This Paleo banana bread is loaded with ripe bananas and has an ideal texture — light, moist, and full of banana flavor. Made with almond flour, it’s Paleo, grain-free, gluten-free, dairy-free, and suitable for the Specific Carbohydrate Diet.
The hardest part of making perfect banana bread is patience: use very ripe, almost overripe bananas for the best flavor and natural sweetness.
If your store-bought bananas are green, leave them on the counter until they turn soft and spotted. The darker and softer the bananas, the more intense the banana bread flavor.
This version is adapted to be SCD-friendly and has been praised as even better than the original — light, moist, and perfectly banana-forward.
More sweet bread recipes you might enjoy:
- Almond Butter Banana Bread with a Jam Swirl
- Ginger Spiced Banana Bread
- Spiced Pumpkin Bread
- Zucchini & Walnut Bread
- Banana Bread Mug Cake
If you make this recipe, leave a comment below or tag the creator on Instagram @everylastbite_ — I love seeing your photos!
The Best Banana Bread
DF
SCD
P
Ingredients
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 2 eggs
- 1/4 cup honey (or other sweetener)
- 3 tbsp melted coconut oil (or butter)
- 1 tsp vanilla extract
- 4 very ripe bananas
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 175°C (350°F).
- In a mixing bowl, combine the almond flour and baking soda.
- Add the eggs, honey, melted coconut oil, vanilla, and two of the mashed bananas. Mix until well combined.
- Optionally, reserve the remaining two bananas and roughly chop them so they stay in chunks inside the loaf. Stir in the chopped walnuts.
- Line a loaf pan with parchment paper for easy removal, then transfer the batter into the pan.
- Bake for 50–55 minutes. About 25–30 minutes into baking, cover the top loosely with foil if it is browning too quickly.
- Check doneness by inserting a toothpick or skewer; it should come out clean. Let the loaf cool a few minutes in the pan, then remove and cool on a rack before slicing. Enjoy!
