5 Minute Paleo Banana Bread


5 Minute Paleo Banana Bread
The most delicious paleo banana bread made in 5 minutes! Incredibly soft and fluffy banana bread that is healthy and gluten free. Best gluten free banana bread. Easy gluten free bread recipes. Best paleo banana bread recipe. Easy paleo bread recipes.

This Grain Free & Paleo Banana Bread is incredibly easy to make and it’s made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it’s in the oven.

This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.

I wasn’t originally going to share this recipe with you guys yet, but it is quickly becoming one of my favorites, so I just couldn’t wait! This bread is everything I want it to be: soft, light, fluffy, smooth, moist, and full of naturally sweet banana flavor. Mmmmm (licking lips). You guys have to get in on this party in the kitchen!

This banana bread is a five minute blender recipe. One of my kind. Putting seven whole food ingredients into the blender or food processor, whipping it smooth, then letting it cook up in the oven, filling the house with soft banana breezes, is always the best kind of day.

This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.
5 min blender paleo banana bread. Soft, moist, and utterly delicious! Still can't believe it's sugar free and flourless!!

Eating banana for the first time in one year is an exciting sign that my health is being restored! Yaaaay! I don’t remember it tasting that good… or that sweet:) Bananas are a great way to keep paleo baked goods moist, plus the sugars in the banana create a gorgeous moist crust. This recipe has no added sugar, yay again!

I used a bit organic stevia liquid to add a little more sweetness, but this is completely optional and it would be amazing without it too. Having a list of quick and easy paleo bread recipes is a must for satisfying that occasional bread and butter craving, because who doesn’t have one? Yes, even veggie munchin rabbits like myself get the craving for a good old slice of bread from time to time.

This recipe sure hits the spot! I store this banana bread sliced and in a zip lock in the freezer for further munching occasions.

Eating the sugars from the banana mixed with lots of almond and egg protein help to balance out your body’s blood sugar levels as you are consuming sugar. A big shout out to grain free cooking! Who else loves all that protein and whole foods in your cakes and breads?

This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.
Banana Bread Blender Style

I use my amazing high powered Kitchen Aid Food Processor for this recipe, but I have also made it in my Blendtec Blender. If you don’t have either of these, you should get one, because they are amazing and save so much time in the kitchen.

In conclusion, I wanted to share that I have recently released my new ebook, 5 Easy Paleo Breads. If you like this banana bread and want more grain free breads that taste real, be sure to check it out! And the great part is- the ebook is on sale 50% off for a few more days! In this ebook, I will show you how to make five of my top paleo breads; including, nut free and yeast free Paleo Bagel Bread, an epic loaf of Rustic Artisan Bread, and a few more that I think you’re going to like. (See all descriptions here).

This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.
Print Recipe
5 Minute Paleo Banana Bread
This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.
Ingredients
Info
Cook Time 1 hour
Prep Time 5 minutes
Servings
slices (1 small loaf)
Course Side Dish
Votes: 69
Rating: 3.14
You:
Rate this recipe!
Recipe Notes

Be sure to cook this loaf in a 3 1/2" by 5" bread pan. If you cook it in a larger loaf pan it will turn out flat because it will spread farther in the pan.

Info
Cook Time 1 hour
Prep Time 5 minutes
Servings
slices (1 small loaf)
Course Side Dish
Votes: 69
Rating: 3.14
You:
Rate this recipe!
Recipe Notes

Be sure to cook this loaf in a 3 1/2" by 5" bread pan. If you cook it in a larger loaf pan it will turn out flat because it will spread farther in the pan.

Ingredients
Instructions
  1. Preheat the oven to 375 degrees and line a small baking pan (3 1/2" by 5") with parchment paper.
  2. Combine all of the ingredients in a high powered blender or food processor (this combines all of the ingredients into the smoothest texture and makes a big difference in the consistency and texture, so it is highly suggested to use a blender or food processor in combining).
  3. Once the batter is smooth, pour it into the loaf pan and cook on 375 degrees Fahrenheit for 1 hour until golden brown on top.
Nutrition Facts
5 Minute Paleo Banana Bread
Amount Per Serving
Calories 186 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 127mg 5%
Potassium 0.01mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Calcium 10%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
This Grain Free & Paleo Banana Bread is incredibly easy to make and it's made in a blender! Light and airy bread with a delicious crust, this banana bread only takes 5 minutes to whip up and then it's in the oven.



73Comments

Add yours
  1. 7
    joanne

    Can I substitute either coconut sugar or maple syrup for the stevia? If so, how much would I use? Also can you tell me the importance of having the coconut oil be solid instead of liquid? It’s been pretty hot here lately and my coconut oil is all liquified right now, but I have
    some bananas that could be used up and love banana bread. Thanks!

    • 8
      Kaylie Johnson

      Hi Joanne, You can definitely try substituting the stevia with coconut sugar. I haven’t tried it myself, so i cant say how it would turn out, but if I were making it with coconut sugar I would probably use about 1/4 and maybe a tablespoon or two. As far as the coconut oil goes, the measurement will be different depending if its liquid or solid, so I suggest putting some in the freezer to solidify before using in this recipe. Happy cooking!

      • 9
        joanne

        I’m thinking of making muffins instead of the loaf.. How long do you think it should bake? What is the best way to store them? Can these also be put in the freezer? Thanks!

        • 10
          Kaylie Johnson

          HI Joanne, Yeah, I for sure think muffins would work. Great idea! I’m not sure how long I would bake them, because I have never made them like this before, but I suggest you start out cooking them for 20 minutes. You will want them to be lightly browned on the top and I’m guessing 20 mins won’t be enough, but it’s a good starting place to make sure you don’t burn them. If they are not cooked after 20 mins, set a timer for 5 minutes at a time and check them every five minutes until they are lightly browned. You will know they are cooked through when you insert a knife and it comes out clean (no wet batter). Hope that helps! happy cooking:)

    • 12
      Kaylie Johnson

      Hi Robin, I’m not sure… I haven’t had this problem before and I’ve made this recipe a million times (at least it feels that way:). Sorry you are having difficulties with it. Um, make sure you use all the eggs as described and maybe add some baking powder???

  2. 13
    Jane

    Wow! So excited to find this recipe! Delicious! I didn’t use any stevia and it was plenty sweet
    Enough for me. Super fast and easy to make. This will be my go to banana bread recipe! Thank you.

  3. 17
    Crystal Thompson

    I LOVE the texture of this bread, but for some reason it came out only about an inch thick, not a beautiful loaf like your photos! I’ve reviewed the recipe numerous times, any idea of what I did wrong??!

    • 18
      Kaylie Johnson

      Wow! That is so weird, I have made this bread like a gazillion times and it has never done this before. Sorry you are having trouble.:( I’m not sure what went wrong… Make sure your oven is preheated and you add all the baking powder as directed. Did you use a blender? What size eggs did you use?

  4. 20
    Julie Watkins

    This looks so good!!! I have nut allergies, I love almonds but can not have any form of them, can the almond flour be substituted with something else?

  5. 24
    Julia

    Love this idea! 2 Questions..
    Can I sub agave for stevia? And coconut flour for almond flour? If either, what’s the conversion? Thank you!! Can’t wait to try it!

    • 25
      Kaylie Johnson

      Hi Julia, You can sub agave for stevia if desired… I haven’t tried it, but it should work:) As for subbing coconut flour for almond flour, this wont work, because coconut flour absorbs much more liquid then almond flour and the whole texture and consistency is completely different. Happy cooking!

  6. 28
    Angelique

    Just made this- double the recipe since my pan was too big and I added walnuts. OHHH MYYYY GAAAAWD. My family and I ate it warm with some kerrygold butter. Best thing I’ve ever put in my mouth. I will be making this a lot. Like a lot a lot.

  7. 29
    Angelique

    Just made this, doubled the recipe (my pan was way too big) and added walnuts (because we LOVE walnuts!) and OMG it was sooooooooo good. We spread a little kerrygold butter on it while it was still warm and ugh <3 heaven!

  8. 31
    Jen

    I just made these this evening, really lovely. The only change I made was to use coconut sugar as the sweetener. The recipe made 8 nicely-sized muffins. They came out just right after 25 mins in the oven. Thanks for sharing your recipe, I plan to experiment with applesauce muffins next using your method.

  9. 35
    Jenn

    This recipe is great!! I added a little cinnamon , used a 6- mini loaf pan (had to double recipe) topped with blueberries. I freeze in individual bags and heat up in the microwave. Delicious!!

  10. 38
    Meredith McCloy

    The bread was great! But, it didn’t rise. I dbl checked all of the ingredients, and everything was fine. Any ideas of what went wrong? It only rose about 2 1/2 inches.

    • 39
      Kaylie Johnson

      Meredith, Did you use the correct size loaf pan that I indicated? Be sure to use the right size pan:) You can read the recipe notes and see the size loaf pan needed for this recipe. I hope that helps!

  11. 40
    whitney m

    So happy that I found this recipe link on Pure Wow. Whipped this bread up in less than 6 minutes. One of the best (and easiest) paleo bread recipes I’ve tried over the last five years (and I’ve tried a lot). Great texture that doesn’t fall to pieces when you slice it. Not too sticky like some paleo breads, and not too sweet. Perfect with apple butter or just by itself as a yummy breakfast treat. Followed the instructions and bake time (one hour) to a T. Will bake again!

  12. 46
    Carynia

    Excellent! Light and moist, slices nicely, and has a wonderful texture. I used a tablespoon or so of pure maple syrup instead Stevia, and only needed to bake it for about 45 minutes rather than one hour. Next time I will double or triple the recipe as the recipe as is only makes a small 3″ x 5 1/2″ mini loaf, which is quite cute but won’t last long given its tastiness! Great recipe Kaylie, thank you!

  13. 48
    kcans

    THIS IS AMAZING!!!! I make it once a week and have shared it with all of my paleo friendly friends!!! Everyone thinks it’s as amazing as I do!!!! Thank you so much for this EASY SIMPLE treat!

  14. 50
    Patricia Cabigas

    A few people have mentioned that their bread turned out flat. I wonder if it is the size of the laof pan… at one point you say a small pan and I wonder if they are using a regular size loaf pan which would be bigger and, hence, create a flatter loaf.

    • 51
      Kaylie Johnson

      Yes, that is exactly what was figured out- thanks for bringing that up again. I specify that in the recipes notes, so everyone knows to use a small loaf pan. Hope you enjoy! Thanks for sharing Patricia!

  15. 52
    Christie Brink

    I am busy making my second loaf in two weeks. I have doubled the amount and put it in a larger loaf pan both times, and it has worked out perfectly. It just requires a longer cooking time. I also put sunflower and poppy seeds on the top for crunch which works really well. Sometimes I will warm up a slice and have it with whipped cream. Thank you for a delicious recipe.

  16. 54
    Megan

    The first time I made this, it was super tasty but didn’t rise. I followed the recipe to a T. The second time, being that I live at high altitude, I added about 1/2 cup more of almond flour, and a 1/2 tsp more of baking powder and it did rise up. I did add some chopped pecans and cacao chips and it is wonderful!

    • 55
      Kaylie Johnson

      Hi Megan, What size loaf pan did you use? This banana bread is meant to be made on a mini loaf pan, that is probably why it didn’t “rise”. 🙂 If you make it in a regular loaf pan it just kinda spreads out.

    • 60
      Kaylie Johnson

      It’s per slice, but there are that many calories because the almonds used instead of regular flour. Don’t worry though, because there is so much protein in it- it can be eaten by itself and it provides 6g protein/slice! Lots of health benefits from the healthy fats as well.

  17. 61
    Elaine

    Are those calories for the ENTIRE loaf or a slice? Im on the nutrimost program and i am thrilled to try this. But, i jave to count calories. Did i miss your note somewhere on calories?
    Also, if we are using a regular bread loaf pan, 9×5, do i need to double or triple it? Thanks!

  18. 63
    Deirdre

    You may have already addressed this, but since I didn’t want to take the time to read all of the many comments you have received, I wondered if the recipe could be doubled so it can be made in a regular sized loaf pan. I don’t have that small of a pan. Also, is it possible to substitute powdered Stevia somehow in place of the liquid Stevia?

  19. 69
    Amy

    I added bits of chocolate in the mix and left it in the oven for 10 minutes extra – turned out fine. Simple, healthy and delicious!

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