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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.
4.99 from 105 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.

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: 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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    298 comments on “Paleo Banana Bread (Super Moist)”

    1. Delicious!! Made 1 exact and a 2nd one with 1/3 cup crushed walnuts mixed & sprinkled on top. Both came out great. Baked for the full 60 minutes & had to cover at 30 minutes due to the top getting pretty dark fast. Highly recommend!

    2. This recipe looks great! Can I add crushed walnuts to this? If yes. How much do you think without screwing up any ratios? I’m not a baker but I’m trying to be for my toddler. Thanks! :)

    3. Loved this recipe, so soft but also kept its form so well! I’ve never used a hand mixer for banana bread but now I’m converted!

    4. Hi Lisa,

      I’m curious to know what is the purpose of tapioca flour in this recipe when there is already almond flour? Does make the banana bread taste better ir give it better texture?

    5. Lisa, what would you suggest to swap almond flour in this recipe – would oat flour work, if so would it be same ratio?  Remove or keep tapioca flour.  What other oil could be used instead of coconut.  

      Looking to name for my 82 yo mom with dementia recently diagnosed with gluten allergy as well as almond allergy.  I have the coconut allergy.

      Thank you so much!!!

      Nancy 

      • Hi Nancy – unfortunately, I don’t bake much with oat flour so I’m not sure if it’s a 1:1 substitution, but it’s worth a shot. For the coconut oil, you could sub that with any vegetable oil or butter/ghee. Hope it turns out for you!

    6. It’s amazing. The bread was moist. I baked it without honey for my grandson,and still taste so good. Thank you for sharing. !!!

    7. Super moist family love it 😘

    8. I made this today for the first time and loved it! Super moist and delicious! This is going to be my new go to banana bread recipe. 

    9. Best banana recipe ever!!!

    10. Thank you Lisa for the BEST banana bread that I have ever tasted!!! All your recipes are so good that it takes me hours to come up with the words that I want to describe the recipes! AMAZING, YUMMY, THE BEST are just some words that I can describe this recipe. Thank you :-)

    11. Best banana bread I’ve ever made.
      I prefer mine without the banana on top, but still perfection 

    12. I have made this 2 times now and it is my favorite banana bread recipe by far. It turns out perfectly moist every time and it is really easy to make. 

    13. Thank you for this AMAZING banana bread recipe!!! It turned out perfectly and tastes great!!!

    14. I have made this recipe 2 times now – it has come out great each time – I want to know if I can replace the two flours with Gluten Free measure for measure flour?
      Also, I have a customer that eats gluten free and dairy free foods – this Banana Bread recipe
      has Butter listed – that is considered dairy to them ?
      Is coconut oil ok to use to grease the baking pan ?

      • Hi Joanne – unfortunately, all GF flours bake slightly different (given that they’re different ratios of flour blends), so not sure how it would turn out. You could certainly give it a try though! Yes, butter is dairy. If it’s just lactose they have a problem with you could try ghee. Otherwise, use the coconut oil.

    15. Delicious! I make this all the time! Do you think the whole loaf could be frozen?

      • Yes! You can freeze the whole loaf :)

        • I have made this recipe 2 times now – it has come out great each time – I want to know if I can replace the two flours with Gluten Free measure for measure flour?
          Also, I have a customer that eats gluten free and dairy free foods – this Banana Bread recipe
          has Butter listed – that is considered dairy to them ?
          Is coconut oil ok to use to grease the baking pan ?

        • Hi Joanne- So glad you’ve enjoyed this recipe so much! In terms of flower replacement, I would say to keep the almond flour. But you can replace the tapioca flour with either arrowroot flour or a gluten-free flour blend. For your customer – you can use coconut oil instead of butter. And yes, coconut oil is okay to grease!

    16. is it really 2 cups of Almond flour?

    17. Hi Lisa, the banana bread is delicious n awesome. Only thing the bananas on top sink in once cool. I used olive oil. Do i need to reduce the olive oil? Thk you

      • Hi Jo – Glad you love the recipe! That’s interesting that they sink, the batter should definitely be thick enough to keep them on top. You might want to try reducing the oil next time and see what happens. Good luck!

    18. Hi Lisa,  thank you for this recipe.  I used all the ingredients on your recipe.  Except, I added organic chocolate chips on top with the sliced banana.  It turned out moist and delicious!  Thanks again.

    19. Absolutely amazing – my whole family loved it with a little coconut bliss vanilla ice cream on top. The best Banana bread (and I should know, I’ve baked a ton of them over the years!). So happy I have found your blog, Lisa! You are truly gifted.

    20. 10000 thanks!!!

    21. I am not sure if you received my previous comment/question I sent a couple of days ago regarding the Given I am not sure how fast you have time to respond and haven’t heard back as yet I thought I would try again.
      I want to make your banana and pumpkin loaves (they look fabulous) but would like to know if I can substitute the eggs with either flax or chia eggs. If so do you think the other ingredients would have to be changed in some way? Also concerned about texture etc. One other question can they be baked in a different kind of pan e.g. 13X9 or 9X9, 8X8???? Thanks again Lisa. I love your recipes. Wonderful everything!
      Stay safe and well!

      • Hi Deena – I haven’t tried this recipe with egg substitutes, but I know others have with success. I’m sure this could be baked in different pans as well, it would just alter the thickness and cook time. You can find resources to help you with that online. Enjoy!

    22. Nope. Mine came out as a very dry batter. I don’t know why I’ve made this before…..

      • Sorry to hear that, Jenny! It sounds like maybe your ingredient ratios may have been off this time. I just made it myself this past weekend and it was delish!

      • I’ve done this recipes a few times! And I love it! It’s my favorite so far, super easy to make and delicious! I use a different pan and for that reason it does not look the same but still tastes amazing and sometimes I add some chocolate chips :)

    23. Good recipe but it didn’t rise for me an my leavening agent is brand new. Any tips?

      • Hi Sydney – that’s strange. Unfortunately, I don’t have any tips, other than to double check the measurements of all the ingredients and your oven temp. Hope your next batch comes out better!

    24. Do you have another substitute for tapioca flour, could I use all purpose flour instead? I have almond flour, could this be increased?

    25. This is my favorite banana bread so far!  I subbed half the honey for maple syrup and added walnuts and a few chocolate chips on top.

    26. Hi Lisa, I been making this banana bread so many times and love it so much. I have two questions. Can I swap honey for Monk fruit sweetener??and also can I make it in air fryer ??

      • I believe you can use monk fruit sweetener, but I’m not sure about the air fryer as I haven’t tried that.

    27. I rarely comment on people’s recipes. But, omg(!), I love this banana bread! I originally found you bc I was looking for a chocolate cake for my 2 y/o’s birthday. THAT CAKE!!! And, now, this bread! We have different levels of ripeness in our kitchen always along w frozen for smoothies and such. I’ve prob made this banana bread a dozen times and it comes out perfectly without fail. Thank you! Did I mention the cake, too?! 😍
      Ps. This should be 5 star but I’m having technical difficulties?…. 

    28. Lisa,
      Thank you for the delicious recipes. 

    29. Hi! Sending some love from Singapore! I tried your red shakshuka and I love it <3 For this banana bread, what if we have nut allergy? Can we replace it with whole wheat flour or brown rice flour and any idea what's the substitute ratio? Thanks :)

      • Hi Evelyn – I’m happy you loved my shakshuka recipe! For this recipe, I have not tried it with those flours so I’m not sure how it would turn out. Unfortunately, there is nuance to every flour so it’s usually not a 1-1 substitution.

      • Hi, I thought I would share that I made this bread this morning using 1 cup of tapioca flour and 1 cup of chickpea flour and cooked for 40 mins on 150 degree Celsius and it’s perfect! I followed the recipe to the letter using the 1/4 cup of coconut oil not butter. Very moist and sweet. Mine is a bit wide as I don’t have a proper loaf tin so it’s not as high!

    30. Love how easy this recipe is to make and how delicious it is. Thankfully Lisa had answered how to replace the tapioca flour in another comment as our store didn’t have it. Used arrowroot and it worked perfectly! Mine took 45 to bake and was super moist and delicious. I had to have it for lunch since waiting for breakfast tomorrow was impossible with how good it smelled and looked!!

    31. Lisa! I made the banana bread with 1 cup of almond flour , 1 cup with oats flour and 1/2 tapioca flour and it’s really good as well! Not dense, still soft and moist !!! I love it!! Thanks !!

      • Hi Sara- So glad this still came out together with oat flour! I’ll keep that in mind incase anyone asks :)

    32. Hi, would you tell me please, how to replace almond flour?
      🙏
      Anabella 

    33. Thank you for an amazing recipe! I used cassava flour instead of the tapioca as I didn’t have any on hand and substituted maple syrup for honey :) In the oven for about 55mins! 

    34. Made this several times and it is SO good. Easy and everyone in the house enjoys it. Highly recommend!

    35. Hi, I really enjoy your blog. You are amazing. I wanted to ask you I don’t have tapioca flour. Can I use coconut flour instead. Thank you for all your efforts. 

      • I also have arrowroot powder Can I use it instead of to tapioca flour? 

        • Hi Erit- Yes! You can use that as a substitution.

        • Hi Lisa, 
          Can I use monk fruit sweetener instead of honey?

        • Hi Erit- Yes you can! Although you will have to play around with the measurements as I’m not sure how much you would need exactly. But it should be close to the same.

      • Hi Erit- Thanks so much for your kind words! As a replacement for tapioca flour, it’s best to use either arrowroot flour or any gluten-free flour blend. Coconut flour will absorb too much moisture, making it more dry or dense.

        • Thank you so much for the response. I will use arrowroot powder and I will let you know, how it came out. 😀😀

        • Omg I made it with arrowroot and it came out very good. Thank you again for all theses amazing recipes. 😀😀

        • Wonderful! Glad this recipe turned out well :)

    36. Hi. I’ve not made this yet but really want to try it however, I don’t have access to almond and tapioca flour without paying a fortune for them online. So, therefore I was wondering if I could substitute the types of flour in the recipe with plain flour? If so is could I use the same total amount (2.5c) with plain flour or would I use more or less?

      Thank you!

      • Unfortunately, because I can’t eat plain flour I don’t know what the ratios would be. But every flour bakes differently so it’s usually not a 1:1 substitution.

    37. Loving this banana bread! I’ve made the banana bread muffins and they are almost the same but this is so moist! I never add a banana on top but I did this time and love what it adds to it. I cooked for 55 minutes and it was perfect. I also stirred in walnuts and chocolate chips after I mixed everything and it’s so perfect with both added! This is definitely a keeper!

      • Hi Amanda- So glad you found a winning banana bread recipe! The additions of walnuts and chocolate chips will sure be a children’s favorite :)

    38. Made this recipe this morning and it filled the house with the most amazing smell. I added shredded coconut and it was delicious. My husband said best yet. Thank you for sharing. 

    39. Hi there! I decided to try your banana bread recipe. It was my first time using almond and tapioca flours and I didn’t have honey so l made a substitution using granulated sugar. I was a little worried when the middle sank. It wasn’t completely cooked but a few more minutes in the oven and all is well. Not bad for a novice baker but next time I will definitely follow the recipe to the letter. 😄 Thank you for all your inspirations to cook/bake at home!

      • Hi Jackie- Sometimes oven temperatures and times can differ between everyone. But, I’m glad this banana bread still turned out great for your first time making this!

        • Please what can I use the substitute eggs with?

        • Hi Rosemond- I haven’t tried this with eggs substitutes yet, but if you do, please let me know how it turns out!

    40. Lisa,
      I made the paleo banana bread and it came out perfectly.  It’s so delicious I have to make several more during this time. If I have to stay in my apartment, why not bake!! Thank you for this most delicious recipe.

      • Hi Paul- I couldn’t agree more! Now’s the time for baking and I’m glad you enjoyed this recipe :)