Paleo Banana Bread

Ingredients

• 3 largeripe bananas
• 96 g (1 cup)ground almonds
• 112 g (1 cup)coconut flour
• 4 largeeggs
• 75 g (⅓ cup)melted butter or coconut oil
• 133 g (⅔ cup)coconut sugar
• 60 g (½ cup)chopped walnuts
• 1 tspground cinnamon
• ½ tspbicarbonate of soda
• ½ tspgluten-free baking powder
• 1 tspvanilla extract
• 1 pinchsea salt

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F) and line a loaf tin with baking paper.

2. 2

   Cool the fat

   Melt the butter or coconut oil, then leave it to cool to room temperature. Let the eggs come to room temperature too; if they have been refrigerated, take them out in advance.

3. 3

   Mix the batter

   Whisk the eggs and set them aside. Mash 2 bananas thoroughly in a large bowl, then stir in the whisked eggs. Add the coconut flour, ground almonds, coconut sugar, bicarbonate of soda, baking powder, cinnamon and vanilla extract, and mix until you have a thick batter.

4. 4

   Add walnuts

   Stir in a pinch of sea salt and three-quarters of the chopped walnuts. Add the cooled melted butter or coconut oil and mix well.

5. 5

   Fill the tin

   Transfer the batter to the prepared tin. Slice the remaining banana over the top for decoration, then scatter on the remaining walnuts.

6. 6

   Bake and cool

   Bake in the centre of the oven for 45 minutes. Transfer the loaf to a cooling rack and let it cool completely before eating; it will continue to cook slightly as it cools.

What is Paleo banana bread?

Banana bread is a sweet loaf made with mashed ripe bananas, and versions of it are popular in many home kitchens. This recipe takes a grain-free approach, using ground almonds and coconut flour instead of wheat flour.

Ripe bananas bring sweetness and moisture, while coconut sugar adds a deeper, caramel-like note. Walnuts on top and inside give the loaf a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 0g protein, 0g carbs, 0g fat.

The bananas and coconut sugar contribute most of the carbohydrates, while the ground almonds, walnuts and butter or coconut oil provide much of the fat. Eggs, almonds and walnuts also contribute protein. To balance a slice, serve it with plain yoghurt or fresh fruit.

Choosing the bananas

Very ripe fruit: Choose soft bananas with brown-speckled skins; they mash easily and give the batter its banana flavour.

For the topping: Mash two bananas into the mixture and reserve the third to slice over the loaf. Use even slices so they sit neatly on top.

Working with the flours

Ground almonds: These add richness and help give the loaf its structure. Use finely ground almonds for a more even crumb.

Coconut flour: This flour absorbs a lot of moisture, so measure it carefully and mix it into the batter as directed. The finished mixture is meant to be thick rather than pourable.

Getting a smooth batter

Room-temperature ingredients: Cool the melted butter or coconut oil before adding it, and bring the eggs to room temperature. This helps the ingredients combine evenly.

Mixing order: Stir the eggs into the mashed bananas before adding the dry ingredients. Mix until combined, then fold in the walnuts and cooled fat.

Checking when it is baked

Timing: Bake the loaf in the centre of the oven for 45 minutes at 180°C. The banana topping and walnuts will colour as the loaf cooks.

Cooling: Leave the loaf in its tin only long enough to handle it, then move it to a cooling rack. Wait until it is completely cool before slicing, as the texture continues to set.

Serving the loaf

For breakfast: Serve a slice as it is or with a favourite spread. The banana and walnuts make it satisfying without needing an elaborate accompaniment.

For a snack: Pair a slice with yoghurt or fresh fruit if you would like something alongside it.

Recipe notes & tips

• Use bananas that are very soft and well speckled for easier mashing.
• Bring the eggs to room temperature before mixing.
• Let the melted butter or coconut oil cool before adding it to the batter.
• Measure the coconut flour carefully, as it absorbs moisture readily.
• Leave the loaf to cool fully before slicing for a neater crumb.

Variations

• Use coconut oil: Swap it for the butter if you prefer a dairy-free option.
• Toast the walnuts: Toast them briefly before chopping for a deeper nutty flavour.
• Add extra cinnamon: Increase the cinnamon slightly for a warmer spice note.
• Skip the topping banana: Leave it off if you prefer a simpler loaf top.
• Serve with a spread: Add your favourite spread just before serving.

Common mistakes to avoid

• Using underripe bananas: They are firmer and less sweet; choose soft, brown-speckled fruit.
• Adding hot melted fat: It can make the mixture harder to combine; cool it to room temperature first.
• Using cold eggs: They may not blend as smoothly; let them come to room temperature.
• Expecting a runny batter: Coconut flour absorbs moisture, so the mixture should be thick.
• Slicing while warm: The loaf needs time to set; cool it completely on a rack before cutting.

How to store

Once completely cool, store the loaf in an airtight container in the fridge and eat within 4 days. Reheat a slice briefly in the oven or microwave, or serve it at room temperature.

Frequently asked questions