Paleo Banana Bread

Great Recipe! Very moist bread. I only had one banana on hand so I replaced the second one with applesauce. I used my electric mixer to combine everything.

This turned out OK, but definitely a little on the dense side. To avoid the “wet” issue of some reviewers, I left out the water. It was cooked after 45 minutes (did the toothpick test), but it was still very moist and dense inside and I’d probably bake it 5-10 minutes longer next time. I used 3 small bananas, honey instead of agave (with a little extra thrown in), and did not have any vanilla so left that out. Overall pretty good, dense, but wished it had a little more lift and fluffiness to it.

I have made this more than once and thinking about adding some nuts but this bread is delicious and very simple to make.

Very very moist. Tasted good. Initially, I didn’t like the way it looked but after an hour, it looked and tasted great. halfway through, was a bit darker than I’m used to and I thought it might be burning so I turned the temperature down to 325 for the rest of the time. I added Walnuts and a bit of sour cream to it.

I omitted the agave and added a third banana. I also added some chopped walnuts. So delicious and moist!

Loved it. Used maple syrup instead of agave, vanilla extract instead of almond extract, just because of preference and it was amazing

The easiest banana bread ever! It is easy, quick and delicious! Not overly sweet but that made it very special and a lot less calories! Family approved and rated with five stars!

The banana flavor, and overall flavor, was good, but the texture was a little too moist and mushy.

The bread came out delicious — my fiancee and I could not stop eating it and consumed the loaf within 24 hours!! It is VERY moist and falls apart. But if you’re not married to the idea of what bread “should” look like (and you’re not planning on spreading something on it or whatever), you will be verrrrry happy!

Amazingly light and fluffy and delicious! Didn’t and would change a thing! Brava!

I’ve made this banana bread a lot, we prefer it over regular banana bread. It is so moist and the flavor is outstanding. I’ve brought it to work and parties and it always gets great reviews. I leave out the almond extract and use vanilla instead.

Have tried a few different Paleo breads. This one is a keeper! Moist and flavorful. Only change I made was using maple syrup instead of agave. Only drawback is there seems to be more almond flavor than banana. But still very tasty!

Made a couple of substitutions (honey for agave and vanilla extract for almond) since I was missing some ingredients but still turned out delicious. Whole family loved it.

Added fruit and nuts for variation. Love this recipe as a base because it’s packed with nutrition. it seems to be a little too moist for me so I put less water.

Awful! Would NOT cookI through! Threw in trash! What a waste!!

I followed the recipe exactly and like the others it was runny. I put it for another 25 mins at 425. Still no luck. I would suggest less water and make it into muffins for more cooking surface.

This turned out fantastic for me and I can’t wait to experiment with other combinations. Based on other reviews I waited to see if I needed to add more liquid before adding the water and did not need to. I used maple syrup and vanilla as that is what I had on hand and I added walnuts for fun.

This was delicious and moist. Texture is not doughy like traditional banana bread, more like a brownie texture. Would work wonders as a dessert with ice-cream:) Used honey instead of Agave and used slightly less than a 1/4 cup as the banana’s were very ripe. I could reduce even more next time as it was still sweet but very enjoyable with a cup of tea! Would definitely make this again.

Made this recipe into 11 muffins (works better than a loaf) with the following substitutes: 2 eggs and an extra egg white, 3/4 c of fine almond flour and 1/4 cup of coconut flour to bind better, a third banana, 1/3 cup of almond milk instead of water, 1 tbsp of vanilla instead of almond paste, 1/4 c of honey instead of agave, added 1 teaspoon of baking powder with the baking soda, and a nice pinch of salt for contrast. Added 1/4 cup of mini chips to slightly dePaleo things for my husband, but otherwise kept it clean. Baked at 325 for a little over 30 minutes, until they had about a half inch of brown around the edges. They turned out moist, but not overly so, and got 5 stars from both my husband and my chef nephew, the FIRST time in my many efforts in Faileo Baking that the results did not go directly into the garbage. Thank you for posting this recipe! We need as many successful Paleo baking recipes as we can get!

These turned out good for me. I made them as muffins and used Pam Coconut Oil Cooking Spray to grease the pan. The texture was dense and the muffins slid right out of the pan when done. I am not experienced at baking gluten or wheat free. I did not have almond flour on hand, so I made the following substitutions and additions: I used 1 Cup all-purpose gluten-free flour and 1 Cup Coconut flour for the almond flour, increased the eggs to 3 instead of 2, doubled the water (the coconut flour really soaked up the liquid), and added 1-1/2 tsps. xanthum gum. I did not have vanilla bean paste so I omitted that. The flavor was mainly lacking in sweetness, so I will make it again and add an extra banana and/or some fruit, like blueberries, dried cherries, etc. OR use a fruit juice or nut milk for the water. I can see why some people suggested a topping for these. I think maybe some nuts or seeds added would be nice as well. These only took 32 minutes to bake.

These taste delicious, a little dry . I used 1/4 the amount of water, 1/2 would have been better.