Paleo Banana Bread

Why You’ll Love This Recipe

This banana bread is naturally sweetened, gluten-free, and dairy-free, making it a great option for many dietary needs. It’s moist and tender with a delicious banana flavor, yet hearty enough to keep you satisfied. Whether you enjoy it plain, topped with nut butter, or lightly toasted, this recipe is a versatile and healthier take on a beloved classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Almond flour

• Coconut flour

• Eggs

• Coconut oil, melted

• Honey or maple syrup

• Baking soda

• Apple cider vinegar or lemon juice

• Cinnamon

• Vanilla extract

• A pinch of salt

• Optional add-ins: chopped nuts, dark chocolate chips, shredded coconut

Directions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. In a bowl, mash bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Mix well.

3. Stir in almond flour, coconut flour, cinnamon, baking soda, and salt. Add vinegar or lemon juice to help the bread rise.

4. Fold in any optional mix-ins such as nuts or chocolate chips.

5. Pour batter into the prepared loaf pan and spread evenly.

6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 slices. Prep time is 10 minutes, baking time is 50 minutes, and cooling takes about 20 minutes.

Variations

• Add chopped walnuts or pecans for crunch.

• Mix in dark chocolate chips for a sweeter treat.

• Sprinkle shredded coconut on top before baking for added texture.

• Use cinnamon and nutmeg for extra spice.

• Make muffins instead by dividing the batter into a muffin tin and baking for 18–22 minutes.

Storage/Reheating

Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze slices individually wrapped for up to 2 months. Thaw at room temperature or in the refrigerator. To reheat, warm slices in the oven at 300°F (150°C) for 5–10 minutes or microwave for 15–20 seconds.

FAQs

What makes this banana bread paleo?

It’s made with almond and coconut flour instead of wheat flour, and sweetened with bananas and natural sweeteners instead of refined sugar.

Can I use only almond flour?

Using only almond flour will make the bread too moist. The small amount of coconut flour balances the texture.

Can I make this egg-free?

You can try flax eggs, but the bread may be denser since eggs help with structure.

How ripe should the bananas be?

The bananas should be very ripe with plenty of brown spots for maximum sweetness and moisture.

Can I skip the honey or maple syrup?

Yes, but the bread will be less sweet. If your bananas are very ripe, you can reduce or omit the added sweetener.

Can I add protein powder?

Yes, a scoop of paleo-friendly protein powder can be added, but you may need to adjust the liquid slightly.

How do I prevent the bread from being soggy?

Make sure to measure the bananas accurately and avoid overbaking. Cooling completely before slicing also helps.

Can I bake this in a different pan?

Yes, you can use a muffin tin, mini loaf pan, or square baking dish—just adjust the baking time.

Is this bread freezer-friendly?

Yes, wrap slices individually and freeze for easy grab-and-go snacks.

Can I toast paleo banana bread?

Yes, it toasts beautifully—just slice and toast lightly for a warm, nutty flavor.

Conclusion

Paleo banana bread is a nutritious, flavorful twist on the classic recipe. With its moist texture, natural sweetness, and wholesome ingredients, it’s a guilt-free indulgence that fits seamlessly into a paleo lifestyle. Enjoy it plain, with toppings, or as part of a balanced breakfast—you’ll find it’s a recipe worth making again and again.