Paleo Banana Bread with Cacao Nibs

Using almond flour in place of regular flour in banana bread makes for a soft, nutty, and moist loaf. One that’s satisfying, grain-free, and gluten-free, too!

A lot of bakers will tell you that in order to make bread, you need to pull out the scale. You need to measure twice, and be precise. I am not that baker. In fact, this recipe is a “base recipe” from which I’ve made many variations, including turning the slices into french toast, swapping out the cacao nibs for chocolate chips, and topping the whole thing with walnut streusel. My mom has reported replacing half of the almond flour with regular wheat flour. My point: be brave, experiment, and create.

My advice: Don't be afraid to try test things out. Sometimes, a little experiment can lead to wonderful things. Even if it doesn't work, you'll learn more about your ingredients by giving it a shot.

Alternative flours are different, and bake differently than traditional flour — some experimentation and learning comes with baking with almond flour for the first time, too!

Paleo Banana Bread with Cacao Nibs

Published April 17, 2015 by
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Yields: 1 loaf   |    Total Time: 1 hour 10 minutes


  • 1/2 cup almond flour
  • 1/2 cup coconut flour 
  • 1 tablespoon arrowroot starch  
  • 1 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil or butter, softened or melted, plus more for greasing your pan
  • 4 eggs 
  • 4 very ripe bananas (if you are using bananas that are solid yellow (i.e., they do not yet have brown spots), you may wish to add 1-2 tablespoons of honey to this bread to increase it’s sweetness)
  • 1/2 cup cacao nibs


  1. Preheat the oven to 350°F. Grease a standard 9-inch loaf pan with coconut oil (alternatively, you can line the pan with parchment paper). 
  2. In a mixing bowl, whisk together the dry ingredients, until no clumps remain.
  3. In a separate bowl, cream together the bananas, coconut oil, and vanilla. Once they are fully combined, stir in the eggs until incorporated. 
  4. Add the dry ingredients to the wet, stirring it in with a spatula or electric mixer until a consistent batter forms. It may have a few small clumps but should be mostly smooth. Fold in the cacao nibs.  
  5. Spread the batter into an even layer in the loaf pan. Optionally, sprinkle the top of the load with cacao nibs. Then, place the pan in the center of the oven. Bake for 45 - 55 minutes until golden on top, and a toothpick comes out clean when inserted into the middle of the loaf. Allow to cool for 15 minutes before slicing.