subscribe to new posts: via email via rss

Super Moist Paleo Banana Bread

This Paleo Banana Bread is healthy, super moist, delicious and easy to make – it only takes one bowl! It’s gluten-free, grain-free and dairy-free. Watch the quick Paleo Banana Bread recipe video below for step-by-step instructions. 

(gluten-free, paleo) This paleo banana bread recipe is healthy, super moist, 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.

I just checked the weather this morning and it looks like we’ve got rain (and possibly snow) on the horizon this weekend. Which means it’s gonna be brrrr cold. Now, I’m not usually a fan of cold weather, but since we haven’t really jumped into fall or winter yet this year, I am looking forward to breaking out the winter boots, scarves and coats. You know, items that get oh, about one month of use per year in sunny SoCal. Ha!

But you know what’s also fab on cold, wintery days? Fresh from the oven banana bread that smells out your entire kitchen with ALL the delicious smells.


Watch the video and learn how to make my Paleo Banana Bread:


If you follow me on Instagram (and watch my stories), you saw all the attempts at getting this paleo banana bread recipe just right. First it was too dry. Then it was too dense…and had no airiness or cute little holes in the slices. But on the third try, that magical third try, it improved significantly and gave me renewed hope that I could indeed perfect this recipe.

So I tweaked some of the ratios, added a banana on top for a little flair…and bam. 4th try was the winner! Yesiree. I just created a super moist, gluten-free, grain-free, modifiable-to-be-dairy-free, paleo-friendly…and dare I say healthy banana bread recipe. And more importantly, one that’s repeatable.

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.

(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. banana-bread-recipe-gluten-free-paleo-healthyyt2

This video above walks you through how easy it is to make this super moist banana bread. But here’s the crux of it. 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), pour it into a loaf pan and cook it in the oven.

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. If you’d like to keep the color lighter on top, you could always cover the pan with aluminum foil halfway through.

For a muffin version of this recipe, make sure to check out my Paleo Banana Nut Muffins.


Pin for later:

Paleo Banana Bread

(gluten-free, paleo) This paleo banana bread is healthy, super moist, delicious and easy to make - it only takes one bowl! It's also gluten-free, grain-free, dairy-free and paleo.

Super Moist Paleo Banana Bread
Prep time
Cook time
Total time
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.
Serves: One Loaf
  • 2-3 ripe bananas (approx 1¼ cups mashed)
  • 1 fresh banana
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup butter or coconut oil, melted
  • ¼ cup honey
  • 1 tsp vanilla extract
*Additional butter or coconut oil is needed to grease the loaf pan
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Use butter or coconut oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside.
  3. 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
  4. Peel and slice the fresh banana in half lengthwise, then place it on top of the batter.
  5. 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.
  6. Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy.

Other recipes you might like:

Gluten-Free Zucchini Bread with Burrata and Thyme Roasted Grapes

Paleo Chocolate Waffles

Vanilla Bean Cassava Flour Crepes with Strawberry Chia Seed Jam

Leave a Reply

Your email address will not be published. Required fields are marked *

46 comments on “Super Moist Paleo Banana Bread”

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

    Rating: 5
  2. 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
  3. 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
  4. 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
  5. This recipe was soooo good, my Husband and my Father loved it. I will make it again.

    Rating: 5
  6. 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
  7. 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
  8. 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
  9. 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
  10. This looks amazing! Any idea if it could be frozen?

  11. 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
  12. 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
  13. 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
  14. Hi there.

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

  15. 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
  16. 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

  17. 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? 

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

  19. 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.

  20. 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 :)

    • 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

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

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