I originally shared this Paleo Banana Bread recipe with my newsletter subscribers a couple months ago, and they were a huge hit! I often share recipes with my subscribers long before they show up here, so be sure to sign up for my email updates so that you won’t miss out!
This recipe takes me right back to my childhood when my mom would freeze black bananas, which would have ended up in the trash otherwise, and once she had enough bananas stored up, she would whip up a batch of homemade banana bread. The taste, texture and smell of this Paleo Banana Bread is exactly what I remember, minus the gluten, grains and even eggs!
It took me 7 attempts to get this Paleo Banana Bread exactly how I wanted it, but the effort was more than worth it! I know so many of you have intolerances/allergies to eggs, but even if you don’t, I have no doubt that you’ll love this recipe! These are not only paleo, but vegan too!
You can bake these into muffins, or bread, both instructions are below – it’s totally up to you! Grain-free baked goods tend to stick, so parchment paper muffin liners (or parchment paper if you’re baking this into a loaf) is going to be your BFF! Also, the riper the bananas, the better…this is where you can use all of those black bananas that you might toss anyway!
Enjoy this recipe for my Paleo Banana Bread!
Paleo Banana Bread (Egg-free!)
Equipment
- Oven
Ingredients
Dry Ingredients:
- 1/2 cup cassava flour
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 2 cups ripe banana, smashed (approximately 2 large bananas – the riper the better)
- 1/2 cup creamy almond butter (be sure the only ingredient is almonds)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 350 degrees. Line a muffin tin with parchment muffin liners, or line a loaf pan with parchment paper
- Stir together all of the dry ingredients in a medium sized bowl, using a fork. In a separate medium sized bowl, stir together the wet ingredients.
- Add the dry ingredients to the bowl with the wet ingredients and stir until well combined. Divide the batter among the lined muffin tins, or pour it into the lined loaf pan.
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Could I replace the cassava flour with almond flour?
Hi Teresa! Unfortunately the flours can’t be subbed out, as this recipe is egg-free and took me 7 tries to get it perfect…so this is one where I can’t say how it would turn out if you subbed any of the ingredients.
Can you substitute sunflower seed butter for almond butter?
Hi Heather! That would probably work, although I can’t say for sure what the outcome would be, as I haven’t tried it myself. I tested this recipe 7 different times, and even minor tweaks completely changed the texture. Please let me know if you do end up trying it, I’d love to know how they turn out!
Well – I do not know what I did wrong but mine was a complete disaster. I used a muffin pan and followed all the instructions exactly. It did not seem to cook very well and was very doughy. I had to use more than 2 bananas to get the 2 cups so maybe that had something to do with it. I did not do any substitutes. Disappointing.
Hi Rose! I’m so sorry to hear you had an issue! This is a super popular recipe on my website, and I’ve made them several times myself for friends and family, so I’m not quite sure what could have gone wrong. Do you happen to know the brand of cassava flour that you used?
Anthony’s. do you think that would have made a difference. Going to try it again but make muffins this time. Any other hints would be good
Hmmm, I’ve never tried Anthony’s myself as I only use the cassava flour that I linked to, but I can’t imagine it would make that much of a difference. The batter should be thick, not runny. I’m honestly not sure what could have gone wrong – sorry! The only other thing I could think of is to be sure that your almond butter only lists almonds in the ingredients, as some brands will add oils which could change the structure of baked goods. Hope that helps!
I have tried several GF/paleo + egg-free banana bread recipes before with little success, so I HAVE to thank you and let you know that this recipe is perfect! I made muffins and my only tweak was to add a little cinnamon. They are moist, delicious, and could easily pass for their less-healthy counterparts!
I’m soooo happy to hear that, Melissa! Thank you so much for sharing!
Thank you for this amazing recipe! I have recently started to eat Paleo, some of our family are vegans, while others do not restrict their diets. Your dish was a success with all! I was in a pinch so substituted coconut flour for cassava. The proper flour would likely have set the bread better but the bread still disappeared quickly as it was made. Looking forward to trying your other recipes this weekend!
Hi Sherry! I’m so happy to hear that! Coconut flour is typically the most challenging flour to sub – so glad it worked!
This is recipe is the one I was looking for: an amazing cake without eggs and dairy! Just perfection!
Do you think you can alter this recipe like make it Apple cinnamon or blueberry ? I love this recipe!! More egg free recipes pleeeease 😀
Hi Jamie! I’m not sure as I haven’t tried other variations myself, and subbing the banana would be tough. I’d love to hear if you find anything that works! I have quite a few egg-free desserts that can be found in my recipe index as well 🙂