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Paleo Banana Bread

Banana bread brings back memories of being a kid and comfort for me. Not only does it taste good, I makes my kitchen smell awesome!!

 Ingredients:

  • 3 ripe bananas
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 2 tbs honey (you can add more if you like it sweeter. some of the sweetness of the batter will cook off)
  • 2 cups of almond flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 cup chopped walnuts

I think this is easiest done in a food processor because it creams the banana really nicely. If you do not have one, just mix the first 5 ingredients in one bowl creaming the banana as much as you can.  Mix the remaining 4 ingredients except the walnuts in another.

Add the dry ingredients to the wet then fold in your walnuts.

If you have a food processor, process the first 5 ingredients together first until it becomes nice and creamy. Add the remaining four ingredients and pulse several times until well incorporated. Next add the walnuts pulse once or twice.

Pour the batter into a greased loaf pan. I added some walnuts to the top of the batter then put into a pre heated 350 degree oven. Bake for about 45 minutes. Check for doneness by inserting a toothpick. If it comes out clean it is done. If not give it 5 more minutes or so.  This was my first time making this and I started with 30 minutes and had to add 5 minutes 3 times. If your oven runs hot either reduce your heat to 325 or check the banana bread at 35 minutes or so.   

I ate mine smeared with some grass fed butter. Yum, yum yum!!!

 

                   

 

                             

 

 

 

 

 

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18 Responses to “Paleo Banana Bread”

  1. Laura,
    This looks delicious. I pinned it to try out soon! Thanks!

  2. Kathy says:

    I’ve made this loaf 4 times and it turns out exceptional each time. I add some dark chocolate chunks to my recipe and walnuts. The only thing I recommend is to bake the loaf in parchment and let cool completely before removing, otherwise it sticks. I eat it spread with real butter for breakfast, or snack with a cup of tea – so delicious and lasts well in the fridge and stays nice and moist! Awesome recipe!

  3. tiffany says:

    Hi, I’m new to paleo and I’m having a hard time finding things for my family to snack on. None of us care for nuts so I’m wondering if this has a strong almond taste to it or if its drowned out by the banannas? I really want to find some healthy recipes that work for us. Thanks!

    • Momgonepaleo says:

      Hi there! I understand completely. I don’t think it tastes too nutty. The banana and honey are the dominant flavors. You might like the blueberry muffins too.

  4. Carolyn says:

    I just made a double batch & it’s in the oven right now. I made it all in the food processor like it suggests in the recipe and it came together so quickly. Easy recipe & it looks so good. I can’t wait to try it!

  5. michelle says:

    I have a coconut intolerance. can I substitute something else for the coconut oil? Maybe applesauce or macadamia nut oil?

  6. Christine says:

    I made a loaf of this and my family and I though it was great! I used pecans instead of walnuts. I LOVE that there is only 2 Tbsp’s of honey as the sweetener. Regular banana bread calls for something like a cup of sugar per loaf. Thank you for posting this recipe!

  7. Maria says:

    I used olive oil instead of coconut oil. It turned out great! My daughter loved it. Thanks.

  8. Erin F. says:

    This recipe turned out fantastic! Instead of a loaf pan, I used my muffin “top” pan.. It basically made them into banana bread cookies – Yum! My husband is starting the transition into Paleo tomorrow so I can’t wait to hear how he likes them. Thank you!

  9. Shiv says:

    I have made this bread several times now with all different variations (getting creative with nuts, dried berries, chocolate chips, white chips, etc) and my boyfriend devours a whole life in 5 minutes every time. I do them as muffins sometimes as well and just reduce the time and keep an eye on them. If you double the recipe, it makes THREE 8″ x 3 3/4″ x 2 3/8″ pans :)

    Thanks for the great recipes!

  10. [...] found this recipe online last year at thepaleoproject.com, which has since changed (the recipe has also changed, and I haven’t tried the new [...]

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