Paleo Banana Bread

Is this the best Paleo Banana Bread ever? It might well be just that. Banana bread is a bit of an Aussie thing and it’s one of my all-time favorites.

The Antipodean version is less sweet and cakey than others, so it’s good for a snack and perfect for toasting. Makes use of over-ripe bananas that you would normally toss out. I used hazelnut meal in this recipe, it adds a lovely flavor to the bread, but all almond meal will work fine. I make my own hazelnut meal by roasting a load of hazelnuts for about 12 minutes at 160 degrees Celsius, then roughing them around in a clean tea towel while they are hot to remove all the brown skin. Whizz the skinless hazelnuts in your food processor, and voila, it’s done.


  1. Preheat oven to 180 degrees Celsius.
  2. Grease a loaf pan with some coconut oil and line with baking paper.
  3. Put all dry ingredients except walnuts into your food processor and whizz for a few seconds to combine.
  4. Add wet ingredients and whizz together, making a batter.
  5. Roughly chop the walnuts and fold them through the batter.
  6. Pour into loaf pan, spreading it evenly.
  7. Bake for 40-45 minutes, until skewer comes out clean.

Recipe Tip

If you have over-ripe bananas but don’t have time to make the bread today, freeze the bananas in a sandwich bag. They will work fine when you want to make this.


  • 1 cup hazelnut meal
  • 1 cup almond powder
  • 1/2 cup dessicated  coconut
  • Heaped 1/2 cup of walnuts, roughly chopped
  • 2 very ripe bananas
  • 2 tablespoons coconut oil, plus a little extra for greasing tin
  • 2 tablespoons maple syrup
  • 2 eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch sea salt