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!

Nutty Banana Bread recipe!

Nutty Banana Bread recipe!

Nutty Banana Bread recipe!

Nutty Banana Bread recipe!

Nutty Banana Bread recipe!

Nutty Banana Bread recipe!


About The Author

Mariel Lewis

I'm an avid blogger passionate about health, fitness, and food! I love cooking with natural ingredients. This passion drives me to dream up fun culinary creations that not only nourish the body but taste great! Eating healthy doesn't have to be a drag, try some of my Amazing Foodie recipes and let me know what you think! :)

15 Responses

  1. Jeff Loughridge

    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. Pam

    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. Rhonda

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

  4. Nadine

    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. Sandra

    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. Lisa

    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
      Mariel Lewis

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

  7. Anita

    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
      Mariel Lewis

      Thanks for the nice comment, Anita! Glad you liked it!

  8. Talula-Belle

    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
      Mariel Lewis

      Hi! You’re welcome, it’s my pleasure! Homemade jam?! YUM!