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 186 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10 slices
Author: Lisa Bryan

Description

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.

Video

Ingredients 
 

*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
    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




    489 Comments

    1. I made the Paleo Banana Bread but topped it with sliced pear and cinnamon. Very moist and beautiful. Thank you.

    2. This banana bread is a family favorite! I end up making it every other week. I am having a baby in 14 weeks and wondering if i can make this before the baby comes and freeze it for fast breakfasts when we are short on time? How would you store it? And to defrost, do you just remove and thaw?5 stars

    3. Since tapioca turns out to be terrible for the thyroid, I’m trying to find a substitute. Celiac diagnosis means I must avoid gluten; but most GF flours, GF products, and many GF recipes involve either tapioca or cassava (which is just as bad or worse for thyroid function). A lot of women these days have thyroid issues (in my age group, anyway), causing a lot of rough effects. At this point, the tapioca and cassava issue has me avoiding most GF ready-made products. It’s not your job to figure this out, of course, but you are clearly intelligent and innovative and health conscious, so I’m going to ask: if you happen to come up with anything we can use to replace the tapioca and cassava in recipes, please let us know. It would be a godsend! Thanks for all you are doing already, we appreciate your work!!

    4. This banana bread is a gamble. At times, it turns out well, at times not. When it doesn’t, it comes out dense, and seems uncooked. I don’t understand… I first thought it was the coconut oil that was too warm when mixed but it happened even when cooled. After, I changed to avocado oil and it worked the first
      time and was a failure the second round. So much time and expensive produce wasted. Perhaps it’s the bananas? It worked better when not ripe. Who knows? Will not be making this recipe anymore.

    5. This is so far my favorite Banana Bread recipe! It is super moist and sweet just enough! I love it. I bake it often because it is also super easy to make! Thank you for sharing ❤️5 stars

    6. I made this tonight and it turned out perfect!I had to substitute brown rice flour for the tapioca flour out of necessity and I opted out of doing the fresh banana topping. Thank you Lisa for my first paleo baking recipe!5 stars

    7. Hi Lisa! This recipe looks great! Can I use flax eggs instead of regular eggs? For health reasons I have to be plant based and grain free. Thank you.

      1. Hi Tanya – while I haven’t tried it, I believe flax eggs should work. If you try it, let us know how it turns out!

    8. Hi Lisa, i have made this recipe several times now and it is delicious, has perfect sweetness, and a healthy dessert alternative. It was perfect the first time i made it but after my first luck try worn out, my next several bakings, the centre were always too moist even though i have increased the time to 10-20 min. Do you know how i can fix this? My husband and I still ate every single slice :-) but wonder if you can help. Above all, thank you so much for this healthy and yummy recipe!5 stars

      1. Hi Liza – it’s hard to say. Perhaps your bananas were a bit larger on subsequent batches? Did you measure out how much mashed banana you added?

    9. I just made this because I was tired of the old banana muffins recipe I’ve been using for the last 6+ years. This banana bread is awesome! Best one I’ve ever tasted! Perfect sweetness and texture, and full of banana flavor.

    10. I’ve been making this and the paleo pumpkin bread for years and love them both! This year, I wanted to try an apple bread – it turned out amazing! I followed this recipe and swapped the applesauce for mashed bananas (1 1/4 cups) and an apple pie spice for the cinnamon. I also added one peeled and diced medium apple. The cook time was slightly longer than the banana and pumpkin breads and I lightly covered the pan part way through to prevent the top from getting too dark. It was delicious!5 stars

      1. Hi Andrea – Happy to hear you’ve been enjoying both bread recipes! Also, thanks for sharing your notes on apple bread. I’ll have to give that a try!

    11. Perfect banana bread recipe, my new favorite and grain free! I substituted 1/4 cup of coconut sugar for honey and the texture was perfect. Moist and firm.5 stars

    12. Absolutely delicious and my kids loved it! Question, we accidentally left it out overnight and my husband stuck it in the fridge in the morning. Will it still be good?5 stars

    13. Sooooo good! Great texture and so moist. I am so grateful for the creator of this recipe. I would probably reduce the cinnamon next time though.5 stars

    14. The best banana bread recipe I have had! It’s incredible that the ingredients that are healthy yet tasty and yummy.

      Instructions are broken down and easy to follow. I can’t wait to get your cookbook, which will be my first, but I believe the receipts you have put together make it easier to eat healthy.

      Just fantastic!
      Thank you5 stars

      1. It sounds like your oven may cook a little too hot. Try reducing the temperature a bit next time and cook it longer. :)

        1. Hi can i use maple instead of honey in this recipe?,if so would it be same amount?
          Thank you,would love to make

    15. Another amazing recipe from you, Lisa. Thank you so much. This was easy to make and turned out moist and delicious. I won’t be missing regular banana bread with this recipe.5 stars

    16. This recipe was a hit for the whole family!
      So simple to make, and delicious!
      Thanks for a banana bread recipe that meets all our needs and comes out so beautifully in the end as well!5 stars

      1. Hi Nancy – unfortunately, almond flour makes up the bulk of the flour in this recipe so it’s not easy to replace. The only other thing that works is hazelnut flour. Otherwise, I’d recommend following another recipe online that’s nut-free, if that’s what you’re looking for. :)

    17. Hi Lisa, I just baked your banana bread today. It’s so delicious. I added some toasted walnuts as well. I must say that I bake normal banana bread (not paleo) but this one is the best. Thanks for sharing this recipe!

    18. I’ve made the loaf before and absolutely loved it. This time I wanted to try an easy bite-size/travel friendly version for my toddler so I made the recipe into mini muffins and baked at 375 and they were perrrrrrrfect! 5 stars

    19. I made your pumpkin bread a few weeks ago and was so impressed that I tried this. Incredible!! I went AIP in spring 2017 and am now mostly Paleo and in all this time have never had quick breads or muffins as delicious as these – and believe me, I’ve tried many recipes!!! I’m excited to try more of your recipes! Thank you so much! 5 stars

    20. The BEST banana bread recipe I have had!!!! Will definitely be making again. Can you share how you store it? Airtight container, fridge, freezer, etc. thank you!! 5 stars

      1. You can store in an airtight container in the fridge for up to 4 to 5 days. You can also store in the freezer for up to 3 months – just make sure to slice it beforehand to make it easier for reheating individual slices.

    21. I made this for my family and it was amazing and the best gluten free banana bread I’ve made….not to mention the easiest! Only adjustment I made was used King Arthur gluten free flour for the tapioca flour as it was what I had on hand, and date syrup in place of the honey. I sliced the bread and toasted it and put a little whipped maple syrup on it and it was decadent. I plan on making the pumpkin bread next!5 stars

    22. Out of curiosity, I used your GF pancake mix for this (added half cup more tapioca flour) and it turned out great with walnuts and chocolate chips!5 stars

    23. Wow okay! This banana bread was tasty!! I really loved the sweet and flavor to it all. Feels like a comfort food but the secret is (ITS REALLY HEALTHY) A+ for you but the baking was a little longer to do.. 
      The middle part of my banana bread in the inside was not really done but overall it turned out great! So happy, thank you!! 🥰4 stars

    24. Hi, I have diabetes and would ideally replace the honey with something like Stevia or other safe sweetener. Can you advise me on how I’d adapt this recipe, given that the honey is clearly not just providing sweetness but is also a liquid to help bind the batter together (at least, that’s what I’m assuming)

      Thanks so much for any advice you can give

    25. This is the best banana bread recipe I’ve ever made before, super moist, full of flavour and best of all it’s guilt free. I don’t follow paleo but just wanted a healthy, sugar free and bonus for flour free recipe. Thank you for a fantastic recipe.5 stars

    26. Just made this banana bread over the weekend and WOW! Almost made me throw my grandma’s recipe away lol. I used a dark loaf pan so I set my oven to 325 degrees and covered with foil for the last 10-15 minutes to stop the bottom from browning to much and it turned out PERFECT! Will definitely be making again!5 stars