Paleo Banana Walnut Bread
Discover the wholesome delight of Paleo Banana Walnut Bread, a gluten-free and dairy-free spin on the classic favorite that's perfect for clean eating! Made with nutrient-packed almond flour, naturally sweet ripe bananas, and a touch of honey, this recipe delivers moist, flavorful slices that are perfect for breakfast, snacking, or dessert. A sprinkling of chopped walnuts adds irresistible crunch, while cinnamon and vanilla elevate the aroma to bakery-level bliss. With just 15 minutes of prep and a simple one-bowl method, this paleo-friendly banana bread is a dream to bake. Ideal for those following paleo or grain-free diets, it's a satisfying way to indulge without unrefined sugars or flour. Serve freshly sliced or toasted with a smear of nut butter for a truly indulgent treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 3 large eggs
- 2 cups almond flour
- 0.5 cup chopped walnuts
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
In a large mixing bowl, peel and mash the ripe bananas until smooth using a fork or potato masher.
Add the eggs, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk the ingredients together until fully combined.
In a separate bowl, mix together the almond flour, baking soda, cinnamon, and salt.
Gently fold the dry ingredients into the wet mixture using a spatula until just incorporated. Be careful not to overmix.
Stir in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with the back of the spatula.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes.
Using the parchment paper, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Slice the bread into 10 pieces and enjoy!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 108.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 585 mg | 45% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1961 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
