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Meaningful Eats

Paleo Banana Bread

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.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
cooling time 10 minutes
Total Time 1 hour 20 minutes
Servings 8 servings


Wet Ingredients:

  • 1 cup mashed banana about 2 bananas
  • 2 eggs
  • ½ cup coconut sugar
  • 3 tablespoons coconut oil melted
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Dry Ingredients:


  • ½ cup mix-ins walnuts, chocolate chips, etc.


  • 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!


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.


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