Paleo Banana Bread
Paleo banana bread made with no sugar! Fruit sweetened flourless banana bread recipe that’s easy to make in the blender. Light, fluffy, and moist healthy banana bread for spring baking.
Who’s ready for a healthy banana bread recipe?
This is my first time making banana bread without any extra sweetener and I’m a fan of how light and tasty it is!
This banana bread recipe can be made with or without coconut sugar, depending on your personal preference.
Sometimes, I think it’s nice to have a sugar-free treat to munch on…
When you don’t want a buzz of sweetness, but still want something to hit the spot- this banana bread does the trick!
It’s light.
It’s moist.
And made with all paleo ingredients that you probably already have in the pantry!
What you will need to make the banana bread:
- A good blender, I use this Vitamix– it’s amazing!
- A bread pan- this is the one I use.
- Parchment paper- this bleach free one is my personal favorite.
- 1 1/2 cup mashed banana
- 1/2 cup creamy almond butter
- 3 large eggs
- 6 tablespoons coconut flour
- 1/4 cup coconut sugar optional
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup chopped walnuts optional
| Info |
| Cook Time | 50 minutes |
| Prep Time | 5 minutes |
| Servings |
slices
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Line a 4" by 8" bread pan with parchment paper.
- Add all ingredients to a blender (except walnuts) and blend on high for about one minutes or until smooth. You can choose to sweeten this recipe with coconut sugar or make it without, depending on how sweet or not you prefer your banana bread.
- Pour batter into bread pan and choose to top off with chopped walnuts or chocolate chips.
- Bake on 350F for 45-50 minutes. You will know it is finished baking when a knife inserted into the center of the load comes out clean. Cool before serving.
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Nutrition Facts
Paleo Banana Bread
Amount Per Serving
Calories 204
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 47mg
16%
Sodium 246mg
10%
Potassium 163mg
5%
Total Carbohydrates 14g
5%
Dietary Fiber 5g
20%
Sugars 5g
Protein 7g
14%
Vitamin A
1%
Vitamin C
4%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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19Comments
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Is it possible to use flax egg instead of real eggs? Thanks!
I don’t think that would work the same unfortunately. I haven’t tried it to be sure, but the flax eggs would make it more gummy than fluffy.
Is there anything I could replace the almond butter with? Sadly I can’t eat nuts or seeds, and they are so pervasive in paleo recipes. Thanks!
Hi Leia, I don’t know of a equal sub, but mashed banana might work okay. 🙂
Tigernut Butter can be substituted one for one. Despite its name, it’s not a nut. It’s a tuber. If you choose to buy them whole and grind them yourself to make the butter….they are very hard! Tigernuts are not like almonds that you can just snack on, they have to chopped or thinly sliced first. There is also Tigernut flour which is commonly substituted for almond flour in AIP recipes (Autoimmune Paleo). It is grainy so it needs to be double sifted to avoid that “eating sand” feeling. I’ve cooked with it and I liked it 🙂
Happy Eating!
So excited for this recipe! What would you recommend to make it egg free? I’ve read different things where one egg can be substituted for one tablespoon of unsweetened applesauce or for 1/4 cup. Those are very different amounts! Any advice is much appreciated!
Hi Emily, I haven’t experimented and gotten very good results with paleo vegan breads unfortunately. 🙁
Could I use brown sugar instead of the coconut sugar?
Hi Taylor, yes that will work!
Could I use almond flour instead of coconut flour? Also add a little unsweetened coconut flakes?
Hi Anita, you can try subbing with almond flour- I would try adding 4x the amount almond flour. 🙂
I love how creative you are. I will be trying this tonight.
Thank you Amber!
Mine came out really dense – none of the light and airy sponginess yours has. Any idea why?
Hmm, not really sure what happened… did you swap any of the ingredients?
I baked this and it was so light and fluffy! I have tried baking other dairyfree banana bread recipes but they were quite oily and dense due to the use of coconut oil. This recipe is perfect as it’s not too sweet and even after refrigeration, is spongy and light (after warming up). I topped it with hazelnuts, pecans and some dark chocolate chips for a touch of crunchiness and chocolaty sweetness. Thank you for a great and accurate recipe! (Nicole from Singapore)
Great to hear you enjoyed this recipe, thank you Nicole!
would just peanut- peanut butter work instead of almond butter?
Yes, that will work!