This paleo-friendly, gluten-free banana bread is dense and moist. YUM!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 slices
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.

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  • Mix together almond flour, ground cinnamon, and baking soda in a bowl.

  • Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.

  • Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

Nutrition Facts

128 calories; protein 8.6g 17% DV; carbohydrates 15.8g 5% DV; fat 4.3g 7% DV; cholesterol 27.3mg 9% DV; sodium 117mg 5% DV. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2012
We made this for breakfast. Perfect!! Hearty moist and tasty. I added an extra bannana and a handful of quinoa flour. I love that it's low in fat high in protein and has no sugar. Everyone loves it! Read More
(60)

Most helpful critical review

Rating: 1 stars
12/30/2012
Followed the recipe to a T... but when the loaf was still jiggly in the loaf pan after the allotted time I covered the top with a tent of aluminum foil and gave it another 15 minutes. Loaf was a toasty golden brown all over. Let it sit in the pan for an hour after removing it from the oven. It was as dense and wet as a saturated sponge. Smelled great but the flavor was absent and the consistency was mealy. Let it sit overnite and tried it the next morning -- no improvement. Disappointed. Read More
(16)
81 Ratings
  • 5 star values: 41
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 8
Rating: 5 stars
09/03/2012
We made this for breakfast. Perfect!! Hearty moist and tasty. I added an extra bannana and a handful of quinoa flour. I love that it's low in fat high in protein and has no sugar. Everyone loves it! Read More
(60)
Rating: 5 stars
12/30/2012
Very moist; great bread! I used almond meal instead of almond flour and honey instead of agave. I have tried other grain free/paleo breads but this one is much more moist and flavorful. I did have to cook mine about 50 minutes. Will definitely make again! Read More
(52)
Rating: 4 stars
11/25/2012
I customized this recipe a bit to make it more kid-friendly. I used 1cup almond meal and 1 cup baking flour and then added a streusel topping (2 Tbl softened butter 1/4 cup brown sugar 2Tbl rolled oats and 1/2 tsp cinnamon). It was delicious! Read More
(35)
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Rating: 5 stars
09/07/2014
After reading the reviews I decided to try this recipe as muffins instead of a loaf and they turned out wonderfully! Here are the revisions I made: Added 1/2 tsp of ground nutmeg Increased the cinnamon to 1 1/2 tbsp Used vanilla soy milk instead of water Used vanilla extract instead of almond (didn't have any almond extract on hand) Used a combo of agave and real maple syrup (1/8c each) Added 3/4 cup of extra dark 65% cacao chocolate chips The muffins were super moist but firm and I WILL be making these again! Oh and I used a muffin pan with light spray of oil instead of paper cups because paper cups tend to stick way too much. Thank you! Read More
(28)
Rating: 5 stars
04/12/2013
These are delicious! I made them with about a 1/2 c raisins and cut down on the agave for some shredded coconut. Also, I subbed1/4 of the almond meal (1/2 c.) with ground flax seed, which I always do with almond-based recipes to help retain a little more moisture. This is a fantastic foundation recipe to continue tweaking with the ingredients I have on hand. Also, I used a mini-loaf pan (4 loaves instead of 1 large one) and they baked perfectly in 45 minutes. Grain-free quick breads often perform better in smaller baking sizes since the leavening agent has to do less work. Read More
(23)
Rating: 1 stars
12/29/2012
Followed the recipe to a T... but when the loaf was still jiggly in the loaf pan after the allotted time I covered the top with a tent of aluminum foil and gave it another 15 minutes. Loaf was a toasty golden brown all over. Let it sit in the pan for an hour after removing it from the oven. It was as dense and wet as a saturated sponge. Smelled great but the flavor was absent and the consistency was mealy. Let it sit overnite and tried it the next morning -- no improvement. Disappointed. Read More
(16)
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Rating: 4 stars
12/15/2013
Did some tweaking: substituted almond milk for 1/2 water ground flax for 1/4 almond flour honey for agave. Stuck with almond extract. Used small loaf pans and it filled 3 pans just over 1/2 way all cooked nicely in 45 mins. Due to picket eaters in my house one loaf was plain one with choc chip morsels one with choc morsels and walnuts. The choc chips definitely added needed sweetness and the walnuts topped off the yummy-ness. Agree with reviewer that this is a great base with which to experiment. Without chips would add more honey or other sweetener. Read More
(9)
Rating: 5 stars
01/24/2013
Really delicious. And so healthy! I used maple syrup instead of agave. Skipped the almond extract. Used vanilla extract instead of vanilla bean paste. And added a handful of raisins. It takes longer to cook than the recommended time. It might do better in two smaller loaf pans. Read More
(9)
Rating: 5 stars
12/02/2013
I followed the recipe exact except I left out the vanilla bean paste and added another banana. I poured the batter into a muffin tin that held six large muffins. I baked them for 45 mins at 350 and they came out absolutely perfect consistency! They were moist and delicious with just the right amount of sweet. So yummy and will make again for sure! Read More
(8)
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