Paleo Banana Bread is super moist, delicious and easy to make. Even better – it only takes one bowl! It’s gluten-free, grain-free and dairy-free and the perfect morning nibble to enjoy.
Serve this paleo banana bread up with a warm cup of Chemex Coffee or if it’s summer time grab a Cold Brew Coffee.
The Best Healthy Banana Bread
When it’s cold and rainy one of my favorite recipes is this paleo banana bread recipe. Fresh from the oven banana bread that smells out your entire kitchen with ALL the delicious smells is quite possible one of the best things in the world.
It took me four tries to get this recipe just right because I wanted that super moist texture without the paleo banana bread being overly dense. 4th try was definitely the winner! And I couldn’t be more thrilled with recipe.
It’s a super moist, gluten-free, grain-free, dairy-free, paleo banana bread recipe that will be loved whether you’re paleo or not. Most just describe it as delicious!
How to Make Paleo Banana Bread
The great thing about this recipe is it’s a one-bowl recipe. Just toss all the ingredients in and mix it together! Give the video below a watch and see how quickly it comes together.
- Preheat your oven to 350 degrees fahrenheit
- Add all of the ingredients to a large mixing bowl and blend together
- Pour the bread batter into a greased loaf pan
- Top the paleo banana bread with a fresh banana
- Bake the paleo banana bread for 50-60 minutes
- Enjoy warm and fresh out of the oven!
I just baked two loaves of this bread (again) for my dad on the weekend, sliced it up and placed two slices (with a little piece of parchment paper between) into individual ziploc bags and froze them. Then, when my dad gets a craving for banana bread, all he has to do is heat them up. Batch cooking at it’s finest.
A Few Extra Tips
This video below walks you through how easy it is to make this paleo banana bread recipe. But here’s a few tips:
- Make sure you’ve got bananas that are several days old and they’re all brown and splotchy (which means they’re sweeter inside). I don’t add a lot of extra sugar in this recipe because I think the bananas are sweet enough on their own.
- Mash the bananas in a bowl and add the remainder of the ingredients. I tend to add the dry ingredients first and then the wet, just so that when I turn on the hand mixer flour is less likely to blow up everywhere. But it doesn’t really matter the order.
- Beat the dough for about 30 seconds. It’s best if you don’t over beat before pouring into the loaf pan.
- Banana bread does get quite golden on the outside and given that everyone’s oven temps vary, just keep an eye on your first batch.
- For a muffin version of this recipe, make sure to check out my Paleo Banana Nut Muffins.
More Paleo Quick Bread Recipes You’ll Love
Description
Video
Ingredients
- 2-3 bananas, ripe, approx 1 1/4 cups mashed
- 1 banana, fresh
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 eggs, large
- 1/4 cup butter, or coconut oil, melted
- 1/4 cup honey
- 1 tsp vanilla extract
*Additional butter or coconut oil is needed to grease the loaf pan
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Use butter or coconut oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside.
- Mash the bananas with a fork in a mixing bowl. Add the remaining ingredients, then use a hand mixer to blend everything together for 30 seconds. Pour the batter into the loaf pan
- Peel and slice the fresh banana in half lengthwise, then place it on top of the batter.
- Cook the banana bread for 50-60 minutes. If the top gets too golden, you can cover with a piece of aluminum foil. Use a toothpick to test that the banana bread is cooked through.
- Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy.
Nutrition
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Originally posted December 2016, but recently updated to include new information.
Exquisite! Fabulous recipe! I left off the banana topping. So delicious and easy. I’ve made it twice and love that it fits with so many dietary restrictions, yet you’d never know by tasting it! Moist and soft and wonderful. I omitted the honey because I wanted to have it as an option for breakfast. Then if I want it sweeter for dessert, I make a little honey butter and smear it on top. This is my new favorite recipe!
Wonderful! Glad you were able to tweak this recipe to your liking, Ruby. Enjoy!
This is such a delicious banana bread recipe! It came out so moist and I love that it is paleo. I threw in some Enjoy brand chocolate chips for fun. This will definitely be on our rotation to make when we have ripe bananas. Thank you Lisa for another wonderful recipe!
Thrilled to hear your banana bread turned out perfectly, Michele!
The most moist and fluffy banana bread I’ve ever made. I used 4 very ripe bananas dripping with syrup and added some walnuts. I sifted all the dry ingredients. I used coconut oil instead of butter. I took the bread out at exactly 60 min and let it finish baking in its own heat outside the oven. I would also leave out the fresh banana on top because it made the top soggy the next day.
Hi Ming – Great to hear you’ve nailed the most moist and fluffy banana bread yet! Good to know it worked out with coconut oil instead of butter as well.
Love this recipe, keep making it over and over again. Family loves it, thanks 🙏
Wonderful! I’m happy the whole family loves it!
Delicious and easy banana bread to make to use up old bananas and wouldn’t even know it’s gluten free let alone grain, dairy and refined sugar free! The banana on top is lovely but isn’t as nice the next day so I’ve been leaving it off and using 3 bananas in the mixture, it makes it easier to take around (the banana can tend to fall off once chopped into slices) and for fussier eaters too (the banana can discolour and look bit funky) but works great either way! Super moist and flavourful with just the right amount of sweetness, smells amazing in the oven and is loved by everyone – it won’t last long so get in quick! ;)
Hi Chelsa – Glad you found a way to incorporate the third banana into the batter mix! Happy to hear everyone is loving this recipe.