This Paleo Banana Bread is a wholesome, naturally sweetened treat that’s quick to whip up and bursting with flavor. Made with clean, simple ingredients like ripe bananas, almond butter, and almond flour, it’s perfect for anyone following a paleo lifestyle or just looking for a healthier snack. With no refined sugar or grains, it’s a guilt-free option that satisfies your sweet tooth and fuels your day. Ideal for busy mornings or an afternoon pick-me-up, every bite is moist, nutty, and perfectly spiced. You won’t believe something this delicious can be so good for you!
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup almond butter
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line a small loaf pan (about 5×3 inches) with parchment paper or lightly grease it with coconut oil.
- In a medium mixing bowl, mash the ripe bananas with a fork until smooth and mostly lump-free.
- Add the eggs to the mashed bananas and whisk until fully combined and slightly frothy.
- Stir in the almond butter and vanilla extract, mixing until the batter is smooth and creamy.
- In a separate small bowl, combine the almond flour, baking soda, cinnamon, and a pinch of sea salt. Stir to combine evenly.
- Add the dry ingredients to the wet mixture and stir just until all ingredients are fully incorporated and no dry spots remain.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information
Calories: 305
Protein (g): 9
Fat (g): 20
Carbohydrates (g): 24
Fiber (g): 4
Sugar (g): 13
Sodium (mg): 180
Storage Instructions
Store leftover paleo banana bread in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the bread tightly in plastic wrap or parchment paper and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Reheating Instructions
For best texture and flavor, reheat slices in a toaster oven or conventional oven at 300°F (150°C) for about 5–7 minutes. Alternatively, microwave individual slices for 15–20 seconds, though this may slightly soften the exterior. Avoid overheating to maintain the bread’s moist interior and light texture.
Modifications and Ingredient Swaps
To enhance the nutritional profile while keeping it paleo-friendly, consider adding a tablespoon of flaxseed meal or chia seeds for extra fiber and omega-3s. Mixing in chopped walnuts or pecans can boost both flavor and protein content. You can also stir in some unsweetened shredded coconut for added texture and healthy fats, or fold in a few dark chocolate chips (at least 70% cacao) for a touch of indulgence without straying from paleo guidelines. Each of these swaps adds nutritional density without compromising the bread’s natural flavor or clean ingredient profile.
