Nutty Banana Bread

Nutty Banana Bread

Today I have a Nutty Banana Bread recipe for you to try. It’s a total winner.

My loaf is almost gone, but boy do I have great plans for the slices I have left. I think I’m going to make some Paleo french toasts. Doesn’t that just sound super good? Sunday brunch cannot come soon enough!

The beauty of this particular recipe is that it does not have flour (of course it doesn’t, its Paleo) which makes it a gluten-free type of bread. I’ve chosen to substitute the usual wheat flour with nuts, so that every bite can provide you with added nutrition!

Delicious and nutritious…a total win-win situation.

Nutty Banana Bread
Prep time
Cook time
Total time
This delicious Nutty Banana Bread paleo recipe is made with nutrient dense ingredients, that are gluten and dairy free. A wonderful start to your day!
Recipe type: Breakfast
Cuisine: American
Serves: 8 slices
  1. Preheat oven to 350 F.
  2. Grease 1 lb bread pan with coconut oil spray and set aside.
  3. Mix almond flour, baking soda and sea salt in a large bowl and set aside.
  4. Whisk eggs, bananas, honey, coconut oil, vanilla extract and almond extract in a separate bowl, and pour over fry ingredients. Mix until no lumps remain. Pour batter into bread pan and bake for 50 minutes or until a toothpick comes out clean when inserted.​
  5. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.​
Tools You’ll Need:
- 10” bread pan
- Measuring cups
- Measuring spoons
- 2 mixing bowls
- Spatula
- Whisker
- Bread knife (to slice bread)
Nutrition Information
Serving size: 1 slice -- Calories: 319 Fat: 23 g. Carbohydrates: 15 g. Protein: 10 g.

Nutty Banana Bread

Nutty Banana Bread

15 thoughts on “Nutty Banana Bread”

  1. Made this tonight. Didn’t let it cool overnight, though. Was delicious! I must admit that we did add a secret extra ingredient that is not 100% paleo , but darn close… dark chocolate cabernet sauvignon sauce topping. YUMM!!

  2. Does this recipe have actual nuts in it? I don’t see them in the ingredient list/instructions…? Or did you mean the almond flour? The bread look yummy (:

  3. Way too much extract.
    I would make this again, but use only 2 teaspoons vanilla extract, and omit the almond extract.

  4. This recipe is a WINNER!!! Frantically making some now to take to an alpine ski race so that we can have a great snack on the drive. Thank you!

  5. I just made this and am in heaven! This is sooo good!! I made the following substitutions for the ingredients I had on hand:
    -butter instead of coconut oil
    -coconut nectar instead of honey
    -2 tsp of vanilla instead of 2 TBSP
    -omitted the almond extract
    -added cinnamon

    Thank you for sharing your wonderful recipes! 🙂

  6. Can I use an 8″ loaf pan instead of the required 10″ bread pan? I imagine it might take longer to bake and I’ m concerned about the additional time burning the outer layer. Should I increase temp. or just try the additional time if the toothpick doesn’ t come out clean? I know the ” real” answer is to go out and BUY a 10″ pan but I do not think my bananas will last another day! Lol

    1. Hey Lisa! Yeah, just bake it for a little longer…check every 5 additional minutes to make sure sides/bottom doesn’t burn. 🙂

  7. I made this over the weekend & it was amazing & a clear winner with the family. Thanks for sharing your wonderful creations with us.

  8. Thank you for this fantastic recipe! It was so easy to make and delicious! I made it this weekend. I added half a cup of walnuts (just slightly crushed) and once baked had it with homemade blueberry jam. Thanks again.

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