Paleo Vegan Banana Nut and Seed Bread

recharge with my newest recipe, Paleo Vegan Banana Nut and Seed Bread! it’s absolutely packed with nutrients and fiber, and it’s SO healthy.

you won’t even believe this recipe is paleo, vegan and gluten free.

the base of the bread is made with flax meal, coconut flour and almond flour.

the texture is super thick, fudgy and dense, it’s honestly a dream!

Paleo Vegan Banana Nut and Seed Bread is actually not very sweet. you will need overripe bananas, but there’s no added sweetener.

while the overripe bananas do make the bread a little bit sweet, if you’re looking for something more, try adding a drizzle of maple syrup.

also, vegan butter, cinnamon and maple syrup is divine and i highly recommend.

while i used a runny tahini in Paleo Vegan Banana Nut and Seed Bread, you can use any runny nut or seed butter.

almond butter or cashew butter would be the next best options. peanut butter would not be the best fit for this recipe, but you’re more than welcome to try!

as far as flour substitutions, i don’t have any suggestions as this is the only way the bread has been made. it only took me two tries to perfect!

if you do choose to make any flour subs, the texture will not be the same and the bread may not turn out well.

i do have one important tip- CAREFULLY use a very sharp knife to cut Paleo Vegan Banana Nut and Seed Bread due to all of the nuts and seeds.

a sharp knife will cut through well and the bread will hold together! you don’t want all of the nuts and seeds crumbling out.

here’s everything you need to make Paleo Vegan Banana Nut and Seed Bread

almond flour

coconut flour

flax meal

baking powder

mashed banana

thick dairy free and paleo yogurt (used siggi’s)

runny tahini

pure vanilla extract

hemp hearts

raw pumpkin seeds

raw almonds slivers

raw walnut pieces

pinch of sea salt

Paleo Vegan Banana Nut and Seed Bread is

freezer friendly

made with minimal ingredients

nutrient dense

packed with fiber

dairy free

gluten free


slightly sweet

if you love my Paleo Vegan Banana Nut and Seed Bread, then try these other recipes from my blog!

Easy Vegan Blueberry Coffee Cake

High Protein Vegan Pb & J Blondies 

No Bake Blueberry Superfood Lactation Cookies

Vegan and Gluten-Free Chocolate Chip Caramel Muffins

Vegan and Gluten-Free Banana Cookie Cake

Lightened Up Vegan Lemon Cake

Vegan Gingerbread French Toast

Healthy Vegan Carrot Cake Baked Oats

Vegan and Gluten-Free Vanilla Cake Donuts

Vegan and Gluten Free Coffee Cake Bread

Vegan Tahini Chocolate Chip Cupcakes

Healthy Vegan Snickerdoodle Cake

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten Free Peppermint Brownie Cake

Semi-Homemade Vegan and GF Cookies and Cream Cake

Fudgy Vegan Brookie Cake Bread

are you going to make my Paleo Vegan Banana Nut and Seed Bread?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Paleo Vegan Banana Nut and Seed Bread

Recipe by MaryCourse: Breads, Breakfast


Prep time


Cooking time




  • 1 and 1/3 cup mashed overripe banana

  • 1/3 cup runny tahini 

  • 1 tsp vanilla extract

  • 1/3 cup thick dairy free paleo yogurt- see text for brand

  • 2 tsp baking powder

  • 1 cup almond flour 

  • 1/2 cup coconut flour

  • 1/2 cup flax meal

  • 1/3 cup hemp hearts

  • 1/3 cup raw pumpkin seeds

  • 1/3 cup raw walnut pieces

  • 1/3 cup raw almond slivers

  • pinch of sea salt


  • preheat the oven to 350 degrees.
  • mix the wet ingredients first and then add in the dry ones. combine until a thick batter forms.
  • fold in the nuts and seeds and place in a bread loaf pan.
  • bake at 350 degrees for 43 minutes and then cool down completely.
  • use a very sharp knife and carefully cut through the pieces so the nuts and seeds stay together and the bread does not crumble.
  • store in the fridge in an airtight container and enjoy!

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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