Perfect Paleo Banana Bread {Recipe}

by Jen on April 30, 2013

For a very long time I was firmly in the camp of “if I’m going to bake it’s going to be with butter, sugar, flour and eggs.” I had zero interest in vegan, gluten-free, Paleo or healthy baking of any kind. Then I started managing a CrossFit gym and becoming engrained in the CrossFit culture and learned a lot about the Paleo diet. I also stopped and took note of how many people struggle with gluten intolerance. The two of those things combined has resulted in a growing interest in Paleo and gluten-free baking. So while I am experimenting with it, I can assure you that my stock of flour, butter and sugar aren’t going anywhere and I promise you that you will never find me making a “single serving, 90 calorie chocolate mug cake with protein frosting.” A girl has to draw the line somewhere. I do have an open mind about using different ingredients to bake but I have no interest in whipping up low-calorie desserts full of artificial sweeteners and protein powder.

Now that we’ve got all that cleared up, let me present you with my first Paleo baking complete success…banana bread! It took some trial and error but this recipe definitely nails it. Banana bread lends itself so well converting to Paleo for a few reasons. First, the bananas are already so naturally sweet that you don’t need to add much more to it. Second, banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving. And third, the bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.

I used this recipe from Comfy Belly as my base and modified based on testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.

I loved the way this banana bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!

Perfect Paleo Banana Bread
(Recipe adapted from Comfy Belly)

Ingredients:

3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)

In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.

Add wet ingredients to the dry and gently mix together until combined. Do not overmix.

Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

Yield: 1 loaf

Also delicious topped with peanut butter (which is not Paleo!) or any Paleo-friendly nut or seed butter of your choice! ;)

{ 119 comments… read them below or add one }

1 Lee April 30, 2013 at 8:42 pm

Paleo or not, it looks delicious.

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2 She Rocks Fitness April 30, 2013 at 8:45 pm

Cannot believe I’m the first one to comment on this! AMAZING! Banana bread and nut butter is such a deliciously awesome treat…Thanks for sharing! PS: I am so against all those loaded with artificial desert recipes that you see everywhere. Those ingredients are so bad for you!

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3 Hayley @ Running on Pumpkin April 30, 2013 at 9:01 pm

I looove banana bread, especially chocolate chip!

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4 Laura@ Fit Running Mama April 30, 2013 at 9:07 pm

Thanks for the recipe! I am pinning this and making it for sure!

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5 Ja @Ja on the RUN April 30, 2013 at 9:10 pm

I love banana bread. They’re my favorite. Thanks for sharing a recipe! :)

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6 Erin April 30, 2013 at 9:28 pm

That looks amazing. I’m definitely making this when I get the chance :D

Also, this is random, but did you ever announce the winner of the bluetooth headphones giveaway you did a few weeks back? I’m just curious because I don’t remember you posting anything about it.

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7 Paige @ Your Trainer Paige April 30, 2013 at 10:00 pm

one of the reasons I read your blog is because I know I’d never seen a protein cake with protein frosting that’s low calorie!!! and low sugar!!! ;)

Aaaand I’ll be baking this tomorrow.

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8 Jen May 1, 2013 at 6:05 pm

yes, you never will! ;)

and let me know how it turns out!

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9 kathryn April 30, 2013 at 11:20 pm

YaY! I always LOVE your recipes and know that this one will be delicious.

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10 Jen May 1, 2013 at 6:05 pm

thank you! let me know how it turns out if you try it!

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11 Ali May 1, 2013 at 12:00 am

This recipe looks perfect. Wish I had the ingredients on hand to whip a loaf together tonight. Can’t wait to try it! :)

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12 Kelly May 1, 2013 at 2:09 am

This recipe looks great! Is there anything that can be subbed for the maple syrup? It’s very expensive here (around 10 USD for a small bottle).

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13 Jen May 1, 2013 at 6:05 pm

i think you could try honey. would that work better for you?

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14 Christy July 26, 2013 at 3:16 pm

I used honey and it turned out great!

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15 Amy May 1, 2013 at 5:50 am

I cannot wait to make this this weekend!!! Thanks so much! And, I had never heard of Comfy Belly, but this looks like a great resource.

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16 Kimberly @ Healthy Strides May 1, 2013 at 7:36 am

Um, I love this post forever for the never-going-to-happen mug cake. I probably did some version of this early on but I hate all the fake stuff and would rather cook with real ingredients. And butter is very much real. Just sayin’.

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17 Jen May 1, 2013 at 6:04 pm

:) :) :) NEVER! :) :) :)

and YES to butter!

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18 Mindy May 1, 2013 at 9:27 am

Loveeee banana bread! I must get some more almond flour soon.. I tried the whole grinding almonds in a food processor, but I definitely prefer TJ’s almond meal! This looks to. die. for!

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19 Jen May 1, 2013 at 6:04 pm

hmmm…good to know about the make your own almond flour. i use the tj’s almond meal too.

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20 Christy July 26, 2013 at 3:20 pm

I used blanched almond in the food processor and than threw in all the other ingredients and blended it up. It worked very well for me.

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21 meredith May 1, 2013 at 10:39 am

I should try this recipe!. I am a baker who also ventures to the “healthier” side often but NEVER use artificial ingredients.I make banana bread often and usually use oat bran/old fashion oats instead of flour. I always explain to my son that it isn’t always about calories, it is about wholesome, nutrient dense foods. Just because something is low calorie/calories free, sugar free does not mean it is healthy for you.

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22 Jen May 1, 2013 at 6:03 pm

meredith – you should try this. have you baked with almond and coconut flour before? i’m just starting to experiment with it and it’s so interesting to play around with the ratios/textures/etc. sounds like you are teaching your son well!

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23 meghan @ struggle muffins May 1, 2013 at 1:00 pm

Amaze. Can’t wait to try this recipe. Love that you topped it with PB too, I’d have done the same :)

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24 Jen May 1, 2013 at 6:02 pm

everything is better topped with pb! ;)

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25 tara May 1, 2013 at 1:16 pm

thank you so much for testing and posting. i’m gluten free not by choice but because i have celiac. i appreciate non celiacs baking gf because if they think its good then it means its good.

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26 Jen May 1, 2013 at 6:01 pm

you’re welcome tara. i’m really happy with how this recipe turned out and hope that you enjoy it.

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27 Mary Ann May 1, 2013 at 4:46 pm

Thank you for making and eating normal food. Enough of the low calorie-protein packed ‘cakes’. Avoid what isn’t good for you and what doesn’t compromise all of the training that you do and eat what your body needs. Thanks for keeping it simple.

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28 Jen May 1, 2013 at 5:58 pm

you will never see me eating all that fake crap. i so agree with you!

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29 Annie May 1, 2013 at 5:13 pm

I’ve never commented before, but after making your bread recipe, am overwhelmingly compelled to commend you! The bread is AMAZING!!!! It’s perfectly moist and tastes exactly like non-paleo banana bread. I’ve tried countless gluten-free and paleo banana bread recipes, only to be left disappointed by dry, heavy and tasteless breads. This recipe came out P.E.R.F.E.C.T; perhaps it’s the flours ratio…In any case, thanks for such a great recipe, it’s absolutely delicious! :-)

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30 Jen May 1, 2013 at 5:57 pm

hi annie! i’m so happy to hear that this recipe turned out well for you! i didn’t want to post it til i got it the way i wanted it from a texture standpoint so that paid off i guess!

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31 Michele May 2, 2013 at 3:41 am

Thank you for sharing this recipe Jen! I just tried some paleo banana muffins an acquaintance made the other day, and I was like “I could SO eat more of this stuff!” I’m going to try making my own this weekend :)

Cheers,
Michele.

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32 Megan May 2, 2013 at 1:01 pm

I made this last night and I’m in heaven. I honestly think it’s the best banana bread I’ve ever made. Thank you!

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33 Tiff May 4, 2013 at 2:15 am

I just made this, and added some frozen blueberries – HOLY MOLY it was delish! Tastes just like “real” banana bread – but way better!

THANKYOU!

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34 McRae May 4, 2013 at 1:18 pm

I couldn’t find coconut flour, so I used all almond meal. This still came out A-M-AZING! Thanks for the recipe!!! Does this freeze well?

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35 Elle May 6, 2013 at 8:59 am

I forgot to add the maple syrup (multitasking while baking is never the best idea) and it turned out fine! Not as sweet as regular banana bread, obviously, but still very good. So pleased I found this recipe!

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36 sasha May 6, 2013 at 11:19 pm

Just made this and it is DELICIOUS! It tastes exactly like my great grandmother’s recipe but without any of the flour, butter, and sugar.

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37 Jen May 7, 2013 at 11:47 am

so happy this turned out well for you! i agree it’s totally comforting and traditional tasting!

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38 Susan May 7, 2013 at 7:02 pm

Made this today…turned out good but slightly salty, not sure why. Texture was great.

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39 Brianna May 9, 2013 at 8:04 am

I made this banana bread on Monday and it was absoulutely amazing! Everyone in my family loved and, even my 12 year old brother who is so picky and hates anything healthy. The bread was sweet and the almond and coconut flour made it so moist and dense, and added the nutty flavor so you didn’t even need to add nuts to it! If you are looking for a paleo banana bread recipe, I highly recommend this one! But be careful, it is really addicting to eat!

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40 juliana loh (@bilbaobab) May 10, 2013 at 5:04 am

this looks and sounds delish!!! and sinfully yum with some peanut butter. definitely going to have a go at it this weekend! thanks for sharing!

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41 Kim May 16, 2013 at 4:59 pm

We’ve made this bread twice in the last week. It is so yummy! My kids just gobble it up. And my husband who swears he can taste the almond flour in everything actually didn’t complain. As a dairy and gluten free home it is so nice to have new recipes to add to our repertoire. Thanks so much for sharing this recipe with us Jen!

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42 Kelly May 16, 2013 at 10:52 pm

I made this tonight using flax eggs and it turned out great! Thanks for a great recipe!

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43 Manny K. May 18, 2013 at 1:46 am

Just made this with olive oil in place of coconut oil and added lemon zest and chia seeds.First time I’ve ever baked and it was awesome. Going to add frozen blueberries next batch like the previous commenter Love your blog by the way..

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44 Anna May 23, 2013 at 8:02 am

Made this bread last night and it was so delicious and moist. No-one would ever pick that it was wheat free, gluten free, dairy free, and sugar free!!!! Would have to be best ever recipe so far!

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45 April May 23, 2013 at 8:24 am

I was debating making a gluten free banana bread yesterday and I found myself in your “camp”. I ended up making my traditional AP flour recipe because I am always dissapointed with recipes when I try GF ones. I have a hypothyroid and am supposed to avoid gluten. It’s tough (I try to limit myself a bit). I look forward to making your recipe next time. It looks delicious!

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46 Samantha May 26, 2013 at 6:27 pm

Wow this is delish! Very comforting and such a treat. I didn’t use maple syrup but instead used raw coconut nectar as the sweetener and it came out perfect!

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47 Deborah May 27, 2013 at 7:14 pm

LOVE this recipe! I tried it today and it’s just wonderful. I blogged about it (with a link of course) http://gourmetmom.blogspot.ca/2013/05/grain-free-no-added-sweetener-banana.html. Thank you for sharing this!!!

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48 Lisa May 30, 2013 at 10:03 am

Just made this…just tasted it…so yummy!! Great texture and flavor-thanks for the recipe!

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49 Jen May 30, 2013 at 11:16 am

lisa – so glad this was a hit for you. thanks for reporting back!

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50 LDub June 4, 2013 at 9:15 am

I made this with crushed cashews mixed in and it came out great. Does anyone know how many calories are in a loaf?

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51 anita June 4, 2013 at 7:28 pm

Hi Jen,
i literally just made this for my 19 month old boy who has a high sensitivity to wheat and he loves it! we cannot get enough of it either! thinking we are going to forego the maple syrup next time as the bananas would seem to provide enough sweetness. what do you think?

best,
anita

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52 Jen June 4, 2013 at 9:13 pm

anita, i’m so happy this turned out well for you and your son! others have tried it with no maple syrup and had good results so i’d definitely play with reducing or eliminating it.

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53 Deborah June 5, 2013 at 10:47 am

Anita,
I made it last week without the maple syrup, but added an extra banana for moisture and sweetness. It worked out perfectly!
Take care,
Deborah

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54 Tracey June 5, 2013 at 3:41 pm

Best banana bread recipe !! Very moist and delicious, But I used a 9×5 loaf pan & it didn’t rise at all. Your picture looks a lot more like bread than mine. I ended up cutting it in squares like brownies bc it was so flat. Did you double your recipe for the picture? Absolutely loved the flavor though!

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55 Rebekah June 7, 2013 at 10:12 pm

Hi! While I loved the bread flavor, the entire load was gone in one evening. My bread did not seem to bind together, it came out of the pan in 3 pieces. Do you have any suggestions for avoiding this or is there something I am potentially doing wrong?

Thanks!

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56 Michele June 8, 2013 at 9:54 am

This was GREAT! I didn’t have maple syrup so I used agave and it came out wonderful, a little dense, but tasted just like mom used to make. Thanks.

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57 DDJ June 9, 2013 at 5:21 pm

I just finished making this and it’s so ridiculously tasty. Mine is definitely denser than the loaf in the picture, but it’s really good. Thanks for this recipe!

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58 Noreen June 10, 2013 at 6:31 am

PERFECT is an accurate description. Made two loaves last night and must say, AWESOME! This recipe is a keeper. Thanks for this one! Taking one to work this morning (saving a few slices for the family) and saving the second for this weekend to share at a get-together. Homerun!!

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59 Renee June 10, 2013 at 10:47 am

I want to try this recipe for our brunch next Saturday, but I have a friend who is allergic to all nuts (except peanuts, go figure :) ) I am just concern that the almond flour might trigger her allergy, do you think that it would be okay to use a cup of coconut flour instead of what the recipe prescribes?

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60 Deborah June 10, 2013 at 11:16 am

Renee,
I’m no expert but I don’t think that using that much coconut flour would work. It soaks up moisture like a sponge, so I think it would make this an incredibly dry and crumbly loaf. I wonder if you could experiment with using pumpkin seed flour (ground pumpkin seeds) instead of the almond flour. I would think that would be a closer texture to almond flour.
Just my 2 cents.
Take care,
Deborah

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61 Renee June 10, 2013 at 12:52 pm

Thank you Deborah! From what I’ve seen so far, it’s the best, if not the only option to replace almond flour :)

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62 Michele June 25, 2013 at 11:55 pm

So excited to find your blog! Thank you for this recipe… I was looking for something to bring to my gym’s WODBBQ this Saturday and with all the reviews it sounds great. Btw, it’s pretty cool to see you’re in Charlotte- I drive by Metro Crossfit all the time!

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63 Dana July 5, 2013 at 9:50 pm

I have tried several paleo bread recipes and this one is my absolute favorite! Thank you!

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64 RL July 6, 2013 at 12:52 pm

Made this recipe today and couldn’t wait to taste it. Topped it with coconut milk while it was still warm.
DELICIOUS!!! Thanks so much for sharing!

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65 Jeremy July 7, 2013 at 1:43 pm

I substituted honey as I am on an SCD diet.. NO SUGAR etc.. I also added walnuts and blueberries to make some muffins as well!! AWESOME

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66 Cherie July 7, 2013 at 11:44 pm

This was by far one of the most amazing things i have ever tasted!! I left out the maple syrup, and only used 1 TBS honey as I am on anti candida diet and am not supposed to have any sugar but I added a little for others eating it! I also added walnuts. Next time I will leave out the honey all together as I think it had enough flavour and didnt lack sweetness at all :) thankyou for a great recipe!

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67 Steffffff July 8, 2013 at 5:25 pm

For anyone looking for a vegan or egg free alternative, substitute the 2 eggs for 3 tablespoons ground flax seed & 9 tablespoons water. Mix & let sit in fridge for about 10 minutes before use and stir in with wet ingredients. :)

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68 michele January 15, 2014 at 3:02 pm

fyi, for vegans, you can just leave out the eggs — the bananas are sufficient, maybe add another 1/2!

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69 Jenn July 12, 2013 at 2:06 pm

I made this banana bread yesterday and it’s so delicious and moist!!! We ate almost the entire thing in one night :| I can’t believe it was so easy to make :) Thank you for this recipe Jen :)

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70 PNWest July 16, 2013 at 1:44 am

I found this recipe tonight when specifically Googling “Walnut Bread Almond Flour”. I loved that it used less almond flour than most recipes (it’s so expensive), and added a little coconut flour. So I made it tonight, subbed honey for maple syrup, added raisins and walnuts, and it is divine!! The best grain-free, sugar-free recipe I’ve run across so far! It’s moist, light…. Really great. I didn’t have a loaf pan, so I used a small glass casserole dish, reduced baking time to 30 mins…. Perfection. Thank you for posting this!

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71 Noelle July 27, 2013 at 4:17 am

I found this recipe while doing a searching for banana bread with almond flour, and I’m curious, do you think it would turn out the same if I did it in a bread making machine?

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72 Deborah July 27, 2013 at 11:42 am

Hi Noelle,
I’m fairly certain it wouldn’t work well in a bread maker. But if you decide to try, please let us know as I have one that hasn’t been used in years because we no longer eat grains.
Take care,
Deborah

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73 Jen July 27, 2013 at 12:22 pm

i agree with deborah. not sure how this would work in a breadmaker!

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74 Noelle July 28, 2013 at 12:26 am

I think I’ll try it tonight. My bread maker has a GF setting so maybe I’ll be lucky? lol Will let you all know how it goes.

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75 Deborah July 28, 2013 at 12:49 am

That’s awesome Noelle. I can’t wait to hear about it!!!!

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76 Noelle July 28, 2013 at 2:16 am

Okay, so I’m lame… I chickened out and made it in the oven lol. It turned out good. I used more banana than it called for so while it’s cooked, it’s a little, mushy I guess. Figure letting it set up a bit longer may help that. The taste is good. The only modifications I made were using all almond flour since that is what I had on hand, and I used a tbsp of honey instead of the full amount of maple syrup. Yum ! And I also have her flourless peanut butter cookies in the oven as I type this heh heh. Maybe next weekend I’ll get ballsy and actually try to use my bread machine.

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77 Deborah July 28, 2013 at 11:35 am

Noelle,
Most likely the reason it’s a bit mushy is because you didn’t use coconut flour. Coconut flour soaks up moisture like a sponge, so if you omitted it from the recipe you probably should have added a lot more almond flour to make up for it. But hey, at least it tastes good :) I’d keep it in the fridge if you’re not eating it right away as the extra moisture might make it spoil quicker.
Take care,
Deborah
p.s. Please let us know if you do try it in the bread machine!

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78 Dana July 29, 2013 at 1:54 am

Made this tonight! Huge hit in our home : ). I added chocolate chips and used both maple syrup and honey. Really delicious, especially with the fresh strawberries my neighbor brought over

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79 Chelsi July 29, 2013 at 11:59 am

I’m currently baking this right now! Thanks for the recipe. The toothpick is coming out clean, but its just gooey in the middle so I stuck it back in. Will update on how it tastes!

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80 Katherine Marshall July 29, 2013 at 8:31 pm

wow i’m impressed…this bread actually does taste nice! I added some pepita seeds on top and used agave syrup instead of maple syrup and omitted the nutmeg and added more cinnamon. Another trick of mine is to use half teaspoon of clove instead of nutmeg.

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81 Natalie Christine July 31, 2013 at 7:14 am

This is simply amazing. Even though I eat clean, I too am a fan of baking “all the way.” I’m so glad I put Mom’s recipe aside to try your version. I made it 3 times in the first week, for non-paleo family, and it didn’t last more than a day each time! I love that I don’t have to worry about feeling sick if I want a little something sweet, while still giving my guests a delicious dessert. Thank you so much for sharing!

All my best,

Natalie Christine
http://www.thepureco.com

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82 Katey August 1, 2013 at 10:12 am

Wow! I just tried this recipe out yesterday and I have to say…delicious!! You’re right when you say it tastes like ‘real’ banana bread!! I’ve tried about 4 or 5 other paleo banana bread recipes and enjoyed them all, but never gotten this close to what banana bread it supposed to taste like!! The only issue I had was that I had to cook it longer in order for the middle to set, which resulted in the outside ‘appearing’ burnt…but there is NO burnt taste, all yummy banana-y!! Thank you so much!

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83 Marina Mancia August 9, 2013 at 11:25 am

I just made this recipe last night and I’m obsessed!! Sooooo good! I will be using it very frequently, thank you!! The only thing i did different was replace maple syrup with organic raw honey because i didn’t have the syrup, but will try it soon :)

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84 Pea August 9, 2013 at 8:06 pm

Just made theses! They are insanely delicious! Thank you!!!

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85 jen August 11, 2013 at 10:06 am

Hey has anyone tried freezing this? It’s SOOO delish I want to have a stash on hand!

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86 Nancy August 12, 2013 at 7:02 pm

I made this today and it is truly delicious! Thanks for the recipe. I have frozen some slices to enjoy at a later date.

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87 Taylor August 14, 2013 at 5:55 pm

I’m paleo and just made this…hands down the best banana bread I’ve ever had (paleo or not). Great recipe!

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88 Randy August 15, 2013 at 10:22 pm

Just made this! So yummy ! Thank you!!!

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89 Kim May August 27, 2013 at 4:49 pm

This is really amazing bread! It’s absolutely delicious!

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90 Christine August 29, 2013 at 9:45 pm

I love this recipe! I’ve tried many others and come back to this one every time. Great texture, flavor and so satisfying. Thank you!

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91 Melissa September 1, 2013 at 10:52 pm

Looks yummy! If I were to only use almond flour (not sure if I can find coconut flour where I am), how much more should I add?

Thanks! Can’t wait to try.

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92 Courtney September 2, 2013 at 12:41 pm

Just made this and it was incredible! Only substitution I made was honey for maple syrup. I used a little more than 1/4 cup to make it a little sweeter. I also put in a 1/4 cup of cacao chips. The bread is super moist and has a ton of flavor. This is truthfully better than non paleo banana bread I have had.

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93 Nicole September 4, 2013 at 4:59 pm

Just made muffins from this recipe, they’re literally still cooling on my counter. But I snuck a bite and had to post. The first batch I accidentally left the eggs out. No sub, just forgot to put the eggs in. Other than being a little more crumbly, they still tasted fantastic! Best paleo banana bread so far! The second batch tasted just as good but had better consistency, of course. :)
So, just a note to those needing egg-free…this recipe is a great option!

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94 Jamie September 7, 2013 at 8:48 am

Just made this for my husband and I and it didn’t even last 24 hours ;) Definitely going to be a regular in our home!

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95 Ange September 8, 2013 at 1:25 am

Made this tonight and substituted organic honey for the syrup. This is truelly exquisite bread. We’ve been doing paleo for just over 2 months and this is the first bread recipe I’ve tried that I’d repeat. Again and again! Thank you!

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96 Krysten September 8, 2013 at 4:17 pm

Just whipped this up with some bananas I didn’t want to throw away…HOLY COW. If you haven’t made this already, you’re missing out. I topped mine with some coconut flakes and threw some walnuts into the mix. It was heavenly! Thank you for sharing this!

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97 Joan September 15, 2013 at 4:05 pm

I just made this and it turned out even more delicious I could imagine!!! <3 Thank you so much! I reposted this recipe in my blog because I made small alterations in it :) You can check the pics if you want to. Mine turned out much more brown but still it wasn't burned out <3 Super delicious! No grains in my bakings anymore <3 And no breads from the stores either! :)

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98 Robyn September 16, 2013 at 6:07 am

This was amazing. I eliminated the coconut flour because I didn’t have any and just used 1 cup almond flour, and I accidentally used 1/4 cup coconut oil but everything came together really well and it’s soft and moist but so much like banana bread and completely fits in with my diet. Thanks!! I added a raw caramel sauce and it was like a sticky date pudding almost.

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99 Steph September 16, 2013 at 9:18 am

I’m trying this today with pumpkin instead of banana and adding carob chips. I tried it the other day with bananas and I can’t even tell you how delicious it was! Best recipe ever! My AM crossfit girls are gonna love it!

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100 Jen September 16, 2013 at 9:19 am

oh report back on how the pumpkin works out please! i would imagine you will need more added sweetness since the banana is more naturally sweet than pumpkin.

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101 Traci September 17, 2013 at 2:48 pm

I subbed all almond flour because I didn’t have coconut flour on hand and honey for the maple syrup, and it came out awesome. Thank you!

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102 Gio September 29, 2013 at 6:51 pm

This was the BEST paleo (or non) banana bread I’ve EVER made! I’ve tried over 20 different recipes from all over the web.. and variations of.. and this is perfect. Look no farther if you are trying to decide. The only thing I changed was I cut the maple syrup in half. Once I tried it with only stevia. It was great! I also like to add walnuts in the mix and on top. My hubs like to put 90% dark chocolate chunks on the bottom of the pan before pouring in the batter. Oh yes, we’ve made this exact recipe 6 times in the last 10 days. Really. We had family in town.. and we just keep buying spotty bananas!

THANK YOU!!

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103 Jessica Vinson October 5, 2013 at 8:02 pm

I forgot to comment when I made this last but I subbed one of the bananas for 1/2 cup pumpkin and added in 1 tsp of pumpkin pie spice and it was delicious! Definitely the best paleo version of banana bread I’ve had ( and I’ve tried quite a few recipes!). It’s actually in the oven right now :)

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104 moll October 6, 2013 at 6:28 pm

LOVE LOVE LOVE this banana bread! Honestly I think I might love it more than regular banana bread. My only issue with it is that I could literally eat the entire loaf in one sitting, and almost did:) I want to try to make this as muffins – any idea how long those should cook for or has anyone done it? Hoping that could help with portion control!:)

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105 Janet October 10, 2013 at 3:34 pm

I have made this twice now and love it but the only problem is i can’t get it out of the loaf pan in one piece!
First time was an absolute mess and last night it was 2 pieces – better but still want the whole loaf to pop out so i can actually take it somewhere for others to enjoy without it looking like a big mess.
Both times i have oiled the loaf pan as directed. I attempted parchment paper but since it didn’t lay
flat in the pan i was unsure as to how it would actually bake and decided to oil again instead.
The first time i thought i tried to separate from the pan too early before cooling and last night i waited longer but still difficult.
Are many others having this problem ? Please advise.
Thanks!

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106 Deborah October 10, 2013 at 4:30 pm

Janet, I’ve never had that problem, but I always use parchment paper. Maybe give that a try and see what happens?

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107 Jen October 10, 2013 at 4:33 pm

I also used the parchment. Always do with quick breads and brownies. Easiest way to lift them out of the pan with no mess! Be sure to let it cool for a bit before removing. You don’t want it steaming hot when you lift it out but you also don’t want it to sit in there and get soggy!

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108 Janet October 10, 2013 at 5:35 pm

Thanks Deborah and Jen for the reply! I will use the parchment paper next time for sure.
Do you put the p.paper just on the bottom of the loaf pan or enough to cover the sides of the loaf pan?
I am assuming the heavyness of the batter will relax the p. paper…and allow it to form into a loaf….?

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109 Deborah October 10, 2013 at 6:39 pm

Yes the batter does push the paper against the sides. I only use a parchment sling, so I leave the ends free of paper and just grease the ends of the pan.

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110 Janet October 10, 2013 at 8:08 pm

Thanks for the tip, Deborah. Can’t wait for my next few banana’s to turn brown so i can make this again! :)

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111 Adria October 21, 2013 at 11:21 pm

Wow thank you! I’m SO GLAD there isn’t half a cup of butter in your recipe… YAY! I wonder if the coconut oil could be substituted with applesauce? I can’t wait to make this one!

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112 Heather October 27, 2013 at 1:21 am

This is by far the best Paleo recipe I have tried! I did substitute honey for maple syrup, and it was great.

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113 George November 10, 2013 at 8:52 pm

Great recipe! Best paleo banana bread I have ever eaten. I added chopped walnuts. Thanks for sharing.

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114 Melissa February 6, 2014 at 9:06 am

Had this recipe saved in my email for a while now and just finally got around to making it last night! Delicious! Thanks for sharing!

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115 Halsie February 7, 2014 at 2:18 am

I have never commented before but this is the BEST paleo banana bread I have ever made and I will definitely be saving this recipe. I made a traditional plain loaf and then for my second batch I added dark chocolate chips and put them in muffin cups. I like this recipe because it is flavorful, moist, and it doesn’t call for a half dozen of eggs, or 4 bananas. All of the ingredients were everyday easy things that a paleo person would have access to without an extra trip to the grocery store.

Thank you for sharing this recipe! I’m so happy I finally found a paleo banana bread I actually like.

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116 Carrie Richardson February 9, 2014 at 3:53 pm

Amazing! Have been on no sugar diet for 4 weeks now following really bad eczema, i’ve been living off fish, veg and nuts so was in need of a treat when found this recipe. its a lovely treat and i don’t feel guilty eating it. My eczema is nearly gone so i’m never going back to sugar. Trying the carrot cupcakes next as a treat for my birthday! thank you for the recipe

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117 Melissa H February 10, 2014 at 9:04 pm

I have made this recipe numerous times and it has gotten rave reviews! I would like to try to make this into muffins instead. Any suggestions for adjusting baking time??

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118 Deborah February 15, 2014 at 10:28 am

Hi Melissa,
I’ve made this into muffins. 425F for about 25 minutes works perfectly.
Take care,
Deborah

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119 Julie March 4, 2014 at 9:45 am

I made this recently, and I have to say that it really tastes close to regular flour-type banana bread. It’s moist and has very good flavor. I love having it with me in the car. When I’m driving and get hungry, I just grab a piece and it really satisfies my hunger without all the sugar.

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