Paleo Banana Bread

Ingredients & Supplies

Yield: 4 Mini Loaves Or 14-16 Muffins (Serves 8-16)

1 Package PBC Hazelnut Cake & Muffin Mix

4 eggs (room temperature)

3/4 cup liquid coconut oil, (room temperature or slightly warmer – not hot)

3/4 cup honey

1/2 cup warm water

3 ripe bananas, 2 mashed and 1 sliced

3/4 cup chopped walnuts or pecans (optional)

Stand Mixer Or Large Bowl And Spatula

4 Mini Loaf Pans (6” x 3 ½” x 2 ¼”) OR 2 Standard Muffin Pans With Paper Liners


1. Preheat oven to 350°

2. In a large stand mixer or mixing bowl combine eggs, and honey. Mix on medium speed until combined and smooth (about 60 seconds).

3. Add in liquid coconut oil, mix on medium speed for 30 seconds. Add water, and mix on medium speed until combined (about 30 seconds).

4. In a separate bowl, peel two of the bananas and mash until they form a gooey-paste. Add to the other ingredients and mix on medium for 60 seconds.

5. Add pouch of Paleo Hazelnut Cake and Muffin Mix to ingredients and mix on medium until thoroughly combined and a stiff batter is formed.

6. Add nuts (optional) and mix on slow speed until evenly suspended throughout the batter (30-60 seconds).

7. Divide batter evenly between 4 mini loaves, or fill 14-16 muffin cups halfway up the sides of the paper liners.

8. Peel remaining banana and slice thinly (about 1/8”). Layer slices pf banana in two rows on top of each mini loaf (or in a circle on top of each muffin), overlapping slightly.

9. Bake at 350° for 30-35 minutes (for mini loaves) or 20-25 minutes (for muffins).

10. Remove bread from oven and allow to completely cool. Banana bread will last in the refrigerator for up to 5 days or in the freezer up to 1 month.

Like sunshine on a rainy day, the comfort a warm loaf of banana bread brings to the table is palpable. This paleo version makes for the perfect complement to hot coffee and good conversation. Easily frozen, you can make this recipe ahead of time and quickly defrost a mini loaf when company stops by unannounced.

A decorative layer of thinly sliced banana on top of this bread appeals with a natural elegance. Despite its difficult-looking presentation, this recipe can be made in a jiffy, as all of its dry ingredients are conveniently packaged in a pouch of Paleo Hazelnut Cake and Muffin Mix. The comforting flavor of banana makes a winning combination with the coconut flour and ground hazelnuts in the cake mix. Just add the wet ingredients, decorative sliced banana layer, and nuts (optional) and enjoy that warm, delicious banana sunshine.

This banana bread is paleo and primal which means it is free of gluten, grain, dairy, soy, and processed sugar. Serve at room temperature or warm with a pat of grass-fed butter. This paleo banana bread is sure to impress even your most finicky eater.

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