Paleo Diet Recipes for Paleo Banana Bread

So you’ve been craving a sweet treat but still want to stick to your Paleo diet. Good news: paleo banana bread can satisfy your sweet tooth without breaking the grain-free rules. This easy and moist loaf comes together quickly, plus it’s made with real ingredients you already know and love. You’ll soon see that healthy eating and delicious baked goods can go hand in hand.

In this recipe, you’ll mix almond flour (or another Paleo-friendly flour) with bananas, eggs, and a few simple flavor boosters. Ready to fill your kitchen with that irresistible banana aroma? Let’s jump in.

Ingredients

• 3 ripe bananas (mashed)
• 3 eggs
• 2 cups almond flour (or coconut flour blend)
• 2 tablespoons coconut oil (melted)
• 1 teaspoon baking soda
• 1 teaspoon baking powder (Paleo-friendly if possible)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional, but tasty)
• Pinch of salt

Feel free to toss in a handful of chopped nuts or dark chocolate chips for extra texture.

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper.
2. In a medium bowl, mash your bananas until mostly smooth. Try to leave just a few lumps—this adds a bit of texture.
3. Crack in the eggs, then whisk everything together until the eggs and bananas are fully combined.
4. Stir in the melted coconut oil, vanilla extract, and any optional add-ins.
5. In a separate bowl, combine the almond flour, baking soda, baking powder, cinnamon, and salt.
6. Gradually add the dry mixture to the wet mixture, stirring gently until no dry streaks remain. Avoid overmixing.
7. Pour the batter into your prepared loaf pan. Smooth the top with a spatula to help it bake evenly.
8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Slice and enjoy warm or at room temperature.

Nutrition facts

The exact numbers can vary, but one slice (approximately one-tenth of the loaf) typically contains:

• Calories: ~180
• Protein: ~5 grams
• Carbs: ~14 grams
• Fat: ~10 grams

Keep in mind that add-ins (like chocolate chips) will change the stats. Still, it’s a solid option for a quick breakfast or post-workout snack, without loading up on refined sugars or grains.

Final thoughts

Your Paleo banana bread is ready to delight your taste buds while staying true to your Paleo approach. Whether you’re whipping it up for breakfast, a mid-afternoon treat, or a sweet note to end your day, this loaf fits all those moments perfectly. Plus, the gentle sweetness from the bananas means you don’t need heaps of sugar to make it shine.

Feel free to experiment with spices or mix-ins to give your bread a personal touch. The fun part of Paleo baking is discovering new ways to satisfy your cravings—without stray grains sneaking in.

Frequently asked questions (FAQs)

1. Can I replace almond flour with coconut flour?
   Yes, but remember that coconut flour is very absorbent. If you decide to go fully coconut flour, you might need more eggs or liquid to get the right texture.

2. Do I need to refrigerate the leftovers?
   It helps. Storing the loaf in the fridge keeps it fresh for about a week. Just pop a slice in the toaster or microwave to warm it up before eating.

3. Can I freeze this bread?
   Absolutely. Slice it first, then wrap each slice in plastic or place them in a freezer-safe bag. Thaw a slice at room temperature or defrost it in the microwave.

4. What about sweeteners?
   Ripe bananas already give this bread a naturally sweet flavor. If you want extra sweetness, drizzle a bit of honey or maple syrup on top—but taste your batter first, since you might not need it.

5. How do I keep it from drying out?
   Check your baking time to make sure you’re not overbaking. Also, make sure you measure your flour accurately. A little too much flour can dry out the loaf fast.

Paleo Diet Recipes for Paleo Banana Bread

Recipe by AngryLionFitness.com

Course: Paleo Diet Recipes

Ingredients

• 3 ripe bananas (mashed)

• 3 eggs

• 2 cups almond flour (or coconut flour blend)

• 2 tablespoons coconut oil (melted)

• 1 teaspoon baking soda

• 1 teaspoon baking powder (Paleo-friendly if possible)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon (optional, but tasty)

• Pinch salt

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or line it with parchment paper.
• In a medium bowl, mash your bananas until mostly smooth. Try to leave just a few lumps—this adds a bit of texture.
• Crack in the eggs, then whisk everything together until the eggs and bananas are fully combined.
• Stir in the melted coconut oil, vanilla extract, and any optional add-ins.
• In a separate bowl, combine the almond flour, baking soda, baking powder, cinnamon, and salt.
• Gradually add the dry mixture to the wet mixture, stirring gently until no dry streaks remain. Avoid overmixing.
• Pour the batter into your prepared loaf pan. Smooth the top with a spatula to help it bake evenly.
• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Slice and enjoy warm or at room temperature.