Pete Evans’ Paleo Banana Bread

Recipe By @chefpeteevans


  • 100g coconut flour
  • 100g almond flour
  • 6 very ripe bananas, mashed well with a fork
  • 250mls Raw C coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 150g walnuts, roughly chopped, plus extra for garnish
  • 170g raw organic honey, plus extra
  • 8 free- range eggs
  • 1 vanilla bean (scraped)
  • pinch of salt
  • 1 sliced banana, for garnish


  • 1.
    Preheat the oven to 180’c degrees. Grease a 20cm x 12 cm loaf tin with melted ghee or coconut oil and line with baking paper.
  • 2.
    In a large bowl, combine the coconut flour, almond flour, ground cinnamon, baking soda, and pinch of salt and mix to combined.
  • 3.
    In another bowl, add eggs, vanilla, honey and whisk together, then add mashed banana and the walnuts to the egg mixture and whisk more until well combined.
  • 4.
    Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined, then add ghee or coconut oil and continue stirring until well incorporated.
  • 5.
    Spoon all of the batter in the lined loaf tin and spread it out evenly with a spatula.
  • 6.
    Slice the remaining banana into three pieces diagonally and lay on the top, then sprinkle with the extra walnuts.
  • 7.
    Bake in the oven for 40-45 minutes or until the centre is pierced with a toothpick and the toothpick comes out clean.
  • 8.
    Pull out of the oven and let it cool slightly (only for a minute or so) then carefully invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack. Brush some honey over the top and let it cool for 20-30 minutes.

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