(Almost) Paleo Banana Bread

So I may be in Italy right now, diving face first into una coppa di gelato (naturally), but before I left, I did a thing.

A banana [diaries] thing.


Ohhhhh yes.

A (almost) paleo banana bread thing! This. Stuff. Is. INSANE!

Before leaving for Italy, I had to do a fridge clean out, and I just so happened to have three very ripe bananas. I also knew that being away from my kitchen for a week and still seeing everyone’s beautiful creations was going to be tough, so I had to get it all out before I left! Instead of looking up a recipe, though, I just decided to go with it (trusted my gut on this one 😉 ).

So this is literally a straight up, OG BD recipe (like every full recipe here) from the mind of Britt. I used a mixture of coconut and chickpea flour (the reason why it’s almost paleo haha!), and I think I’ll be using this combo more often! I also didn’t use any sweetener in it (yeah, you read that right: no sugar, maple syrup, honey, or stevia!), so bare with me, but I promise you won’t miss it!

Give it a go! Insider’s tip: slather on some walnut butter (I’m a big fan of Artisana). It’s a game changer!

(Almost) Paleo Banana Bread

Serves 10-12


  • 3 very ripe large bananas, mashed
  • 1/3 cup chickpea flour
  • 1/3 cup coconut flour
  • 3 eggs
  • ¼ cup ghee or coconut oil
  • 1 tsp cinnamon
  • ½ tsp baking soda


  1. Preheat oven to 375F and line a loaf tin with parchment paper.
  2. Combine mashed banana with ghee/oil and eggs in a small bowl.
  3. In a separate, larger bowl, whisk together chickpea flour, coconut flour, cinnamon, and baking soda.
  4. Stir in banana mixture to flour until fully combined.
  5. Pour batter into loaf pan and place in oven. Bake for 30-35 minutes, until toothpick comes out clean.
  6. Remove from oven and let cool for 15 minutes.

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