This simple Nut Free Paleo Banana Bread is comforting and delicious, without the gluten, grains, refined sugar, or dairy. This allergy friendly and healthier banana bread is the perfect way to use ripe bananas.
This is a staple recipe in my house and one I make repeatedly when I have some leftover, super ripe bananas. Since it's relatively low sugar, it's a great alongside some eggs at breakfast, as part of an afternoon snack, or for dessert with some ice cream or whipped coconut cream. It's so easy to make, I think this will become a go-to recipe for you too!
Nut Free Paleo Banana Bread Ingredients
- Bananas: make sure your bananas have black spots. The riper the banana, the better for baking!
- Applesauce: I love using applesauce to substitute for some of the oil in a recipe and to add a little natural sweetness.
- Olive oil: the main fat for this paleo banana bread.
- Eggs: helps with rise and texture.
- Maple syrup: this is the main sweetener for this recipe. Maple syrup is both delicious and refined sugar free!
- Vanilla
- Tigernut flour: a nut free paleo flour alternative to almond flour.
- Cassava flour: a great grain free flour substitute in paleo baking.
- Tapioca or arrowroot starch: it's best to use a combination of flours in paleo baking for the best texture.
- Coconut flour: see note above!
- Baking soda
- Baking powder
- Salt
- Cinnamon
Substitutions and Variations
Applesauce: if you don't have applesauce on hand, you can just use an extra ¼ cup of oil. Yogurt should also work (dairy free or regular).
Olive oil: the olive oil in this recipe can be replaced with melted coconut oil (just make sure all ingredients are room temperature) or melted butter.
Tigernut flour: if you don't have a nut allergy, almond flour will work just fine!
Storage
Keep this nut free paleo banana bread stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.
You can also slice and freeze this banana bread for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.
How to Serve Paleo Banana Bread
This healthy banana bread can be eaten as is, but I love warming it up with a scoop of vanilla ice cream, yogurt, or smear of butter. It tastes great with a spread of nut/seed/granola butter on top and a drizzle of honey.
How to Make Paleo Banana Bread Moist
Nobody likes dry banana bread and gluten free baked goods can often be dry. So, here are a few tips to keep this delicious gluten free banana bread moist.
- The combination of flours. To keep this gluten free and paleo banana bread moist and not gummy, we are using 4 different flours in this recipe. This helps achieve the perfect texture.
- Don't over bake! I find that it's easy to over bake paleo and gluten free baked goods. You want to keep an eye on the oven towards the end of baking and take your baked goods out just as soon as a toothpick comes out clean. This banana bread takes a full hour to bake, but depending on your oven and altitude, you may want to start checking it at 50 minutes. If you are at a higher altitude, definitely check it sooner.
Can I Make these into Paleo Banana Bread Muffins?
Yes! This batter will work for muffins. Just bake for about half the time, 25-30 minutes.
Can I Make this Gluten Free Banana Bread Egg Free and Vegan?
I have not tested this recipe with an egg substitute. If you try it, leave a comment and let us know how it went!
More Banana Recipes
If you love a good banana recipe, then you'll love these other gluten free baked goods
Gluten Free Banana Bread with Walnut Crumble
Gluten Free Chocolate Walnut Banana Muffins
Paleo Banana Bread Coffee Cake
Banana Pudding Ice Cream Sandwiches (Gluten and Dairy Free)
Nut Free Paleo Banana Bread
Ingredients
- 4 large very ripe bananas about 1.5 cups mashed with 1 banana leftover
- ¼ cup applesauce
- ¼ cup olive oil
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup tigernut flour sifted
- ½ cup cassava flour
- ½ cup tapioca or arrowroot starch
- 3 tablespoon coconut flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350F.
- Mash 3 of the bananas with a fork in a large bowl then add the remaining wet ingredients and mix in a stand mixer or with a hand mixer until well combined.
- Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
- Add dry to wet and mix on low until all ingredients are just combined (don't over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
- Let batter sit for 5-10 minutes. The batter should now be somewhat thick. You don't want a runny batter and it should need to be scooped into the pan, not easily run from bowl to pan.
- Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the pan and even out the top. Slice the leftover banana in half lengthwise and gently press it into the top of the batter (this is purely for aesthetics and doesn't need to be done).
- Bake for 60-65 minutes until golden on top and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool completely before cutting! This is key.
- This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, do it!
sp b says
Hi you should maybe make a cookbook Any way keep up the good work
Sent from my iPhone
>
Lemons 'n Lyme says
I'd love to do that eventually 🙂