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paleo banana bread with coconut flour with half sliced on a pewter tray

Best Paleo Banana Bread with Walnut Topping


  • Author: Jacqui Wilson
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Description

This delicious banana bread is super moist, grain-free, gluten-free, dairy-free and made with no sugar. It's easy to make in just one bowl, loaded with spiced banana flavor and topped with crunchy toasted walnuts.


Ingredients

Scale

Banana bread batter:

  • 4 large ripe bananas, mashed (~575 grams, 2-1/2 cups)
  • 4 large eggs
  • 1/2 cup nut butter (140 grams), (I use almond butter)
  • 1/4 cup unrefined coconut oil, melted (24 grams)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut flour (75 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt

Walnut topping:

  • 1/2 cup chopped walnuts
  • 1 tablespoon unrefined coconut oil, melted
  • 1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 350 °F. Line a 9x5-inch loaf pan with unbleached parchment paper using a 5-inch wide strip and a 9-inch wide strip, criss-crossed in the pan to cover bottom and sides.

In a large bowl, add the mashed bananas (you can mash them right in the bowl), eggs, nut butter, melted coconut oil and vanilla. Mix well until fully combined.

Add the coconut flour, baking soda, baking powder, cinnamon, nutmeg and sea salt. Combine well without over mixing. 

Pour into prepared pan, scraping all batter with a silicone spatula, and smooth evenly.

For the topping, in the same bowl combine chopped walnuts, 1 tablespoon melted coconut oil and 1/2 teaspoon cinnamon. Sprinkle the walnut topping onto the loaf.

Bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. 

Allow loaf to cool for 20 minutes in pan before carefully removing to finish cooling on wire rack. 

Notes

Clean eating tip: it's best to use a creamy natural nut or seed butter made up of only nuts or seeds (and sometime a pinch of sea salt), without all the additives.

Store the loaf, tightly sealed in an airtight container at room temperature for a couple of days. If longer then store in the fridge.

The loaf freezes well stored in an airtight container. It can be frozen whole or sliced. Wrap the slices individually in parchment paper or plastic wrap before placing in an airtight container. When you're craving a piece, just pop it out of the freezer and allow to thaw in the fridge or on the counter. 

  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 234
  • Sugar: 7.2 g
  • Sodium: 182.4 mg
  • Fat: 16.9 g
  • Saturated Fat: 6.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.8 g
  • Fiber: 4.5 g
  • Protein: 6.5 g
  • Cholesterol: 62 mg

Keywords: banana bread, paleo banana bread, grain free banana bread, flourless, gluten free, dairy free, sugar free banana bread