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.
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.
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.
- 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.
- Add dry ingredients to wet ingredients.
- 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.
- 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.
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!
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!
Paleo Banana Bread
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:
- 1 2/3 cups almond flour
- 2 tablespoons coconut flour
- 2/3 cup arrowroot powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
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
Nutrition
This post was originally published on 2/18/2013. It was republished with new photos and instructions 6/23/2020.
Tastes So Good…. followed recipe exactly as written and used 1/2 cup chocolate chips with 1/2 cup of coconut – Delicious- I did use 4 large Ramekins as suggested by another reviewer- worked like a charm-Also resisted the temptation to eat before completely cooled. Love This Recipe- Love this Site!
I’ve tried about 8 different Paleo banana bread recipes and this one is my favourite, it’s light but so filling at the same time, and lovely and moist. I like to add blueberries to it; it makes a great on-the-go breakfast! Thanks!
Hello,
This looks yumm! I will make it this weekend.
Can I use less honey, and part of it use some coconut sugar? Or will this lead to being less moist?
And can I use an electric hand mixer in stead of a food processor?
I was wondering if you know how many calories a slice of this bread is?
I put the ingredients into MyFitnessPal as a recipe and for a 1/12 serve, it has 209 calories… that’s using 20g pure coconut milk powder and 1/3C water, instead of the tinned milk.
If you use light coconut milk (from tin) it has 203 calories.
If you use normal coconut milk (from tin) it has 209 calories.
IS Canned coconut milk Okay to use for this recipe? .
Yes! In fact, all I use is canned coconut milk. The refrigerated kind has a lot of additives.
I just made this for “dessert” and also to pack for my breakfasts this week. It was really good. I didn’t have any coconut flour so I used garbanzo bean flour instead. Also, I used applesauce instead of honey and a pinch of stevia. It was really good, and just sweet enough– even with no sugar. My only thing next time will be to decrease the liquid. In fact, with the applesauce, I may use no coconut milk at all because it’s a bit more moist than I would prefer.
I just made this recipe to the T, I was going to use almond milk instead of coconut milk but I found some I had in my cupboard. I couldn’t wait for this to cool so I tried it warm and did not care for it. It wasn’t sweet enough for my taste buds. But once it cooled completely it tastes sweeter. GREAT RECIPE. It has a great texture too. I thought at first it was going to be to mushy but once it cools its like regular banana bread. I think next time I will try adding a little more honey or some sort of sweetener. Thanks
I’m glad it ended up turning out for you! The ripeness of your bananas can contribute to the sweetness of the bread as well. Very brown, ripe bananas will make a sweeter loaf as well!
This is so delicious! Thank you!
I was googling for a paleo bread recipe for this weekend and stumbled on this one–so happy that I did! I made two loaves, and the texture is fantastic for grain free bread. Puffed up really nicely, too 🙂 Thank you!
So glad it turned out for you!
Just made this, added frozen blueberries and pecans. Fabulous!
Such a fab recipe… I cooked the mix in four large ramekins and they came out perfectly puffed and so delicious! Thank you!
I haven't tried freezing it so I'm not sure!
Does this freeze well?
This looks awesome!! 🙂
IT LOOKS DELICIOUS!
Greatings from Switzerland!
Michelle