Paleo Banana Bread

Paleo Banana Bread

This gluten-free banana bread recipe comes closest to the banana bread I used to make before going paleo. It was the first recipe I adapted, substituting almond flour and honey for wheat flour and sugar. And it took many, many versions to recreate the flavor and texture that I remembered.

The traditional banana bread recipe that I’d made for years was from The Fannie Farmer Cookbook — a simple recipe with only a few ingredients. I wanted to keep the spirit of this simple bread as I converted it. My paleo banana bread is moist and tender like the original, but slightly less sweet. The key is beating the eggs well to incorporate air and help create the leavening for the bread. I use the stand mixer and let the eggs whip while I gather the rest of the ingredients. By the time I have everything measured, the eggs are thick and pale and ready for the rest of the ingredients.

This paleo banana bread recipe is equally good plain or with added walnuts or chocolate chips. It all depends on your mood. The banana bread freezes well and is also great toasted. I slice it before freezing so I can pull out a couple of slices at a time.

Paleo Banana Bread on cookeatpaleo.com/gluten-free-banana-bread

 

Paleo Banana Bread

Yield: 9 servings

Paleo Banana Bread

Ingredients

Instructions

  1. Preheat oven to 325 degrees and grease 3 mini loaf pans.
  2. Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
  3. Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
  4. Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
http://cookeatpaleo.com/gluten-free-banana-bread/

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Comments

  1. says

    I just stopped in from SITS and I love your blog. I have just gone gluten free and am very interested in finding good recipe sources. I’m not Paleo, yet, but have cut out most grains. I look forward to reading more of you recipes!

    • says

      Thank you! I have been gluten-free and grain-free since 2009 and it has been great for my health. Let me know if you have any questions. So glad you stopped by!

  2. Erin says

    This was so delicious – way to go! Beating the eggs makes all the difference.

    Please check out my Facebook site – Bandeau RX (nonslip ribbon headbands for all occasions)

  3. nanghelo says

    Made this in the Vitamix. A little tough to mix well because it’s so dry, but it came out awesome.

  4. Jess says

    Ok calculated out the macros from my loseit.com account, I used the gluten free chocolate chips instead of walnuts because of my allergy and I love chocolate :)

    303 calories
    20.8 grams fat
    2 grams Saturated fat
    140.4 mg sodium
    22.1 grams Carbohydrates
    4.6 grams fiber
    14 grams sugar
    10.3 protein

  5. says

    I’m confused…and new to this type of baking. 300 grams = about 10oz (a bit more than a cup). So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?

    And I couldn’t find almond flour, so I’m going to try almond meal which hopefully should be fine enough.

  6. jaymeburkeyogaJayme says

    I was so excited to make this today and then saw that it’s supposed to go into three mini loaf pans? Can it not go into one regular sized loaf pan? If not, is it possible to get the measurements to make one regular sized loaf of banana bread?

  7. Cathy says

    I just made your recipe and it is DELISH! The best paleo banana bread recipe that I have come across. Very close to the banana bread I used to make before Paleo. I ate 3 slices in one sitting! It was a good thing I skipped dinner. Thank you so much for sharing!

    • says

      Thank you Cathy! This is one of my favorite recipes. I did a lot of testing to get it close to my pre-paleo banana bread recipe. I’m glad you enjoyed it!

  8. Raquel says

    Thank you for sharing this recipe, really good! I have been using xantan gum in many paleo- gluten free preparations and it turns out even better. Added some cinnamon too. loved your recipe! Regards from Brazil

  9. Amber says

    Would I be able to omit the honey and add truvia instead? Trying to stay away from honey because I’m pregnant and it’s sugary.

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