BEST Paleo Banana Bread

Merrymaker Mum’s BEST Paleo Banana Bread.


That’s right… we’re claiming that this is the BEST Paleo Banana Bread EVER… well, that we’ve tasted anyway! Yay! Yum! We think you’re going to love it too! 

Yep! That means gluten free, grain free, dairy free (if you swap out the butter!), refined sugar free banana bread! Taste free? Na-uhhh! Taste FULL!

It’s all thanks to Merrymaker Mum – seriously, she makes the BEST paleo sweet treats.

BEST Paleo Banana Bread

It’s SO good that we even featured it in our brand new book: Make It Merry! Over 70 nutritious, quick and easy recipes to make you feel and look your best! Yahoo! Seriously, we’re PUMPED for this book!

If you haven’t got your copy yet… then you should because then you can enter our $4500 giveaway! YAY!

BEST Paleo Banana Bread

To make this paleo banana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate and drizzle on top… oh. My. Food!

Made it? Loved it? Yay! Share a photo on Instagram using #themerrymakersisters so we can share it with the whole wide worrrrrrld!

Always merrymaking,

Emma + Carla

eCourse-blog

 

merrymaker mum’s best banana bread
Serves 8
Print
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
stuff you need
  1. 3 ripe bananas mashed
  2. 2 cups almond meal
  3. ¾ cup butter cubed (or coconut oil/ghee)
  4. ¾ cup walnuts chopped and 2 tbs. extra
  5. 1/4 cup raw honey (optional)
  6. 2 eggs
  7. 1 tsp. 100% vanilla extract
  8. 1 tsp. baking powder
now what
  1. Preheat oven to 180°C (350°F) and line a 20cm x 10 cm (8 x 4 inch) loaf tin with baking paper.
  2. In a mix master cream the butter, honey, eggs and vanilla.
  3. In a large bowl mix the almond meal, walnuts and baking powder.
  4. Add the butter mixture and mashed bananas and stir until combined.
  5. Transfer mixture in to prepared tin, sprinkle with extra walnuts and place in to the oven for 50 minutes or until it springs back when you lightly touch the top.
  6. Allow to cool before you turn out, slice and serve!
merrymaker tip
  1. To make this nana bread all kinds of crazy yum, whip up a batch of our sugar free chocolate (link above!) and drizzle on top… oh. My. Food!
The Merrymaker Sisters | Easy Healthy Recipes http://www.themerrymakersisters.com/

Comments 97

  1. Lauren

    Hey Merrymakers! I am wondering what brand of baking powder you use that is paleo friendly?! Thank you I can’t wait to try this recipe 🙂

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  2. Ann

    such a yummy banana bread – I know now why you use baking paper – been shopping for the next time. Thank you for the recipe!

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  3. Blaire

    Hey Merrymaker Sistas

    If you were going to use coconit flour instead of almond meal how much would you need? and would you need to up the wet ingredients?

    Thanks 🙂

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  4. Jackie Carey

    I found 3/4 c. of ghee or coconut oil was way too oily. Is that really to correct measurement? If i make this again, I will try only a 1/4 c.

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    2. Talia

      This was a problem for me too. After reading the comments I used only 1/2 cup of coconut oil and it was still way to greasy. Have anyone tried this with coconut oil? Maybe it’s different with ghee/butter?

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    3. Darian

      I had the same problem too. Next time I will try with only 1/4 C. I should have trusted my baking instincts! 3/4 C seemed like a lot.

      The taste is still great! Just too oily and wet.

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  5. Cyndie

    Your photos make me hungry! I saw on the Problogger FB event page that you’re also going to the event next month, I look forward to perhaps meeting you both there x

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  6. Kim

    This looks so yummy but we’re allergic to eggs. Do you think chia gel substitute will work? I will have to use coconut oil to as we are allergic to dairy too!

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      Emma & Carla

      Hi Kim! We haven’t tried this recipe with the chia gel but we think it’s definitely worth a try! Let us know how you go! Coconut oil replacement will work perfectly 🙂 e + c

  7. Jacque

    Have you girls made it without the honey? I imagine if you used nice ripe bananas, itd still be sweet???(especially if you’re used to low sugar).
    The right amount of vanilla extract (or ground beans is what I use) just makes this amazing. Note to self: DO not omit vanilla..lol

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  8. Christina

    Hi ladies, wondering if you have a low FODMAP alternative for the almond meal? Do you think buckwheat flour may be ok ? Thanks

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      Emma & Carla

      Hi Christina! Hmm! Good question… the almond meal makes sure it is quite dense and moist… we think the buckwheat may make it a little dry! Let us have a think… maybe we can try and come up with a nut free banana bread!!! e + c

    2. Brenda

      I would not recommend using all buckwheat as a sub for the almond meal as it has a very strong flavour. Maybe a combination of buckwheat, coconut, chickpea or quinoa flours. Also these flours all tend to be dry so do not reduce the amount of oil.

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  9. Sarah

    Hi, this Was delicious, for me would omit sweetener but hubby loved it! Only q- I have a conventional gas oven and cooked this recipe on lowest rack for another 20-30mn but once cooled and cut it still seemed to need longer and was very crumbly. Would you recommend a warmer oven? Thanks

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  10. Lauren

    When I spotted 3 sad looking bananas on my kitchen table late last night, I saw the perfect excuse to finally give this recipe a try… Wow. I just woke up to the most deliciously moist and yummy banana bread I’ve ever tasted!? I used rice malt syrup instead of honey because that’s what I had to hand but it still came out perfect. I’m excited to make some paleo french toast now! One thing I was wondering- have you tried freezing the bread? I would love to keep some individual slices handy in the freezer for when I fancy a treat! Xx

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      Emma & Carla

      Hi Lauren! OH this makes us SOOO happy! We have tried freezing it and it freezes really well! We like to slice and then wrap + freeze separately so it’s easy to thaw out 🙂 e + c p.s french toast…. OMG! YAY!

  11. Ruth Grainger

    I tried this with butter having noted the comments about it being oily, and I’m afraid we couldn’t eat it. I”m sure the recipe is wrong – the taste was right but the oiliness left in the mouth was awful. I’ll try again but I’ll reduce the fat massively.

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      Emma & Carla

      Hi Ruth! That’s no good! Mum made it the other day for us and it tasted really good! Maybe a personal preference? Let us know how your next one goes! YAY! 🙂

  12. Brooke

    I just made this for a work afternoon tea tomorrow, basically stared it down while it cooled and then of course tried a tiny piece. And then another little piece and now I’ve got a second one in the oven because its just so freakin amazing!

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  13. Holly

    Absolutely delicious!!!! I made this into a cake in a cake tin and didn’t have any walnuts so just used extra almond meal. Not too greasy at all. It’s divine! Even my Paleo hating husband thought it was the best thing. Thank you so much!

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  14. Mary

    Came across your recipe the other day and dragged three sad looking bananas from the freezer and whipped it up. Amazing and love the addition of the walnuts. Used rice malt syrup as that is what I had on hand. Mr Sweet Tooth hubby ate it but said ‘not his favourite’ (translation: not sweet enough), but I absolutely love it…more for me I say! Thank you for sharing Merrymaker Mum’s recipe xo

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  15. Adriana

    Hello Emma & Carla, one of my favorite recipes I cook very often is paleo banana bread, I always cook it with oatmeal flour, but this one sounds amazing!! I was wondering if I can add another nut instead of walnuts? Greetings from Nicaragua!! 😀

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  16. Damian

    I unfortunately had no success with the oiliness either – maybe my oven wasn’t powerful enough (fan force wise)
    I had to put it back in twice, almost 30mins extra of cooking.
    I’m lucky I love me some fat (!!) but I can’t serve this to friends.

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      Emma & Carla

      Hey Damian! Eeek, we’re not sure then, we’ve had a lot of good feedback about this bread! How about next time you try less butter/oil and bit more almond meal! 😉

  17. Anne

    Just made this, and it’s soooooo good! Thanks for the recipe 🙂
    After reading the comments about it turning out too oily for some people I thought I would substitute half the almond meal with casava flour, and it turned out great 🙂
    I’m going to bring this to share at work tomorrow morning, I’m sure it will be gone by the end of the day!

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  18. Karen

    Delicious! Hubby said this is better than any traditional banana bread with white flour and refined sugar. I have made it twice this week already! Thank you!

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  19. Claire

    Hi, my partner loves coconut cake. Could I swap the bananas for shredded coconut, and if so. How much coconut would I use.
    Thank You
    Claire

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  20. Paul

    Hey ladies,

    I just tried this recipe for the first time. I used coconut oil instead of butter. When i turned it out of the pan it all flopped out into a heap 🙁 I didn’t wait for it too cool though. Is that the issue? Now im sitting at the table eating the heap that tastes so yummy haha.

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      Emma & Carla

      Defineitly allow it to cool next time. It should work fine with coconut oil but as well hhhmmmm. We’ve seen heaps of breads that have worked perfectly. Maybe try a lower temp next time, sometimes our ovens can be different. Hehe glad the crumbs tasted good! Like a a cake crumble! New invention! HAHA. <3

  21. Kate

    Yum! I just made this and it is light and delish and my 1yo and 3yo are devouring it!
    It did find it slightly oily but I think that is just the way cooking with coconut oil is! I also added 1/2 tsp cinnamon and 1/4 tsp nutmeg, just because I love the flavours 🙂
    I will be using this recipe again! Thank you xx

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      Emma & Carla

      Hey Kate! Thanks for the feedback! Yay! It’s soooo yummy! Yes, sometimes coconut oil cooks a little different to butter… but still delish is the most important thing 😀

  22. Jen

    Thank you so much for this recipe. I tried it out today and the result was delicious! I know it takes time to put together a recipe with testing etc…so thanks for going to the trouble. Very happy!

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  23. Rebecca

    Way too oily with the 3/4 c coconut oil, over here too! So sad, it looks so good it is just horrible 😭. Will try it on 1/4 c next time or straight butter.

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  24. Marie

    Unfortunately it was too much butter for me – once I took the bake out of the oven it was swimming in butter!

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      Emma & Carla

      Hey Marie, some peoples do this as we think it must be a slight difference in oven temp. Try a lower heat. It has happened to us with another recipe and the butter simply sank back down and it was still delish. Our Mum made it again the other day and it was perfect, it must be the oven temp, it’s the only thing we can think of?!?!

  25. Sharon

    How do you cream butter and honey? Is there a trick to this? In my KitchenAid, I put in the chopped butter, honey, vanilla essence and eggs all together. It doesn’t look right. Mine turn out very lumpy & lots of liquid left in the bowl. It didn’t turn out creamy at all. Was I supposed to cream the butter on it’s own first? Thanks.

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      1. Sharon

        Thanks guys. Actually, it turned out great in the end. I worried initially. But, was surprised that eventhough my butter didn’t cream & looked funny, I just mixed everything else together & chuck it in the oven. What a forgiving recipe. Was very delicious. Sent it in my kid’s lunch box too as a treat – was a hit. Thank you.

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  26. Megan Dortkamp

    I haven’t tried this recipe yet, but have noticed that some people find it too oily, whist others are happy. I’m wondering if this could be due to differing cup measurements from one country to another. ie, an English/ Australian “cup” is different to a US one. Perhaps a weight or measurement in mls / fluid oz would be helpful.

    Regards,
    Megan.

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  27. Miriam

    HELPPPPPP! It’s in the oven, smells amazing BUT just realised I forgot to add butter/coconut oil. So depressed. What can I expect and how do I fix it 🙁

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      Emma & Carla

      OH NO! How did it go??? What you could do, is crumble it all up and have it with yoghurt or even milk if it’s really crunchy? Like a brekky cereal almost?

      Let us know what you did! xx

  28. Natalie

    Hi! The loaf tastes really nice but it is really soggy and almost too moist if that makes sense.. Should I have added more almond meal?

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      Emma & Carla

      We made the recipe again and followed it and it worked well. It is moister and more dense than regular banana bread and sometimes the butter will come to the top when cooking but if you let it sit for a bit it will be fine. Allow it to cool and see how it goes. 🙂 🙂 Even if it is too moist, still enjoy as a crumble!

  29. Natalie

    Thanks for your reply…I did let it sit and it is much better ….I did use butter instead of coconut oil. Hubby and baby liked it! 😁

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  30. Kim

    I wish I had read the comments before making this as I also found it way too oily and couldn’t eat it. Next time I will definitely use much less oil and I’m sure it’ll be great 🙂

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      Emma & Carla

      Hey Kim!

      We have no idea. We’ve re-made it like 5 times and it’s been perfect! haha. And then we get people saying it’s amazing then people saying it’s too oily. The only thing we can think might be different is the oven temp?! And the oil goes to the top and then sinks back down when it cools! Who knows! Let us know how you if you change the oil 🙂

  31. Nikki

    I had the oil issue too! I’m wondering if it migjt be different brands of almond flour. Can I ask which brand you use?

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      Emma & Carla

      Hi Nikki! TRUE! You can get almond meal and almond flour, one is less coarse than the other! We used almond meal, which is the more coarse one. It can also be that your oven is too hot, but the oil usually settles back in once you allow it to cool. 🙂 🙂

  32. Hannah

    Currently have a batch cooking in oven. Only now reading the comments, i substituted the almond meal for coconut flour BUT had one extra banana in the mix. It was all sticking together and able to put in tin to bake but seemed a bit dry like others had commented when using coconut flour instead. Uh oh. See how we go!

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    2. Kari

      Did it turn out too dry Hannah? Would love to know how substituting the almond for the coconut flour straight across worked out so I can adjust.

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  33. Laura

    Hi there 😊 Is it meant to be a moist cake? I needed to put it in the oven for 10mins or more as it fell apart when I tried to cut it. Still tasted delish but was wondering if it was meant to be so moist because it is paleo?

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  34. Alia

    I saw this recipe and thought it looks an awful lot like my usual trusty (but not paleo at all) banana bread, and just HAD to try it. Lo and behold, it tastes JUST AS GOOD, without the crazy sugar rush and carb-shock and I am ever so grateful! Thank you, thank you, thank you! New follower right here 🙂

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  35. Olivia

    Hey girls!

    Can you use sunflower seed meal instead of almond flour? I’ve made this a few times and it’s great 😁 But just wondering if I could sub it for a cheaper alternative?

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  36. AdrianD

    I substituted dairy butter for Macadamia butter (Literally just whizzed macadamia nuts in a food processor until it became smooth and buttery) – This seemed to make for a good consistency and was definitely not too oily. Unfortunately for my oven, 180 degrees seemed too hot and the edges were a little too dark for my liking, so it was *almost* perfect – next time I think I will try 170 degrees.

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  37. Tanya

    Made this last week and was a bit worried after some of the comments. I used butter and macro brand almond meal. My goodness it was absolutely the best ever. Making two batches today, one for work and the other for hubby. It is the best banana anything we’ve had!!! Thanks

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