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Paleo Maple Walnut Banana Bread

  • Author: Laura
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x


Grain free, dairy free, refined sugar free banana bread with crunchy walnuts and complex maple syrup.




1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)

1 teaspoon baking soda

½ teaspoon sea salt

½ cup maple sugar

¼ cup pure maple syrup

½ cup olive oil

1 teaspoon vanilla bean powder

2 large eggs

4 overripe bananas, mashed

¾ cup toasted walnuts


1/3 cup coconut butter, melted

2 tablespoons pure maple syrup

1 tablespoon unsweetened almond milk

½ teaspoon vanilla bean powder


Preheat oven to 350 degrees F / 325 degrees F convection.  Oil a loaf pan.

In a large bowl, stir together sugar, syrup, oil, and vanilla.  Stir in the eggs until well incorporated.  Stir in the flour, baking soda, and salt until just combined.  Mix in the bananas, followed by the walnuts.

Pour into the prepared pan and bake about an hour until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely before glazing.

For the glaze, whisk together the coconut butter, syrup, milk, and vanilla until a spreadable consistency forms, adding more milk if necessary.  Drizzle over bread, slice, and serve.  Bread may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature a couple hours or in the microwave 1-2 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour