Paleo Banana Bread

HAPPY NEW YEAR! This is one of my favorite days of the year. I have every intention to spend it lounging in my pajamas, eating giant slices of Paleo Banana Bread, and reading my way through the stack of cooking magazines that has amassed itself on my coffee table over the past three months.

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

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 begin the year on a healthy note but are not prepared to live 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 contained 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 manage to 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!

Using Coconut Flour in Paleo Banana Bread

If you aren’t familiar with coconut flour, this Paleo Banana Bread is an excellent reason to get acquainted. It’s super high in fiber and protein, and ideal for low-carb, grain-free, and gluten-free baking.

Coconut flour is very unique and thus cannot be substituted with any other flour. Wondering what to do with the rest of your bag? Try my top-rated Chocolate Chip Paleo Zucchini Bread and these tasty Cookie Dough No Bake Protein Balls. Want more Paleo bread recipes? Check out this Paleo Pumpkin Bread (a reader fave!).

You’ll notice this batter has a large amount 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 Paleo Banana Bread comes out perfectly moist.

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!

Do you make New Year’s resolutions? As an eternal optimist who relishes lists, fresh starts, and motivation in general, the concept of a new year as a catalyst for positive change has long appealed to me.

I don’t have my final list of resolutions ironed out just yet, but I know one of them will be to continue to start every morning with a healthy breakfast. It’s one of the healthiest habits I have, and thanks to easy, delicious recipes like this Paleo Banana Bread, breakfast is also something I look forward to every morning.

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.

FAQ: How Long Does Paleo Banana Bread Last?

  • Mine stayed moist for a full week and even tasted better the second day. I recommend storing it in the refrigerator.
  • Paleo Banana Bread (and all quick bread and muffin recipes for that matter) is also very freezer friendly. Wrap as much of the leftover loaf as you like tightly in plastic, and then place in a ziptop bag. Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator.
  • I also 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.

FAQ: Can I Bake Paleo Banana Muffins with This Recipe Instead?

  • 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.
  • For baking: 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.

FAQ: Can I Turn This into Paleo Chocolate Chip Banana Bread?

  • Short answer: ABSOLUTELY.
  • More detailed answer: To keep the bread Paleo, make sure your chocolate chips are dairy free. I hear great things about this brand. 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.

FAQ: Can I Make This Paleo Banana Bread No Eggs Style?

  • 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.

FAQ: What Do I Need to Make Paleo Banana Bread?

  • THIS is my absolute favorite brand of bakeware. I have both the 8×4 (1-pound) loaf pan and the 9×5 (1 1/4-pound) loaf pan (you’ll need the 9×5 for this recipe). Related: the 8×8-inch pan is my favorite pan for all brownies and bars, and the cookie sheets make the most delightfully chewy, perfect cookies every time.
  • I like metal measuring cups because they wash well and don’t bend when I’m scooping a particularly hefty cup of flour.
  • I love these two-sided magnetic measuring spoons because they stay organized in my drawer. Also, two sides means fewer dishes when I’m in the middle of a recipe and need to use the same amount twice for different ingredients.
  • One bowl, a whisk, and maybe a spatula. Whatever you have will work in this arena. This is a super easy Paleo Banana Bread recipe!
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
4.84 from 42 votes
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Paleo Banana Bread

Yield: 1 (9x5-inch) loaf, about 10 slices
Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 40 mins
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!


  • 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


  1. Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9x5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
  2. In a large 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.
  3. 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.

Recipe Notes

  • To Store: I recommend storing it in the refrigerator for up to 1 week. To freeze, wrap as much of the leftover loaf as you like tightly in plastic, and then place in a ziptop bag (you can also wrap individual slicesS). Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator. 
  • *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.
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Healthy Banana Bread Recipe, Paleo Banana Bread

Nutrition Information

Amount per serving (1 slice (of 10)) — Calories: 173, Fat: 7g, Saturated Fat: 3g, Cholesterol: 112mg, Sodium: 173mg, Carbohydrates: 22g, Fiber: 6g, Sugar: 10g, Protein: 7g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. YUM—I’ll never get tired of banana bread!!

  2. Mmm…I love the almond butter in there. Give me a big slice, please!

  3. I am so happy to find this recipe. I have been an avid baker for as long as I can remember and was diagnosed with Microscopic Colitis earlier this year. I now have to live gluten, dairy, soy and egg free. I think I may be able to eat quail eggs so I am going to give it a go with those little buggers. I think five quail eggs equals one chicken egg. Thank-you so much for posting this!

  4. This recipe is PERFECT for me!!!

  5. I made it and ignored was amazing!!!! Added chocolate chips for hubs.

  6. Made this the other night and it came out great, will def be making it again!

  7. Mckenzie youakim Reply

    Love this recipe!  Can u share anything similar?

  8. This bread was very yummy, and even more moist and flavorful the next day! Makes me more confident to try more coconut flour recipes. ?

    • HOORAY Erin! I’m happy to hear this recipe turned out delicious and was a coconut flour confidence boost. Thanks so much for taking the time to leave this review!

  9. I used vegan eggs replacers…they worked great!

  10. I AM OBSESSED WITH THIS RECIPE!!!! sososo yummy and i did it exactly like this. I top it with some PB2 and it’s just the best treat ever:) 

  11. Hi! I want to try this recipe. what can i replace almond butter with? thanks!

  12. SO DELICIOUS! I almost feel guilty eating it. I definitely will be making this again!

  13. Can you omit the nut butter? Not sure how it’ll affect the taste or texture

    • Hi Annie, I actually wouldn’t recommend that—there’s so little fat in the recipe to begin with that the nut butter adds an important component. If you’re allergic to nuts, you can sub sunflower seed butter!

  14. I was very happy with the outcome. It looked beautiful and tasted great. I’ll make this recipe again. Thanks.

    • I’m glad to hear it was a hit, Gloria! Thank you so much for taking the time to give it a try and report back!

  15. Delicious and great consistency!

    • I’m so glad you enjoyed it, Bailey! Thank you so much for giving it a try and taking the time to report back!

  16. Hi Erin, I made this with 3 large bananas and it was great! But the second time I made it, I weighed them according to your 1 lb measurement which resulted in using 4 large bananas. I’m pretty sure you meant 12 oz, not 1 lb (16 oz). Had to bake for a long time just to get the center cooked. 3 bananas/12oz was perfect though!

    • Hi Jennifer! Thanks so much for the feedback about the bananas – I am thrilled that you loved the recipe! One of my all-time faves :)

  17. I baked standard-size muffins for 24 minutes, mini-muffins for 15 minutes, at 350°. Yield 12 standard-size and 6 mini muffins. Both adults and kids liked them :)
    Now I want to try the coconut flour pancakes!

  18. Hi Erin! I made this recipe as a muffin batch today and they came out fantastic! Got 15 muffins out of it and baked them for 20 minutes. Simply delicious. I didn’t have any almond butter so I used cashew butter.

    Definitely going into regular rotation! Thank you for sharing your recipe!

    • Hi Kyla! I am thrilled that you enjoyed this recipe and that it will make it into your regular rotation! Your substitution of cashew butter sounds delicious – enjoy!

  19. These look amazing! I can’t have Maple syrup or honey/agave. can I add stevia for some sweetness or possibly just omit it all together?

    • Hi Jen! I’ve never used liquid Stevia myself, but from what I’ve read online, you’d want to use 1/2 to 1 teaspoon of liquid Stevia (as long as you are OK w/ Stevia’s flavor since it is very different than the others the recipe was tested with) for sweetness, BUT if you use less than 3 tablespoons, the bread may be dry since honey/maple syrup are liquid. I’d suggest compensating for the extra liquid with some kind of milk (regular, almond, soy, etc). I have never tested the recipe this way, so do know it is an experiment, but if you decide to play around w/ stevia, I’d love to hear how it comes out!

      • Thank you so much for replying- I will try a combo of the liquid stevia and almond milk! I’ll pick some up after work and experiment with it and report back! :) Thanks again, can’t wait to try this!

  20. It was so good. I try a lot of recipes online and it never turns out good and I finally had luck! I also put sliced bananas, cinnamon, and drizzled honey on top.

    • Ryan, I am so pleased to hear that this was a hit! Thanks for trying it and for taking time to leave this lovely review. If you try more of my recipes, I hope you enjoy them just as much!

  21. Legit the best gluten-free banana bread I have ever made. I made 3 mini loaves instead of a large one and it took only 45 minutes to reach perfection.

  22. It’s in the oven! I can’t wait to eat it! Thank you so much for this recipe, the coconut flour smells wonderful, does the quantity change when swapping it from a recipe with flour? Or do the proportions remain the same?

  23. Thank you so much for this lovely recipe. The bread turned out wonderfully light and moist. It was so yummy and easy to make. I will use your recipe every time I want to make a healthy banana bread!!

  24. For the extra sugar-sensitive: I subbed the honey for unsweetened applesauce plus a 1/2 teaspoon of stevia. It was still delish, and sweet enough to make my kids happy!

  25. Could I use butter instead of almond butter?

  26. Mine is in the oven now. I can’t wait to treat my boys to a yummy slice with breakfast!

  27. I put walnuts in mine – delicious!

  28. delicious! I turned mine into muffins. Cooked in under 25 mins and were amazing with some butter while warm

  29. Wow! This was so good! I was reluctant to try it as my last attempt (with a different recipe) at making banana bread with coconut flour was terrible, but I’m so glad I made this! I am on a low carb diet so I subbed Swerve for the maple syrup and added a little bit of hemp milk to replace the moisture. Thank you for such a delicious recipe!

  30. This was a simple and good recipe. I made it today.

  31. Perfect!! Thank you! This isn’t now my new go-to banana bread recipe and I’ve tried lots. I’ve made it 3 times already and those I share it with love it, too! 

  32. Yay! Made it two weeks ago and making it today. I changed it to by adding extra bananas. It’s an amazing recipe. Thank you!

  33. This recipe is AMAZING! It was so easy to follow and I was SO proud of myself when it was done because it was so delicious and healthy. My husband is obsessed to. Thank you for this amazing recipe!! 

  34. How prominent is the nut butter flavor once cooked? Strong? Barely noticeable?

  35. I’m so excited to make this! I’ve been trying to eat healthier and I love banana bread so this will be a great alternative. 
    Just a question regarding why the nut butter is used? Does it add something to the banana bread and that’s the reason it’s recommended? 

  36. I made this and its my first paleo bread ever. It was fantastic!! I coulsnt believe it. I read other comments and was wondering how replacing the honey or syprup woukd change the nutrition facts.

    • Hi Mary, you can use MyFitnessPal or another online calculator to calculate nutrition facts if you want to make changes. I hope that’s a helpful resource for you! I’m so glad you enjoyed the recipe!

  37. Thank you for the great recipe! I left out the syrup/honey to keep sugar down. (Reduces calories about 15 cal/slice) I didn’t add anything to replace and it came out perfect at 50 minutes. 1 loaf = ~14 slices. 85 cal/slice with 4g protein! Excellent breakfast option!

  38. This is a great recipe! In the morning I toasted a slice with a little grass fed butter and added some berries, it was a ver satisfying breakfast.

  39. This was SO GOOD! Thank you for sharing this recipe :) My first time cooking with coconut flour and it turned out amazing. I just added in dark chocolate chips. I will definitely make again and again!

  40. How on earth do you line a loaf pan with parchment paper though…

    • Hi Rose, you can cut your parchment paper into two pieces and overlap them, or you can just use a wide sheet of paper so it overhangs the two long sides of your loaf pan. Like this!

  41. Wow! This bread is an amazing treat to start a healthy 2019. I’ll be making it again! My three kids loved it.

  42. Finally! I have been looking for a recipe with coconut flour. This one turned out really good! An instant staple. Thanks!

  43. I would like to add chopped walnuts, will it effect the cooking time?

    • Hi Lori, adding walnuts shouldn’t affect the cooking time, but I always recommend checking for doneness with a toothpick since the time ranges given may vary slightly depending upon your oven.

  44. Best guilt free banana bread recipe ever! Thank you!!

  45. This is DELISH! In need of a healthy banana bread recipe and this did not disappoint. Thank you!!

  46. My sister and I both enjoyed this! (She’s GF but I’m not.) She liked hers plain, but I preferred mine with some chocolate chips melted onto my slices.

  47. This was delicious. I tweaked things slightly to suit my family and the results were fantastic: first, I baked them as muffins so I could individualize them – I got 15 regular sized muffins out of this recipe (probably could have stretched it to 16) baked at 350F for 23 mins. I’m not a fan of cinnamon so I subbed 1.5 tsp ground ginger for the cinnamon and nutmeg. I baked 1/3 of the muffins with chocolate chips for my son, 1/3 with walnuts for my paleo husband, and 1/3 with both chocolate chips + walnuts for moi 😋 They were moister than muffins made with wheat flour, and even better the second day although hardly any lasted that long. I would make these because they’re tastier than ‘regular’ muffins, so I love that they are also healthful (well maybe except the chocolate chips!) and I love that they use coconut flour rather than the standard flour substitutes. These will be going into regular rotation!

  48. This banana bread was so wonderful!  Thank you for this amazing recipe.  My husband and I loved it and it passed the kids taste test!  This will be a go-to recipe for us.  Thanks again!

  49. Just made this and it’s wonderful! I added some ground flax for extra nutrition and divided it between two smaller loaf pans. Turned out perfect and so easy to make. Thank you! 

  50. Made this once and fell in love with it. I’ll be making this often as a snack for work as the low calorie count is fantastic and satisfies the sweet tooth. I may add some unsweetened coconut to this next time.

    Baking tip: I don’t own a metal loaf pan. So I used a glass one and my only recommendation is to leave it in the oven about 5 minutes longer as the top/middle was just a little under-cooked. I didn’t have parchment so I used regular foil, dull side up, and sprayed it with some olive oil and it came out perfect. =D

  51. This turned out awesome! Thanks for thoroughly testing and developing a great recipe. I’m looking forward to testing your other coconut flour recipes (thanks for linking).

  52. I just bought all the ingredients for this recipe and will be making it later today :)

  53. I make this over and over. Sometimes I leave out the sweetener and add an extra banana, and put a layer of raspberries and blueberries half way through putting the batter in the pan, and on top to decorate. I have made it with egg substitute, for each egg use (1 T ground flax and 3 T water, let sit for a couple minutes till thick) and it turned out great. I sometimes use coconut butter instead of almond butter. It has turned out delicious every time. It makes a great dessert with a dab of whipped cream on top.

    • Peggy, I’m so glad to hear this recipe is a winner for you. Thank you for sharing your tweaks too—they sound delicious!

    • I was out of eggs and already started making this fave recipe again! Did you use 6 T ground flax to make the 6 eggs equivalent or less? Thank you so much! 

      • I honestly have never tried this with flax eggs (and that’s quite a big number of eggs for substitution) so I am afraid I can’t advise. I’d love to hear your thoughts if you did make this change.

  54. Your recipe is great but your web page totally stinks. Your advertisers dominate the bandwidth (taking forever to load, so I can’t scroll to the instructions) and their ads are blocking your content.

    • Hi Miranda! Thanks for the honest feedback. I’m so glad you enjoy the recipes! I’m always evaluating the number and placement of ads on my site to help the reader experience—I will definitely keep this in mind.

  55. This banana bread was amazing. I felt like I was cheating. Very moist. I didn’t have coconut flour so I added 2 cups of almond flour instead and it turned out perfect. Next time I am going to add dairy free enjoy life semi dark chocolate chips to the batter. Never looking for another recipe. Thank you Erin for this lovely dairy and wheat free bread. 

  56. This banana bread is a winner! My picky kids loved it! I added a few chocolate chips on top before baking and it made for a delish dessert.  Easy recipe too, all ingredients were items that one has on hand in the kitchen! 

  57. Adriana De Paulo Reply

    Delicious. Soft inside, crispy inside. Definitely a winner. 
    Recipe was clear and accurate.

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