This paleo banana bread is made with almond or hazelnut flour, ripe bananas, maple syrup and soy yogurt. It is dairy free, gluten-free refined sugar free, and bakes in about 45 minutes.
This banana bread is made with 100% hazelnut flour, no wheat, no gums, and no refined sugar. The ripe bananas and maple syrup do all the sweetening, and the soy yogurt keeps the crumb soft and moist without any dairy. As a result, this recipe is naturally gluten-free, dairy-free, grain-free and refined sugar free at the same time. I started baking with hazelnut flour because I wanted something with more character than almond flour. Hazelnut has this warm, slightly toasty flavor that pairs perfectly with banana and chocolate (think Nutella, but as a loaf). It is also a great way to use up overripe bananas sitting on your counter. The trick with nut-flour banana bread is balance. Too much liquid and it stays gummy, too little and it turns into a brick. The combination of eggs and soy yogurt here gives just enough lift and softness to keep it tender all the way through.
Is hazelnut flour gluten-free?
Hazelnut flour is naturally gluten-free. It is simply ground hazelnuts, with no wheat or grain involved at any stage. Just make sure the package says “certified gluten-free” if you have celiac disease, since some brands process hazelnut flour in facilities that also handle wheat. Hazelnut flour is also grain-free, which makes it a great choice for paleo and grain-free diets. It is naturally higher in fat than wheat flour, which is why baked goods made with it are extra moist and tender.
Can I use hazelnut flour instead of almond flour in banana bread?
Yes, hazelnut flour can replace almond flour 1:1 in most banana bread recipes. The texture stays very similar because both are nut flours with similar fat and protein content. The main difference is flavor: hazelnut brings a deeper, almost chocolatey note, while almond is more neutral. If you only have almond flour at home, you can swap it for the hazelnut flour in this recipe with no other changes. The bread will be a bit milder in flavor but just as moist.
How to make banana bread with hazelnut flour:
Troubleshooting: Why is my gluten free banana bread gummy?
Gluten free banana bread often turns gummy for one of three reasons:
1. Too much banana. Bananas add moisture, but if you use more than the recipe calls for, the batter becomes too wet and never sets properly in the middle.
2. Underbaking. Nut-flour breads need longer baking times than wheat versions. Always test with a toothpick in the center, not the edge.
3. Cutting too early. Hazelnut flour bread continues to set as it cools. Slicing it warm releases steam and makes the crumb feel dense. Let it cool completely on a rack before cutting.
What can I substitute for soy yogurt?
You can replace the soy yogurt with any other dairy-free yogurt: coconut yogurt, oat yogurt, or almond yogurt all work. Use the same quantity (¼ cup / 65 g) and look for an unsweetened, plain version so it does not throw off the sweetness balance. If you tolerate dairy, regular plain Greek yogurt works too. The function of the yogurt here is moisture and a touch of acidity that helps the baking soda activate, so any thick yogurt will do the job.
Hazelnut and chocolate banana bread
Soft and moist banana bread made with hazelnut flour, naturally sweetened with maple syrup and dairy-free.
12
servings10
minutes45
minutes55
minutesKeep the screen of your device on
Ingredients
2 ripe bananas
2 cup hazelnut flour + 2 tbsp (205 g)
2 medium eggs
¼ cup maple syrup (65 g) or liquid sweetener
1 tsp baking powder
½tsp baking soda
¼cup soy yogurt (65 g)
¼cup chocolate chips
2 tbsp hazelnuts
How to
- Preheat the oven to 180°C / 350°F. Line a small loaf pan (about 20×10 cm / 8×4 inches) with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small chunks are fine.
- Add the eggs, maple syrup and soy yogurt to the bananas and whisk until well combined.
- Add the hazelnut flour, baking powder and baking soda. Stir with a spatula until you get a smooth, thick batter with no dry pockets.
- Fold in the chocolate chips, keeping a few aside for the top.
- Pour the batter into the prepared loaf pan and smooth the surface. Sprinkle the chopped hazelnuts and the reserved chocolate chips on top.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness. – Store at room temperature in an airtight container for up to 3 days, or slice and freeze for up to 2 months.
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This bread is amazing toasted with a bit of almond butter or just on its own with a coffee. If you love baking with nut flours, you might also like my 100% almond based cake or my Hazelnut and chocolate Italian cookies. Don’t forget to follow me on Substack and Instagram to keep up to date with my latest recipes!*
