Our Paleo Banana Bread Recipe

Paleo Banana Bread – GF, DF & SF

Recipe makes x2 small loafs or x 1 large loaf

Per slice – 233kcals, fat 16g, carbs 23g, fibre 4g, protein 6g


  • 1.160kg ripe bananas
  • 8 eggs
  • 290g crunchy almond/peanut butter
  • 9 tbsp coconut oil, melted
  • 13 tbsp maple syrup
  • 175g almond flour
  • 75g coconut flour
  • 2 1/2 tbsp cinnamon
  • 1 1/4 tbsp baking soda
  • 1 1/4 baking powder
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1/2 teaspoon nutmug


Preheat the oven to 160 C. Combine bananas, eggs, nut butter, maple syrup and coconut oil in a food processor. Once all of your ingredients are blended, add in coconut /almond flour, cinnamon, baking soda, baking powder, vanilla and sea salt and mix well.

Pour the batter in 2 greased loaf tins. Place in preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and flip the bread out onto a cooling rack for ten – 15 minutes, then enjoy!

Store in tightly sealed tupperwear to keep fresh through the week.


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