BEST Paleo Banana Bread

Merrymaker Mum’s BEST Paleo Banana Bread.

That’s right… we’re claiming that this is the BEST Paleo Banana Bread EVER… well, that we’ve tasted anyway! Yay! Yum! We think you’re going to love it too! 

Yep! That means gluten free, grain free, dairy free (if you swap out the butter!), refined sugar free banana bread! Taste free? Na-uhhh! Taste FULL!

It’s all thanks to Merrymaker Mum – seriously, she makes the BEST paleo sweet treats.

BEST Paleo Banana Bread

This banana bread is so delicious, we’ve even made it into banana bread and butter pudding, you can get that recipe OVER HERE! 

BEST Paleo Banana Bread

To make this paleo banana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate and drizzle on top… oh. My. Food!

Made it? Loved it? Yay! Share a photo on Instagram using #themerrymakersisters so we can share it with the whole wide worrrrrrld!

Also… this epic healthy banana bread makes the BEST post Pilates or Yoga snack. It’s like the ultimate bliss-filled session. 

Yoga and Pilates completely changed our lives and this is why we created MerryBoud Online Yoga, Pilates and Meditation Studio. 

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Building a positive, renewed mindset

By shifting your mindset, you can change your relationship with working out and your body. You’ll learn to cultivate a positive mindset that changes the voice in your head from “I need to lose weight” to “I’m doing this because I actually enjoy it and because it feels good”.

No matter what your body looks like, the most important thing is how you feel about yourself. Through Meditation and focusing on your mindset, MerryBody Online Studio looks at your intentions and works first on accepting yourself.

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Take time to understand your body’s needs, how it responds and exercise in a way that’s just right for you – and brings you the most joy. Using a gentle yet effective approach of Pilates and Yoga, MerryBody workouts invite you to explore what feels good for your body.

If this resonates with you we invite you to try MerryBody for 7 days. Experience the classes, the meditations, the community and see how you feel. 

You can sign up for your 7 Day MerryBody Experience OVER HERE!

Always merrymaking,

Emma + Carla

merrymaker mum’s best banana bread
Serves 8
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
stuff you need
  1. 150 g (5 oz.) butter cubed (or coconut oil)
  2. 3 ripe bananas mashed
  3. 2 eggs
  4. 2 cups blanched almond meal
  5. ¾ cup walnuts chopped and 2 tbs. extra
  6. 1 tsp. 100% vanilla extract
  7. 1 tsp. baking powder
now what
  1. Preheat oven to 180°C (350°F) and line a 20cm x 10 cm (8 x 4 inch) loaf tin with baking paper.
  2. In a mix master cream the butter, eggs and vanilla.
  3. In a large bowl mix the almond meal, walnuts and baking powder.
  4. Add the butter mixture and mashed bananas and stir until combined.
  5. Transfer mixture in to prepared tin, sprinkle with extra walnuts and place in to the oven for 50 minutes or until it springs back when you lightly touch the top.
  6. Allow to cool before you turn out, slice and serve!
merrymaker tip
  1. To make this nana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate (link above!) and drizzle on top… oh. My. Food! Also, you can add 1/4 cup of honey if you'd like it sweeter 🙂
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

155 thoughts on “Merrymaker Mum’s BEST Paleo Banana Bread.”

  1. Hey Merrymakers! I am wondering what brand of baking powder you use that is paleo friendly?! Thank you I can’t wait to try this recipe 🙂

  2. Hi Lauren! We use Red Mill! It’s an American brand but it is the best we’ve found 🙂 You can get it from most health food stores or online! 🙂

  3. such a yummy banana bread – I know now why you use baking paper – been shopping for the next time. Thank you for the recipe!

  4. Hey Merrymaker Sistas

    If you were going to use coconit flour instead of almond meal how much would you need? and would you need to up the wet ingredients?

    Thanks 🙂

  5. Jackie Carey

    I found 3/4 c. of ghee or coconut oil was way too oily. Is that really to correct measurement? If i make this again, I will try only a 1/4 c.

  6. Hehe! We always make sure we use baking paper with all our cooking… to make sure we don’t lose half of it stuck on the pan! 🙂 YAY!

  7. This is so yummy – I can’t wait to make it again! Thank you for the recipe.

  8. Your photos make me hungry! I saw on the Problogger FB event page that you’re also going to the event next month, I look forward to perhaps meeting you both there x

  9. This looks so yummy but we’re allergic to eggs. Do you think chia gel substitute will work? I will have to use coconut oil to as we are allergic to dairy too!

  10. Have you girls made it without the honey? I imagine if you used nice ripe bananas, itd still be sweet???(especially if you’re used to low sugar).
    The right amount of vanilla extract (or ground beans is what I use) just makes this amazing. Note to self: DO not omit

  11. Hi Kim! We haven’t tried this recipe with the chia gel but we think it’s definitely worth a try! Let us know how you go! Coconut oil replacement will work perfectly 🙂 e + c

  12. Hi ladies, wondering if you have a low FODMAP alternative for the almond meal? Do you think buckwheat flour may be ok ? Thanks

  13. Hi Christina! Hmm! Good question… the almond meal makes sure it is quite dense and moist… we think the buckwheat may make it a little dry! Let us have a think… maybe we can try and come up with a nut free banana bread!!! e + c

  14. Donna Anderson

    Hi, would coconut oil be a straight swap with butter. Or would I use less please ?

  15. This was a problem for me too. After reading the comments I used only 1/2 cup of coconut oil and it was still way to greasy. Have anyone tried this with coconut oil? Maybe it’s different with ghee/butter?

  16. Hi, this Was delicious, for me would omit sweetener but hubby loved it! Only q- I have a conventional gas oven and cooked this recipe on lowest rack for another 20-30mn but once cooled and cut it still seemed to need longer and was very crumbly. Would you recommend a warmer oven? Thanks

  17. When I spotted 3 sad looking bananas on my kitchen table late last night, I saw the perfect excuse to finally give this recipe a try… Wow. I just woke up to the most deliciously moist and yummy banana bread I’ve ever tasted!? I used rice malt syrup instead of honey because that’s what I had to hand but it still came out perfect. I’m excited to make some paleo french toast now! One thing I was wondering- have you tried freezing the bread? I would love to keep some individual slices handy in the freezer for when I fancy a treat! Xx

  18. Hi Lauren! OH this makes us SOOO happy! We have tried freezing it and it freezes really well! We like to slice and then wrap + freeze separately so it’s easy to thaw out 🙂 e + c p.s french toast…. OMG! YAY!

  19. Ruth Grainger

    I tried this with butter having noted the comments about it being oily, and I’m afraid we couldn’t eat it. I”m sure the recipe is wrong – the taste was right but the oiliness left in the mouth was awful. I’ll try again but I’ll reduce the fat massively.

  20. Hi Ruth! That’s no good! Mum made it the other day for us and it tasted really good! Maybe a personal preference? Let us know how your next one goes! YAY! 🙂

  21. I just made this for a work afternoon tea tomorrow, basically stared it down while it cooled and then of course tried a tiny piece. And then another little piece and now I’ve got a second one in the oven because its just so freakin amazing!

  22. Absolutely delicious!!!! I made this into a cake in a cake tin and didn’t have any walnuts so just used extra almond meal. Not too greasy at all. It’s divine! Even my Paleo hating husband thought it was the best thing. Thank you so much!

  23. Came across your recipe the other day and dragged three sad looking bananas from the freezer and whipped it up. Amazing and love the addition of the walnuts. Used rice malt syrup as that is what I had on hand. Mr Sweet Tooth hubby ate it but said ‘not his favourite’ (translation: not sweet enough), but I absolutely love it…more for me I say! Thank you for sharing Merrymaker Mum’s recipe xo

  24. Hello Emma & Carla, one of my favorite recipes I cook very often is paleo banana bread, I always cook it with oatmeal flour, but this one sounds amazing!! I was wondering if I can add another nut instead of walnuts? Greetings from Nicaragua!! 😀

  25. I unfortunately had no success with the oiliness either – maybe my oven wasn’t powerful enough (fan force wise)
    I had to put it back in twice, almost 30mins extra of cooking.
    I’m lucky I love me some fat (!!) but I can’t serve this to friends.

  26. Hey Damian! Eeek, we’re not sure then, we’ve had a lot of good feedback about this bread! How about next time you try less butter/oil and bit more almond meal! 😉

  27. Just made this, and it’s soooooo good! Thanks for the recipe 🙂
    After reading the comments about it turning out too oily for some people I thought I would substitute half the almond meal with casava flour, and it turned out great 🙂
    I’m going to bring this to share at work tomorrow morning, I’m sure it will be gone by the end of the day!

  28. Delicious! Hubby said this is better than any traditional banana bread with white flour and refined sugar. I have made it twice this week already! Thank you!

  29. Hi, my partner loves coconut cake. Could I swap the bananas for shredded coconut, and if so. How much coconut would I use.
    Thank You

  30. Hey ladies,

    I just tried this recipe for the first time. I used coconut oil instead of butter. When i turned it out of the pan it all flopped out into a heap 🙁 I didn’t wait for it too cool though. Is that the issue? Now im sitting at the table eating the heap that tastes so yummy haha.

  31. Defineitly allow it to cool next time. It should work fine with coconut oil but as well hhhmmmm. We’ve seen heaps of breads that have worked perfectly. Maybe try a lower temp next time, sometimes our ovens can be different. Hehe glad the crumbs tasted good! Like a a cake crumble! New invention! HAHA. <3

  32. Yum! I just made this and it is light and delish and my 1yo and 3yo are devouring it!
    It did find it slightly oily but I think that is just the way cooking with coconut oil is! I also added 1/2 tsp cinnamon and 1/4 tsp nutmeg, just because I love the flavours 🙂
    I will be using this recipe again! Thank you xx

  33. Hey Kate! Thanks for the feedback! Yay! It’s soooo yummy! Yes, sometimes coconut oil cooks a little different to butter… but still delish is the most important thing 😀

  34. Thank you so much for this recipe. I tried it out today and the result was delicious! I know it takes time to put together a recipe with testing etc…so thanks for going to the trouble. Very happy!

  35. Way too oily with the 3/4 c coconut oil, over here too! So sad, it looks so good it is just horrible ????. Will try it on 1/4 c next time or straight butter.

  36. Unfortunately it was too much butter for me – once I took the bake out of the oven it was swimming in butter!

  37. Hey Marie, some peoples do this as we think it must be a slight difference in oven temp. Try a lower heat. It has happened to us with another recipe and the butter simply sank back down and it was still delish. Our Mum made it again the other day and it was perfect, it must be the oven temp, it’s the only thing we can think of?!?!

  38. How do you cream butter and honey? Is there a trick to this? In my KitchenAid, I put in the chopped butter, honey, vanilla essence and eggs all together. It doesn’t look right. Mine turn out very lumpy & lots of liquid left in the bowl. It didn’t turn out creamy at all. Was I supposed to cream the butter on it’s own first? Thanks.

  39. I had the same problem too. Next time I will try with only 1/4 C. I should have trusted my baking instincts! 3/4 C seemed like a lot.

    The taste is still great! Just too oily and wet.

  40. Well ours worked perfectly, as you can see! But up to you and your preference! We love it like this because when you toast it up it goes super delish 🙂

  41. Thanks guys. Actually, it turned out great in the end. I worried initially. But, was surprised that eventhough my butter didn’t cream & looked funny, I just mixed everything else together & chuck it in the oven. What a forgiving recipe. Was very delicious. Sent it in my kid’s lunch box too as a treat – was a hit. Thank you.

  42. Megan Dortkamp

    I haven’t tried this recipe yet, but have noticed that some people find it too oily, whist others are happy. I’m wondering if this could be due to differing cup measurements from one country to another. ie, an English/ Australian “cup” is different to a US one. Perhaps a weight or measurement in mls / fluid oz would be helpful.


  43. HELPPPPPP! It’s in the oven, smells amazing BUT just realised I forgot to add butter/coconut oil. So depressed. What can I expect and how do I fix it 🙁

  44. OH NO! How did it go??? What you could do, is crumble it all up and have it with yoghurt or even milk if it’s really crunchy? Like a brekky cereal almost?

    Let us know what you did! xx

  45. Hi! The loaf tastes really nice but it is really soggy and almost too moist if that makes sense.. Should I have added more almond meal?

  46. We made the recipe again and followed it and it worked well. It is moister and more dense than regular banana bread and sometimes the butter will come to the top when cooking but if you let it sit for a bit it will be fine. Allow it to cool and see how it goes. 🙂 🙂 Even if it is too moist, still enjoy as a crumble!

  47. Thanks for your reply…I did let it sit and it is much better ….I did use butter instead of coconut oil. Hubby and baby liked it! ????

  48. I wish I had read the comments before making this as I also found it way too oily and couldn’t eat it. Next time I will definitely use much less oil and I’m sure it’ll be great 🙂

  49. Hey Kim!

    We have no idea. We’ve re-made it like 5 times and it’s been perfect! haha. And then we get people saying it’s amazing then people saying it’s too oily. The only thing we can think might be different is the oven temp?! And the oil goes to the top and then sinks back down when it cools! Who knows! Let us know how you if you change the oil 🙂

  50. I had the oil issue too! I’m wondering if it migjt be different brands of almond flour. Can I ask which brand you use?

  51. Hi Nikki! TRUE! You can get almond meal and almond flour, one is less coarse than the other! We used almond meal, which is the more coarse one. It can also be that your oven is too hot, but the oil usually settles back in once you allow it to cool. 🙂 🙂

  52. Currently have a batch cooking in oven. Only now reading the comments, i substituted the almond meal for coconut flour BUT had one extra banana in the mix. It was all sticking together and able to put in tin to bake but seemed a bit dry like others had commented when using coconut flour instead. Uh oh. See how we go!

  53. This recipe was so good. I made it last night and added a few chocolate chips. Thanks ladies.

  54. Hey Larissa! You can keep this in the fridge for around 3 days! We recommend slicing and freezing separate slices too! This always works well 🙂

  55. Did it turn out too dry Hannah? Would love to know how substituting the almond for the coconut flour straight across worked out so I can adjust.

  56. Hi there ???? Is it meant to be a moist cake? I needed to put it in the oven for 10mins or more as it fell apart when I tried to cut it. Still tasted delish but was wondering if it was meant to be so moist because it is paleo?

  57. Hey Laura! Yep! It’s moist! You need to allow it to completely cool too 🙂 It seems moist, but when you let it cool it settles nicely! 🙂

  58. I saw this recipe and thought it looks an awful lot like my usual trusty (but not paleo at all) banana bread, and just HAD to try it. Lo and behold, it tastes JUST AS GOOD, without the crazy sugar rush and carb-shock and I am ever so grateful! Thank you, thank you, thank you! New follower right here 🙂

  59. Hey girls!

    Can you use sunflower seed meal instead of almond flour? I’ve made this a few times and it’s great ???? But just wondering if I could sub it for a cheaper alternative?

  60. I substituted dairy butter for Macadamia butter (Literally just whizzed macadamia nuts in a food processor until it became smooth and buttery) – This seemed to make for a good consistency and was definitely not too oily. Unfortunately for my oven, 180 degrees seemed too hot and the edges were a little too dark for my liking, so it was *almost* perfect – next time I think I will try 170 degrees.

  61. I would not recommend using all buckwheat as a sub for the almond meal as it has a very strong flavour. Maybe a combination of buckwheat, coconut, chickpea or quinoa flours. Also these flours all tend to be dry so do not reduce the amount of oil.

  62. Made this last week and was a bit worried after some of the comments. I used butter and macro brand almond meal. My goodness it was absolutely the best ever. Making two batches today, one for work and the other for hubby. It is the best banana anything we’ve had!!! Thanks

  63. Thank you for this beautiful recipe! The kiddies and I have nearly eaten the whole loaf at once! Sooo yum!!!

  64. Elya LaMarche

    I made this bread today in loaf and muffin form and am really impressed. I agree that it was a little buttery, but I am freezing them for when my baby comes, so I think they will be the perfect texture once frozen and thawed again. If I was going to make them and eat them as is I might cut the butter down a little bit, but out of all the paleo banana breads I’ve tried this is my favourite. We are slowly making the paleo change and my 3 year old devoured it, which is impressive since he’s so picky. I will definitely be making this again!!

  65. Hi,
    Can you leave out the walnuts? Or should i substitute for almond or cashew (they are the only nuts i have in the pantry!)

  66. it is indeed the best Paelo banana bread. I bake this all the time for my daughter and swap the eggs for chia seeds as she is allergic to eggs. really yum!

  67. Hi,
    I’ve tried to “cream” he butter eggs and honey – it curdles?!
    I’ve tried it two different ways to see if I’ve done it wrong.
    I haven’t made this before so if it doesn’t turn out nice what a waste!
    I’ve googled this and I’ve it found any recipe that creams butter and eggs – only butter and sugar?

  68. Hey Anita! It doesn’t matter if it curdles… it just means that your eggs are too cold for the butter 🙂 just mix it all together and it will still work 🙂

  69. I used half almond and half coconut (I multiplied recipe to make 2 batches) and it was totally dry! I added an extra egg and 1/4 cup of coconut oil but was still dry. So I added fresh orange juice… still dry. I wasn’t sure what the batter consistency should be so just put it in the tins and hope for the best.

  70. Yes anything with coconut flour dries it out to the max! It’s like 1 cup of almond meal = 1/2 cup coconut flour plus an extra egg!

  71. Hey there. Can I substitute the flour for quinoa flour? Would I have to make any other adjustments?

  72. Mine came out way too moist too. Kept putting it back in oven. Still doesn’t look done. I might try it again with 1/4 C. Not sure but it definitely did not turn out like your picture?

  73. Hi Roberta!Hopefully it still tasted good even if it looked different. WE are trying to think why this recipe has such different result.s Every single time we have tested it… it has been perfect! Like we are not even exaggerating! HAHA. Which is just so weird! So we are thinking… maybe it is the amount of banana??? Some nanas are HUGE and some a tiny. Do you think this makes sense??? Thanks!

  74. kelly bauristhene

    ok im super keen to give it a bash, going to use ground sunflowers, ground almonds, coconut flour and tapioca! will increase egg and banana! hold thumbs xxx

  75. Am just baking this and had to guess at how many (finger size or kids lunchbox size) bananas I needed, so a weight for the bananas would help as bananas come in all sizes. I ended up mashing 5 of them. I have used butter and added a large tablespoon of brown sugar rather than honey as it was at hand. Hoping for scrumptiousness. 🙂

  76. Yum Super moist not oily but very buttery. Could probably have been 4 small bananas and a little less butter and certainly if your bananas are very ripe no sweetener required. Thank you!!!!

  77. AaaAmazing!! This bread is a staple weekend cook-up for me in preparation for the working week. Only problem? It tastes so delicious that it never lasts long!

  78. I just cooked this after reading the comments regarding the quantity of ghee or coconut oil, I used 1/4 cup coconut oil and it turned out perfect??

  79. Ciara Niclasen

    Thanks for your share. I also tried only 1/4 cup of oil and it worked out lovely.

  80. Hello..

    I make this Banana loaf all the time..but my cake looks nothing like yours..(in your picture) I find that, as. nice as the cake tastes it’s still too dense. Yours looks nice & fluffy..
    I follow your recipe exactly as it’s written..
    What am I doing wrong?


  81. Hey Chrystelle! We’re not sure. This is a tricky recipe.. as you can see the comments. For some people it turns out perfectly than others not so much! Maybe it is the size of bananas?

  82. Just made this again today for the 10th time but decided to do 1/2butter and make up the rest to 3/4 cup in coconut oil and a tad less honey! Omg this is the best I’ve done yet! Way more soft and fluffy. Delish ?

  83. Substituted the eggs for chia gel! Was still amazing (even my husband could not tell)! Added a little cinnamon as well. Just perfect!

  84. Just took out of the oven and it smells and looks amazing. I followed your recipe but used coconut oil and added some blackberries that no one was eating. Can’t wait for it to cool.

  85. This is so so good . Never tried a pale recipe before if they are this delicious you have a convert for sure. Thank you

  86. You guys are bang on! Easily the best Banana bread ever!! I used maple syrup instead of honey and it’s just so good ??. Thank you

  87. Hey, just wanted to say that I love the recipe. It was my first time trying a gluten free banana bread and it came out perfectly. Was wondering, do you by chance have the nutrition breakdown for this recipe?

  88. Hey Chanel 🙂 So glad you loved the recipe! We don’t do the breakdown, there are a stack of good apps for that available. It’s definetly a sweet treat still… so don’t eat too much! Hehe.

  89. Made this recipe tonight using ghee instead of butter. Cooked for 1 hr and still feel like it is too moist. Did pull it out of the tin when hot though. Thinking there is way too much oil in the recipe, might reduce it next time.

  90. i wish i read the comments before :/ my husband threw it into the trash can .. we couldn’t even touch it even tough the taste was great.
    Maybe 50gr instead of 150 ? Did you try it again ?


  91. We literally made this recipe on the weekend! And it worked perfectly. What do you mean you could not touch it? You have to let is cool completely before you cut it.

  92. This totally lives up to its title! Best banana bread ever! I made mine into muffins and subbed walnuts for choc chips. So delicious. I used butter and didn’t find it greasy in the slightest. A solid family favourite. Thank you

  93. This looks delicious and I was so excited to try it. I used butter and when it was cooking it was bubbling with butter. Once out of the oven it was swimming, as it cooled it absorbed however all
    You can taste is butter. Will try again. Can’t understand why it seems to work perfectly for some and not others? Sadly this is too oily to be edible. Sad face

  94. Hey Emma! We’re really confused too as we get SOOO many people saying it’s the best and then others saying it doesn’t work. The only thing we can think is that some ovens are different temperatures? <3

  95. This is such a yummy banana bread- my workmates loved it too and couldn’t believe that flour was not used. I used olive oil instead of coconut oil and it worked a treat. Such a moist bread. Family ate it in a day!!!!

  96. I was wondering if the difference in oiliness is to do with the temperature of the coconut oil? I live in Northern QLD, and keep my coconut oil in the pantry, so it is runny, rather than softened like butter, so perhaps that plays a part? I’m going to make this recipe (with my runny coconut oil 😉 ), and I will let you know how it goes.

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