Paleo Banana Bread (Super Moist)


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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.

Paleo Banana Bread (Super Moist!)

4.94 from 187 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
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.



*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
    Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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    About the author

    Lisa Bryan

    Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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    Recipe Rating


    1. Simply perfect! Thank you for this recipe. Could it be possible that nutritional facts would be per grams?5 stars

      1. Hi Riika – Hope you enjoyed this recipe! The nutritional facts are for per serving :)

    2. So easy to make. Thank you for sharing this wonderful recipe. It came out delicious when I made it. I do have a question though. Do you think you can substitute honey for maple syrup? If so, how much would you use? Thank you!

    3. just made this it so moist and yummy. Used butter and for sweetener, I used maple syrup. Thanks for the recipe!5 stars

    4. My husband and kids love it!  It’s a win! Thank you. One question- because if the flour used do I have to store in the refrigerator?

      1. Hi Ashley – So glad that your whole family loved this recipe! You can leave this bread out for a few days, but I suggest to store it in the fridge to make sure it doesn’t go bad :)

    5. This is my second time making this bread this week and I have to say that me and my family went crazy over it. So moist and flavorful. I added dairy free chocolate chips and walnuts to it and it was out of this world!!!!
      I cannot thank you you enough for this amazing recipe. It’s fantastic!5 stars

      1. Hi Linda – I am so glad you and your family loved this banana bread recipe! Adding chocolate chips & walnuts sounds amazing :)


      This recipe is ridiculously good. And easy! What a huge win!!

      Question; is it nut-overkill to add walnuts? I love that nut crunch in sweetbreads like this!5 stars

    7. This is the first time I make banana bread and this recipe   is soo good. We loved it. Next time  going to try and put slices of banana throughout the cake .5 stars

      1. Thanks so much Sally! I’m happy you loved the recipe. And I’m sure it would be delicious with extra slices of banana throughout the cake. :)

    8. Delicious! I made it exactly as listed and ended up making another loaf for my neighbor. Great to share and the cut up banana on top makes it look extra special. Thank you!5 stars

      1. Wonderful! I’m so happy you loved the recipe Malia. And that’s so nice of you to share the banana bread love with your neighbor. :)

      1. Hi Alysson – The bread can be left out for a day or two (as long as your home isn’t super warm) but if you think you’ll need more time to eat it. I would place it in the fridge.

      1. Thank you for the kind comment, Dawn! I’m glad this banana bread works well for you! :)

    9. I subbed coconut flour (as it had been sitting in my pantry for months) and it soaked up all the moisture. It’s was a crumbly mess even before baking it ? Will need to try again and stick to the recipe.

      1. Oh no, Monika! Yes, coconut flour is highly absorbent so in some of my baking recipes I use it, but sparingly.

    10. Hi Lisa,
      Love the recipe! Wondering if almond meal would work as a substitute for almond flour? I’ve made it previously using almond flour and LOVED it, however it is harder to find and much more expensive than almond meal.5 stars

      1. Hi Robyn – yes, you could use almond meal in this recipe. The texture might be slightly different (as almond flour is finer), but otherwise it should still taste great! :)

    11. absolutely perfect in every way…banana flavor comes through, the crumb is indescribable from a traditional bread and it’s not dry! My oven baked this in just 35 minutes so keep an eye on it! Thanks again for a great recipe!5 stars

    12. Hi Lisa. I’m Lilly. I’m Korean I never tried that banana bread in my life because I’m asian. It’s not common breads in KOREA. I’m big pan of you and your YouTube channel.  it was so curious then I made my first banana bread. it was really good and I absolutely love your recipe. I’ve got inspired your life style. Thank you for sharing. from five thousand mile5 stars

      1. Hi Lilly – Wow, a banana bread newbie! :) Banana bread is so popular in the states and the perfect food to make when you’ve got mushy bananas. I’m so glad you found my site and enjoyed my recipe! Welcome, and I look forward to hearing your feedback on my other recipes in the future!

      1. Hi Sats – If its just an almond allergy you can try swapping it for hazelnut flour.

    13. LOVE LOVE LOVE this recipe! It really is super moist. Couldnt stop mmmmmm-ing every time i took a bite. Thank you for sharing! 5 stars

    14. 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!5 stars

      1. You’re more than welcome Alin! I’m happy you loved this paleo banana bread. And those subs sounds perfect. :)

    15. 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 !5 stars

    16. 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 stars

      1. Yay! You gotta love when you’ve got all the ingredients on hand for a recipe. It means it was meant to be! ;) Happy you loved the recipe Kyle!

    17. 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!

      1. You’re more than welcome Jennifer! I’m so happy you loved this paleo banana bread. And yes, not spongy at all. Just super moist. :)

    18. 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? 

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

        1. 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!

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

    19. 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.5 stars

      1. Wonderful! I’m happy you enjoyed the banana bread Alida! And yes, you do have to be a bit careful not to scoff it all down. ;) Thanks!

    20. 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?5 stars

      1. Yes, I soak them on the counter. Though you could soak in the fridge as well. And I haven’t made almond butter with blanched almonds.

    21. 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! 5 stars

      1. So happy you loved this recipe Sharmaine! And agree it’s great with chocolate chips and walnuts. In the future, arrowroot powder is also a good sub for tapioca flour. :)

    22. 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! 5 stars

      1. You’re more than welcome! And you can’t go wrong with a banana bread that looks beautiful, tastes delicious and doesn’t have banana veins! ;) So happy you all enjoyed the recipe!

    23. 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!5 stars

      1. Hi Sarah – I’m thrilled you love so many of my recipes! This banana bread recipe is one of my favorites as well, but wow, chocolate buttercream on top definitely takes it next level. I’ll have to do that myself next time! ;) Yum!!

    24. Hi Lisa
      I 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. 5 stars

      1. Hi Brigitta! So happy you and your husband love this paleo banana bread recipe! Definitely try the zucchini and pumpkin versions, I have a feeling you’ll love those as well. ;) Thanks so much for your kind words! x

    25. 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. 5 stars

      1. Yay – glad you and your husband enjoy this recipe Mary! It does always seem to disappear fast though, doesn’t it? ;)

    26. 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! 5 stars

      1. Glad you enjoyed it Alex! And yes, I love it with chocolate chips as well. I’ll probably make a new chocolate version of this recipe later this year. ;)

    27. 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:)5 stars

    28. 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 Lisa5 stars

    29. 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!     5 stars

      1. Aww, thanks so much Maggie for your kind words! I’m thrilled you love my videos and recipes. :) x

      1. I don’t yet have nutritional information on all recipes, but I will very soon! :)

    30. 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 :-)5 stars

        1. Cassava flour would change the texture as it’s not light and fluffy like tapioca flour. It would likely make it a bit more dense.

      1. 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

    31. 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? 5 stars

      1. Hi Adeline – absolutely. That should be no problem at all. Hope you enjoy the recipe! :)

    32. 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.

      1. It will be a little less fluff and more dense, but otherwise that should work fine! Let me know how it turns out. :) x

    33. 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 :)

      1. 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