Join me for a slice (or two) of this Paleo Banana Bread. With its stellar ingredient list, exceptional flavor, and perfect texture, it’s ready to fuel you all morning long.

PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real-deal but is flourless and made with NO butter, NO oil and NO sugar! The best healthy banana bread recipe you will ever bake! #paleo #bananabread #easy #healthy

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A one-bowl, easy banana bread recipe with coconut flour, almond butter, and maple syrup, this moist, tender loaf is ideal if you are looking to eat well, without a life devoid of yummy baked treats, tasty breakfasts, and satisfying snacks. (Ahem, moi!)

Yes, this banana bread is Paleo (meaning it is grain free, gluten free, dairy free, and does not contain refined sugars), BUT you certainly do not need to be following a Paleo diet to enjoy it.

I don’t stick to a Paleo diet myself (or Whole30 or anything else), but I still appreciate recipes that are made of real ingredients, are healthy, and still taste fantastic.

This Paleo banana bread is all of the above.

Paleo Banana Bread. Healthy, moist, and tender, this perfect banana bread sweetened with honey or maple syrup has no flour, no oil, and no butter. Can also be made in a muffin tin for Paleo banana bread muffins!

5 Star Review

“It came out AMAZING!!! So easy, healthy, and tasted oh so so good! Saved it and will be making it again and again!”

— Svetlana —

How to Make Paleo Banana Bread

When you make this recipe, eating banana bread is good for you!

This recipe is packed with fiber, protein, and healthy fats.

Tip!

You’ll notice this batter has a large number of eggs and bananas. This is not a mistake.

Coconut flour absorbs a large amount of moisture, so you need the full amount of liquid to ensure the banana bread comes out perfectly moist.


The Ingredients

  • Bananas. The flavor star! Bananas add natural sweetness, moisture, potassium, and fiber.
  • Eggs. Eggs are critical for structure and moisture.
  • Maple Syrup. Sweetens the bread naturally and adds coziness.
  • Almond Butter. Adds richness and nuttiness to the bread.

Substitution Tip

If you do not need the bread to be Paleo, you can swap peanut butter or another nut butter here. If you use sunflower seed butter, be warned that your bread may come out slightly green (but still tasty!).

  • Vanilla. The bow that ties all the wonderful flavors together.
  • Coconut Flour. If you aren’t familiar with coconut flour (I like Paleo banana bread Bob’s Red Mill), this Paleo banana bread is an excellent reason to get acquainted. With coconut flour, you can eat gluten free bread on the Paleo diet. It’s super high in fiber and protein, and ideal for low-carb, grain-free, and gluten-free baking.

Ingredient Note

Coconut flour is very unique and thus cannot be substituted with any other flour.

Wondering what you’ll do with the rest of the bag you purchase? Try my top-rated Paleo Zucchini Bread with Chocolate Chips and these tasty Protein Balls.

  • Cinnamon + Nutmeg. Cozy spices that make the bread taste warm and inviting.

Paleo Banana Bread Mix-Ins

  • Chocolate Chip Paleo Banana Bread. To keep the bread Paleo, make sure your chocolate chips are dairy free. I hear great things about this brand (they have dark chocolate chips too). I’d start with 1/2 cup and, if you’d like it more chocolatey, keep adding until the batter looks as chocolate chip studded as you please.
  • Paleo Banana Bread with Nuts. Chopped walnuts or pecans would be delicious.

The Directions

  1. Mash bananas in a large bowl, then whisk in the remaining wet ingredients. Stir in the dry ingredients. Pour the batter into a loaf pan lined with parchment paper and located with nonstick spray.
  2. Bake paleo banana bread for 50 to 60 minutes at 350 degrees F. Let cool completely, then ENJOY!
Perfect Paleo Banana Bread. Made with coconut flour and almond butter and sweetened naturally with maple syrup or honey. A delicious flourless Paleo breakfast or snack that stays moist and tender.

Storage Tips

  • To Store. Refrigerate bread in an airtight storage container lined with paper towels for up to 1 week.
  • To Freeze. Wrap leftover bread tightly in plastic wrap, and then place it in a freezer-safe ziptop bag or airtight storage container. Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator before serving.

Meal Prep Tip

For easy, grab-and-go banana bread, I like to individually wrap and freeze single slices. That way, I can grab one whenever I need a little afternoon pick-me-up, breakfast, or snack.

Best Paleo Banana Bread! Naturally sweetened with maple syrup or honey, this bread is moist, tender, and made with coconut flour. Add dairy-free chocolate chips to make Paleo chocolate chip banana bread!

What to Serve with Paleo Banana Bread

Recommended Tools to Make this Recipe

  • Loaf Pan. Perfect for making this banana bread recipe.
  • Measuring Cups. I prefer metal measuring cups because they wash well and don’t bend when I’m scooping a particularly hefty cup of flour.
  • Measuring Spoons. I love these because they stay organized in my drawer.

The Best Loaf Pan

This is my go-to brand for loaf pans. They bake evenly and my loaves of bread don’t stick as often.

PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real-deal but is flourless and made with NO butter, NO oil and NO sugar! The best healthy banana bread recipe you will ever bake! #paleo #bananabread #easy #healthy

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Frequently Asked Questions

Can I Make Paleo Banana Bread No Eggs?

Unfortunately, I cannot recommend making this without eggs, nor do I have a good suggestion for an egg substitute. Because the bread uses coconut flour and calls for a large amount of eggs, any swaps would be highly experimental. The bread depends on the eggs both for moisture and to help it rise.

Can I Make Paleo Banana Bread Almond Flour?

No, I do not recommend swapping the coconut flour for any other flour, as they do not react the same way in baking. For a banana bread made with almond flour, check out my Almond Flour Banana Bread instead. 

For a Paleo bread recipe with almond flour, try my Paleo Pumpkin Bread.

Can I Make Paleo Banana Bread Muffins?

I haven’t tried, but I see no reason why this wouldn’t work! Be sure to use paper liners and coat them generously with nonstick spray to prevent sticking.

Keep the temperature at 350 degrees F. Since I haven’t tested Paleo banana muffins, I can’t give you an exact bake time. I’d start checking at the 15-minute mark to be extra super safe. Remove the muffins as soon as the tops are golden and spring back lightly when touched and a toothpick inserted in the center of a muffin comes out clean. Check out these Gluten Free Muffins and Coconut Flour Muffins too.

PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real-deal but is flourless and made with NO butter, NO oil and NO sugar! The best healthy banana bread recipe you will ever bake! #paleo #bananabread #easy #healthy

Paleo Banana Bread

4.72 from 71 votes
PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real deal but is flourless and made with NO butter, NO oil, and NO sugar! The best healthy banana bread recipe you will ever bake!

Prep: 15 mins
Cook: 55 mins
Total: 1 hr 40 mins

Servings: 10 slices (1 9×5-inch loaf)

Ingredients
  

  • 3 very large ripe bananas mashed (about 1 1/2 cups or 1 pound once mashed)
  • 6 large eggs at room temperature*
  • 3 tablespoons pure maple syrup or honey, I like to use Grade B maple syrup, which has a more intense flavor
  • 3 tablespoons almond butter I used the drippy, natural almond butter**
  • 1 teaspoon pure vanilla extract
  • 3/4 cup  coconut flour***
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt

Instructions
 

  • Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9×5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
  • In a large mixing bowl, mash the bananas (I like to use a hand mixer on low speed to make this quick and easy). Double check to make sure you have about 1 1/2 cups of banana total. Briskly whisk in the eggs, maple syrup, almond butter, and vanilla. Sprinkle the coconut flour, cinnamon, baking soda, nutmeg, and salt over the top. By hand (I find a whisk works best for this part), stir until evenly combined. The batter will be thick. Pour the batter into the prepared pan and gently smooth the top.
  • Bake for 50 to 60 minutes, until the top is golden and springs back lightly when touched and a toothpick inserted in the center comes out clean. If it any point the bread starts to brown more than you would like, loosely tent the pan with foil and continue baking. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as handles, remove the bread from the pan to cool completely.

Notes

  • *I cannot recommend any substitution for the eggs. Because it is such a large amount, other swaps such as flax eggs or applesauce would be an experiment. If you do decide to play around, I’d love to hear how the recipe comes out.
  • **If you do not need the bread to be Paleo, you can use peanut butter in place of the almond butter. Other nut butter substitutes are fine also. If you use sunflower seed butter, be warned that your bread may come out slightly green (though it will still be delicious!)
  • ***Coconut flour is very unique and acts very differently from other flours in recipes, and thus I cannot recommend any substitutions.
  • TO STORE: Refrigerate bread in an airtight storage container lined with paper towels for up to 1 week.
  • TO FREEZE: Wrap leftover bread tightly in plastic wrap, and then place it in a freezer-safe ziptop bag or airtight storage container. Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1slice (of 10)Calories: 202kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 112mgPotassium: 239mgFiber: 8gSugar: 10gVitamin A: 189IUVitamin C: 4mgCalcium: 45mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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196 Comments

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  1. I’ve tried several paleo banana bread recipes and this one is by far the BEST! It was perfectly moist with the crust being perfectly crusty. The sweetness was perfect (not too sweet!) + the kids + parents loved! Highly recommend!5 stars

  2. I’ve been buying a crazy amount of bananas recently thanks to triathlon training and have also been looking for a way to use up a massive bag of coconut flour, so this recipe was perfect! The batter was super easy to throw together, the bread just finished baking, and it smells AMAZING. I can’t wait to try it. I’m going to try topping it with sunflower seeds and dark chocolate!5 stars

  3. I made the banana bread and use my cookery cups but realised that my batter was too stiff and handled like bread…I am currently cooking it but would imagine that the 3/4 cups of coconut flour is not the same cups I was using? Feeling very frustrated

    1. Hi Samantha! 3/4 cup coconut flour is the correct amount, so if that’s what you measured out, it should be correct. I hope you enjoyed the bread!

  4. This is the best banana bread I’ve ever tasted! I do not bake often so finding a recipe that was easy with minimal ingredients was crucial for me and this one was both! Followed everything step by step and the finished product turned out better than I thought! Definitely giving this recipe a 5 star for being easy, delicious and perfect consistency!5 stars

      1. We made the recipe as muffins with the maple syrup – absolutely the best morning snack! Baked for 20 minutes, stayed moist but firm.5 stars

  5. Maybe I cooked it wrong or something? I followed the recipe to a T, but it just didn’t taste vert good to me.):1 star

    1. I’m sorry that this wasn’t to your tastes, Sunni. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

  6. Why does it need so many eggs? I don’t like it when you can taste the eggs. Is this recipe like that?

    1. Hi! The eggs are critical for the bread’s texture. You could try adding a bit more cinnamon to help mask some of the egg flavor if you don’t enjoy it. I hope you love the bread if you try it!

  7. Well, the top of the bread looks nothing like yours… But the consistency is great! I’ve tried a lot of recipes, but this recipe has, by far, the best consistency.

    I’m not quite sure why, but the bread seemed extra wet. I baked it for 70 minutes and it was perfect.

    I like the taste, but don’t love it. I think I may need to take your suggestion and add more cinnamon and nutmeg when I make this bread.

    Thank you!4 stars

  8. I was very hesitant when reading the recipe but Oh my goodness, this was amazing! So moist and I legit couldn’t taste any of the egg or coconut flour. Really love this recipe <35 stars

    1. Hi Nadia! Well I am so glad you gave it a try and that it turned out great for you! Thank you for this kind review!

  9. Delicious! Definitely make sure your bananas are VERY ripe for the sweetness. I only used 1 tbsp of honey and with the ripe bananas, it was perfect. I also used crunchy almond butter without any issues – just an extra crunch in the bread which I liked.4 stars

  10. This turned out well! I added roughly 1/3 cup of chopped walnuts
    Would it work if I added some protein powder? It was pretty moist- so I might try adding a scoop 😉4 stars

    1. Hi Amy! So glad you enjoyed it! I haven’t tried to add protein powder. If you decide to experiment, let me know how it goes!

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