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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 grab a Cold Brew Coffee.

Paleo banana bread in a loaf pan.

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.

  1. Preheat your oven to 350 degrees fahrenheit
  2. Add all of the ingredients to a large mixing bowl and blend together
  3. Pour the bread batter into a greased loaf pan
  4. Top the paleo banana bread with a fresh banana
  5. Bake the paleo banana bread for 50-60 minutes
  6. 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.

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.

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

Paleo banana bread in a loaf pan.
4.98 from 47 votes

Paleo Banana Bread (Super Moist!)

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 10 slices
Author: Lisa Bryan
Print Recipe Pin Recipe
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.


  • 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


    • 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.


    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: 210IU, Vitamin C: 3.1mg, Calcium: 57mg, Iron: 1.2mg
    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?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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

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

    1. This banana bread is da bomb!!! I am not a baker, but this was si easy to make. I only used almond flour, as I don’t have tapioca. It came out amazingly delicious and moist. Thank you Lisa!

    2. Great recipe! Perfect texture.
      I subbed butter for avocado oil.
      I find mixing the bananas with all the wet ingredients (mashing then whisking them) and in a separate bowl mixing the dry ingredients together then adding the wet to dry and folding it with a silicone spatula then mixing allows everything to mix together perfectly.
      I really appreciate this recipe, I have an autoimmune disorder and can’t eat grain or nightshades so this totally is a win for me.
      Thank you.

      • Hi Julia – I’m happy to hear you enjoyed this recipe! Now you have a banana bread recipe to keep up your sleeves :)

    3. My go to banana bread recipe which I make regularly for over a year now. It always turns out perfect! I can freeze any leftovers and enjoy them later just heating them in a toaster. Amazing recipe!!!

      • Hi Brigita- Excited to hear that this is now your go-to banana bread recipe! Definitely a great treat to store in the freezer :)

    4. I really want to try this but what can I use instead of tapioca flour it’s not available her can I increase the amount of almond flour instead :)

      • Hi Aseel – If you don’t have any tapioca flour, you can definitely try using either more almond flour or a gluten free flour blend.

    5. Could you post a Vegan banana bread recipe please? 

      • Hi Jenny- I will definitely keep that in mind :) In the meantime – you can use an egg substitute for this recipe.

    6. Love, love, love this recipe! It’s everyone’s favourite banana bread once they tried it, and also quick and super easy to make!

      • Hi Andreina – Thrilled that everyone loved this bread! Now you have to whip up my paleo banana muffins for an easy, on-the-go option :)

    7. There’s no coconut flour in this recipe!!! I’m so going to try this as soon as my bananas ripen enough. Looks delicious. 

    8. This is the best banana bread I have ever made! So easy and Healthy! It cooks to a dark brown color, but stays so moist on the inside. Thank you Lisa for another keeper!

    9. Hey, what can i sub for the coconut oil? I don’t want to use any oil. 

    10. The absolute best gluten free banana bread recipe ever! Nevermind that, its an amazing banana bread period. Moist, fluffy, excellent crumb; you wouldn’t even know it was gluten-free honestly. Yet again, Lisa knocks it out of the park with an effortless and delicious recipe. It really is as easy as it looks. Thank you!

      • Hi Sara – So happy to hear you loved this banana bread! I always try to nail my baked goods to taste just like the real thing :)

    11. So I made this banana bread last night and it is amazing :) not too sweet, not too dense and really moist – just perfect. I only had one little replacement, I switched tapioca flour for arrowroot powder as I didn’t have any tapioca and it turned put great :)
      Thank you Lisa for such an amazing recipe :))

      • Hi Becky – So glad you were able to make this with what you had! It really is the perfect balance between sweet and savory :)

    12. I did it few times already and I’m sure I will do it again!!!! So delicious, absolutely love it 😋😋

    13. Hello Lisa. Having been an avid baker for years, I must admit I was skeptical about how good this would be without regular flour and sugar, but to my surprise it is absolutely delicious! So thankful for your recipes, as I have a great deal of inflammation and am trying to improve my diet and lifestyle choices. We also just finished your meal prep for winter, and were delighted to have such a variety of meals to make for almost a week. Keep the great meal plans coming! Love your channel! 

      • Hi Margie – I’m so glad you’re loving the meal prep along with the recipes in it :) Stay tuned for tons more new ideas coming in the new year!

    14. Hi, can we use flax eggs instead?

    15. This has become my go to recipe for banana bread, my Dad asks me to make it for him weekly because he snagged a bite when at my house one week and became hooked. I am so happy to be sharing these delicious recipes with my family. Forever thankful Lisa! <3

      • Hi Selena – Aw, I am so happy to hear that! I’m glad you and your family can enjoy this recipe for a lifetime :)

    16. I am home recovering from breast cancer surgery. Going thru this has basically changed my life and part of that change is to eat clean and healthy. I made this a week ago and really enjoyed it very much. I didn’t have honey so I used maple syrup. Thank you Lisa for helping me make these changes so I can be as healthy as I can going forward. 

      • Hi Linda – I am so sorry to hear about that, but glad to know that you are on your way to a healthier lifestyle and that I can help contribute to that :)

    17. I made this to have for breakfast over the thanksgiving holiday. It was so easy and so delicious – lots of gluten eaters who had no idea it was gluten free, which in my opinion is the biggest compliment! I did sub maple syrup for the honey for some expecting mothers who aren’t eating any honey and it still came out perfectly. I’m going to make this again just for myself. 

      • Hi Maureen – That is the goal with all my baked goods! To make it taste like the real thing :) So happy to hear you and your family enjoyed this banana bread over the holidays!

    18. Hi!  Was wondering if I could use a substitute for the honey and use a nutribullet instead of a hand mixer?  Thank you!!!

      • Hi Sharon – you could definitely use a substitute for the honey, but I wouldn’t recommend the nutribullet. As a blender, it will puree rather than mix the ingredients.

    19. I made this for the first time a few weeks ago and oh my god is this divine. There are no words to describe how delicious this banana bread is. And I am a picky eater ! I now make it most weeks and my husband and I fight over the last crumbs ! Thank you. I’m so happy I discovered your blog and channel. They are both lovely to read/watch and the recipes all look delicious.

      • Hi Julia – I’m glad you loved this banana bread, and welcome to the Downshiftology community :) I hope you continue to enjoy all my simple and healthy recipes!

    20. My first time making and I tend to free style measurements so I may have put a touch too much baking soda or salt but it was delicious. I also added 60% cacao chips sparingly – so yum. I will have to play around with my tin again as I rubbed my bread pan in coconut oil and the sides and bottom were too dark for my liking so I sliced them off. At 50 minutes it was just shy of being done but I think 60 minutes was too much probably just needed 5 more minutes. Eager to try this again.

      • Hi Tracy – Yum! I love how you added cacao chips to this. As for the recipe measurements, I’ve always tried to test my recipes to the T to make sure it comes out perfectly everytime :) Definitely let me know how it turns out the second time you make it!