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Naturally Sweet Paleo Banana Recipes for Healthy Treats - Simple, Delicious, and Clean

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 3 large very ripe bananas, mashed
  • 3 large eggs, room temperature
  • 1/4 cup melted coconut oil (or ghee), plus more for greasing
  • 1 tsp vanilla extract
  • 1 3/4 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1–2 tsp ground cinnamon (optional)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 2 large ripe bananas
  • 3 large eggs
  • 1/2 tsp cinnamon (optional)
  • Coconut oil or ghee for the pan
  • Pinch of salt (optional)
  • 4 large ripe bananas, sliced and frozen
  • 1–3 tbsp coconut milk (just enough to blend)
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • Optional add-ins: 2 tbsp cacao powder, a handful of chopped nuts, or a swirl of almond butter

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal.
  • Mix wet ingredients: In a large bowl, whisk mashed bananas, eggs, melted coconut oil, and vanilla until smooth.
  • Add dry ingredients: Stir in almond flour, coconut flour, baking soda, salt, and cinnamon. Fold in nuts if using. Batter will be thick but spoonable.
  • Bake: Transfer to the pan. Bake 45–55 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
  • Cool completely: Let cool in the pan 15 minutes, then lift out and cool fully on a rack before slicing. This helps the loaf set.
  • Blend the batter: Mash bananas well, then whisk in eggs and cinnamon until smooth.
  • Heat the pan: Warm a nonstick skillet over medium heat with a thin layer of coconut oil.
  • Cook small rounds: Pour 2–3 tablespoons batter per pancake. Cook 2–3 minutes until edges set and bottoms are golden.
  • Flip gently: Slide a thin spatula under and flip carefully. Cook 1–2 more minutes. Repeat with remaining batter.
  • Serve warm: Top with berries, a spoon of coconut yogurt, or a drizzle of almond butter.
  • Freeze bananas: Peel, slice, and freeze on a lined tray until solid (2–4 hours) or overnight.
  • Blend: Add frozen banana slices, vanilla, and salt to a high-speed blender or food processor. Pulse, then blend, adding coconut milk 1 tablespoon at a time until creamy.
  • Customize: Blend in cacao powder, or fold in nuts or almond butter at the end.
  • Serve or store: Enjoy soft-serve style right away, or freeze 1–2 hours for a firmer scoop.