in the fridge for 3-4 days
Thank-you for sharing this recipe, the whole family(children ranging from 4-14) just love it, which is a first!
That makes my heart happy, this is an amazing recipe :)
What is the nutritional calculations? I need to know the carbs.
We don’t calculate nutrition but you can using a site like fitday.com or myfitnesspal.com
I tried this recipe and the only change I made was I used almond flour instead of coconut flour. I was worried that it may taste more like coconut that was why I changed flours. Mine came out kind of mushy as well. It was really wet and I couldn’t stomach that texture. Any recommendations?? Thanks!
You need to use coconut flour to get a true bread like consistency
So I followed the recipe exactly and it literall came out as a giant pile of mush. I’m going to continue cooking it but I’m hoping I didn’t waste all of those ingredients…
I have never heard that, and you added coconut flour?
Mine always come out mushy too. Just made a batch tonight, mushy. I’m thinking there’s too much melted butter! And yes, I use coconut flour. Will try half the amount of butter next time.
Ok please report back
I’ve read on other food blogs that certain coconut flour doesn’t come out very well.
I think off brands, and the one in the green bag,Let’s Do Organic coconut flour, come out mushy, when used in recipes like this.
Yes I only use tropical traditions or thrive market
PS This delicious recipe works perfect in the microwave tried it loved it.
this is an awesome recipe so accurate simple yet flavorful I added a 1/4 cup of raisins used half coconut and half almond meal flour and it was wonderful.
That sounds delicious
Good muffin! I like the texture. There was a little too much spice for me so I’ll probably cut back next time, but otherwise a winner. I’d like to try adding some walnuts and chia seeds as well. Thanks for the healthy recipe :)
If you substitute the coconut flour for almond flour, does that affect the recipe? I know coconut flour absorbs a ton of moisture where almond flour is not quite as absorbent; I’d be worried it may turn out too moist. Anyone try that variation? Thanks!
Actually in this recipe it doesn’t make a difference, you can still do it :)
This really is awesome. I made it last weekend. I’m thinking of making the muffin version but I like the moist interior as the best part, so I guess the muffins would have less of that…decision, decisions! ;) Can’t wait to try it with Coconut Butter (I used peanut butter first time). Thank you for this recipe!
This recipe is so good (but I did burn it slightly as mine is a fan assisted oven, I needed to reduce the time ). If I put wall nuts in do I have to reduce any of the ingredients?
No you don’t need to change anything
I made this recipe and everyone in my household thought it was a hit! I used alomnd butter and I added some fresh organic blueberries, it was so delicious! I can’t believe it’s gluten free! Just wanted to say thank you so much for sharing this great recipe!
You are so welcome
How about a variation such as lemon poppyseed? Any ideas?
Thanks!
I have a perfect lemon poppy seed recipe already for you. Click here to see it
I love this recipe. My banana bread came out perfect and it was the first time I have made bread. I love that it is not too sweet, did not have to add honey. I also substituted almond butter for peanut butter as I could not find any peanut butter.
Thanks for the recipe
You are so welcome, thank you for leaving a comment!
I have made this recipe as muffins several times. So convenient for a take-along snack. Taste even better on the second day. I have a question on the variation suggestions. Do you omit the bananas when making the variations or add the other ingredients as well as bananas?
No you always add on top of the base recipe
Amazing recipe!! Finally, I can indulge in eating banana bread without any guilt. I am definitely making this again.
That is amazing news, I am so glad you loved it :)
It’s rare that I find a healthy recipe that appeals to the whole family, but this one hits the spot. I made the pumpkin-pecan version, and added a few tbs of sugar-free chocolate chips. Not only did I love it, but so did my 11-month old, my 4 year-old, my 7 year-old (who is super picky; he has autism and the food aversions that go with it, AND he doesn’t like bananas because of the texture), and my husband (who didn’t know it was paleo). Thanks so much for my new go-to banana bread recipe, it’s the tops!
Oh that is so awesome Rachel. Thanks for commenting
Hi Rachel, I’d love the pumpkin-pecan version if you were able to share it please? :-)
I love this recipe! It’s easily my favourite go-to paleo treat. I always use ground almonds instead of coconut flour (because it’s waaaay too expensive here in France) and it’s just perfect. I was wondering if it freezes well once it’s cooked or if it goes a little weird. Any thoughts?
This was the best paleo banana bread recipe I have tried! I am always looking for paleo versions of my favorite treats, and this one was tops. I tasted it when it was cooled off, and I thought that it tasted like “regular” banana bread. This is a great resource for reliable recipes that taste amazing.
That makes me so happy reading, thank you for making it :)
I made this with applesauce instead of banana and it was awesome! I added two eggs and 2 tbsp extra of coconut flour to the mixture as well. AWESOME!!
Awesome thank you
So good! And simple. I’ve literally been making this for years and have tried countless variations that all come out wonderful. The most recent variation: added shredded coconut, dried cranberries and chocolate chips. Made part of the batch as muffins and the ones made in a doughnut pan were fantastic! (Haven’t tried the muffin ones with the same variation yet)
Question, is the g measurement for the bananas with or without the peel? Thank you!
Without the peel, great question
Mmmm! I just made this and it’s lovely. I made a few changes. I didn’t have nut butter, so I ground up 1/2 c of almonds and added a little extra coconut oil. (I used coconut oil instead of butter.) I added an extra banana just so I wouldn’t have an extra one hanging around and added a T and a t of coconut flour. I also doubled the vanilla and added orange flavor too. I also added a dash of maple syrup… and I confess that I added some chocolate chips… So okay, not exactly paleo, but close enough.
It’s really good!
I LOVE this recipe. I have made it so many times and the best part is that it never fails! I have tried a few different flavours too! My favourite is home-made chocolate hazelnut butter. Thank you!
Hi, I tried this recipe as I was looking for a healthier version of banana bread for the kids, I ised regular all purpose flour as we are not paleo and I used 1/2 cup of stevia, I can’t wait to see how it comes out, only 38 minutes left and I’ll let you know ;)
Hi, George. Thanks for acting on your thought, “I want bananas in my banana bread!” I just tried it and made myself stick to your original recipe — SOOO GOOD! And no additional sweeteners! I’m tempted to go right back in there and start trying variations. You may have guessed by now that my answer to your question about whether an e-book on this bread and its variations would be a good idea: an unqualified YES!
I only almond flour on hand. Can it be substituted for the coconut flour?
Yes it can in this recipe
Absolutely glad I came across this recipe. Nothing bad in it and tastes awesome. I make it every week.
Woot woot, so glad you love it
I found this recipe to be very bland unfortunately :( next time I’ll add something sweet like chocolate chips or cocoa. I am only new to paleo so maybe my pallet was expecting the sugar filled mainstream flavour but never the less it was an unappealing taste I hope to correct in the future
Maybe you should try using riper bananas? If you use really ripe bananas it turns out super sweet and the banana flavour is off the charts!
Yes I agree :)
Made these as muffins today with the coconut oil and a 1/2 cup choc chips and baked for 25 min – they were perfect. I will try the cocoa powder next time for the chocolate version – thanks so much!
I have made this several times and feel compelled to share a few things….
I have made this with almond butter, but usually I omit the nut butter due to allergies in the house and find that it works just fine! I think the texture ends up slightly different, but nobody seems to notice.
Second, today I forgot the fat and I don’t think that mattered either! Usually I do half and half coconut oil and butter. As they were baking I felt like I was forgetting something but couldn’t remember what (I suppose that’s what I get for not referring to the recipe!) BUT it came out great! It might hold together slightly better with the fat, but this time around I added the fat in the form of butter as the topping :)
Lastly, I attempted a pumpkin version of this where I used 2 bananas and 1 c pumpkin puree. I enjoyed them BUT I am now of the opinion that anything that uses bananas as a base will taste at least a little bit like banana. This goes for some banana-based brownie recipes I have made too…..not necessarily a bad thing, but if you are not expecting it then it might disappoint you!
In conclusion….definitely most forgiving recipe ever!
I ve tried this recipe many times and it worked well :) just curious if i make it in muffin pans how long do i have to bake it ?
I would say 20-25 minutes
1/2 cup coconut flour equal to 75 gr ? i read it was 56 gr. which on is true ?
When I weighed it, it was 75 grams
this sounds really good (especially the drizzle with raw ‘money’ part. :) LOL) Seems as though we often have too many bananas … I’ll have to give this a try, I’ll probably drizzle with the honey though. :)
Please enjoy
Fresh out of the oven. I had such high hopes, as it had risen so well over the 60-minute bake. The taste is fine, not as banana-y (even with using very ripe bananas) as I’d hope with a slightly eggy texture. Definitely a good base to toy around with.
I’ve been saving this recipe for a long time and have finally made it. It’s just awesome and plan on baking regularly. Haven’t looked through every comment but I’m wondering has anyone tried to freeze a loaf?
Thanks very much, George!!
I bake one weekly and cut it up into individual servings to freeze and it works perfectly. I’ve never frozen a whole loaf though.
I make this as muffins and then freeze them for school lunches for the week. They thaw nicely and hold up well to freezing :)
That is great advice, I will try that
Hi!!
After making this a few times and always having trouble with the bottom sticking now matter how much oil I used, I tried using a cut-to-size piece of parchment paper on the bottom of the pan. I still greased the sides and it still stuck, but I was able to loosen it with a spatula/flipper and it slid out no problem.
I also made an adjustment for our high altitude here in Calgary, AB. I increased the coconut flour to 3/4 cup and it solved the ‘gooey’ issue I had before.
Thanks! Great recipe!! I always add dark chocolate and sometimes walnuts.
I have been looking for a good recipe … I have been training hard. I have been seeking a healthier lifestyle. This recipe was good, but I found that it came out a but eggy ( I know that is not a proper word). I used almond flour in mine, perhaps I need to add more much like how you did.
Awesome recipe! Been searching long and hard for a good, healthy one. You’ve certainly delivered. Thanks!
This is the first time making a paleo banana bread and it was simple and very delicious. I did not make any alterations to the original recipe.
However the most upsetting thing is that it did not keep for long and let’s just say that throwing away my HALF loaf was heart breaking considering how expensive the ingredients are (I live in an area where these ingredients are hard to come by). It was only 4 days.
My advice would be to put it in the fridge straight away if you live in a humid area like myself. Asia is not the best place to leave a banana bread on the counter for 2 days. It just tasted very funky unfortunately.
@CookingCaveman – please make this a note at the end of the recipe to warn others.
OH wow, I would never leave it out but thanks for the tip.
Can I use peanut butter instead ?
I haven’t tried it but it will work
I’ve made this so many times and absolutely love it! I got distracted today and added almond flour instead of almond butter…but then a threw some in once I realized my mistake. I’m hoping it turns out okay…crossing my fingers while it bakes.
Just tried the Banana Paleo bread and its just beautiful.. I love this guilt free delicious way of cooking so thank you for sharing your recipes with us!!
Thank you Kate, glad you loved it
I want to try the pumpkin version. Do I omit the bananas or reduce the bananas? If leaving the bananas in, does it taste like banana pumpkin? I don’t really want to taste the bananas in the pumpkin version. Thanks.
Oh my goodness! This was the best ever! We have been slowly making the transition to eating paleo/ real food and this delicious bread gives me hope for the future! Thank you so much!!
You are so welcome
did you say drizzle it with raw money? haha
Yes I did
I was cleaning the batter in the bowl before baking. It tasted so sweet and good, cannot wait to taste the end result. Love the simple recipe!
Best banana bread I have made. Have just gone paleo and really surprised how much flavour this recipe has. I made this last week but didn’t watch my oven temperature and bread was slightly burnt on outside, though inside was lovely and moist, still very delicious. Have just made this again. Turned oven temperature down (as I have a fan forced oven) and cooked for 50mins. I would definitely recommend this. I will be trying some variations as well. Even my husband who is rather sceptical about my new way of eating, was impressed. Thank you.
You are welcome
How many calories in one portion of the banana bread?
I don’t know, we don’t calculate nutritional information but you can use websites like myfitnesspal
This looks delicious! Could I use oat flour instead of coconut flour?
I have no idea, I don’t eat oats so I haven’t tried it
YES It works with Oat Flour- I use 1/2 C Oats ground in the food processor and 1/2 C Coconut Flour or You can use 1- 1 1/4 C Oat Flour.. I also subbed the Almond butter w/ Almond meal one time too !!
So, quick question: What loaf pan do you recommend to get a reasonably similar conventional bread size? Would a 9×5 work fine? Or would it be too thin? And obviously, I CANNOT wait to do this! It’s messing with my will in unknown ways!
I always use a 9×5
Hi!
Tried this out a while back and love it! I store it in the fridge to keep and also because my house is REALLY warm in the spring/summer and some of fall since I live in the valley. I used a glass loaf pan because my luck in the past with the non stick has been awful! I also put down a small sheet of parchment to make the loaf pop right out of the pan because I hate losing half of the loaf to it sticking! haha! But very yummy and MOIST!
I was looking for a recipe that uses lots of bananas, because I had lots of bananas getting ready to go bad. I did not have almond butter so instead i put 1/2 cup of cashew meal and I put 1/4 cup cocoa. It came out moist, light and delicious. (I used coconut oil, no butter). And it’s so simple to make! Thanks for sharing
Oh that sounds awesome Anne, thank you for sharing
Anne-Sylvie I was wondering where did you buy your cashew meal. I came across a recipe yesterday that called for cashew meal. Thanks
BEST Paleo Banana Bread recipe! I followed it exactly and it turned out moist and delicious. Even my hard to please MIL, hubby, and picky kids gobbled it up!
That makes me happy, so glad you enjoyed
Try this recipe in an eight inch pan, top it of with a side of maple syrup… DELICIOUS!
Oh I agree :)
Has anyone ever tried to make it in a bread machine? I am looking for a good paleo banana bread that I can make in a bread machine.
Why? Paleo breads are so easy they are actually easier than taking the time to use a machine. Mix wet. Mix dry. Blend. Pour. Bake. Straight up 10 minutes or less. I tossed my bread machine. It made simple things more difficult and time consuming. No point in something that is superfluous. Hope you find something that works for you.
Hi, George,
I tried this recipe using sunflower butter instead of almond butter and I noticed that within a day (or less!) the bread starts turning blue/green. It’s happened twice now, once when I left the loaf out of the fridge, and once when I had the loaf in the fridge. Could it be the sunflower butter? Or maybe it’s normal when using coconut flour (I’ve never used it before).
That all said, it TASTES amazing.
Thanks for your insight!
Yes its the sunflower butter reacting with the baking powder/soda, there is nothing wrong with it :)
Fascinating, thanks for your insight!
If you add lemon juice or apple cider vinegar, this can counter the green reaction of the sunflower seeds and baking soda :)
Yes it sure can but green is so fun
Really good, best grain-free baked treat I have had. It may have been covered somewhere else in the lengthy thread of comments, but I found the toothpick test is not a good determination with this recipe. Toothpick came out clean as a whistle but it was still gummy in the center of the cake. The flavor and texture of the cooked parts are fantastic!! Double thumbs up.
amazing banana bread I make it weekly for my kids and myself, no need to sweeten it the bananas doo the job and a little grass fed butter on top makes its my most favourite desert! by far the best banana bread I have made,
George, I have a serious question! I am on the quest for the PERFECT GF/DF banana bread and I really thought this would be it. My bread came out SUPER dry and with not enough flavor or sweetness. Comparing to other recipes, it doesn’t have any honey or coconut milk (things that would make it sweet and moist). I also think the bananas I used weren’t ripe enough. But any other suggestions for me??! I am desperate!
I have no idea, that isn’t normal for this recipe. You can always add moisture, like a little coconut milk. Reducing the coconut flour and adding some honey would help
I just made this recipe and had the opposite problem! I followed the recipe, cooked for 60 minutes in a silicone pan – and it was still watery! It hadn’t cooked at all. I know my oven works because everything else I make works. This is the second GF banana bread recipe I have tried, and the last one turned out exactly the same. These recipes without regular flour don’t seem to work. I also notice you don’t use any xanthan gum, which other GF recipes use – although it didn’t seem to help the other recipe either. Any suggestions?
Did you by chance use almond flour instead of coconut flour? That could explain your problem. This recipe is great if you use coconut flour, but contrary to what the recipe says above, almond flour and other nut flours CANNOT be substituted directly for coconut flour–they behave completely differently in recipes. Coconut flour absorbs a ton of moisture, whereas the other flours do not. So if you use almond flour, it will turn out a watery mess.
I used almond flour(Bob’s) and this recipe turned out perfectly, moist, tender, delicious. Toasting it adds another tasty dimension.
Thanks for a great recipe!!
Perfect, so glad it worked :)
After you add the coconut flour, continue blending the ingredients (this works best with a hand blender) for a couple extra minutes until you notice the batter start to thicken up. It is impossible to over mix this batter, so mix until you are satisfied that the coconut flour has absorbed a lot of the liquid before baking. That should help with the wateriness.
Great idea, thank you Caty
I made this and I didn’t have enough banana. 300 g. I sustituted dates ( mashed up of course) until I gad 575. Baked in an 8 by 8 for 40 min or so. Absolutely delish and super moist!
If you make the muffins do you think they would stick to muffin liners or just bake without them?
I always use silicon muffin liners so nothing sticks
What size Loaf pan do you use?
9 inch loaf pan
They peel off paper liners without a problem!
So good to know, thank you
Seriously the best banana bread ever. I was getting so pissed because every banana bread recipe had added sweetners… hello, banana is SO sweet already! What were these people thinking?! Thanks for your creativity. DELISH.
Just made your recipe (Banana Bread). I doubled it!! I had to be careful because I ran out of room in the food processor. Mixed dry ingredients in a separate, bigger, bowl then combined the two. Made my own Almond butter. It turned out awesome!! I made two sets of muffins and one loaf. Plan on freezing the muffins and use as needed. Thank you very much for providing such great healthy recipes!!
You are so welcome, so glad you loved it
Isela, how much Almonds did you use for your butter? I either make too much or too little. Also, what kind of Almonds do you use? I standardly get raw Almonds.
Thank you for your help!
Holy smokes, this is an amazing recipe. I just finished my first Whole30 and opted to stay away from Gluten but was really looking to try out something bread-y. I was nervous my first GF baking was going to be a flop, but this turned out perfectly! It was so easy that I plan to keep this one in my reserves to serve for friends or to take as a dessert to pass. The texture is truly perfect, dense and moist without being heavy and the flavor is very similar to traditional banana bread without being quite as sweet (which I love!).
Hi there,
First I have to say thanks for such an awesome recipe, I don’t usually bake but steps were easy to follow and turned out amazing. Just a few questions, I doubled up the ingredients to make a double batch, is there any change to the instructions? Also, I noticed after a couple days the bread (stored in tupperwear) became very very moist and had a very bad after taste. The day before it was great, not sure if there is a certain way I should be storing this?
It doesn’t store long. When doubling I would just assume the baking time would be different, just cook until done.
Store it in the fridge, and freeze any amount that you won’t be eating within a few days. I’ve made this several times as muffins, and I find that I can just pull a frozen muffin out of the freezer, microwave for 30-40 seconds and it is warm and delicious!
I’ve never commente on a recipe before, but this one was just too great! Ive made this a couple times now, each time splittig the batter into two variations. Ir made plain, with golden raisins, with tons of fresh blueberries mixed in, with dark chocolate on top, in a loaf pan, a silicone muffin pan, and a small square pyrex. each time turned out great (even the batch where forgot the coconut oil!) I always have over ripe bananas in my freezer, and this is by far the best use for them I have found. My husband also loves it, and now he thinks I’m an amazing paleo baker!
Hi Libby, I was wondering with variations I always thought you switch out different foods. But this recipe I was confused. If you add the blueberries do you still leave in the bananas. Thanks Diane :)
i made this today using the pumpkin variation. The bread was not sweet at all and dry. Not sure what went wrong but will not make this recipe again. Most of the reviews were for the banana bread original recipe so I thought the pumpkin variation would be great as well. I will keep searching for a great paleo pumpkin bread recipe.
I would say add sweetener next time. There is a sweet version in my book The Paleo Kitchen
ive made the pumpkin variation numerous times comes out perfect every time hands down my favorite one!
OUTSTANDING. I still can’t believe that there is absolutely no sweetener in this recipe. It has such a great grain like texture, one of the BEST paleo recipes I’ve ever tasted. Thank you!
Thank you so much. So glad you loved it
I’m about to make this recipe! I’ll be doing the blueberry variation but with chocolate chips. Making this for a “before the club” party which I’ll be providing paleo food for my girlfriends!
Oh that will be delicious, enjoy
Made this and added 1/4 cocoa nibs for added texture. In a silicone loaf pan baked for 60 min at 350F – awesome! My husband just ate 1/2 loaf. Also made it a 2nd time using 1/4 gluten free baking mix for my kids and this looked almost identical to my regular banana bread loaf. Thanks for the great recipe!
As I was preparing the batter (only substitute was 1/4 cup of clarified butter since I was down to 1/4 cup of Almond butter in the pantry)I was doubtful this was going to be as tasty as “Nana’s” Banana Bread recipe that had a bit of sweetner in it. I Baked it for 45 mins in a 9×9 pan. Golden brown on the outside and just a touch mushy on the inside. Turned the oven off and placed it back in the warm oven..went visiting for an hour or so and when I returned…perfection! Sweet is not the problem. I think the problem is the loaf pan..too deep for this recipe leaving uncooked interior. Use a shallow pan. Light, Fluffy and DELICIOUS!
Thank you so much. I love your descriptive words, makes me hungry.
Loaf pan isn’t problem…ensure you use the convection (fan) setting if you have one and use a high quality silicone pan…no need to grease pan and totally consistent baking times. Loafs, no matter what the ingredients, usually take from 55-65 minutes if filled 3/4 full or more. I have been making all sorts (even flourless) for many years.
What if you don’t have a convection fan? I had the same problem, cooked it for 60mins, brown on the outside and mushy in the middle. :(
Hmmmm….your oven may not be heating to true temperature. try 75 min and check for burning (maybe lower one shelf level down so slightly lower in oven as heat will come from bottom for baking). Let me know if this solves problem. I’m curious and may try on a non-convection setting too. Thanks!
Thank you for all of your help Rachel :)
I have the same problem with a lot of my banana breads but find if I cover with foil for the last 15-20 minutes of baking it cooks thru perfectly.
Made these today and they were amazing. My kids said they were even better than my “regular” ones (and they are hard to please). Opted for muffins after reading the “black on the outside/raw inside” comments regarding the loaf. They were perfect- brown and moist, not spongy. Cooked for 30 minutes. Also added 1/4c of shredded coconut and 3/4c of dark chocolate chips. Can’t wait to make again.
For healthy it was pretty good and guilt-free. I just added some jam for added sweetness. I used the coconut oil instead of the butter and it was moist and fine. Thanks!
This is an unbelievable banana bread. I loved it had no added sweetener- let the bananas do that! I added some semi-crushed walnuts on top and also broiled it for a few minutes after it was finished baking to crisp up the top!
Great!
That sounds amazing. I am going to try that next time. Merry Christmas
Well, that’s four bananas and a heck of a lot good ingredients gone to waste…
I followed the exact recipe and it all just came out wet and not at all cooked, even though the top was almost burnt. Like a very wet sponge that tastes like raw eggs.
Flipped it and put it back in the oven, not expecting really much of it…
Did you by chance use almond flour instead of coconut? That’s the one thing I would say about this recipe… almond flour and other nut flours CANNOT be substituted directly for coconut flour. They perform completely differently in recipes. Coconut flour absorbs a lot of moisture, whereas almond flour not only does not absorb moisture but actually adds moisture to the recipe. So if you use almond flour for this, it will be a watery mess.
I need to clarify my previous response. I was cooking several things this morning when I decided to try this recipe since I had very ripe bananas. As I was cleaning up I saw my measured out coconut oil that I forgot to add to the mix. That being said the bread was very crusty on the outside but mushy on the inside. It probably would have still been a fail. I cooked it for 50 minutes trying to get it to dry out. I used Bobs Coconut Flour that I had on hand. The texture seems like baking powder not flour. Any suggestions on another type of coconut flour to use ?
Oh I never use bobs because it never turns out. I always use the Tropical Traditions brand you can find here.
FAIL: This was looking beautiful as I removed from oven, inserted knife that came out clean, flipped onto a cooling rack expecting it to slide right out but it would not be coaxed out of the greased glass loaf pan. I banged the loaf pan with large spoon, then went around the edge with a knife, and finally it came out with a dry blob and all the crusty goodness still stuck on loaf pan.
Wow, I haven’t heard that one before. Time to mix the crumbles with some melted chocolate and make a dessert with some ice cream :)
Absolutely wonderful! I followed the recipe exactly (but had to make my own almond butter)and it worked out perfectly. The fact that it has no sweetener is huge along with the fact that no one will know. Can’t wait to make the orange cranberry and pumpkin ones. Thank-you!
I melted 1 T butter and about 3 oz. dark chocolate and swirled that in which came out the oven looking beautiful and tasted great. However, a couple minutes out of the oven and it sunk in the middle. Any idea how to prevent that? Did I take it out of the oven too soon?
Maybe a little too soon but it will sink because it isn’t traditional bread
Just chiming in here to say that the bread can be made without the almond butter, just add an extra banana!!
It worked great, thanks for the recipe!
Freaking amazing banana bread!! I’ve been wanting to make this recipe for a looong time and finally got around to it. Funnily enough I’m doing the 21 Day Sugar Detox (from Diane Sanfilippo) and since there’s no added sugar in the bread (thank you!!) I can have it! yay!1
Just made this bread.. I love how simple & quick it is to prepare! It has a very good flavor, but mine came out very “spongy”, so I’m trying to figure out what I did that can be adjusted next time.
I used almond flour, sun butter, 5 bananas instead of 4 because they were small bananas. Everything else I did according to recipe. I used a glass pan & baked for 50 mins… so possibly undercooked? The knife/toothpick came out completely clean when I tested it & the outside def looked done. Any suggestions?
Do a little research on the egg to coconut flour ratio (I’m sorry I don’t know it off hand). But coconut flour absorbs so much more than almond flour, so it requires more eggs in a recipe. You probably had too many eggs for the amount of almond flour, I learned this by doing some research about coconut and almond flour substitutes recently. Hope that helps! :-)
ahh, ok, that makes sense! thanks sooo much for the feedback, anna! i will look into that & give it another try :)
Hello from the paleo baking community, please: I followed the recipe, and used homemade baking powder & sunflower seed butter from Trader Joe’s. My “test” loaf came out black on top, and green underneath that. The taste is fine, but I bought a lot of bananas to make several mini loaves for gifts… and I’m not sure what I need to do to avoid that, as it is not very appealing. Thanks for tips! Oh, there is an almond shortage, so I could not buy any almond butter.
Baking powder and sunflower seed butter react with chlorophyl and turn it green. That’s how we make St Patty day recipes in the Paleo world. It is completely fine.
Haha, thanks George. Today is round 2, and I’m prepared to try again. TJ’s got a shipment of almond butter, & I am stocked now. So hopefully this time it won’t be green & black. Has anyone tried the pumpkin pecan version? How did it turn out?
Pumpkin pecan is the only version I make now! It’s so good. I add pumpkin pie spice too, and make into muffins.
That sounds amazing
Really good! I used coconut butter and aded some bittersweet chocolate chips. First time I’ve baked something without adding sugar or a sweetener of some sort and it came out great! Highly recommend.
I’ve made this banana bread several times…..turns out perfect everytime and it is fantastic!
Woohoo glad you loved it
I have an egg sensitivity. What can I use in place of eggs in this recipe?
I don’t test egg substitutes but you could look into applesauce or flax to try
Did you try applesauce as an egg substitute? Or anything else? I am trying to make this AIP-compliant..
Chewy, moist and delicious! My boys love it!
Love it and feeling healthy too!! Didn’t have almond butter, used peanut butter instead. Turned out great. Glad to see a receipe with no sugar added.
So glad you loved it Katie. You should definitely try it with almond butter and avoid the peanuts as much as possible. Check out this article Mark’s Daily apple did.
AMAZING! I never comment on recipes I find online but this is a different story. When I make banana bread I always want to use more bananas than the recipe calls for and when I saw this one uses four bananas I wanted to try it. So glad I did! Best banana bread I’ve ever had. Yes, better than the stuff my mom made with regular flour and shortening. My fiancé has so many dietary restrictions and we could both eat this together. Love the low sweetness level. Perfect as is but I might try adding more spices next time just to experiment. I’ll definitely add ground clove, ginger, nutmeg, and allspice when I bake the pumpkin version. Can’t wait! Thanks a million for creating this gem.
You are so welcome Joelle, thanks for commenting :)
Very good! Surprisingly light and moist. I freeze overripe bananas, so I used five small frozen bananas. For a topping, I mixed cinnamon, granulated maple sugar and chia seeds and added the mix to the top and swirled a bit throughout (I used a bundt pan).
I made this without almond butter, but subbed 1/4 c coconut oil in its place. Absolutely perfect! Though I’d like to add that I used a metal pan and it STILL took 55 minutes to bake until the middle was set, so I was a bit confused by the 35-40 minute calculation. Will definitely make again – maybe muffins next time!
Enjoyed your recipe. I left out the vanilla and still good.
can i use rice flour?
I never have but you can try it
This is the best banana bread I’ve ever made, paleo or no! I didn’t have really ripe bananas, so I added a tablespoon of molasses and one and a half tablespoons of xylitol to make sure it would be somewhat sweet, since my kids would be eating it. I also didn’t have enough sunflower seed butter- it amounted to about 1/4-1/3 cup I think, but it didn’t seem to make a difference. It was very moist and delicious. I will be keeping this recipe, with my modifications- I’m not changing a good thing! I also followed another commenter’s suggestion to avoid it being mushy- they used 8″ square baking dish, which I don’t have, so I used a small rectangular (about 10×7 I think).
Thanks for this recipe!! So delicious that even non-paleo’s would love it I’m sure!!
The texture of the bread is the absolute best of any paleo recipe I have tried. Based on comments about mushiness and firmness, I baked it in an 8 inch square dish, reducing the cook time to 45 minutes. Turned out perfectly! It is not sweet, which is great because it allows for a little versatility by spreading on a little fruit or honey. LOVE it!
I am so glad you loved it :)
Made these into muffins today – totally forgot the almond butter but consistency is awesome and taste is wonderful! So easy, thanks!
I don’t think I was paying enough attention to how much mashed bananas I added (mashing bananas is FUN). As a result it never firmed up enough. Still, it was very delicious.
Glad you liked them either way :)
I had coconut flour and bananas to use up but am vegan. Substituted coconut oil for the butter as the option and flax seed eggs with a little extra baking powder and it was so delicious. The texture and flavor are awesome! You are right so quick too! They were more flavorful when they coolled though.
Nice to see it worked out so well with the substitutions :)
Perrrfect, every time. <3
It definitely is!!! :)
My sis & I made this today and we love it. Thanks!
This is advertised as non-dairy but how is butter, even if it is grass-fed, not dairy?
He offered coconut oil as a substitute = no dairy
This recipe is GREAT! I drizzled with honey right out of the oven! I made them into mini muffins; cooked 19 minutes at 350 degrees (probably should have pulled at 18 or so, but still amazing). It makes me feel like I’m eating a normal banana bread, but no guilt! Great job!
Thanks for the recipe! Made the banana cake today. Tastes great and the texture is good. Chewy and soft.
I have tried many other recipes but THIS recipe is by far the best!! So delicious! The texture, the flavor are on point! I’m so excited about this recipe!
Thanks for this wonderful recipe! I have made it four times in the past week as my family love it and it disappears within a day! For the last two loaves, I have added 4 Medjool dates and a teaspoon of ginger which I think is a lovely variation.
I just made the pumpkin version and it is a nice flavor but I could only really eat the outside edge, the rest is mushy :( I used almond meal, and a bit of coconut flour. I also used 5 black slightly firm refrigerated only bananas, should I have done something to reduce the water here? Or maybe lose an egg? I guess back off a banana? it only came to 2 cups when my immersion blender got done with them.
Anyway, very excited about the flavor, kinda bummed about the texture I created. It should be known I am no hand in the kitchen, so any tips will be very appreciated.
Coconut flour absorb more water than almond, thats why she used only 1/2 cup of flour here. If you want to use almond meal instead, I would increase the flour. Ex) a cup almond flour plus 1/4cup.. coconut floue
Made this last night and loved it. Though I added an extra banana, choppedd up, to give it little bursts of moist banana flavor.
Made the banana bread 3 times now. It is delicious straight out of the oven. It is delicious when cooled down. It never lasts long in our house.
5 stars (It won’t let me rate it).
I made the Pumpkin Pecan version of this recipe and it was honestly the best Paleo desert I have found! Even my non-Paleo friends loved it!
Is the variation on top of the existing banana bread recipe or is it instead of bananas?
This recipe is by FAR the tastiest banana bread I’ve ever made! I’ve just converted my whole office to paleo :) thanks!
Nice job! Banana bread, especially good banana bread has that effect on people :)
Has anyone ever tried using frozen bananas? I want to make this recipe but don’t have enough bananas. But I do have a bunch of frozen slices I save for smoothies. Any thoughts on if this would work?
I used 1 fresh banana and 3 previously frozen and thawed, and it turned out great! I drained about 1/2 of the liquid that had accumulated with thawing. Used 1/4c coconut flour and 1/4 c almond flour (to equal the required 1/2c, not extra) and a good handful of pecan pieces.
Yes, I’ve made this with frozen bananas and it works!
Love, love, love… Making a second loaf tonight, after my kids inhaled the first one over the weekend! Fantastic. :) Added a smidge of honey and soy butter on top while it was still hot. I’m going to take this loaf to work tomorrow. Thank you!
Thanks for the recipe. I added 1/2 cup of flaxseeds and substituted the baking powder with 1/4 tsp. baking soda and 1/2 cup grass-fed whole buttermilk (could use yogurt). It came out great! A good dose of fiber too! With my substitution 1 serving of this recipe has: 15 grams of carbs, 9 grams of fiber, 10 grams of protein, and 21 grams of fat. (8 servings, although that was a lot of bread for me so I would make the servings smaller). And a little too carby. I was thinking of substituting the banana with zucchini and sweetening with a dash of honey next time to see if I can get those carbs down. Anyway, thanks for the inspiration.
I love this spread I made it just as instructed and added walnuts spread a little honey on top. My only question is about how many carbs there is in it and the calories :0)
George I know you do not calculate carbs for your recipes. But could someone tell me how many carbs are in this recipe? I cook for a diabetic that has to keep to a certain limit on his carb intake daily.
I calculated about 15 grams of carbs (I only used 2 cups of banana instead of 2.5). I added flaxseeds so that brought the fiber up to 9 grams. That is in 8 servings. Total carbs were about 150 grams, fiber 70 g, protein 80, and fat 172 for the whole loaf (rounding up a little). Again, that is with 1/2 cup flaxseeds, 1/2 cup buttermilk, and 2 cups of bananas…everything else the same.
This is fabulous! My kids are not fans of our new paleo-style diet but they actually loved this bread :) I was geeked! It came out fluffy & moist for us. I baked in a cake for about 20 minutes.
Yum! Ok, so I admit it has been a very LONG time since I have had “real” banana bread so if you are comparing it to the real thing, then you might be a little disappointed. However, if you are like me and have grown accustomed to the texture of coconut flour and egg in baked goods, then you will love this recipe. I used grass-fed butter, really ripe bananas, high quality organic coconut flour, as well as cashew butter. I thought it was plenty sweet with just the ripe bananas but once again, I haven’t eaten sugary snacks in a long time. I also upped the vanilla to a tablespoon and added some nutmeg and all-spice just b/c I love how they add a warmness to baked goods. Once baked, I topped it with a little extra cinnamon and butter upon slicing right out of the oven. Delish!
This recipe does come out like a sponge. Hope this works out better for others!
I have tried making paleo banana bread before and it always comes out spongey. I am tempted to try this recipe but dont want to waste good ingredients. Is there something I can do to ensure it will not turn out like a sponge?
I would have to agree. I’m a little new to Paleo cooking and will have to get used to that texture, I guess. Flavor was a bit bland, too. I’m not sure I understand how this is a 5 star recipe. Are all Paleo baked goods spongy?
Hi I just made this last night and it was yummy . But how do I store this bread ? Can I freeze it . Does it need to be in the refrigerator
You can either freeze it and save for later. Or, if you plan on eating it all, then store it in the fridge in a bag or sealed container.
I made the Palo banana bread. It was awesome. My husband said it would be too sweet but he loves it! The only thing that I changed was that I added 1/4 tapioca flour. This made the bread fluffier. I love it! Thnks
Just pulled this out of the oven, it’s perfect! I baked it for 35 minutes in a 7×11 glass dish.
I have all the ingredients ready to make the recipe… (I’ve got a tonne of bananas that need using) but I can’t find anywhere to buy any nut butter around here… currently in a very small town in the north of italy. Is it possible to replace the nut butter with another ingredient? maybe oil or tahini?
Thanks!
Unfortunately no. The recipe will not turn out the way it was intended to.
Yes
My husband isn’t a fan of nut butter so as a substitute I used dates. I heated the dates in a saucepan with a little bit of water than added the baking soda to it. The soda breaks down the dates so that they are like a paste. I used the equivalent of dates instead of the nut butter and it worked (and tasted) great!
You could always try making your own nut butter. There are many recipes on the internet.
I just made the paleo banana bread. Actually I am having a piece now for dessert. For me it needed some honey in the batter. But when I put honey on the warm cake it was just delicious. What would you recommend for next time, honey or coconut sugar? Everything I have made from the cookbook has been wonderful. I am so glad I purchased it!
I would stick with the honey.
I am so ashamed. I just made a pig out of myself. Daughter brought me a muffin made from this banana bread recipe last night. It is gone, secretly scarfed down by yours truly, and I have never tasted better, including my own family favorite(a wonderfully moist recipe that is non-Paleo and also completely non-diabetic friendly). I do not bake it anymore for that reason. She admitted to one adjustment, adding some stevia to the recipe. We are now planning a Paleo Banana Bread and Pumpkin Pecan bake-off at my house. Hopefully by then I will be able to practice more restraint. For now, I am excited to view your other recipe adaptations. My blood sugar thanks you George!
See there is always something good for everyone regardless of their limitations to things. :)
Love this recipe, thanks! I made as muffins and used egg replacer instead of eggs. I put a few frozen rasperries in the top of each muffin before baking and they turned out great!
Mine was nice but a little too moist and eggy. Can you use 2 or 3 eggs instead of 4? It didn’t taste eggy but texture was a but like an omelette. I used half coconut half almond flour in mine.