Paleo Banana Bread with Applesauce

 In Baking, Bread, Breakfast, Desserts, Recipes, Snacks

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This perfectly nutty and amazingly moist paleo banana bread is gluten-free. Enjoy this tasty treat year round, especially when you want to use up the overripe bananas sitting in your kitchen.

Why I Used Applesauce?

I used applesauce in this paleo banana bread for two reasons. Using a little a bit of applesauce allowed me to use less oil in the recipe. Additionally, applesauce is sweet, so it also allowed me to reduce the amount of maple syrup used in the recipe and still maintain its sweetness. You can use homemade applesauce or store-bought applesauce, but make sure it has no added sugars in order to keep this recipe paleo.

The Perfect Chance to Use a Mixer

Ever since switching over to a fully paleo diet, I initially found that I used my KitchenAid stand mixer less and less. I didn’t like this, because I want the appliances in my kitchen to be used quite often, otherwise, they are just taking up space. I’ve slowly implemented my once sad stand mixer back to its full usage. One of the ways I did this was by making sure that I used it just about every time I made a paleo baking recipe. So if you have a stand mixer that needs to be used more, break it out for this recipe. But if you don’t have a stand mixer, don’t fret. You can easily make this recipe with a hand mixer or even just a whisk.

Paleo Banana Bread - KitchenAid

What tools you’ll need:

  • Stand mixer, hand mixer, or whisk
  • One large and one smaller mixing bowl
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • 9×5 bread pan

How to Make Paleo Banana Bread

Preheat oven to 350° and grease a 9” x 5” bread pan with coconut oil.

In a large bowl, add all wet ingredients: four large eggs, two large mashed overripe bananas (about 1 cup), 1/3 cup melted extra virgin coconut oil, 1/3 cup applesauce, 1/4 cup maple syrup, and one teaspoon vanilla extract. Using a stand mixer, hand mixer, or whisk, mix until thoroughly combined.

In a small bowl, combine all dry ingredients: 1/2 cup coconut flour, 1/4 cup arrowroot flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder (I make my own), 1/2 teaspoon ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.

Gently stir in 1/2 cup of roughly chopped raw pecans.

Paleo Banana Bread Pecans

Add batter to the greased pan and bake 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean.

Let bread cool for at least 20 minutes before removing from the pan.

Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this paleo banana bread does not last in our house for more than two days before we devour it all.

Quick note: Paleo baking is a lot different than baking with wheat. This paleo bread does not fill the entire pan. So if you are concerned that your bread is not bursting out of the pan, don’t be. You did it just right!

Paleo Banana Bread Sliced

What do you put in your banana bread?

I love the pecans in this paleo banana bread, but you can easily switch it out with another nut or even chocolate chips. Share in the comments below what your favorite banana bread addition is.

Paleo Banana Bread with Applesauce

printer-friendly recipe

5 from 1 vote
Paleo Banana Bread
Super Moist Paleo Banana Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This perfectly nutty and amazingly moist paleo banana bread is gluten-free. Enjoy this tasty treat year round, especially when you want to use up the overripe bananas sitting your kitchen.
Course: Breakfast, Dessert, Snack
Cuisine: dairy-free, gluten-free, paleo
Keyword: Bread
Author: Erin Higgs
Ingredients
Wet Ingredients
  • 4 large eggs
  • 2 large mashed overripe bananas (about 1 cup)
  • 1/3 cup melted extra virgin coconut oil
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
Dry Ingredients
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder*
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Nuts
  • 1/2 cup roughly chopped raw pecans
Instructions
  1. Preheat oven to 350° and grease a 9” x 5” bread pan with coconut oil.
  2. In a large bowl, mix all wet ingredients until thoroughly combined.
  3. In a small bowl, combine all dry ingredients.
  4. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.
  5. Gently stir in pecans.
  6. Add batter to the greased pan and bake 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean. 
  7. Let bread cool for at least 20 minutes before removing from the pan.
  8. Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this paleo banana bread does not last in our house for more than two days before we devour it all.
Recipe Notes

Paleo baking is a lot different than baking with wheat. This paleo bread does not fill the entire pan. So if you are concerned that your bread is not bursting out of the pan, don't be. You did it just right!

 

*I make my own baking powder because store-bought baking powder isn't paleo-friendly. Here is my recipe for baking powder. It's super simple with only 2 ingredients and it takes less than 5 minutes to make.

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Showing 8 comments
  • Holly Bird
    Reply

    Great recipe! Can’t wait to try it!

    • Erin Higgs
      Reply

      Thanks! Let me know if you do.

  • Kathy
    Reply

    I love paleo banana bread and I make it a lot. Never thought of using apple sauce though. Something to try next time. Looks delicious. 🙂

    • Erin Higgs
      Reply

      Thanks! I love the addition of the applesauce because it also helps to make it super moist! What paleo banana bread recipe do you use?

  • Ina @ Crafty For Home
    Reply

    I always wondering about arrowroot flour for baking, is it similar consistency to tapioca or cassava flour?

    • Erin Higgs
      Reply

      Arrowroot flour is very similar to tapioca flour.

  • Sarah
    Reply

    I’ve never done any paleo cooking before, so this will be fun to give it a try and see how it works out.

    • Erin Higgs
      Reply

      Paleo baking is a little different than normal baking, but it still tastes just as good. Plus it leaves out the gluten/grains and refined sugars.

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