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Walnut Crumble Paleo Banana Bread

  • Makes: 10-12 slices

With the holiday season upon us baking in my kitchen is a weekly sometimes even a daily occurrence. This year I’ve been dissecting some of favorite recipes and adapting them to a paleo or “healthier” version. Just the other day I had some very ripe bananas and decided to whip up one of my favorite treats, Banana Nut Bread.

This recipe is gluten free, grain free, dairy free & refined sugar free! Check it out!


From the Cutting Board:

Preheat your oven to 350 degrees F and lightly grease a loaf pan with coconut oil or ghee.

Wet ingredients:

  • 3 ripe bananas
  • ½ cup almond butter (I used Justin’s brand)
  • 1 tbsp coconut oil (or ghee)
  • 2 tbsp pure maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
    * optional 1/2 cup unrefined natural cane or coconut sugar

Dry ingredients:

  • ½ cup almond flour (I used Bob’s brand)
  • ½ tsp baking powder
  • ¼ tsp cinnamon

Walnut Crumble Ingredients:

  • 1/3 cup chopped walnuts
  • 1/8 cup coconut sugar
  • 1 tbsp coconut oil (or ghee)
  • ¼ tsp cinnamon

To the Kitchen Aid:

If you don’t have a kitchen aid, use a big mixing bowl and an electric mixer to blend all the ingredients together! Add all the wet ingredients to your mixing bowl and mix until the bananas have been mashed and the eggs are blended. While your Kitchen Aid is still mixing fold in the almond flour, baking powder, and cinnamon until everything is mixed together. Gently pour the bread mixture into your greased baking dish and bake for 35-45 minutes. While the bread is in the oven, make your candied walnut crumble for the top of the bread. Heat a non-stick skillet over medium heat and add the walnuts, sugar, and ghee or oil. Heat for 5 minutes stirring frequently so the nuts do not burn (I burned my first batch, so make sure you stir and keep an eye on the nuts)! Stir until the sugar is melted and all the nuts are coated. Transfer the mixture from the skillet to a sheet of parchment paper and separate the nuts A-S-A-P! Let the nuts sit for 5-10 minutes. By this time the bread should be close to done. Once the timer goes off remove the pan from the oven and carefully sprinkle the walnut crumble over the bread until the top of the bread is fully covered. Cook the bread an addition 5-10 minutes, checking to see if it is cooked all the way through using a wooden toothpick. Once you pull out a clean toothpick transfer your loaf onto the counter to cool. Once cooled slice and serve!

I made this batter twice in a week’s span because I STILL had bananas that needed to be eaten. The second time I made this bread I cut the recipe in half and made 6 muffins instead. The bread was still just as dense, sweet and downright tasty! Andrew and I have been enjoying the muffins pre or post workout for a dose of healthy fats!




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