- Dish type
- Cakes with fruit
- Banana cake
- Banana bread
This is my favourite recipe for banana bread and ideal for my complicated diet. This banana bread is paleo friendly, dairy free, gluten free and peanut free.
6 people made this
- 120g coconut flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon, or more to taste
- 1/4 teaspoon salt
- 3 ripe bananas
- 6 eggs
- 35g coconut sugar, and more for topping
- 1 teaspoon vanilla extract
- 50g sunflower seeds
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease a 20cm (8 in) square cake tin or line with baking parchment.
- Combine coconut flour, bicarb, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until well combined. Spoon mixture into the prepared tin; top with sunflower seeds and extra coconut sugar.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 45 minutes. Cool bread in the fridge, about 20 minutes. Store in fridge.
Keep this in fridge because this is a paleo recipe, it can easily spoil. It's best to use bananas that are in between yellow/brown.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
I made this with some slight variations. It came out really moist and very tasty. You can't even tell its gluten free. I added 4 bananas instead of 3. I also added some coconut oil to the mix. I did not have baking soda so doubled up on baking powder. Added walnuts on top. Baked at 350 for around 35 min. Made muffins instead of a loaf. With definitely make this again.-12 May 2016
by Aaron Barrick
This recipe was nicely tasty. The texture was slightly spongy, making it seem more like a cake than a bread. Also, the coconut flour produces a sort of chewy coconut texture. The finished product was pleasantly flavored and sweet. Will I prepare this recipe again? Perhaps, if I have some bananas going brown. It is an acceptable gluten-free option.-24 Feb 2016
A Homemade Paleo Banana Bread Recipe
Going paleo didn't feel like a sacrifice to me. Yeah, I had to give up grains, legumes, most sugar, and some other foods—but in the process of becoming paleo, I also cured myself after years and years of stomach problems and boosted my energy like crazy.
But there are some foods I love that I needed workarounds for once I made this change, and banana bread was one of them. I can't imagine life without banana bread—it's comforting, it's a treat, it's a snack…it's just so good.
These days, there are so many alternatives to traditional baking ingredients like flour and sugar, so taking on a challenge like making a paleo banana bread is truly hassle-free.
This bread recipe utilizes almond flour and arrowroot starch instead of traditional wheat flour. In my experience, mixing up flours gives paleo baked goods the best texture. And there's zero added sugar, though you won't miss it. I always liked brown sugar in my banana bread in my pre-paleo days, so to mimic that rich, caramel-y taste, I blended some dates into the batter. Along with that flavor depth, dates also add minerals and fiber. Paleo cooking isn't just about cutting foods out of your diet—it's also about getting the most nutrients into your food, and dates are a great secret weapon to add sweetness and also some nutrition.
This is a paleo banana bread recipe with just a touch of cinnamon (it adds more natural sweetness, and did you know cinnamon also adds fiber, minerals like manganese and calcium, and antioxidants, and is heart-healthy, great for fighting inflammation, and good for your brain?).
Try it yourself, and you'll see just how delicious going paleo can be!
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and use the coconut oil to lightly grease to baking paper to line a loaf tin of approximately 20cm x 12.5cm. You can use a non-stick loaf tin and skip the paper but I find it comes out easier with the paper. There&aposs nothing worse than the bottom of the loaf sticking to the tin when it comes time to let it cool.
- Take a large flat-bottomed bowl and mash your ripe bananas using a fork. Keep mashing until you have a fairly smooth paste and most of the lumps are out.
- In a separate bowl, whisk together the eggs and add the honey.
- Weigh out the ground almonds (sometimes referred to almond flour), coconut floor, baking power, chia seeds (if using) and coconut sugar (again, if using. I find it sweet enough without the sugar but sometimes I&aposll add it if I want it a little sweeter). If you can&apost find ground almonds then buy flaked almonds which are almost always available in any supermarket with the baking products. To get ground almonds you will need to grind then in a food processor or a coffee grinder if you have one. Mix the dry ingredients together well.
- Add the dry ingredients to the eggs and combine thoroughly before stirring in the mashed bananas and then finally the chopped walnuts.
- Pour the mixture into your loaf tin and place into the centre of the oven. Bake for between 25-30 minutes. You can check that the loaf is cooked through but inserting a thin skewer into the centre and checking that it comes out clean.
- Remove the loaf from the oven and allow it to stand in the tin for about 5 minutes before removing from the tin leaving to cool on a wire rack. Slice and store in an airtight container. It will stay good for a few days but you will likely eat it within a couple of days!
How To Make Low Carb Banana Bread with Almond Flour & Coconut Flour
This sweet treat is so easy to make, too. In just over an hour you can have a gluten-free low carb banana bread all set to go.
You already know the secret ingredient in this low carb banana bread recipe, but what else is used?
(The amounts are on the recipe card below, but don’t miss my tips in the post first!)
As you can see, this particular recipe uses a blend of coconut and almond flours to get the right density and moistness in your loaf. Sometimes you really need to use a blend of flours to get that “just right” texture, and this is one of those times. The wet/dry ingredient ratio is important here because that’s what ensure the right texture.
Here are a few other things you’ll want to keep in mind before you get started baking your yummy keto banana bread:
You can make this low carb banana bread recipe dairy-free if you need to. Both ghee and coconut oil are possible dairy-free alternatives to the called-for butter.
Since the recipe calls for creaming the butter, the end result will be a little different. But, it will still work!
Use fresh baking powder
I know, I know. You baking powder isn’t bad. But if it’s been in the cabinet since who-knows-when, chances are that it’s really time for you to buy some fresh.
Keto banana bread doesn’t rise very well, so fresh baking powder is especially important to help it rise as much as possible.
An option for improving texture
If you don’t mind using xanthan gum, adding 1/2 teaspoon into the dry ingredients will make the texture better and more sturdy. It’s not required, though.
Round the top
Since it doesn’t rise much, shaping the batter by rounding the top is going to help your low carb banana bread recipe look more traditional.
Consider covering it part way through
Keep an eye on your bread as it bakes and consider covering the top if needed.
How will you know your sugar-free banana bread needs this bit of TLC? If the top starts to brown but the inside is still moist, that’s when you cover it.
Simple tent the top with foil and continue baking your healthy banana bread until it’s done.
If you’ve been reading a lot of low carb recipes around here, you’ll see me mention that patience should be included as a part of most recipes. And it’s so hard!
As excited as you are to dive into your gluten-free sugar-free banana bread, waiting until it’s cool is essential if you don’t want it to fall apart.
This savory almond flour bread is loaded with herbs for flavor, and is low-carb to boot!
About Courtney Hamilton
Courtney Hamilton is a writer and editor who has covered everything from food to politics. When she’s not dreaming up Paleo-friendly eats and conversations, you can find her trying to get her preschooler to eat his veggies.
How to Make Paleo Banana Bread
A thick slice of this paleo banana bread recipe is perfect with almond butter or chocolate chips! This easy recipe is sweetened naturally with bananas so there’s no sugar and it’s made with almond flour too so it’s whole30 approved.
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3 large bananas (or 4 small ones)
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup coconut oil, melted and cooled
¼ cup creamy almond butter, sugar free
3 tablespoons of maple syrup (omit for whole30 option)
1 3/4 cups blanched almond flour
1/2 cup tapioca flour (starch)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 ½ teaspoons cinnamon
1/2 teaspoon sea salt
6 ounces dark chocolate chunks, optional
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What Molly Made shares easy, healthy recipes you look forward to making! I also share natural hormone/PCOS balancing tips. If you want to learn how to make your favorite recipes healthy, or you’re looking to heal your hormones naturally through diet, lifestyle and supplements then this channel is for you. I take delicious recipes and turn them healthy so you and your family look forward to making and eating them. I also share hormone healing tips and PCOS guides to get your period back, lose weight and feel your best. Cooking, baking, how to, all things food, hormones, natural living and more!
- 7 oz. (1½ cups) 200 g (325 ml) almonds or hazelnuts
- 7 oz. (1½ cups) 200 g (375 ml) pumpkin seeds
- 3 oz. (½ cup) 85 g (120 ml) flaxseed
- 3 oz. (9 1 &frasl3 tbsp) 85 g (140 ml) sesame seeds
- 4 oz. (¾ cup) 110 g (190 ml) sunflower seeds
- 2 oz. 55 g pecans or walnuts
- 1 tbsp 1 tbsp fennel seeds, crushed
- 2 tsp 2 tsp salt
- 6 6 egg eggs
- 1 &frasl3 cup 80 ml olive oil or coconut oil, melted
Optimized macros for effective and healthy weight lossRead more
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Instructions are for 20 servings. Please modify as needed.
Recommended special equipment
This recipe makes 1 oversized loaf. It keeps in the refrigerator for up to 1 week. It also freezes well for best results, cut into thin slices before freezing.
Spread a generous amount of butter on each slice—it will be almost as satisfying as a full meal!
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Do the almonds go in whole in this recipe ?
I can’t wait to try it but not sure if I can use almond pieces or need to use whole almonds .
One thing I found challenging was "converting" the ounces into cup or tablespoon measurements - but thank god for smart phones lol!
Does anyone know if the 3 g. carb count is net of the fiber?
Change metric to "US" (left side below the picture)
Anyone know measurements in cups etc instead of grams? I don’t have a scale.
200 g almonds or hazelnuts 1.5c
200 g (375 ml) pumpkin seeds 1.33c
75 g (100 ml) flaxseed 0.5c
75 g (125 ml) sesame seeds 0.5c
110 g (175 ml) sunflower seeds 0.75c
50 g pecans or walnuts 0.5c
1 tbsp fennel seeds, crushed
2 tsp salt
75 ml olive oil or coconut oil, melted 0.33c
½ tsp white wine vinegar (optional)
Change metric to "US" (left side below the picture)
Anyone know measurements in cups etc instead of grams? I don’t have a scale.
MEASURING: I often write this down for my patients I hardly measure it at all.
Just take the bread pan, fill it up to almost 1 cm of the upper edge (it will not raise, as there is no yeast/baking powder/baking soda) with whatever nuts and seeds you have knocking around in your kitchen. Then pour the mixture into a bowl. Add 1 heaped teaspoon salt, half a glass of olive oil (about 100 ml) and another 100 ml of water, and 5 large eggs (or 6 small ones). That's all. Just give it a good stir with a spoon, ladle it back into your bread pan, that you have covered with parchment paper. Bake for 1 hour at 160 degrees celsius. Really goof-proof. This always turns out fantastic.
4. KETO BANANA MUFFIN
Image from sugarlesscrystals.com
The best thing about these keto banana muffins is that they are so easy to make.
They come together in under 35 minutes, including baking time!
Get your coconut flour, almond flour, fruit monk, and walnuts to enjoy a delicious breakfast or snack.
You’ll have the whole family asking for seconds!
A low-carb muffin recipe with almond flour and of course banana extract, to cut off the carbs.
The walnuts and choco chips add so much flavor to it.
Net carbs: 2.5g, Fat: 19.2g, Protein: 6.1g
Paleo Chocolate Chunk Banana Bread Recipe
This Paleo Chocolate Chunk Banana Bread is a standout, even among all my other banana bread recipes. Since I posted this recipe back during my senior year of college, it’s been made countless times in my kitchen, in my sister’s kitchen, and in hundreds (maybe thousands?) of your kitchens! Tons of you have let me know that it’s a staple for you and your familys. I believe my favorite way to enjoy a slice is warmed up for about 15-20 seconds in the microwave, either plain or with a tiny bit of almond butter drizzled on top…swooooon!
If you’re one of the folks that haven’t yet tried this Paleo Banana Bread, I think it’s time to change that! You’re going to love this moist, flavorful, just-sweet-enough banana bread. Get the recipe below, get to baking, and enjoy each and every bite.
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Remember to #bakerita if you try the recipe!
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5 Minute Paleo Muffins
Here we have a grain free, sugar-free, gluten-free, dairy-free….well pretty much free of everything except eggs and nuts (sunflower seeds and chia eggs take care of THAT too!). Meet a paleo muffin that comes together in 5 minutes…..all in your blender!
I have made different variations of these paleo muffins multiple times, and I always have them in the oven in under 5 minutes.
I was immediately drawn to this recipe for its simplicity and it’s healthy ingredients, and I think you will be too!
Of course it earned even more points because I knew I could use my Blendtec, which I’ve been using obsessively since acquiring it! LOVE that machine!
These are the cutest little darn things…give em go, a great kid snack! Not too sweet, so increase the stevia if you feel it’s necessary, but everyone of the kids I taste-tested these on loved them as is!
If you decide to add chocolate chips, I recommend Enjoy Life’s new amazing dark chocolate chip, they are in the red bag!