Paleo banana bread is easy to make and has delicious flavor and texture. It’s grain and dairy-free! Make this recipe for a breakfast treat or healthy snack.

slices of moist paleo banana bread on wire cooling rack

While this paleo banana bread recipe is naturally gluten-free and dairy-free, you’ll hardly notice the difference because it’s just that good!

Plus, the bananas help the loaf retain its moisture, even after sitting on the counter for a few days (wrapped, of course).

Enjoy it all by itself or slather it with almond butter. Either way, enjoy it knowing that you are enjoying a treat that won’t compromise your healthy eating goals!

You also might like this oat flour banana bread or this keto banana bread.

overhead shot of ingredients to make paleo banana bread set out in bowls

Ingredients You’ll Need

Wet Ingredients

  • Mashed bananas
  • Eggs – If you need an egg-free alternative, consider using a vegan egg replacer. Or, make a flax egg by combining 1 tablespoon of ground flaxmeal with 3 tablespoons of water for every egg in the recipe.
  • Coconut sugar – This paleo-friendly sugar substitute is made from the sap of coconut palm tree blossoms, not coconuts themselves. It measures cup for cup to refined white sugar, making it easier to use than other paleo-friendly substitutes like Stevia.
  • Coconut oil – Be sure to melt the coconut oil before using it
  • Lemon juice
  • Vanilla extract

Dry Ingredients

  • Almond flour – This flour is great alternative for high starch gluten flour. If you have a nut allergy, consider using cassava flour. It is grain-free, nut-free, and paleo-compliant.
  • Coconut flour – While there are no perfect substitutes for coconut flour, unsweetened, plain flavored protein powder does have some of the same characteristics.
  • Arrowroot powder
  • Baking soda
  • Ground cinnamon
  • Salt

How to Make Paleo Banana Bread

STEP BY STEP INSTRUCTIONS

  • Combine dry ingredients.

First, place the wet ingredients into a large mixing bowl and the dry ingredients in a separate bowl. Use a wire whisk to mix the dry ingredients together and break up any large clumps.

titled photo shows one step in making paleo banana bread: "mix together the wet and dry ingredients"
  • Combine wet ingredients.

Beat the wet ingredients with a hand mixer until smooth. Alternatively, you can do this using a stand mixer with the paddle attachment.

titled photo of step by step instructions showing how to make banana bread: "beat together the wet ingredients"
  • Add dry ingredients to wet ingredients.
Next, pour the entire bowl of dry ingredients into the bowl with the wet ingredients.
titled photo of step by step recipe instructions for banana bread: "add the wet to the dry"
  • Mix to combine.

Use the hand mixer (or stand mixer) again to blend the wet and dry ingredients together, until just combined.

TIP: To prevent the bread from being dense and dry, avoid over mixing. However, the batter should be smooth with no flour streaks.

titled photo of step by step recipe for quick bread: "mix until smooth"
  • Add batter to pan and bake.

Next, pour the banana bread batter into a greased loaf pan. Use a spatula to scrape all the batter out of the bowl and smooth it into the pan.

titled photo of step by step recipe for quick bread: "smooth into pan and bake"

Bake the banana bread for just under an hour. Then, use a toothpick inserted into the center of the loaf to make sure the bread is cooked all the way through.

NOTE: Your bread won’t have the typical domed and cracked top like quick breads made with all-purpose flour. This isn’t a cause for concern; it’s perfectly normal.

Allow the banana bread to sit in the pan for at least 10 minutes before transferring to a wire rack to finish cooling. Otherwise, it may crumble when you try to remove it. When it cools a bit more, slice and enjoy it while it’s still warm!

For another low-carb recipe try this keto pie crust!

loaf of paleo banana bread cut into slices

Recipe Notes

Mix-ins: Add things like chopped nuts or dairy-free chocolate chips for more texture and flavor.

Storage: This bread will last for a few days covered at room temperature, or up to a week in the refrigerator.

Freezing: Wrap the loaf tightly with plastic wrap, then place in a freezer-safe storage bag. It should keep well frozen for up to 3 months. Thaw in the refrigerator for a few hours prior to eating it.

Easy snacking: Freeze individual slices to grab as needed, which will also help the loaf last longer.

More Paleo Recipes to Try:

I hope you enjoy this recipe! If you try this recipe please leave me a comment and star-rating below. I’d love to hear from you!

4.93 from 14 votes

Paleo Banana Bread

Prep Time 15 minutes
Cook Time 55 minutes
cooling time 10 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Paleo banana bread is easy to make and has delicious flavor and texture. It's grain and dairy-free! Make this recipe for a breakfast treat or healthy snack.

Ingredients

Wet Ingredients:

  • 1 cup mashed banana about 2 bananas
  • 2 eggs
  • 1/2 cup coconut sugar
  • 3 tablespoons coconut oil melted
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients:

Optional:

  • 1/2 cup mix-ins walnuts, chocolate chips, etc.

Instructions 

  • Preheat oven to 325F. Grease a 9x5 loaf pan.
  • In a large bowl, add the wet ingredients. Mix together using a hand mixer until smooth. In a medium bowl, mix together the wet ingredients. Add the dry ingredients to the wet and mix until smooth, about 1 minutes.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted into the center of the loaf comes out clean.
  • Cool in the pan for 10 minutes. Turn out onto a rack and cool completely. Enjoy!

Notes

Mix-ins: Add things like chopped nuts or dairy-free chocolate chips for more texture and flavor.
Storage: Paleo banana bread will last for a few days covered at room temperature, or up to a week in the refrigerator.
Freezing: Wrap the loaf tightly with plastic wrap, then place in a freezer-safe storage bag. It should keep well frozen for up to 3 months. Thaw in the refrigerator for a few hours prior to eating it.
Easy snacking: Freeze individual slices to grab as needed, which will also help the loaf last longer.

Nutrition

Calories: 295kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 491mg | Potassium: 144mg | Fiber: 5g | Sugar: 20g | Vitamin A: 190IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 1.6mg

This post was originally published on 2/18/2013. It was republished with new photos and instructions 6/23/2020.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. Made this last week and making it again today. It’s a winner! I go back and forth between gluten-free and grain-free eating… This type recipe makes it easy to eat grain-free, it’s that good and texture is lovely. I added walnuts in the batter and sprinkled chocolate chips on top. Thank you Meaningful Eats! I keep coming back to your website because every recipe has been a success so far.

    1. I’m so glad you’ve had success with all the recipes you’ve tried! Great to hear you enjoyed the banana bread. Thanks for the comment 🙂

  2. New fav! I didn’t have any arrowroot powder, so I replaced it with tapioca starch. I also added walnuts and chocolate chips! So yummy! Thanks!

  3. 5 stars
    The recipe is great! Moist on the inside, a little crisp on outside. I didn’t have enough ingredients, so I halved the recipe and used a light colored metal 6-muffin tin, baked close to 50 minutes. Thanks for your research. I know baking with nut flours can be tricky

  4. I am very allergic to coconut. I am allergic to cow’s milk. I also am extremely allergic to wheat. What can I use to replace all the coconut ingredients?

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