Bananalicious Nut-Free Banana Bread

This Paleo nut-free banana bread recipe is “bananalicous” and easy to make. Co-staring with bananas is sunflower seed butter, which adds a pleasing nutty flavor to Paleo quick breads without the use of actual nuts. Of course if you don’t have a nut allergy, and you have some almond butter or another nut butter on hand, go ahead and use it. All nut and seed butters are interchangeable in this recipe.

If you liked our Bananalicious Nut-Free Banana Bread recipe, try our Egg-free, Coconut-free, Nut-free Banana Muffins next time. Looking for even more Paleo bread recipes? Visit our PaleoPlan recipe center for hundreds of FREE Paleo recipes!

Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Bananalicious Nut-Free Banana Bread

Servings 12

Total Time: 85 minutes

Cook Time: 85 minutes

Nutrition Information

calories 189

carbohydrate 18g

protein 5g

fat 10g


  • 1 large banana(s) mashed
  • 2 large egg(s)
  • 3/4 cup(s) sunflower seed butter or nut butter
  • 1/3 cup(s) maple syrup
  • 1 tablespoon(s) vanilla
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) coconut oil melted plus more for greasing pan
  • 1/2 cup(s) tapioca flour or starch
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) ginger, ground
  • 1/4 teaspoon(s) nutmeg, ground
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cream of tartar
  • 1/4 teaspoon(s) sea salt


  1. Preheat oven to 350 F. Coat an 8.5x4.5 loaf pan with coconut oil. Cut a piece of unbleached parchment paper to fit the bottom of the loaf pan and place in the pan. Coat the parchment with coconut oil.
  2. In a medium size bowl, combine the tapioca flour, cinnamon, ginger, nutmeg, baking soda, cream of tartar and salt and stir to combine. Set aside.
  3. Into a blender, add the bananas, eggs, sunflower seeds butter maple syrup, vanilla, lemon juice and coconut oil and process briefly to combine.
  4. Add the dry ingredients to the blender and process briefly until all the ingredients are combined into a batter.
  5. Pour the batter into the pan and bake for 55-60 minutes until the top is browned and a toothpick inserted into the center comes out clean. Allow to cool completely before slicing and serving.


  1. We made this on Sunday and by Monday morning, the inside of it had turned green. Any idea what might have caused this? it still smells and tastes great so I’m guessing it’s just a reaction of a couple of the ingredients.

  2. Kim, same thing happened to me. I’m glad I’m not crazy. I found out you have to cut the banana lengthwise instead of slicing it. This prevents it from turning green.

  3. If you use a stainless mixing bowl, it will cause it to turn green. Try using a hemp bowl next time. That’s what I do and I’ve never had a problem.

  4. Interesting theories Tom but I read that it is a reaction of sunflower seed and baking soda, much more believable.

  5. Do you have any tips for baking this at high altitude. We live at 7,000 ft. The bread rose like a beautiful loaf of bread then crashed in the middle.

    1. Hi Kristen,

      Baking at high altitude is definitely an art! You can try a few things:

      1. A little extra baking soda.
      2. Lower baking temp with longer baking time.
      3. An extra egg. You can try separating the yolk(s) from the whites and whipping the whites before adding them.

      I hope this helps! If you experiment a bit, you’ll find what works.


    1. Hi Jodette,

      I’m sorry to hear you’re having trouble! If you’re following the recipe as it is written, you are not doing anything wrong. Do you live at a high altitude? If so, see the comment I left to Kristin. Some of these suggestions may work for you too, even at a low altitude. Also, you may want to check your oven temperature with an oven thermometer to make sure it’s as hot as it’s supposed to be.


Leave a Reply