The Best Paleo Banana Bread Recipe that only requires a handful of basic ingredients! This easy healthy banana bread recipe is so easy to make using your blender or a mixing bowl and turns out just like the real deal.
Made with almond flour and pure maple syrup, this comforting banana bread is grain-free, oil-free, dairy-free, and refined sugar-free.
If you’ve been around my site a while, you know I have a ton of recipes for banana bread. Some classic, like my The BEST Gluten-Free Banana Bread Recipe, some flavored with different goodies like my Paleo Carrot Cake Banana Bread.
It goes without saying that my love for banana bread runs deep.
This recipe for Paleo Banana Bread is a classic for anyone who eats grain-free or follows a paleo diet!
Just like traditional banana bread, it has a tender crumb and is exploding with banana flavor with warm hints of cinnamon.
It’s a tried and true reader favorite from October 2014, and has been made hundreds, if not thousands of times!
And for a good reason! It’s grain-free, dairy-free, oil-free, has AMAZING texture, is so moist and fluffy yet dense, loaded with natural sweetness and banana flavor.
I’m willing to bet your friends and family won’t even realize it isn’t regular banana bread.
There is just nothing cozier than a big hunk of fresh-out-of-the-oven banana bread. And healthy banana bread that tastes like the real deal without a lot of added sugar and just the right amount of sweetness? Even better!
Let’s discuss the simple ingredients for this healthy banana bread recipe.
Ingredients for Paleo Banana Bread:
Almond Flour & Tapioca Flour: The combination of almond flour and tapioca flour yield a texture that is very similar to regular all-purpose flour. It holds together well, and is nice and light and fluffy!
If you don’t bake using tapioca starch, you can replace it with 1/3 cup of additional almond flour or arrowroot starch. I recommend using fine almond flour for the best texture.
Ripe Bananas: The all-star here! Overripe bananas bring the sweetness and moistness to the banana bread without needing oil! They do a marvelous job of generating rich, flavorful banana bread, and we hardly need to add any additional sweetener.
Be sure to measure the mashed banana (you’re looking for about 1.5 cups) for the best banana bread because bananas vary in size. I also recommend using regular ripe bananas at room temperature rather than thawing previously frozen banana for the best results.
Eggs: That element that helps fluff up the banana bread and hold everything together! If you can’t do eggs, check out my Chocolate Chip Paleo Vegan Banana Bread, which uses flax egg.
Pure Maple Syrup: We add just a touch of pure maple syrup to bring out more sweetness and richness, but not much is needed! If you go entirely sweetener-free, feel free to skip the pure maple syrup!
Note: if you replace the pure maple with honey, keep a very close eye on the bread while it bakes, because honey burns at a lower temperature than pure maple syrup, and your bread can turn out a little overdone.
Replace the pure maple syrup with coconut sugar or brown sugar if you’d like.
Baking Powder and Sea Salt: Baking powder helps leaven the bread and sea salt enhances the flavor and brings out the natural sweetness.
There are some folks who don’t love to bake with baking powder – if this is you, skip it and add an extra tablespoon of tapioca flour.
Optional Add Ins: Pure vanilla extract, ground cinnamon, ground nutmeg, chopped walnuts, chocolate chips or dark chocolate chunks
While these ingredients aren’t mandatory, they definitely enhance the experience!
This recipe is made super quickly and easily using a blender. You can also fashion up the bread batter in a mixing bowl, but I find just tossing the ingredients in a blender and blending until smooth is the simplest way with minimal cleanup.
Tip For The BEST Paleo Banana Bread:
The bananas. They make all the difference, since we’re using so many and they make up the majority of the volume of the bread.
The key to a stellar banana bread is using bananas that are so brown they’re practically fermenting. Overly-ripe bananas are real moist-makers.
How to Make Paleo Banana Bread:
Preheat the oven to 350 degrees F and line a 9″ x 5″ loaf pan with parchment paper.
Mash the bananas in a measuring cup to be sure they come out to about 1 1/2 cups when mashed. Adjust as needed.
Add all of the ingredients (including the mashed bananas) to a blender and blend until smooth.
Note: You can also prepare the banana bread batter in a large bowl by first mashing the banana until it’s nice and creamy.
Pour the banana bread batter into the parchment-lined loaf pan and bake in the preheated oven for 50 to 60 minutes, or until the banana bread is firm on top, golden brown, and baked through.
If the banana bread becomes too dark on top at any point, you can cover the loaf pan with aluminum foil.
Allow the bread to cool at least 20 minutes before slicing and serving.
Serve warm with almond butter, peanut butter, and fresh fruit for a delicious afternoon snack.
Recipe Tips/Troubleshooting:
When I initially posted this recipe in 2014, I would periodically get a comment or email letting me know the banana bread turned out under-baked in the center.
This can happen for a number of reasons, so here are some tips to ensure your loaf turns out nice and fluffy (and baked all the way through!)
1.) Mash the bananas and measure them – Make sure your bananas are measured out to be 1 1/2 cups when mashed.
2.) Use finely ground almond flour – Bob’s Red Mill fine almond flour is my favorite, and is the only flour I have used to test the recipe. Other brands may be used, but other brands have different absorbencies, so you may need to make alterations to the amount of liquid if you go with a different brand.
3.) Line the loaf pan with parchment paper – I find my quick breads (regardless of the recipe) fall flat when I don’t line my loaf pan with parchment.
4.) Bake until the center of the bread rises up and feels firm when gently poked. Depending on the elevation at which you bake, you may need to adjust the bake time. You can test the internal temperature of the bread.
Quick breads are considered fully cooked when they reach an internal temperature of 200 degrees F. Simply insert a digital thermometer into the center of the bread to ensure it is fully baked.
5.) Don’t over-mix in your blender – If you feel more comfortable using mixing bowls for preparing batter, simply beat the wet ingredients (bananas, eggs, pure maple syrup, vanilla) together in a mixing bowl, then add in the remaining dry ingredients and mix until combined.
That’s it! An easy banana bread recipe with great texture for a healthy breakfast or snack that the whole family can enjoy.
Store any leftovers in a zip lock plastic bag or airtight container in the refrigerator or freezer.
If you would like to make this recipe in a muffin pan, make my Paleo Banana Muffins, or bake fill a muffin tin with the batter and bake at 350 for 20 to 25 minutes.
Prefer using coconut flour over almond meal? Make my Coconut Flour Banana Bread!
The next time your sweet tooth is talking to you, whip up a batch of this grain-free banana bread!
If you love baking quick bread recipes, here are some of my favorite recipes for banana bread.
More Delicious Gluten-Free Banana Bread Recipes:
- Flourless Chickpea Banana Bread
- Flourless Oatmeal Banana Bread
- Paleo Poppy Seed Almond Banana Bread
- Flourless Chocolate Black Bean Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Paleo Double Chocolate Banana Bread
Paleo Banana Bread
Ingredients
- 3 large ripe bananas mashed (1 1/2 cups)
- 2 eggs
- 2 tsp pure vanilla extract optional
- 2 Tbsp pure maple syrup
- 2 cups Super Fine Almond Flour*
- 5 Tbsp tapioca flour**
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp ground cinnamon optional
- ¼ tsp ground nutmeg optional
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter into an even layer.
- Bake for 50 to 55 minutes on the center rack of the preheated oven, until the edges of the bread are golden-brown. Turn off the oven and allow bread to sit in the still-warm oven another 10 minutes.
- Allow bread to cool for 30 minutes before releasing it from the loaf pan and cutting into slices.
- Cut thick slices of bread and enjoy!
Video
Notes
Nutrition
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Lol I really do hate the word moist, but pamphlet doesn’t seem to bother me as much ahha HOWEVER, sometimes “moist” is truly the best word to describe baked goods. Like this bread. Looks..so..moist…
Ever since I started blogging, I’ve been thinking up alternate words to describe something that’s moist in order to make the recipe appealing to those who hate the word. “with wet” “liquid-infused” “shplooosh.” <- There, that's the one. From now on, I shall use the word shplooosh in place of moist 😉 Hope you're enjoying the weekend, Erin!
Oh gosh I can’t handle that combination of words – but paleo bread is healthy so I can shove this whole loaf into my gullet, right?
Thankfully moist pamphlets are a rare occurrence…kind of like a unicorn sighting. And yes, sometimes I wish I had a bigger mouth so as to fit a full loaf of bread in my face. But my pant size is thankful this isn’t the case 😉
Who doesn’t like the word pamphlet? This is news to me. I always thought it was moist and panties….two words you definitely don’t want to use together when writing a food blog, lol.
But I digress. This banana bread is beautimus maximus and I would happily stuff my non-Paleo eating face with it.
LOL, I think this comment goes down in history as one of my favorite comments ever. I may just have to screen shot it and save it in my E-lectronic files for infinity, or until my hard drive gets commandeered by a pack of rabid squirrels, whichever comes first. Thanks for the chuckle 😉
Does anyone ever turn their nose up at banana bread? Love this version! It’s a moist (ready rainy) day here on the west coast of Canada . . . a good day to cosy up with some banana bread!
Right? Banana bread is hard to beat. Unless you’re allergic to bananas, in which case: zucchini bread 😉 Hope you’re enjoying the moist fall weather!
I didn’t know people hated the word pamplet! I don’t like the word slacks.
Anyway, this banana bread sounds wonderful! I love almond meal with bananas – so good!
Ain’t nothing worse than spilling coffee all over your new slacks and pamphlet, because that’s the type of moisture that just lingers. < - meh, it could use some tweaking, but it's a work in progress 😉 Hope you try the banana bread!
Hahaha! Moist pamphlet. I’ve actually never had issue with moist, and I didn’t know people had issues with pamphlet. Other than the spelling. And, I think you meant to write “comforting slice of this MOIST paleo banana bread, because you can get the word MOIST in one. more.time. Oh, and bring me a loaf of this moist bread. If it falls apart, I’ll just eat it with a spoon.
Isn’t the pamphlet thing funny? After writing this post, I was trying to think of other words people take issue with. Damp, phlegm, chunky, curd, etc. etc. Is it because of the word sounds like the meaning itself? What do they call this again? Onomatopoeia? < - That's probably also a word people dislike. Anyhoo, I hope you make the spoon bread.....err...nana bread. It really is marvelously moist 😉
Hang on, you would choose banana bread over chocolate lava cake?! Girl, you need to get your taste buds checked. Although this does look phenomenal, and as someone who isn’t bothered by the word, I’ll say it looks ultra-moist. I do have some pretty far gone bananas on my counter… this may be in my future!
haha! Yup, Momma done dropped me on my taste buds when I was a kidlet, which made me crave not-so-sweet sweet treats. Let me know if you give the bread a whirl-ski…It’s an excellent place to put them ripe bananas!
Ju, this looks so good, healthy and moist bread! Banana bread is my favourite. Gotta make this one soon!
Glad to hear it appeals to you, Olivia! Let me know when you give it a go!
I can’t tell you how appealing I find this recipe. This is a mighty fine recipe.
Thanks so much, Carol! It’s so simple and healthy…I’ve been pretty obsessed with the loaf!
Looks awesome and super moist haha
I adore banana bread so this looks great!
Hell Yamaha, banana bread lovers unite! You’ve gotta try this one! It’s soooo good! I’m drooling right now just thinking about it 😉
I’m not a fan of the word “moist” either, but it’s sort of a necessary evil when you’re describing anything made with almond meal! I don’t know why I expected Paleo baked goods to be dry before I tried them, but I’ve found they are almost always more moist than their traditional counterparts.
Thank you for sharing! I couldn’t find a Paleo banana bread recipe with fewer than, like, five eggs, which is a problem if I also wanted to make it vegan for my non-egg-eating friends. This definitely looks adaptable — and incredibly delicious. 🙂
Ohhhhhmoist…can’t live with it, can’t live without it 😉
I’ve always found paleo foods come out super moist, too, because GF flours absorb less liquid than regular wheat flour. The 5 egg thing? I have no CLUE why people started doing this! It’s beyond me. Yup, you can totally make this bread vegan by replacing the eggs with a couple of flax eggs.
I had no idea about the word pamphlet! And I use moist gratuitously…so there. 😛
Yay for banana bread! I love that this is paleo. Means it’s more breakfast-worthy.
I think pamphlet is less of a word issue than moist. But those who hate pamphlet reeeeeeeeally hate pamphlet. Like I’m pretty sure they’d avoid going to museums and such in order to prevent the receipt of an actual pamphlet. Just kidding. But seriously, girl, you’d love this bread! Hope you enjoy!!
Bananas-on-their-way-out always make their way into breads ’round these parts, too. Smart lady!
Thanks, Francesca! Let me know if you try the recipe 🙂
I had no idea people hated the word pamphlet!! I’m actually totally fine with moist but I hate the word melon…even typing it out makes me cringe. I have issues haha
Melon! That’s one I’ve never heard! Yeah, I can see how that would be up there with moist for some people. Too funny!
Hahah, love the use of “caveman loaf”. Looks great! Love the addition of nutmeg too!
If you only had coconut flour, can that be substituted for the almond flour? If so what would be the substitution ratio?
Thanks!
Hi Megan, You can definitely use coconut flour to make banana bread, but it acts so differently from almond flour that it changes the whole recipe. Here’s a good recipe for coconut flour banana bread: http://summerharms.blogspot.com/2012/02/coconut-flour-banana-bread.html Enjoy!!
This bread is AMAZING! you definitely have to let it cool for the full 30 minutes +, i was so excited to try it i only let it sit for 15 minutes and it fell apart. Still tasted amazing 🙂
You’ve literally made me the happiest person alive with this recipe! It’s SO good! I’m honestly the world’s worst baker, but I made this and couldn’t believe how amazing it was! My other half LOVED it! Only trouble is I made it on Saturday, it’s now Monday and it’s all gone……oh well, I’m off to try your carrot and parsnip muffin recipe, but I’m going to try making it into a loaf like the banana bread instead. A million thank yous! xxx
Hi! can i use oat flour instead of almond flour? Or maybe half and half
Hi Jessica,
You can definitely bake banana bread using oat flour, although I’ve never tried it in this recipe in place of the almond flour, so I can’t be sure how much you would use. I found this recipe for banana bread which uses oat flour: http://www.bakerita.com/secretly-healthy-banana-bread-gluten-free/ Hope this helps!
Hi Julia!
Thanks for your response. I made the recipe using half oat flour and half almond flour and it was AMAZING! i love the recipe! thanks!!!
Yaaaaay, I’m so happy to hear it!!!Thanks so much for letting me know! xo
Julia!
Just want to let you know that i made the recipe with half of oat flour and half almond flour. It was perfect!! the bread was so soft! I also separate a part of the mixture and put some cocoa on it to make a marble bread, instead of a regular banana bread. Everybody loved it!!!
Thanks for the recipe
Aaaah yes!! That sounds amazing, Jessica! Thanks so much for sharing, and I’m so happy you enjoyed the bread! xo
I substituted the maple syrup for 1/4 tsp Stevia extract and it was perfect!
Sounds awesome! That’s great to know – I’ll have to try the bread with stevia soon 😀
Oooohhhh, what about using PECAN FLOUR? That sounds YUMMY! Has anyone tried it?
And…one of the worst words ever – PANTIES. BLECH.
Please do not use in combination with other mentioned words above.
I see a TABLEspoon of baking powder, is that correct? I would have thought a TEAspoon would be enough……….
Hi Joanna, I used a tablespoon. If you’re concerned it’s too much, feel free to try less – my guess is the bread would still work out marvelously 😉
Baked a loaf of this, not bad but it sure didn’t look like the photos here. Too much baking powder I think. Bread somewhat collapsed. If I make it again I will use baking soda instead of powder (or maybe a combination) only because maple syrup and bananas are acidic ingredients.
Thanks Julia, I’ll try it tomorrow :o)
Best banana bread I’ve ever had! Just wondering if you can freeze it?
So glad you like it! Yes, you can absolutely freeze it. I just wrap it in plastic wrap then put it in a ziplock bag. When I want a piece, I just chop off a hunk and zap it in the microwave for 45ish seconds 🙂 Enjoy!
Definitely want to make this! Just curious what size loaf pan you used?
I just made this, and oh my stars, how am I supposed to not eat it all today? I didn’t realize pamphlet was in the same category as moist! I really hate the word ‘squirt.’ It just grosses me out for some reason.
Anyway, this recipe is great! I had to use half almond flour/half oat flour due to a shortage in my pantry, and I had to use honey in place of maple syrup, but it turned out perfectly. I threw in some chopped dates as well because dates are the best.
i love this! i’ve made it several times and it is always a hit!
So happy to hear it! Thanks for the feedback!! <3
Could you substitute honey for the maple syrup?!?
Turned it into mini muffins ad tossed in a little milk chocolate choppings. It is in the oven now.
How long did you bake? i am making them now and starting with 10 mins 😀
Rebecca, off-hand, I would guess closer to 15 to 20 minutes. Let us know how long it ends up taking 😀
I made this banana bread this morning and brought it into work for my co-workers. It was excellent, and I received many compliments. I used honey instead of maple syrup and it turned out great! Thank you for sharing the recipe.
This recipe did not work for me. The result is a big blob of wet mush. Even though it (technically) tastes good, it is totally unpleasant to serve and eat. It’s like some sort of “pudding” with a crust around it. Not working!
Strange, because when I checked it with a toothpick, nothing stuck to the wood, so I figured it was ready. Yet, it’s just mush.
Sounds like the bread needed to bake longer. How long was it in the oven, and did you make any changes to the recipe?
Mine turned out like this too. It’s been in the oven close to an hour 20 min now. Keeping it in the oven for a little longer and see if it bakes any more.
Finally took out of oven after 1.5 hrs. Still very doughy. Crust is very good though. I will wait the half-hour to cool, but i do not have hopes for this loaf. I have yet to find a healthy paleo banana bread recipe that actually turns out for me. 🙁
This was my first paleo bread and it was to die for! Even my husband thought that it was better than any banana bread we’ve had before.
That’s so good to hear! Congrats on your first paleo bread – I’m so happy you and your hubs enjoyed it, and thanks so much for the kind words!
Made this last night using Sunflower Seed Flour (ground the seeds in my coffee grinder). We’ve got a nut allergy in the house (and tapioca intolerance) so a lot of the paleo treats have been off the table. Coconut flour has its place, but I didn’t love a previous attempt at coconut flour banana bread. I just stumbled across the sunflower seed flower a couple weeks ago – have to keep the treats in check now.
How I’ve missed banana bread. It was near the top of the recipe list my mom taught me growing up and it was what I baked for the maternity nurses when kids born – a lot of good memories.
The bread came out really good. I eyeballed the sweetener (subbed agave and honey for the maple), and came in a touch low. Now I’ll just serve it with honey butter instead!
(and I never said the “m” word – but it was)
Aaaah I’m so glad to hear you liked it, Brian! I’ve never used sunflower seed flower, and now I’m anxious to try it out. Sounds like a brilliant substitution. Thanks so much for the the feedback 😉 Hope you have a great weekend!
HI
I also just tried the sunflower seed flour. I made bread and it came out amazing. This recipe sounds great and I’m so glad you tried the other flour. Thank you. I made one mistake. I forgot to roast the sunflower seeds so I toasted the flour it’s self in a skillet and I can’t tell you how good the flavor was. One draw back it brings out the oil more so it would have been less greasy if I had cut back on the butter. Live and learn. It was so good that I’m going to try and toast my almond flour. I’m also making pumpkin seed flour. I don’t know if this makes it have more carbs or not but I hope not.
I can’t wait to make this amazing banana bread. Thank you for all the hard work of testing all your recipes.
That part was for Julia lol. Please email me if you comment.
Hi there! I’m wondering about the almond meal…can we use the almond pulp (from making almond milk)? If yes, does it have to be dried first, or can it be used slightly wet?
What a great recipe!! Just had a piece and had to have another – it’s that good 🙂
How Many caloríes Does a sílice has? I bebe mande it Every 3 days since i saw the recipe and my Kids and vía am love Them but es y yo know the caloríe content .. thankssss a lot !!
It’s 1738 kcals for the whole loaf (i calculated it using caloriecount.com) .
I’m a college students so i rarely have time in the morning to prepare breakfast and this recipe looks like it would make amazing nutritious breakfast muffins. So i was wondering would it stay fresh for a whole week if i kept it in an airtight container? Thank youu .
Hi there! Yes, the muffins should stay fresh in a sealed container in the refrigerator for up to 7 days 🙂 Hope you enjoy!
Tried this. Was a dry mess? I made it exactly as you wrote even had 2 more banana’s. It literally clogged my blender.
Hi Kim, did you double check the measurements? What type of almond flour did you use?
Hello! I am making this today, but want to add for the people having trouble, it could be because 3 mashed bananas should be about 1 cup – not 1/3 as stated.
Hi Stephanie,
My apologies for the confusion! Go ahead and proceed with the 1 cup of mashed bananas – I must’ve meant 1/3 cup per banana, so I can definitely see why the recipe was confusing. I went ahead and edited it 🙂 I hope you love the banana bread! xo
I made this bread with applesauce instead of maple syrup. It was indeed moist! I have been enjoying it for breakfast, dessert, and for a late afternoon snack. I love it!! Thanks for the recipe 🙂
I’m so happy you like the bread, and that it worked with applesauce as a replacement! That’s such a genius idea! I’ll have to give the applesauce version a try, for sure! xo
How much applesauce did you use ?
I made this over the weekend and the flavor was excellent but the loaf didn’t rise at all! I I used 3/4 cup almond pulp from making almond milk – would have have weighed it down?
Any help would be greatly appreciated as I’d love to make this again with some fluffy height!
Hi Jess,
I’m sorry the banana bread didn’t turn out for you! I would definitely say the almond pulp was the culprit. I use finely ground almond flour, which provides that light and airy texture. My experience with almond pulp is it’s too dense and moist to use as a 1:1 replacement in a recipe calling store-bought almond flour. I think you definitely could use almond pulp to make baked goods, but the recipe itself would need to change to accommodate the moisture and heaviness. I hope you can find that golden recipe to make the most of your almond pulp! Definitely let me know if you do! xo
Hi my banana bread batter was very doughy after blending, I am not sure why?
Hi Hibaq, the batter should be very thick, but not overly dough. Did you make any changes to the recipe?
Hi I just made this and it’s the bomb ( moist bomb). I made the almond meal even finer by running it through the NutriBullet, and it’s not crumbly at all after doing what you suggested and not cutting it right away.
When I was a teenager in the 70’s my parents took to using the word “beaut” total cringe!! Now my daughter has a list of hated words which we love to tease her with…spleen, liver, phlegm are a few but moist is the top of the table. Never heard of pamphlet will try it out! My theory is it’s the way your tongue move over uour
Sorry that was moves over your lips
LOL I’m in stitches over here at spleen and phlegm! Those definitely give me shudders, too! I’m so glad you like the banana bread! Thanks so much for the laugh! xo
Absolutely the easiest and most delicious banana bread I have made! I am so glad I found your site. Amazing ????
Thank you so much, Trudy! xoxo
I’m another one that had difficulties with this recipe. I’ve made it twice now, with much the same result. The first time, I made it exactly as stated in the recipe and it was VERY wet. I baked it for another 10 minutes and it was still wet. I sliced it and baked the slices for another 5 minutes per side. My 88 year old mother ate the entire loaf! The second time, I used only 2 bananas and 2 tblsp maple syrup. It was still very wet, so I again sliced it and baked the slices for another 5 minutes per side. It tastes wonderful, but I don’t know if I will try it again. I’m sure that my mother will eat this whole loaf as well! 🙂
Hi Connie,
Ohhh this is too funny! I’m so sorry the recipe didn’t work out, but I’m happy to hear your mom got enjoyment out of the bread. A couple questions may help us troubleshoot what happened: 1. How large were the bananas you used? – 3 bananas when mashed up should be about 1 to 1/4 cups. 2. What type of almond flour did you use? I use a finely ground almond flour from Bob’s Red Mill (http://amzn.to/2wnkfzT) for all of my almond flour recipes, and I’m wondering if it’s the grind on the flour that’s making the difference. I’ll re-test the recipe this week and make any necessary adjustments as well 🙂
I just made a loaf of this and my husband, 5-year-old and I have already eaten half of it. I have another in the oven with walnuts in it to take to dinner at my in-laws tomorrow. Hopefully, they like it as well as we do. I have already added ingredients to my shopping list to repeat. Delicious!
That’s awesome, Alisha! I hope your in-laws enjoy it as well! xo
This recipe is excellent. Truly. Simple, but the bread comes out perfect. I added 2 TSP of coconut flour and slivered almonds on top. Undoubtedly bookmarking this. Thanks so much.
I’m so happy to hear it!! I love the idea of adding slivered almonds on top. Thanks for the kind note!
I had really high hopes for this recipe because I have an almond flour blueberry muffin recipe I love. The bread turned out super moist (sorry just the best word for it haha) and good texture, but it is not sweet at all. Not even an tiny hint of sweet here. The only thing different from the recipe was that I used frozen bananas. But it is nearly inedible. Not sure what I could have done differenty
Hi Brad,
I’m so sorry you didn’t like the way the bread turned out. Were the bananas very ripe before you froze them? Because the banana bread is sweetened mostly with bananas, it won’t taste sweet unless the bananas you use are very ripe. If you’re accustomed to sweeter breads/cookies, you can always add more pure maple syrup or even coconut sugar (or cane sugar if you’re fine with it) to make the bread even sweeter. Also, did you wait until the bread cooled off completely before you tried it? I’ve noticed the bread tastes sweeter as it sits. The reason I ask these questions is I’ve found this bread to be incredibly sweet (I, myself, have made the recipe countless times). Let me know if you end up trying it again, and thanks for the feedback!
I’ve made this several times and it’s always turned out great! Big hit with everyone who’s tried it. I love that it’s not loaded with pb or similar items like some other paleo banana breads (suits my personal macros a little better), and it’s so customizable! I like to add some walnuts, or chocolate chips or sprinkle some coconut bits on top- whatever else I have handy! Thanks for the recipe
I’m so happy to hear it, Rose! It’s definitely a staple in my household as well. I appreciate you providing your feedback! I love adding all sorts of goodies to the bread too, like dried fruit, nuts, chocolate chips, and blueberries. Hope you have a great weekend, and thanks again! xo
Wow! Delicious. Will be making this often.
Hey Julia
I just thought I would let you know that http://naturallyreversediabetes.com/diabetes-recipes/chicken-and-dumplings/ is using your image to promote their article site. It looks like they are using a lot of unauthorized images to promote their site. The pinterest pin is https://www.pinterest.ca/pin/441704675945138618/. On the off chance you have given them permission to use your photo, my apologies for disturbing you. Love your banana bread btw.
Best Regards
Thanks for an amazing recipe! I forgot to add the vanilla and replaced the maple syrup for agave syrup as that was what I had at hand but it still came out delicious.
Has this recipe changed recently? I used this recipe before and have come to use again but can’t recall the tapioca flour being in it. Maybe I am losing it haha Either way best recipe I have come across and is one I will keep coming back to so Thank You xx
Hi Helen! I did update the recipe to include tapioca flour. I find the loaf turns out fluffier and holds together better with some tapioca flour. It can definitely still be made with just almond flour, though! Hope you enjoy! xo
Without having been able to try this, do you have a suggestion on a substitute for the cinnamon and nutmeg or could I leave those out completely? I’m severely allergic to both of those, but am dying to try a banana bread recipe like this!
This looks honestly so delicious!! I am going to have to try this! Pinned! xox
Thank you, Georgie! xo
Makes exactly 12 standard muffins! PORTION CONTROL for a girl getting back on the feel-my-best wagon. HA! Love the smell of fresh nutmeg in my house, right now….. as others have said, thank you for not robbing a chicken coop for this recipe.
Thanks for the laughs, Hannah…you’re too funny! 😀 So glad you made the recipe a la muffin – I have yet to do that and need to pronto!! xo
Absolutely love this, great texture and flavour – I omitted maple syrup and added blueberries ? thank you
I’m so happy to hear it, Lynda! Thanks for the sweet note!
I tried this recipe and also substituted a can of pumpkin for the bananas in another. Both came out like a very dense pumpkin pie filling instead of a bread. Any suggestions??
Hi Jess,
I would try using less pureed pumpkin. Instead of a full can, try 2/3 cup and see where that lands you. 😀
I made this bread and got a tasty, flat loaf that was baked on the edges but partially raw in the center. I used 2 flax eggs (1 T flax to 3 T water per egg).
I’m wondering if I over-blended the ingredients. I have a high-powered Ninja blender that has a square jar. It was tough getting all the dry stuff out of the corners and blended well. Can the recipe be made with good results by mixing/whisking by hand in a bowl? Trying to troubleshoot my banana bread woes, I read if you overmix when hand-mixing you will get a flat, dense loaf.
I used 1 tsp baking powder as per the recipe, but I read another comment that said to use 1 T baking powder. Was the 1 T before the addition of the tapioca flour? Thanks for your help; I’m newer at this type of baking and don’t yet know how to troubleshoot my mishaps very well.
Hi Megan!
Oh no, I’m sorry it didn’t turn out well! I have a few questions – did you allow the flax eggs to set up all the way (did you let them sit and thicken for 10-15 minutes) before adding them to the blender? Did you line the loaf pan with parchment paper? And what type of almond flour did you use? Based on the answers, I may be able to troubleshoot what happened 😀
Thanks for your reply. I did line the pan with parchment, and I let the flax eggs sit. They don’t seem to get super thick, though. I have Trader Joe’s flaxmeal right now. Maybe it’s not so good for egg substitute? I use Costco’s Kirkland superfine almond flour.
Hi Megan,
I would say the flax eggs were the culprit then. The flax eggs do need to be the consistency of actual eggs or the bread won’t fully cook through or bind together well. I’ve never used Kirkland almond flour, but I imagine it would work similarly…it may not have presented a problem. I would give it another try with different flax seed and be sure the flax “eggs” are nice and goopy before using them. Let me know how it turns out!! xo
Do you think I could add more almond flour in place of the tapioca flour?
Hi Anamaria – yes, absolutely! Hope you enjoy! xo
Hello sorry to bother you I really need to know what I can cook for thanksgiving I do have sibo ok let me tell you first what I’m planning on cooking first collard greens with cornbread I really hope I can eat the cornbread what I’m plan on putting in the bread is cornmeal baking soda salt eggs pure maple syrup and almond milk oh some olive oil and I do want a little mac and cheese not really sure just a little maybe lol maybe the pasta is not good for sibo or just a little won’t hurt I really don’t know and some bake chicken.Can I have any dessert like pumpkin muffin or any sorry for the long right up I really need your advice thank you so much God Bless!!!