Go Back

Paleo Banana Bread

Who doesn't love banana bread? It is a great way to use those spotted bananas on the counter everyone keeps avoiding and makes a fab breakfast or snack. Using the food processor, it makes cleaning up that much more simple. And with no flour and one single tablespoon of maple syrup, the bananas provide all of the sweetener it needs and your daily dose of potassium as well.

Servings 1 loaf
Author The Cowgirl Gourmet in Santa Fe slightly adapted this recipe from Hemsley + Hemsley


  • 4 large very ripe bananas I used 420 grams, which was four small bananas, but the original recipe calls for 350 grams--and have one banana leftover for topping the batter before baking
  • 60 g 1/2 heaping cup coconut flour
  • 1 tablespoon ground cinnamon or more, if desired
  • 4 pastured eggs
  • 3 tablespoons coconut oil melted
  • 1 generous teaspoon vanilla bean paste or extract
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon apple cider vinegar
  • Pinch of salt
  • 1 tablespoon maple syrup divided (1 1/2 teaspoons for batter and 1/1 2 teaspoons drizzled on top of batter before baking)
  • Reserved banana sliced, for garnish
  • 2-3 tablespoons chopped nuts such as walnuts or pecans, for garnish


  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper. (I used a silicone pan and did not line it.) 

  2. Remove the banana peels and any strings that may remain on the banana. Weigh out 350-420 grams and drop bananas in the food processor. Reserve any leftover banana intact to slice on top before baking. Process the banana until it is smooth.

  3. To the mashed bananas, add the coconut flour, cinnamon, eggs, coconut oil, maple syrup (1 1/2 teaspoons) and vanilla and process until smooth. Stop machine and add baking soda, apple cider vinegar and a pinch of salt and pulse three or four time or until blended. Stir down the sides of the bowl to make sure all of the coconut flour is blended and pulse a few more times to incorporate.

  4. Pour the batter into the lined loaf or silicone loaf pan and garnish with remaining sliced banana and chopped nuts, if desired. Drizzle remaining 1 1/2 teaspoons of maple syrup over the top and place in the oven.

    Cook for 50-60 minutes or until a toothpick comes out clean.

  5. Cool on a rack completely before removing from the loaf pan. When completely cooled, slice and serve as is, with a schmear of cream cheese or try it toasted and a cup of coffee or a nice tall glass of iced coffee.

  6. Keep any leftovers in the refrigerator.