Nutty Banana Bread Mariel Lewis March 8, 2013 American, Baked Goods, Breakfast, Dairy Free, Gluten Free, Paleo, Soy Free, Treats, Vegetarian 15 Comments Welcome to the second day of Amazing Paleo BREADS! Today we have a lovely banana bread recipe for you to try. It’s a total winner. My full loaf of banana bread is almost gone, but boy do I have great plans for the slices we have left! I am planning on using my very last slices to make Paleo Banana Bread French toast! Doesn’t that just sound incredible? I think so. Sunday brunch cannot come soon enough. 😉 Everyone in their right mind loves some sweet banana bread, so I just thought that using almond flour and adding a touch of almond extract would be a lovely twist to this national acclaimed treat. 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. Give this Nutty Banana recipe a try. Your family and friends will love you for it! Get the full recipe here! 15 Responses Jeff Loughridge March 9, 2013 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!! Mariel Lewis November 3, 2013 Yum! That extra ingredient does sound amazing though! 😉 Pam March 9, 2013 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 (: Mariel Lewis November 3, 2013 Yeah, the almond flour. 😉 Rhonda March 11, 2013 Way too much extract. I would make this again, but use only 2 teaspoons vanilla extract, and omit the almond extract. Nadine March 23, 2013 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! Mariel Lewis November 3, 2013 My pleasure! So glad you liked it, Nadine! Sandra March 23, 2013 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! Mariel Lewis November 3, 2013 My pleasure, Sandra! Happy you like it! Lisa July 21, 2013 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 Mariel Lewis July 24, 2013 Hey Lisa! Yeah, just bake it for a little longer…check every 5 additional minutes to make sure sides/bottom doesn’t burn. Anita July 22, 2013 I made this over the weekend & it was amazing & a clear winner with the family. Thanks for sharing your wonderful creations with us. Mariel Lewis July 24, 2013 Thanks for the nice comment, Anita! Glad you liked it! Talula-Belle August 4, 2013 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. Mariel Lewis August 4, 2013 Hi! You’re welcome, it’s my pleasure! Homemade jam?! YUM!