Paleo Banana Bread
**Updated** Paleo, Gluten-Free, Minimal Ingredients, No Added Sugar, Allergy-Friendly
This allergy-friendly Paleo banana bread is made with coconut flour and minimal ingredients. Best of all its kid-approved with no added sugars!
I know you’ve been missing bread lately and the carb cravings are kicking your butt. (Whoa! I’m right with you).
I’ll be honest with you; the prep and bake time on this recipe is well worth the wait and your health and well-being. If you don’t plan on sharing with the family, I suggest putting this delicious banana bread high up where little hands cannot reach. I can guarantee the pan will be scrapped or licked clean, depending on how caveman-like your tribe is. 😉
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your banana bread turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Banana Bread
Despite coconut flour’s reputation as being dense and “coconutty” this recipe is far from that fallacy. In fact, it is moist and full of sweet banana flavor. For those who are sensitive to the coconut taste, you may find a hint within, but nothing that is overly bearing.
1. Preheat the oven to 350 degrees. Line a bread pan with parchment paper.
Tip: The parchment paper is used to remove the bread easily from the pan once baked and makes for easy cleanup! If you do not have parchment paper on hand, grease your bread pan with coconut oil.
2. In a large bowl, mash bananas, and then whisk in eggs, coconut oil, and vanilla.
3. In a medium-sized bowl, combine coconut flour, cinnamon, baking soda, and sea salt. Then slowly mix into the large bowl for 1 minute or until everything is evenly combined.
Tip: (Optional) Fold in chopped walnuts, pecans, unsweetened cranberries, or chocolate chips here.
4. Pour batter into the prepared bread pan and bake in the preheated oven for 50 to 55 minutes or until firm to touch and the top is browned.
Tip: Cool in pan completely before removing the parchment paper and cutting the bread.
There is nothing more satisfying than the smell of freshly baked bread coming out of the oven… well, maybe there is?
How to Store Paleo Banana Bread
Store banana bread in an airtight container on the counter for 2 days or up to 5 days in the refrigerator.
If you do not have a large family, cut banana bread into slices and place in between parchment paper and freeze in an airtight freezer-safe container. Remove slices out as needed and defrost in the microwave or in the toaster.
Essential Equipment to Make Paleo Banana Bread
Bread Pan – A standard sized bread pan (5x9x3-inch) is used to shape the bread.
More Paleo Banana Recipes
Frozen Banana Pops – Take your ice cream craving to a whole new level with these kid-approved frozen banana pops!
Chocolate Banana Smoothie – Enjoy this simple to execute smoothie with minimal allergy-free ingredients!
Banana Bread Muffins – Take your banana bread on-the-go with these delicious banana-filled muffins!
Basic Staples for Making Paleo Banana Bread
Coconut Flour – The perfect gluten-free flour for those with allergies and following the Paleo diet.
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Cinnamon – There are three different types of cinnamon believe it or not, but the most common one is Ceylon.
Baking Soda – This is a staple in almost all households, it’s not only great for baking but also cleaning!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Eggs – Pasture-raised eggs are best!
Paleo Banana Bread
- Bread Pan
- Preheat the oven to 350 degrees.
- In a large bowl, mash bananas, and then whisk in eggs, coconut oil, and vanilla.
- In a medium-sized bowl, combine coconut flour, cinnamon, baking soda, and sea salt. Then slowly mix into the large bowl for 1 minute or until everything is evenly combined.
- Pour batter into the prepared bread pan and bake in the preheated oven for 50 to 55 minutes or until firm to touch and the top is browned.
- Cool in pan completely before removing the parchment paper and cutting the bread.
- The parchment paper is used to remove the bread easily from the pan once baked and makes for easy cleanup! If you do not have parchment paper on hand, grease your bread pan with coconut oil.
- Fold in chopped walnuts, pecans, unsweetened cranberries, or chocolate chips after step three. (optional)
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.