Paleo Blender Banana Loaf 

The discovery of Paleo Gluten Free’s “5 Minute Paleo Banana Bread” was one of the best discoveries of 2017. Seriously. I highly recommend you go check out the original post, as that’s what I adapted this recipe from. I like banana bread / banana loaf quite a bit sweeter than the original recipe (and thought cinnamon and slivered almonds would be welcome additions).


  • 3 Bananas
  • 4 Eggs
  • 1/2 tsp Liquid Stevia
  • 1 tsp Vanilla Extract (heavily poured)
  • 1 cup Almond Flour 
  • 1/2 tsp Cinnamon 
  • 1 tsp Low Sodium Baking Powder
  • 3/4 cup Slivered Almonds 

Recommended Stuff n’Things:

  • Blender / food processor 
  • Muffin tins / loaf dishes (small loaf dishes really work better)
  • Parchment paper 


Step 1: Pre-heat your oven to 375 degrees. 

Step 2: Place the ingredients into the blender, except for the slivered almonds. Do NOT add the slivered almonds at this time.

Step 3: You know how it goes, blend it!!

Step 5: Hand mix the slivered almonds in to the batter. (In my blender, you can remove the blade, then mixing is easy. If you prefer, transfer the batter to a bowl to mix it up.)

Step 6:  Grease your pans / add parchment paper.

Step 7:  Pour the batter into the dishes of your liking. I recommend loaf dishes (or the little heart dishes, as shown below. Also great in the muffin tins.)

Step 7: Place your dishes into the oven (pardon the switch in the pans in the photos here)

Step 8: Bake until you can insert a toothpick into the loaf and it comes out clean. In my oven, I find this takes about 55 minutes to an hour.

Step 9: Remove from the oven and allow to cool. 

A quick note: Even when these are done, the bread is so dense in the middle that it can LOOK like it may not be done. Be mindful of this, and trust the toothpick.

Step 10: After it has cooled, remove the bread from the parchment paper / baking pa and slice it up for serving. 

Step 11: Store any remaining bread– that you don’t eat immediately, of course– in the fridge.

The serving options are — well, I wouldn’t call them endless — but you’ve got loads of options. We have tried and enjoyed the following:

  • Plain
  • Almond butter (both creamy and chunky)
  • Almond butter with a bit of raw honey
  • Cream Cheese
  • Laughing Cow Swiss Cheese Spread
  • Ghee, butter, margarine (whatever you like)

Also, it’s also really enjoyable at all temperatures: warm, room temperature, and chilled.

I’ve been considering adding flax meal, chis seeds, or even poppy seeds to this… Have you had any luck, if you’ve given this a try? 

Let’s eat and be merry, and healthy! 

Xo, Rae

PS: No, seriously. These things with almond butter is one of MOST FAVORITE work snacks. 

PPS:  Remember how I made my own chocolate chips (recipe here)? This is the recipe I’d planned to add them to

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