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.
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.
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.
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.
- 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.
- 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.
- Cinnamon + Nutmeg. Cozy spices that make the bread taste warm and inviting.
- 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.
- Bake paleo banana bread for 50 to 60 minutes at 350 degrees F. Let cool completely, then ENJOY!
- 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.
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.
Frequently Asked Questions
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.
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.
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.
Paleo Banana Bread
- 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
- 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.
- *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.
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