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Paleo Banana Bread (Super Moist)

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 Cold Brew Coffee.

Paleo Banana Bread is super moist, delicious and easy to make. It's gluten-free, grain-free and dairy-free and the perfect healthy quick bread recipe.

Paleo 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.

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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!

  • 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.

Paleo Banana Bread is super moist, delicious and easy to make. It's gluten-free, grain-free and dairy-free and the perfect healthy quick bread recipe.

Paleo Banana Bread is super moist, delicious and easy to make. It's gluten-free, grain-free and dairy-free and the perfect healthy quick bread recipe.

Paleo Banana Bread is super moist, delicious and easy to make. It's gluten-free, grain-free and dairy-free and the perfect healthy quick bread recipe.

Tips for this Paleo Banana Bread Recipe

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.

Paleo Banana Bread is super moist, delicious and easy to make. It's gluten-free, grain-free and dairy-free and the perfect healthy quick bread recipe.

More Paleo Quick Bread Recipes You’ll Love

(gluten-free, paleo) This super moist, healthy banana bread recipe is delicious and easy to make as it only takes one bowl! It's also gluten-free, grain-free, dairy-free and paleo. Watch the video for step-by-step instructions.
4.96 from 21 votes
Did you make this recipe? Leave a review »

Super Moist Paleo Banana Bread

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 10 slices
Author: Lisa Bryan
This healthy, super moist, paleo banana bread recipe is delicious and easy to make - it only takes one bowl! It's gluten-free, grain-free and dairy-free. Watch the video for step-by-step instructions.
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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

    Serving: 1slice, Calories: 258kcal, Carbohydrates: 25g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 237mg, Potassium: 143mg, Fiber: 3g, Sugar: 12g, Vitamin A: 4.2%, Vitamin C: 3.7%, Calcium: 5.7%, Iron: 6.8%
    Course: Breakfast
    Cuisine: American
    Keyword: banana bread, paleo banana bread
    ©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
    DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @downshiftology on Instagram and hashtag it #downshiftology.

    Originally posted December 2016, but recently updated to include new information. 

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    66 comments on “Paleo Banana Bread (Super Moist)”

    1. LOVE LOVE LOVE this recipe! It really is super moist. Couldnt stop mmmmmm-ing every time i took a bite. Thank you for sharing! 

    2. Best banana bread I’ve ever had! I used coconut sugar instead of honey (I’m thinking next time I’m going to try it without additional sweetener), 2/3 almond flour 1/3 millet flour, and I replaced butter with olive oil. Also, this was the first time I had a chance to use tapioca flour, I was really excited about that. Thank you for this amazing, amazing recipe!

    3. I just did this recipe for tea time and everybody loved it ! I didn’t find almond flour and tapioca flour in my supermarket so I switched it for 1 + 1/3 cup sweet chest nut flour, 1/3 cup rice flour, 1/3 cup coconut flour, 1/3 cup corn flour (I will keep more simple next time ahah) and it came out perfect ! Thank you for this recipe and for your amazing blog that give us tone of delicious and healthy ideas !

    4. I love this recipe and for the first time EVER in the history of my looking up recipes online, I had ALL the ingredients to make it. The only two things I did differently were swap the honey for maple syrup and I made them into muffins as I cannot guarantee I wouldn’t eat the whole loaf as one big slice. Haha, kidding, but this was perfect for meal prep and my husband and I now have a treat for the week. 

    5. This came out amazing. I find some GF breads can be kinda spongie. This was not at all. Thank you for all the great recipes!

    6. I attempted to bake this exactly as the recipe stated but found my version sunk after I took it out from the oven. It also was soggy.  I am not sure what happen. I watched your video and I noticed that your dough was more dense where as mine felt more watery (lose) in comparison. Could this be the factor in why mine sunk? 

      • If your dough was more watery going into the oven, that would definitely contribute to it sinking. Maybe you accidentally measured an ingredient wrong?

        • Hi Lisa, Thanks for your thoughts. I actually just made it again and it seems a bit thicker so that could be the reason. I will know in about 30 mins if that’s what caused it.
          Thanks for your great recipes and videos. I am new to cooking and all your recipes that I have cooked my husband thinks I am a great cook….haha. Thanks to you!

        • You’re more than welcome! I’m so happy you (and your husband) love them all. :) x

    7. Awesome,I’ll make it

    8. I stumbled upon your website a few days ago and it is just what I have been looking for. I made the banana bread recipe today and it just divine, Thank you so much, now I just have to stop myself from scoffing the whole thing. All your recipes look fabulous – can’t wait to make some more.

    9. If I reduce the amount of honey, should I add up with any liquids to become total of 1/4cup?

      Rating: 4
    10. This is the most delicious banana bread I have EVER tasted! Great recipe and so easy to make. 

      Rating: 5
    11. Hi Lisa thanks for this banana bread recipe it was delicious and very moist. questions—-when making the almond milk do you soak the almonds in the fridge or on the counter and have you ever made almond butter using blanched almonds?

      Rating: 5
    12. I grew up eating lots of banana and zucchini bread because my grandma was always baking so I’d like to think I’ve tried a lot of recipes and let me just say this was AMAZING! I made it for myself because I live alone and I’m ‘hoping’ to freeze half of it (we’ll see if it even lasts that long haha). This time of year just has me craving so many sweet treats and I wanted something to prevent that. I omitted the banana on top and since I could find tapioca flour anywhere and I mean ANYWHERE, I just used all almond flour. I also added 1/3 up of chocolate chips and 2/3 cup of walnuts. Officially my favorite banana bread! 

      Rating: 5
    13. Love this banana bread! I put the sliced banana on top the cut side down so my kids don’t don’t say it looks like veins;) and I sprinkled sliced almonds on the top. It looked beautiful and my kids said it was the best banana bread I’ve ever made 😍 Thanks for sharing! 

      Rating: 5
    14. This recipe was soooo good, my Husband and my Father loved it. I will make it again.

      Rating: 5
    15. Hi Lisa, I love so many of your recipes and this one did not disappoint! Based on what I had on hand, I used 4 small ripe bananas in the batter and omitted the fresh one on top. The texture is wonderful. I recently made your Amazing Paleo Chocolate Cake w/ Vegan Buttercream Chocolate Frosting (both also incredible recipes!) and had saved half the frosting, so I thought I’d top a slice with some of the leftover frosting… let me tell you it is insanely good! Thanks for another awesome recipe!

      Rating: 5
    16. Hi LisaI am so glad I found you YT channel and your website. So many amazing recipes and ideas to cook healthy gluten and dairy free food without all the crazy extra ingredients. Everything is recognizable and healthy in your recipes. I made this wonderful banana bread few days ago and must say the BEST banana bread I ever had hands down. Moist and just the right amount of sweetness. Yumm. Even 3 days later is still super moist and delicious. The only question I saw how my husband and I still manage to have any left after 3 days because I was rationing it like crazy. I don’t have any almond flour left after this batch so I have to wait until my next Costco run to make it again unfortunately since it’s just the best. Next I am trying out the other breads you have on your website with zucchini and the pumpkin ones. Thank you for the no nonsense website and YouTube channel that you created. Keep up the good work. 

      Rating: 5
    17. Lisa I made this banana bread this evening and half of it has been eaten already. The best recipe of banana bread I’ve ever made. Delicious, for my husband and I, this is going to be a keeper in our house. Thanks again. We just love your food every recipe I try it’s a success. 

      Rating: 5
    18. Lisa, great recipe! Thank you so much for sharing! I added a 1/2 of dark chocolate morsels, but it would have also been delicious without them.My non-Paleo, gluten, sugar and dairy loving friends LOVED the banana bread. Half of it had disappeared before dinner! 

      Rating: 5
    19. This looks amazing! Any idea if it could be frozen?

    20. Thank you for sharing! I made this recipe and it was divine. I also tried to make some changes for the second time… I used date powder instead of the sweetener, and added Tahini paste… for those who like sesame its amazing:)

      Rating: 5
    21. Try this recipe and loved it. I live at Dominican Republic and tapioca flour o yuca flour is not as fine as the one you use on the video so I had to add 1/3 cup of milk but the banana bread was great!!! You have inspired me to try new recipes Lisa

      Rating: 5
    22. I absolutely found a,gold mine when I found you!!! So pleased by your clear, no nonsense videos  without all the drana and chatter that others display.  Some act like wabt to be movie stars, talk to fast and put on much display.   You are a true gem!   I love you and thank you so much for sharing your knowledge.  You are a true professional!     

      Rating: 5
    23. Hi there.

      I wanted to ask what’s the amount of calories?

    24. Love this recipe, I make it into muffins as easier for school lunch box, just bake about 22-25 mins. Have added dates and was a winner. Tried with coconut flour instead of tapioca and still ok. Just almond flour alone was way too dense. Awesome receive, thank you :-)

      Rating: 5
    25. hi! im vegan, can i use egg replacer? the consistence would be the same? thanks i loooooove your blog

      • Hi Gabby – Unfortunately, I haven’t tried this recipe yet with an egg replacer, but as there’s only two eggs in the recipe, I think it would work. Give it a try and let me know how it turns out! And thanks so much for your kind words about my blog. :) x

    26. Hi there :) Super late to this paleo bake party of yours. I love your take on the traditional banana bread recipe, and I’ll love to try it out. I do have one little problem though – I don’t have an electric hand mixer, only a good ol’ whisk. Do you think it’s possible to get the same results by hand? 

    27. Pingback: How to Make Cold Brew Coffee | Downshiftology

    28. Can I omit the tapioca flour and increase the almond flour? This without the honey makes it a Whole30 compliant recipe and I am willing to forgo the honey.

    29. I apologize that my question is somewhat in contrast to your GlutenFree approach but I live in a European country (village) without access to many of the ingredients you use. Could this recipe be made substituting regular flour for the tapioca and almond flour? I really love your recipes and have (so far) been able to find suitable substitutions when necessary :)
      Thanks!

      • Hi Maggie – unfortunately, as I haven’t tried it that way I wouldn’t be able to say if it would work. Regular flour does bake quite differently from gluten-free flours, so you may have to tweak some of the other ingredients….but it’s worth a shot! :) x

    30. Would it be totally bad if I added pecans or walnuts?

    31. You totally perfected this classic treat – love it! Another great treat recipe and video tutorial.