Bread

Gluten Free Banana Nut Bread (My Favorite)

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Basic banana bread gets an extra crunch from the addition of chopped walnuts in this easy recipe. Besides being a good way to use up leftover bananas, banana bread is a delicious treat to have on hand for breakfast with a cup of coffee, or for an afternoon snack.

Gluten Free Banana Nut Bread (Moist and Healthy)- this never lasts long art my house! My kids and friends LOVE this recipe.

Gluten Free Banana Nut Bread (My Favorite)- this never lasts long art my house! My kids and friends LOVE this recipe.



This is an extremely simple Paleo bread recipe to make. The batter does not take very long to blend together, and then it is transferred into a loaf pan to bake.

Just to note, I have altered my basic banana bread recipe a little bit from a previous post. I have made the recipe a few more times since then and improved upon it each time. In this recipe only 2-3 bananas are used, whichever amount is enough to equal one cup of mashed banana. The riper the bananas are, the better – the fruit adds easy substance and flavor to the loaf. Also, coconut oil is used instead of ghee because I believe it holds up better in baked goods.

nuts and bread ingredients

The wet ingredients, including the mashed banana, are blended together first. I use a simple hand blender. The almond butter in this recipe is what makes the bread so dark. Cashew butter may also work if you do not have almond butter. (Peanut butter is not allowed on the Paleo diet.) In a separate bowl, the dry ingredients are mixed together before being added into the wet ingredients. Then the walnuts are folded in; include as many as you like.

baked banana nut bread
gluten free bread

Once transferred to the loaf pan, the bread bakes for about an hour. Use the toothpick test to figure out if the bread is ready to be pulled out of the oven. You don’t want dense moist bread, so use patience when baking. Let the banana nut bread cool completely, and yes I mean completely, before slicing it. Serve the crunchy banana loaf with almond butter, honey, or smothered with jam.


Ingredients

    • 3 bananas, mashed, or 1 cup
    • 3 eggs
    • 1/2 cup almond butter
    • 1/4 cup coconut oil, melted
    • 1 tsp vanilla extract
    • 1/2 cup almond flour
    • 1/2 cup coconut flour
    • 2 tsp cinnamon
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup chopped walnuts

Directions

  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, add the mashed bananas, eggs, almond butter, coconut oil, and vanilla. Use a hand blender to combine.
  2. In a separate bowl, mix together the almond flour, coconut flour, cinnamon, baking soda, and salt. Blend the dry ingredients into the wet mixture, scraping down the sides with a spatula. Fold in the walnuts.
  3. Pour the batter into the loaf pan in an even layer. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread on a cooling rack and allow to cool before slicing.

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  1. I am new to the Paleo Diet and have looked at some of the recipes. They sound pretty good and I can’t wait to try them however, there is no nutritional facts included, or serving size. Do it matter with the Paleo diet? I am also trying to stay within a certain amount of calories per day. Can any one clear this up for me.
    Thanks, Connie

    • It does and it doesn’t. Paleo doesn’t stress counting calories. Usually you eat veggies, fruit, lean meat until you are full. There is no need to count calories because it’s hard to go over. With paleo treats however there are much more ingredients and they are high in calories because of nuts/ nut flours/ honey so if you are trying to lose weight eat them in moderation.

  2. Hi thanks for an updated recipe! I made my first Paleo banana bread this past week. yummy! I like the looks of this recipe. I’ve only recently been introducing ‘nuts’ into my diet and have not invested in nut butters yet. Can this recipe be made without nut butter or is there another substitute? Thanks for your info.

    • Nut butters are awesome. Yes, they are a little pricey, but well worth it. Love cashew and almond. Haven’t tried macadamia yet, but its on my list.

    • I make my own nut butter and it’s so much cheaper than store bought with no questionable ingredients. You just take almonds, cashews, peanuts, whatever you chose, and blend it in a food processor. Take some melted coconut oil and pour in till it’s smooth. Sometimes I add salt or maybe some raw honey also. Easy!

  3. Any chance this can be made either without eggs or with just egg yolks? Due to food sensitivities, I am unable to have egg whites. Thanks!

  4. with the banana bread, do you have to use almond butter.

    is coconut oil not enough?

    and also instead of almond flour, could you just use gluten free flour?

    thanking you in anticipation.

    kind regards

    christine

  5. I love to try new banana bread recipes. This one looks especially good, because of its dark color. I need to try to make it with almond butter. Such a good idea.

    @ Vicki: You can probably just skip the almond butter. The almond flour has a lot of fat which will result in a nice texture. You can also substitute the almond butter with some more coconut oil.

  6. There is no sweetener in this recipe. Is that by design? This bread was not very sweet at all and very dry. I will make these again without the coconut flour, as I’ve discovered it will really dry out a recipe. You could probably add shaved coconut along with the walnuts for texture and flavor, and I will add a little raw honey and use all almond flour.

  7. Just knocked out one of these loaves – fantastic, moist and super yummy. So good to get recipes that work. Thanks heaps.

  8. This looks delish! Has anyone tried to make this with a gelatin egg as a substitute? On the Autoimmune Paleo diet eggs should be avoided, especially egg whites.

    Thanks!

  9. Can you freeze this bread after? I always make this recipe but I struggle to eat it all before it’s starts spoiling

  10. I’m new to gluten free baking, so thank you for this recipe. It’s a keeper!
    I made this today. I live at 6,000+ altitude. I followed the recipe except I added some snipped dates and baked it in the convection oven @ 350, which equals about 375. A wooden skewer tested clean at 55 minutes. It’s very tasty, although I like the extra sweetness the dates add.
    Thank you, again!!! I would add a photo, but can’t figure out how to do that from my phone. The loaf is very pretty!

  11. Made the “banana” bread today. Used blueberries because I’m eliminating sugar, including high-sugar fruits, for health reasons. Although the loaf turned out OK, the dough was really difficult to stir and had to be hand-patted into the loaf pan. Maybe use applesauce instead of bananas?

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