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    Home | Recipes | Breads

    Banana Bread (Paleo, GF, DF)

    By Adriana Harlan | 94 Comments | Published: Oct 13, 2016 · Modified: Feb 19, 2021

    Recipe Video Reviews
    5 from 38 reviews

    If you've been on the hunt for the best healthy banana bread recipe made with almond flour that is Paleo and gluten-free, this recipe is for you. This banana bread has an incredible moist and soft texture, and loads of banana flavor just like my Almond flour Banana Muffins.

    a close up of a loaf of banana bread on a cutting board with several slices laid over and bananas in the background

    What makes my recipe healthy is the fact that it's made without inflammatory wheat, gluten or grain flours, and it also contains no refined sugars or dairy.

    And what makes it so special is the fact that even though this banana bread is made without using traditional ingredients, it still has that same amazing flavor and texture. And it's so easy to make!

    The sweetness comes mostly from the bananas. So the more ripe your bananas are, the sweeter your bread will be. But even then, this bread is not super sweet which is something I personally love about it.

    In my opinion, this banana bread is so good that it can even be served for dessert topped with some ice cream. In the recipe video, you can see how I topped a slice with my homemade Butter Pecan Caramel Ice Cream. It's so good!

    Bowl of butter pecan ice cream with  three scoops and caramel drizzle

    I hope you try this recipe soon and you love it as much as I do. And be sure to watch my video for more tips, and step by step instructions.

    Looking forward to hearing your feedback, questions and comments, and seeing your photos after you make this. So please post them below.

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    🎥 Watch the recipe video

    Paleo Banana Bread (grain/gluten/dairy-free)

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    Healthy Banana Bread (Paleo, GF)

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    5 from 38 reviews
    Recipe by Adriana Harlan
    Servings :15
    Prep :15 minutes mins
    Cook :1 hour hr
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    Ingredients

    • 2 ½ cups (285g) blanched almond flour
    • 1 tablespoon (7g) arrowroot powder
    • ⅓ cup (39g) golden flaxseed meal
    • 1 teaspoon baking soda
    • ¼ teaspoon fine himalayan salt
    • ⅓ cup (75g) coconut oil, melted
    • ⅓ cup (79g) full fat coconut milk
    • ⅓ cup (48g) unrefined coconut sugar
    • 2 eggs
    • 1 ½ cups (400g) banana, mashed (about 6 small bananas)
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F, and line an 8x4-inch loaf pan with parchment paper.
    • In a large bowl, mix together with a spatula the almond flour, arrowroot powder, flaxseed meal, baking soda and salt.
    • In a separate bowl, whisk together the coconut oil, coconut milk, coconut sugar, eggs, and mashed banana.
    • Using your spatula, mix the wet and dry ingredients together. Mix just until combined being careful to not over mix the batter.
    • Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes over a cooling rack before serving. Store in the fridge in an airtight container.

    Notes

    Brands of almond flour I recommend you make this bread with: Honeyville or Welbee's.
    I strongly suggest you don't bake with the Bob's Red Mill brand. Baked goods just never seem to turn out well with this brand.
    Apple Bananas give this bread an amazing taste, so if you can find this type of banana where you live be sure to use it in this recipe.

    Nutrition per serving

    Calories: 211kcalProtein: 5gFat: 16gSaturated Fat: 5gSugar: 7gFiber: 2gCarbohydrates: 14gNet Carbs: 12g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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