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.
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!)
Recipe 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
Originally posted December 2016, but recently updated to include new information.
The best paleo banana bread recipe out there!! Thank you Lisa :)
Happy to hear you’re loving this paleo banana bread recipe Cathy!
Didn’t have Almond flour so tried it with Tiger Nut flour and Cassava flour. Turned out great!
Burns outside before being cooked fully inside :-(
It sounds like your oven may cook a little too hot. Try reducing the temperature a bit next time and cook it longer. :)
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.
Happy to hear you’re loving this banana bread recipe Christine!
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!
Glad everyone enjoyed this banana bread recipe Laura!
What can you sub for almond flour?
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. :)
I tried it, its very good. Sweetness is just right. Thank you for this wonderful banana bread paleo recipe.
Glad you’re loving this banana bread Kat!
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!
I’m sure this tasted amazing with toasted walnuts!
I just LOVE this recipe. I’ve made it many times and always turns out perfect and yummy.
Does it turn out the same without the fresh banana topping?
Yes, it does. You can leave that off if you’d like.
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!
Happy to hear this recipe turned out great for mini muffins! Hope your toddler enjoyed them :)
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!
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!!
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.
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!
I’m glad this banana bread turned out great Kim! Let me know how the pumpkin bread turns out :)
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!
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!! 🥰
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
Hi Lisa,
I love your recipes!
Can I use olive oil if I don’t have coconut oil?
That should be okay!
Can u sub chickpea flour for the almond and tapioca flour?
I haven’t tried that, so I’m not sure how it would turn out.
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.
So glad you’re loving this banana bread recipe Taneeke!
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!