Paleo Banana Bread (Super Moist)
521 Comments
Updated Jun 19, 2020
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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.
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.
- 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.
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.
More Paleo Quick Bread Recipes You’ll Love
Paleo Banana Bread (Super Moist!)
Description
Video
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
©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.
Originally posted December 2016, but recently updated to include new information.
I’m wondering if your commenters here are bots? I’ve made this recipe 4 times now and only once did it come out like it does in the video. Super disappointed about all the money and time I’ve wasted. This is my first time commenting on a recipe in my life because I’ve never felt deceived by seemingly basic instructions and ingredients.
Hi Julie – sorry to hear you’re having problems with this recipe. I can assure you the comments are not bots. :) I’ve made this recipe dozens and dozens of times myself over the years without any issues (many others have as well, hence the numerous positive reviews). When it comes to baking there are many variables, including the brand of ingredients you purchase and your oven temperature. I’d first recommend calibrating your oven temp to make sure it’s heating to the proper temperature. It’s amazing how often oven temperatures are inaccurate. I’m happy to try to troubleshoot the recipe with you as well, if you provide further information on what went wrong with the recipe.
Hi, I didn’t even know you had replied to my comment up until right now when I was reviewing the recipe to make again. Thank you for the thoughtful response. I guess the fifth time’s the charm! I think what makes this recipe a success is ensuring the bananas are black. I don’t think severely spotted bananas cut it because the three times I made it with very spotted bananas the dough came out very dry and unusable. This time, the bananas were black and very smelly and the dough came out perfect. Maybe that’s something worth mentioning.
This banana bread recipe is fantastic! You can’t even tell that it is gluten free… not grainy at all! It has a great texture. I am definitely keeping this recipe.
I am always looking for gluten free recipes that I can use for Passover (no regular flour allowed), and this would be great for making as a breakfast option. What is the purpose of the tapioca flour? Could I just increase the almond flour by the same amount?
Tapioca flour provides the light, airy, and fluffiness of the bread. But, you can try subbing it with a gluten-free flour blend instead.
Nice picture of the banana bread, so cool. Need to add more fiber to offset the carbs and reduce the sugar. Do you have a plan? I am so glad to see your site expanding in so many directions. Here is one thought improving gut health. Your a awesome women with so many talents. Food is health/ health is happiness and longevity. ThankYou for putting your time and talents for the benefit of yourself and all of us in thumb world of communication. Be good and always smile.
Your friend Dohn
this was AMAZING! I really loved it, however I added 1/2 cup of chopped walnuts to the mix, and could not stop eating it. Thanks for the gluten free recipe!
Walnuts in banana bread are always a win! Glad you enjoyed this banana bread Melissa :)
First time making banana bread and I will definitely make it again, so soft and good!!
Once again your recipe was a success, cannot wait for the cookbook!
Thrilled to hear you are loving this banana bread. Can’t wait for you to try all the other desserts in this book :)
Very nice banana bread! loved it, will never bake traditional one again. This one is much healthier choice and no sugar! well, just a bit of honey doesn’t count :)
What is the substitute of tapioca flour?
You can use arrowroot powder if you don’t have tapioca flour.
So soft and fluffy, I made these into muffins as I had limited baking time and they were perfect. I also used 4 smaller bananas. Hands down best paleo banana bread recipe I’ve tried!
Happy to hear you’re loving this banana bread recipe Rebecca!
Hello, can I substitute coconut flower for the almond flour?
Unfortunately this recipe is best made with almond flour.
This has become my go to Banana bread recipe! It’s so moist and delicious. Everyone enjoys :)
Happy to hear this is your go-to banana bread recipe Kristy!
Best banana bread I’ve ever had. Subbed honey for maple syrup and added hu gems, pecans and walnuts.
Happy to hear you’re loving this banana bread recipe Patrick!
Love it!! I was pretty hungry as I’m doing intermittent fasting and this bread was just a delicious way to break my fasting period. Very good bread like texture! I made it with 2 bananas. I think I will use 3 next time or add chocolate chips next time I just have 2. Thank you!
This recipe is magic! I have made it several times now. Each time, the loaf has not lasted more than a day! Everyone always enjoys this bread so much! Thank you for creating a healthy and delicious recipe!
Just made this for the first time and it is phenomenal! Even my 7 and 4 years old devoured it! I have always loved the paleo chocolate cake recipe on this site and it is my go to for birthdays. Seriously haven’t made anything we didn’t love if I used one of your recipes. I did sub the top banana with chocolate chips because I only had two bananas. Still excellent! Yum!
This is one of my family’s Downshiftology favorites sometimes we add walnuts or chocolate chips. Thank you Lisa we are always thinking about you during dinner time! Sending hugs 🤗
Aw, I’m happy to hear this is a family favorite recipe Lorena!
This is my favorite banana bread recipe to make for my family. My kids and husband love it and it never stays on the counter for long!
Happy to hear this has become your favorite banana bread recipe!
Could you use applesauce in place of oil? Thanks
Yes, that should work.
I’ve never made a banana bread and tried it. Wow … It’s absolutely delicious.
Thank you so much for this recipe. It’s inspired and enjoying cooking it.
Happy to hear your first ever banana bread was a success!
My first time making paleo banana bread and it was delicious! Not overly sweet which I liked. I subbed arrowroot flour for the tapioca flour.
Can another flour be substituted for tapioca flour?
You can use a gluten-free flour blend or cassava flour.
It all sank down :( and even after an hour and a half it was just burned outside and totally not ready from the inside :( was very disappointed and till now I don’t understand what went wrong…
Oh no, sorry to hear that! It sounds like there may have been too much moisture in your banana bread (perhaps your bananas were extra large?) or your oven may cook a bit too hot for the outside to cook so much faster than the inside. Hope your next try turns out better!
This recipe was amazing! Even my husband who doesn’t like gluten free baked goods liked this recipe. It was such a moist and tasty bread. Thank you for sharing this recipe Lisa :)
Happy to hear both you and your husband loved this banana bread Anilu!
OMG! Lisa I just finished making this bread about 20 minutes ago, and already ate 3 slices, I need to stop! This is unbelievably good with just the perfect balance of sweetness, I’m not gluten free, but I am DM2, and I do have a sweet tooth, but usually just had items made with just almond, and coconut flour. But finding your site, and the tapioca flour blend is just wonderful, it makes the bread taste just like the real thing, but healthier. Thanks for taking the time to put these wonderful recipes together. Blessings!
PS: do you think you would be able to come up with a recipe for a rum cake, and chocolate cake that uses a Bundt pan.?
Thrilled to hear you loved this banana bread recipe Liz! As for the chocolate cake, I will keep that in mind!
I tried the recipe and the banana bread turned out amazing! Thanks for sharing.
Although I wonder if I can add stir-ins like blueberries to the batter…?
So happy you enjoyed the recipe! And yes, feel free to add other add-ins, like blueberries. :)
AhhhhmaZING! So good. So tasty and moist and actually pretty sweet. Very satisfying.
Happy to hear you loved this banana bread Stephanie!
Love this recipe and have made it countless times. How do you store it? Do you just keep it covered outside or do you keep it in the fridge? How long does it last at room temperature? Thanks
Happy to hear you’re loving this banana bread Pedro :) For storage, this will keep in the fridge for about a week. But you can also freeze it for 3 months. Just make sure to slice it into pieces before freezing.
Hi!
May I ask if I can sub the flours with oat flour or Bob’s milk 1-for-1 baking flour? :)
Each flour in this recipe serves a specific purpose for texture. But, you can substitute the tapioca flour with a gluten-free flour blend or cassava flour.
This never last long in my house. We love bananas in our household and very rarely have any to make banana bread but when we do this one is our favourite. I always have people asking for the recipe. Delicious :)
Happy to hear the whole family enjoys this banana bread recipe!
This is my favorite banana bread😁❣️It is moist & packed with such mouthwatering flavor that nobody knows it is gluten free.
I do double the cinnamon & add 1 tsp of nutmeg to mine.
Glad you’re loving this banana bread Carmele! It really does taste just like the real thing :)
made this yesterday and resulted in an amazing fluffy loaf, it rose so high and didn’t sink down!
best served warm with pb and honey. delish!
– i used oat flour for the almond flour, works just fine.
– honey with 4 tbsp coconut sugar
– added vinegar to activate the baking soda
– subbed 1/2 the oil with dairy yogurt
I didn’t expect anything as I never baked with tapioca + with all the subs i made. Haha.
thanks for the amazing recipe, will definitely be my main healthy banana bread recipe from now on.
Happy to hear this recipe turned out perfectly with all those adjustments Cynthia!
Such an easy recipe and tasted delicious!! I make it at least once a month and my daughter and I eat it through out the week. Best recipe I have found and made.
I am new at eating healthier, but it has become my passion ever since I was introduced to Lisa’s channel. I made this recipe and it passed the test with my mother who is a very picky eater. Yay! I can now make this bread and introduce her to a healthier eating. Thank you Lisa!
Happy to hear both you and your mom enjoyed this banana bread! Can’t wait to hear how your health journey progresses and what recipes you make :)
Love the taste and texture of this bread, so much lighter than other paleo banana bread recipes I’ve tried! I substituted the tapioca flour for arrowroot, didn’t put the banana on top (didn’t have enough bananas and wanted to double the recipe), and made one loaf in a coconut oiled pan, and one in a parchment lined pan. I highly recommend lining the pan with parchment paper, much easier removal from the pan. It took 50 minutes to bake. Thanks for a great recipe, my 4 and 5 year old kids are devouring it!
Glad everyone enjoyed this banana bread recipe Jen! :)
Hi Lisa, thank you so much for sharing your recipes. We tried your Paleo Chocolate Zucchini Bread and it is delicious! I couldn’t tell it was gluten free by taste. I also love that it’s healthy with no oil and sugar. Have you tried making your banana bread recipe subbing the oil with apple sauce? I know coconut oil is healthy, but I’d like to avoid it for cholesterol concerns if possible. Thank you!
I’m happy you’re enjoying my recipes! I haven’t tried that substitution on the banana bread, but it’s worth a try. :)
Hi Lisa, I have tried many banana bread recipes and this one has definitely worked out the best. I made sure that I let the bread cool almost completely before slicing (the temptation to cut a slice too soon is too strong!). It came out perfectly. The bread didn’t crumble, which always seems to happen to me. I added walnuts to the mix (they add such a wonderful texture and flavour) otherwise I stuck to the ingredients and method provided. I love your recipes – keep them coming! Many thanks & hope you enjoyed your holiday break!
It’s definitely tempting to slice into it right out of the oven, but it’s always best to wait a it :) Glad you enjoyed this banana bread!
Excellent! Moist and flavorful–what more can you ask. Our granddaughter has specific dietary needs and this is perfect. Our daughter calls it ‘Nana Banana Bread’. Thank you. I’ll will be trying more of your recipes.
Aw, love that! So happy your granddaughter enjoys it. :)
Banana Bread Recipe sounds wonderful! Can the almond flour be substituted for another flour? I have a nut allergy :-(
Thanks
Hi Margaret – I’d recommend finding another nut-free recipe online, as you’d likely have to tweak other ratios. Best of luck!
Love it !! I use your recipe and my family ❤️ it !! Can I store in the freezer too ? If yes, how long can i keep it in freezer ? Thanks.
Glad both you and your family enjoyed this banana bread. Yes, you can freeze it for up to 2-3 months!
This is my go to gluten free paleo banana bread recipe! So easy and super moist. My whole family loves it and it’s always a big hit when I make it for picnics!
This is definitely a winning recipe for leftover bananas :)
My favourite banana bread recipe ever.
Glad you love this banana bread recipe Bridie!
I baked the banana bread for over an hour. It never became a bread. The consistency is mushy.
any suggestion? I can tell this is a great recipe and I would really like to try it again.
I am at high altitude, could that be a cause?
Thank you.
Hi Lindsay – yes, high-altitude cooking can definitely affect baked goods. Unfortunately, I’m not well versed in it, but if yours came out too mushy, you might want to try reducing the liquid a bit next time.
Hi! The banana bread is so delicious. However mine rised unevenly and cracked on top. Wonder what I did wrong?
Sometimes, it will do that, depending on how hot your oven cooks. I would maybe take it out a tad bit earlier to check and see if it’s already done.
This is amazing! My whole family loves it and it is the best texture!!
Glad to hear this recipe was a winner :)
Hi Lisa, can I use frozen bananas for this recipe? My bananas were going bad so I decided to freeze them and use it later to make a smoothie but now I’m think maybe I can use the frozen bananas to make banana bread instead. Do let me know. Thanks
You can use frozen bananas, just make sure to defrost them :)
This is so good! It’s moist and not too sweet. We used maple syrup in place of honey and added walnuts and dark chocolate chips. My kids devoured it!!!
Happy to hear the whole family enjoyed this banana bread recipe Beth :)
This is by far the best paleo banana bread I have ever made and tasted – Simply BRILLIANT!
Texture, moisture and flavor A+++++++++++
So glad you love this banana bread recipe Lindy!
Hello Lisa!
When do you recommend to put the aluminum foil?
Thanks!
Hi Lucia – there’s no need for aluminum foil for this recipe.
Another amazing recipe, Lisa! I followed recipe as directed with the addition of dark chocolate chips (85% cacao) and skipped banana on top (my loaf took 50 minutes in the oven). Husband loved it and said he wouldn’t have known I used almond flour and honey instead of former white flour and sugar. Thanks again for sharing such healthy recipes. You make it much easier to get my husband on board with reducing his love of all things processed.
Happy to hear both you and your husband enjoyed this banana bread recipe :)
I was short on time this morning so made the recipe as muffins instead. Doubled it because that’s what Lisa would do – 1/4 c of batter in each muffin tin and baked for 30 minutes @ 350. Made 21 muffins Delicious! Thank you!
Glad they turned out great! I also have my Paleo Banana Nut Muffins recipe which is the muffin version of this :)
Turned out super good- moist and just the right amount of sweetness. Thanks Lisa!
Glad you enjoyed this banana bread Chandrani!
Hi Lisa, I’ve made this recipe a few times and always turned out perfect! It’s by far the best paleo banana bread I’ve had. I just found out I was allergic to eggs, wondering if I subbed flax seed, if you think the recipe would still work. Thanks in advance!
So happy to hear you’ve found a winning paleo banana bread recipe! As for the flaxseed, I haven’t tried yet. But if you do, please let me know how it turns out!