Paleo Banana Bread

Paleo Banana Bread

Last weekend, I was invited to a holiday party at CrossFit Headway, a local CrossFit gym that I belong to. The invitation stated that the party was a potluck hors d’oeuvres party and that all guests were encouraged to make dishes that followed the Paleo diet. For those of you who are not familiar with the Paleo diet, it is a diet free of grains, dairy, gluten, soy, and legumes. You might be thinking to yourself, “How can I possibly enjoy delicious foods, especially holiday treats, if I’m following such a limiting diet?” The truth is, the Paleo diet isn’t limiting what you can eat at all. You simply need to re-think the ingredients you use and you can almost always modify your favorite dishes to be Paleo friendly.

I love to bake, especially around the holidays. So it was a no brainer for me to bake something to take to the holiday party. One of my all-time favorite baked goods is chocolate chip banana bread. My mom has been making her grandmother’s banana bread recipe for my family for as long as I can remember. When I came across a Paleo banana bread recipe in a Paleo cookbook I have, I was more than curious to see if it would taste anything at all like my great nana’s recipe. Low and behold, the recipe turned out to be delicious and almost identical to my great nana’s recipe. So now that I have a healthy alternative recipe for banana bread (and an easy one too!) I love to share it with as many people as I can to show everyone that eating healthy can be delicious and easier than you might think. This recipe is courtesy of Bill Staley and Hayley Mason and can be found in their Paleo cookbook called “Make it Paleo”. The book is full of amazing Paleo recipes from appetizers to desserts and I highly recommend buying a copy.

I hope you enjoy this recipe as much as I do! Happy baking!


Paleo Banana Bread

Prep Time- 15 min. Cook Time- 30 min. Yield- 1 large loaf


½ cup coconut flour, sifted
½ tsp. salt
¼ tsp. baking soda
6 eggs
½ tbsp. vanilla
4 medjool dates
1 tbsp. pure maple syrup
¼ cup coconut oil
½ cup overly ripe bananas
½ cup chocolate chips (optional, but a must for me!)


1. Preheat oven to 350 F.
2. In a large mixing bowl, combine coconut flour, salt, and baking soda.
3. In a separate mixing bowl, blend eggs, vanilla, and banana with a hand mixer.
4. Place pitted dates in a microwave safe bowl and pour 3 tablespoons of water of the dates.
5. Heat dates in the microwave for 30 seconds and mash with a fork.
6. Add one more tablespoon of water, microwave for another 30 seconds and mash again.
7. Add 1 tablespoon of pure maple syrup and continue to mash and stir until mixture is an even consistency.
8. Blend the date mixture into the wet ingredients.
9. Pour the wet ingredients into the dry ingredients and continue to blend. Stir in chocolate chips.
10. Lightly grease a loaf pan and add the batter, allowing some room for the bread to rise.
11. Bake at 350 F for 30 minutes.
12. Let cool, slice and serve.

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