Today I’m going to be sharing a paleo-friendly banana bread recipe that’s as low carb as possible, yet still so good that your Grandma would definitely approve of it. It passes on the usual ingredients that would go into baking a loaf of bread in favor of healthier alternatives like almond flour, which is definitely one of my favorite baking flours to use. Everything else that goes into this almond flour paleo banana bread recipe has been carefully selected to provide a solid amount of protein and healthy fats as well. The end result is a 100% paleo-friendly banana bread that easily meets the two most important criteria of all for paleo treats — it’s delicious and nutritious.
Almond Flour Makes Incredible Paleo Banana Bread
As the name of this recipe would suggest, you’ll be using two cups of almond flour when making your banana bread. I love baking with almond flour because I’m such a big fan of almonds in general.
My go-to quick and healthy snack has always been raw almonds because not only are they incredibly tasty, but they also help to reduce your risk of cardiovascular disease by lowering total cholesterol levels. (1) Almond flour provides many of the same benefits as raw almonds, and it’s an excellent baking flour to use in general because it provides a good mix of healthy fats, dietary fiber, and other essential nutrients to your baked goods.
After mixing your almond flour together with a bit of baking powder, the next step is to place three medium sized bananas into a food processor — just make sure to use very ripe bananas when making this recipe. I absolutely love eating bananas so it should be no surprise that banana bread is one of my favorite treats. They’re a nutritional powerhouse, providing you with tons of B-complex vitamins, fiber, potassium, and disease-fighting antioxidants. (2) Process the bananas until they’re smooth, and then add in four large eggs as well. The eggs help to hold the batter together while also providing a solid amount of protein, healthy fat, and essential vitamins and minerals to your banana bread.
The next ingredient to add into the food processor is two tablespoons of melted coconut oil. As with most of the other ingredients in this recipe, I love coconut oil. I use it for absolutely everything — I add it into my coffee, I use it for oil pulling to kill bacteria in my mouth, I moisten my hair with it, and of course, I use it for all of my low carb cooking needs. And if you’re worried about the saturated fat content of coconut oil — don’t. For starters, modern research has debunked the myth that saturated fat is bad for you. Secondly, studies have actually found that daily consumption of virgin coconut oil has been shown to increase levels of the good kind of HDL cholesterol. (3)
Once the melted coconut oil has been processed and everything is well combined, you can go ahead and add in your almond flour mixture and pulse until combined. Next, scoop your batter into your prepared ban and bake the banana bread for about 45 minutes. While the recipe mentions to allow the bread to cool completely before serving, I would actually recommend serving it slightly warm with some grass-fed butter for an incredibly tasty treat. Enjoy!
6-Ingredient Almond Flour Paleo Banana Bread Recipe (Try this!)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 14 1x
3 medium bananas (very ripe)
4 large eggs
2 tbsp melted coconut oil
2 cups almond flour
2 tsp baking powder
1 ½ tsp vanilla extract
pinch of salt
- Preheat oven to 350ºF.
- Line an 8×4 inch loaf pan with parchment paper.
- Combine the almond flour and baking powder in a bowl and set aside.
- In a food processor place the bananas and process until smooth.
- Add the eggs and process until well combined.
- Add the melted coconut oil and pulse to combine.
- Add in the almond flour mixture and pulse until well combined.
- Scoop the batter into the prepared pan.
- Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.