Looking for the Best Paleo Banana Bread Recipe? Here it is! Made with wholesome ingredients, moist, and subtly sweet, this is the treat you’ve been waiting for.
In my circle of friends, everyone seems to be eating differently these days. One friend just went vegan, another is following the Whole30 diet, and my best friend recently started the Paleo diet. At times, this can be tricky—like when we’re trying to agree on a restaurant for lunch. Most of the time, though, I see it as a fun challenge and a great opportunity to get into the kitchen and make something special for them. Especially when they’re starting a new diet and navigating the transition.
Which brings me to this banana bread—a recipe I developed for my dear friend. Banana bread is a classic comfort food, but traditional recipes often include ingredients like flour, butter, or sour cream that aren’t Paleo-friendly. This version offers a modern twist, creating a loaf that’s completely grain-free and dairy-free. Moist, subtly sweet, and perfect for any occasion—from a casual family breakfast to brunch with friends—this banana bread is a true winner. What makes it even more special is how simple and wholesome the ingredients are. Ripe bananas, almond flour, and a few pantry staples come together to create the perfect loaf. Even if you’re not following the Paleo diet, you’ll probably love it just as much as my friend did.
Is This Best Paleo Banana Bread Recipe Healthy?
While these ingredients are calorie-dense, they’re also a good source of fiber, vitamins, and minerals. Almond flour provides healthy fats, vitamin E, and magnesium, while bananas, rich in fiber and potassium, contribute natural sweetness, reducing the need for added sugars (this recipe uses just two tablespoons of maple syrup). Whether you follow the Paleo diet or not, making banana bread at home allows you to control the ingredients, ensuring it’s a healthier choice than store-bought options.
On ripe bananas
Green bananas are quite starchy and not at all sweet, with a firm, almost chalky, texture. However, they continue to ripen after they’re picked. The riper they get, the more the starches in the banana break down into natural sugars, creating an almost caramel-like sweetness. When bananas are speckled with black dots, they’re very sweet, making them ideal for baking. As they turn black, they get even sweeter and almost syrupy. This loaf gets almost all its sweetness from the bananas, so the riper, the better for this recipe. And, if you use bananas that would otherwise have gone into the trash or compost, you’ll also be reducing food waste. That’s a delicious win!
How to Make Ahead and Store
This loaf can be stored unrefrigerated for up to 2 days. If you plan on keeping it longer, store it in the fridge in an airtight container for up to 5 days. The loaf can be frozen (whole or in slices) for up to 4 months. If freezing in slices, wrap each slice in plastic or place a piece of parchment paper between each piece.
Serving Suggestions
With its beautifully tender crumb, this banana bread makes a great afternoon snack or lunchbox treat, and it’s also a wonderful hostess gift for your Paleo friends! For a great brunch spread, serve it with some Egg Muffins With Ham, Kale, And Cauliflower Rice and these sweet and spicy Paleo Maple Oven-Roasted Sweet Potatoes In Coconut Oil.
Of course, you can also keep the sweet theme going with these Paleo Banana Pancakes With Coconut Flour and these Paleo Sweet Potato Brownies With Tahini.
Ingredients
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 teaspoon baking powder make sure it's grain-free
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted coconut oil plus a little extra for greasing
- 1/4 cup creamy almond butter
- 2 large, overripe bananas about 1 cup when mashed
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 1/2 cup dark chocolate chips optional, but recommended for a touch of indulgence
Instructions
- Preheat your oven to 350°F. Line an 8×4-inch baking pan with a lightly greased piece of parchment paper. Make sure it hangs over the edges of the pan.
- In a small mixing bowl, whisk together the coconut flour, almond flour, baking powder, baking soda, sea salt, and cinnamon.
- In a large glass bowl, melt the coconut oil and almond butter together in the microwave for about 1 minute. Stir until they're well combined.
- Add the mashed bananas, maple syrup, and vanilla extract to the oil and almond butter mixture, and stir to combine.
- Mix in the lightly beaten eggs until the mixture is smooth and uniform. This will help bind all the ingredients.
- Gradually fold the dry ingredients into the wet. Stir until just combined to avoid overworking the batter.
- If you're using chocolate chips, now's the time to gently fold them in.
- Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for 30-40 minutes. It's done when the top is golden and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 5 minutes. Then, using the overhanging parchment paper, lift the loaf out and transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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