Recipe by MelissaMC
"This paleo-friendly, gluten-free banana bread is dense and moist. YUM!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ripe bananas, mashed
vanilla bean paste
We made this for breakfast. Perfect!! Hearty, moist, and tasty. I added an extra bannana and a handful of quinoa flour . I love that it's low in fat, high in protein, and has no sugar. Everyone loves it!
Followed the recipe to a T ... but when the loaf was still jiggly in the loaf pan after the allotted time, I covered the top with a tent of aluminum foil and gave it another 15 minutes. Loaf was a toasty golden brown all over. Let it sit in the pan for an hour after removing it from the oven. It was as dense and wet as a saturated sponge. Smelled great, but the flavor was absent and the consistency was mealy. Let it sit overnite and tried it the next morning -- no improvement. Disappointed.
Very moist; great bread! I used almond meal instead of almond flour and honey instead of agave. I have tried other grain free/paleo breads, but this one is much more moist and flavorful. I did have to cook mine about 50 minutes. Will definitely make again!
I customized this recipe a bit to make it more kid-friendly. I used 1cup almond meal and 1 cup baking flour and then added a streusel topping (2 Tbl softened butter, 1/4 cup brown sugar, 2Tbl rolled oats, and 1/2 tsp cinnamon). It was delicious!
These are delicious! I made them with about a 1/2 c raisins and cut down on the agave for some shredded coconut. Also, I subbed1/4 of the almond meal (1/2 c.) with ground flax seed, which I always do with almond-based recipes to help retain a little more moisture. This is a fantastic foundation recipe to continue tweaking with the ingredients I have on hand.
Also, I used a mini-loaf pan (4 loaves instead of 1 large one) and they baked perfectly in 45 minutes. Grain-free quick breads often perform better in smaller baking sizes since the leavening agent has to do less work.
Really delicious. And so healthy! I used maple syrup instead of agave. Skipped the almond extract. Used vanilla extract instead of vanilla bean paste. And added a handful of raisins.
It takes longer to cook than the recommended time. It might do better in two smaller loaf pans.
used apple sauce instead of syrup..too dry..addmore apple sauce
After reading the reviews, I decided to try this recipe as muffins instead of a loaf and they turned out wonderfully! Here are the revisions I made:
~ Added 1/2 tsp of ground nutmeg
~ Increased the cinnamon to 1 1/2 tbsp
~ Used vanilla soy milk instead of water
~ Used vanilla extract instead of almond (didn't have any almond extract on hand)
~ Used a combo of agave and real maple syrup (1/8c each)
~ Added 3/4 cup of extra dark 65% cacao chocolate chips
The muffins were super moist but firm and I WILL be making these again! Oh, and I used a muffin pan with light spray of oil instead of paper cups because paper cups tend to stick way too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Paleo Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 39
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the secret ingredient to a gluten- and grain-free banana bread.
See how to make a kid-approved banana bread with gluten-free flour.
Here’s a versatile banana bread for banana bread purists.