Recipe by MelissaMC
"This paleo-friendly, gluten-free banana bread is dense and moist. YUM!"
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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.
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.
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
* 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
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