paleo banana bread

Paleo Banana Bread Recipe.

We have an EVEN BETTER Paleo Banana Bread Recipe that features in our Make Your Bread Paleo eBook! It’s easier and definitely more yum! Download it here!

Who doesn’t love a slice of banana bread for afternoon tea? Often selected as it can be mistaken for a  ‘healthy’ choice – apparently the word bread cleverly listed after the word banana makes it a healthy snack…because it’s fruit…and it’s bread…sooo it must be…ahh maybe not.

Anyway, more like a cake, the banana bread you bought from the cafe this morning was probably over 50% sugar and defrosted from a freezer. Yuck!

Well no more slaps on the wrist for indulging in your next slice, because we bring to you a paleo banana bread recipe that may just become a frequent flyer on your afternoon tea menu selection.

The best thing about this recipe is that we made it with Mount Uncle’s banana flour.  Banana flour? Yep, flour made out of bananas! It’s gluten free and of course has no artificial anything. To top it off, it is made right here in Australia with Australian owned and grown nanas (tick tick tick!)

This totally awesome flour can replace any plain or self-raising flour (just make sure you add two tsp of baking soda if you want the self-raising kind).

We had fun using our banana flour to give our paleo banana bread an extra nana-nutty flavour.

So give this a try and say yes to your next slice of banana bread…cake…whatever you want to call it! 

Always merrymaking,

Emma + Carla

paleo banana bread.
Serves 10
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
stuff you need
  1. 4 bananas
  2. 4 eggs
  3. 2 tbs raw honey
  4. 1 tbs vanilla extract
  5. 1/3 cup of coconut oil melted
  6. 1 tsp baking powder
  7. 2 tsp cinnamon
  8. 1 cup of Mount Uncle's banana flour
  9. (if you don't have banana flour, substitute for coconut flour or almond meal)
  10. one cup of chopped nuts (we used pecans)
now what
  1. Preheat your oven to 180 degree celsius.
  2. Stick blend the bananas until they become a puree.
  3. Add the eggs, honey, vanilla and coconut oil.
  4. Continue to blend until combined.
  5. Stir through baking powder and cinnamon.
  6. Sift flour into the mixture, add the nuts and stir.
  7. Pour the mixture into a lined loaf tin (we used a 15 x 27cm).
  8. Sprinkle with cinnamon and place some nuts on the top of the bread.
  9. Bake in the oven for 30 minutes or until a skewer comes out clean.
  10. Let cool and turn onto a wire rack.
  11. Serve toasted with butter and fresh berries!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 24

  2. If I replaced the Banana Flour with Coconut – would I use less or the same? Wouldn’t 1 cup of Coconut Flour with 4 eggs be too dry or do the bananas compensate for this?

  3. Hi Maree! Banana flour and coconut flour are pretty similar when they bake. We would recommend keeping it to one cup flour but bake it uncovered for the first half and then cover with foil for the second half (this will prevent drying out!) You could also use almond/nut meal 🙂 Let us know how you go! e & c

  5. Hello, I would like to purchase from banana flour but can’t access Krista & Rob’s details. Can you please provide me with contact details. Thank you, regards Suzanne

  9. Another great recipe. The cake was really moist. I used coconut flour but might try almond flour next time. Thank you.

  11. I’ve just tortured myself by making this for my husband and son when I can’t eat it because I am doing the Whole30, but can I just say it smells absolutely deeevine – even better than my original sugary version. Husb and son just devoured nearly all of it before it even cooled down. I am sticking the rest in the freezer so that I can finally try it when my Whole30 is over!
    Loving your site soooo manu recipes that I need to try!
    🙂

  12. Hi Rhian! Oh AMAZING to hear this! We seriously love this kind of feedback so thank you for taking the time to leave a comment! 🙂 You’ll definitely have to give it a whirl once your Whole30 is over (which go YOU by the way!). Leep us posted with the recipes you try, we love reading all of the comments we get! e + c

  13. This recipe turned out beautifully! Thanks for sharing ladies. I used almond meal and it came out perfectly. Tastes absolutely amazing!! Any tips for overcoming overly moist textures when baking with coconut flour??

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  15. Hi Lisa! We’re so glad to hear that it turned out well! This has been on our list to do a little merrymaker over actually! So watch this space! 🙂 Hmm we actually find that when we use coconut flour it can dry out baked yummies! Perhaps you need to use a little more?! 🙂

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  18. Hi. I just tried your recipe a few days ago. It was really good. I tweaked it a bit, though. For instance, I added some sea salt, used butter instead of coconut oil, used natural sugar instead of honey, left out the nuts, used half baking soda and half baking powder, and also added a little bit of coconut milk. I enjoyed it—thanks for the recipe. In fact, it was so good, I thought about doing some merrymaking myself! 😉

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  20. I loved this, subbed 1/4 of the banana flour with mesquite and left out vanilla. Topped with fresh raspberries, coconut shreds and grated dark choc. So good!

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