Primal Banana Walnut Bread

Sep 19, 2010 by

One of the things my husband has missed the most since going grain-free has been banana bread. So when I came across this simple five-ingredient pumpkin brownie recipe and it ended up being delicious, I wondered if I could figure out a way to make his beloved banana bread.

Verdict: the 13X9 pan is half eaten and it’s been out of the oven for 20 minutes. If you wanted to make a smaller batch like an 8X8 pan, simply halve the ingredients. This is going to be a flattish bread, like brownie thickness. Also, if you want to make it sweeter, you can either up the honey or add a couple of stevia packates.

Really moist, delicious and redonkulously easy. I use a blender to mix the ingredients to make sure it’s smooth and extra-well blended. But you can use a food processor too.

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  1. DawnRose

    I gotta tell ya, I am loving your recipes! I tried the "cheezits" yesterday. Mine were a little thicker and came out like a biscuit kinda, but oh so yummers. I have a ton of frozen overripe bananas and have been mourning the loss of sweets other than fresh fruit here and there. I'm making this NOW:)

  2. Cristie

    I can't wait to try these with homemade almond butter as soon as our bananas are ripe! I would like to hear more about the pumpkin brownies as well. =-)

  3. Cristie

    Duh … followed the link!

  4. AndreAnna

    Cristie, the pumpkin brownies were great!! I used real pumpkin that I roasted and pureed and I think I would have preferred the canned organic kind. The fresh one wasn't as sweet and was more like acorn squash. Still, I baked it yesterday and it's all gone today!! And the kids were loving it for breakfast and I really could't ask for more!!

  5. Michael

    Looks pretty tasty. Thanks for sharing.

  6. AO

    Bookmarked! lol
    My husband was just asking today for some baked goods to have around for munching and you can be sure that this one will be in rotation soon. :)

  7. CassJustCurious

    So there is no meal or flour in this at all? Because I think I could make this today and it looks DELICIOUS.

  8. Beth

    I am *loving* your recipes! Thanks so much for testing and sharing!

    This one, though, leaves me wondering, just like Cass: No meal/flour of any kind? How does it achieve the "baked good" appearance in the picture? All of my baking has been "traditional," but how do all "wet" ingredients bake up into something so textured?

  9. AndreAnna

    Nope. No flour/meal or anything. And truly, I have no idea how it works, but it's MAGIC I tell ya.

    I'm guessing it's the egg-nutbutter-baking soda combo that give it that "bread-like" texture.

    All I know is that the entire 13×9 pan is almost gone. I'd wager to say it's one of the bets banana breads I've ever made, even with white flour.

    I keep thinking of all these variations, too! Like adding dark chocolate chips, or subbing the banana for peaches!

  10. Anonymous

    You just made my day. We have been eating the pumpkin brownies all weekend and I told my husband last night we need to make some banana bread and now you posted a recipe. When I try to be creative when baking it never comes out very well.

  11. primalpainter

    Brilliant! I can't wait to try this…

  12. Kristin

    When I first started this I had a hard time finding almond butter (have some now), so I adapted a pretty good banana bread recipe that I thought I would share, in case you guys are ever our of some of the ingredients above :)

    2c almond flour
    1/2tsp baking soda
    1/2 tsp cinnamon (or other baking spices to taste, cloves, pumpkin pie spice etc. all work well)
    3 ripe bananas
    3 eggs

    Mix dry ingredients together, in another bowl mix wet ingredients very well and incorporate with the dry ingredients. Bake at 350 for about 40-50 mins in a small loaf pan until a toothpick comes out clean (be sure it’s done, otherwise it’ll fall pretty easily).


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