Hang tight!
"This paleo-friendly, gluten-free banana bread is dense and moist. YUM!" — MelissaMC
Watch video tips and tricks
1 serving cooking spray
2 cups almond flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 eggs
1/2 cup water
1 teaspoon almond extract
1/4 cup agave syrup
2 ripe bananas, mashed
1/2 teaspoon vanilla bean paste (optional)
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.
14 Ratings
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!
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
I doubled the recipe, used 6 small bananas and no sweetener. I baked it in an 8x8 pan and left it in the oven for 20 minutes longer. It smelled AMAZING while baking. Came out a beautiful dark brown. It was a bit more wet than I like even with the extra 20 minutes baking time, but the 2 extra bananas probably had something to do with that. The flavor was wonderful and will definitely make it again in a 9x13 pan or as muffins to have more baking surface. Very nice.
I wondered if these would be really heavy and dense, but they were just the opposite! I made the recipe into muffins and they were delicious! I added a streusel topping which made it even yummier!
* 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: 127 Calories from Fat: 39
See how to make a kid-approved banana bread with gluten-free flour.
See how to make this 5-star banana bread!
See how to make super-moist banana bread with concentrated banana flavor.
