This post may contain affiliate links. Please read our disclosure policy.

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

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.

Get on AMazon

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
Review Save RecipePrint

Paleo Banana Bread

4.70 from 79 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 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes
Servings: 10 slices (1 9×5-inch loaf)
Review Save RecipePrint

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.

Video

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Banana Bread Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




196 Comments

Leave a comment

        1. Hi Zofia, unfortunately coconut flour behaves completely different than other flours and cannot be substituted. I would look for a recipe specifically tested with those flours!

          Reply

          1. I found banana flour and it has the same consistency as coconut. It’s not strong banana so it works well in the recipe5 stars

  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!

    Reply

    1. Lisa, I am SO happy you loved this recipe! Thank you so much for trying it and for taking time to leave this wonderful rating and review!

      Reply

  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. ?5 stars

    Reply

    1. 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!

      Reply

  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:) 5 stars

    Reply

    1. 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!

      Reply

  14. I was very happy with the outcome. It looked beautiful and tasted great. I’ll make this recipe again. Thanks.5 stars

    Reply

    1. 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!

      Reply

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

      Reply

  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!5 stars

    Reply

    1. 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 :)

      Reply

  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!5 stars

    Reply

    1. YAY Sarah!!! I’m so happy you enjoyed these. Thanks for letting me know and I hope you love the pancakes too :)

      Reply

    2. Thank you for this! I’ve been making these muffins for the family pretty much every other week for the last couple months and they are a big hit! 

      Reply

  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!4 stars

    Reply

    1. 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!

      Reply

  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?

    Reply

    1. 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!

      Reply

      1. 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!

        Reply

  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.5 stars

    Reply

    1. 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!

      Reply

  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.5 stars

    Reply

  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?
    Thanks!

    Reply

    1. Luiza, I hope you love it! Coconut flour can’t be swapped with wheat flour, as they two absorb moisture VERY differently and have different properties too. If you’d like to use wheat flour, I’d suggest this recipe: https://www.wellplated.com/healthy-banana-bread-recipe/.

      Reply

  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!!5 stars

    Reply

  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!5 stars

    Reply

    1. HI Lucy! I am afraid not as the two act differently in recipes. You could use peanut butter or another nut butter if you like.

      Reply

  28. delicious! I turned mine into muffins. Cooked in under 25 mins and were amazing with some butter while warm4 stars

    Reply

  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!5 stars

    Reply

  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! 5 stars

    Reply

  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!4 stars

    Reply

  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!! 5 stars

    Reply

    1. WOOHOO Michaela! I’m so happy to hear you enjoyed the bread. Thanks so much for taking the time to leave this wonderful comment!

      Reply

  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? 

    Reply

  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.4 stars

    Reply

    1. 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!

      Reply

  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!5 stars

    Reply

  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.5 stars

    Reply

  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!5 stars

    Reply

    1. 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!

      Reply

  42. Finally! I have been looking for a recipe with coconut flour. This one turned out really good! An instant staple. Thanks!5 stars

    Reply

    1. 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.

      Reply

  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.5 stars

    Reply

  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!5 stars

    Reply

  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!5 stars

    Reply

  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! 5 stars

    Reply

  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. =D5 stars

    Reply

  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).5 stars

    Reply

    2. This is delicious! I was skeptical before making it, but it’s sure a winner with just the right amount of sweetness & the bread held up well. I don’t think it will last a week. Lol! Thanks for the wonderful recipe.

      Reply

  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.5 stars

    Reply

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

      Reply

    2. 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! 

      Reply

      1. 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.

        Reply

  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.3 stars

    Reply

    1. 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.

      Reply

  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. 5 stars

    Reply

  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! 5 stars

    Reply

  57. Delicious. Soft inside, crispy inside. Definitely a winner. 
    Recipe was clear and accurate.5 stars

    Reply

  58. I’m about to make this for the second time since I discovered this recipe last month.
    It’s so quick to prep and easy because I usually have all the ingredients in the house. I only used 4 eggs though and subbed some of the coconut flour for ground almonds. 
    I love topping this banana bread with almond butter and cacao nibs (to up the calories ?), and once sliced, it also freezes really well!5 stars

    Reply

  59. Loved it! I subbed a Stevia/Monk fruit packet instead of the syrup because I didn’t have any. It was delicious! 5 stars

    Reply

  60. This recipe was one of the best banana breads I have tried! It was so moist and flavorful. I made a few swaps based on what I had at home, using tahini in place of almond butter and 4 eggs with 2 flax eggs, added fresh blueberries, and baked ten muffins. SO good! Thank you for the great recipe!5 stars

    Reply

  61. Hey, i have a ? –  would it be possible to bake this bread in a microwave? Due to the fact i don’t have an oven in my temporary flat ??? thank you !

    Reply

    1. Hi Melanie, 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. When baking, I suggest you 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 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. I hope this helps!

      Reply

  64. I just made this recipe.  I am not a huge fan of cinnamon and nutmeg with bananas but am a huge fan of chocolate.  I omitted the spices and added 1/2 cup of chocolate chips.  Very yummy recipe.  Thank you for this recipe.  Always looking for tasty healthy recipes for my favourite sweet treats.5 stars

    Reply

    1. Hi Jewelia! I’m sorry to hear that this recipe didn’t turn out for you. I (and other readers) have had great success with it, so I’m not sure what might’ve gone wrong. I know it’s frustrating to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it.

      Reply

  67. I just made your delicious recipe for my family! One of the best banana bread recipes I’ve made & love that it’s gluten-free! 5 stars

    Reply

  69. These are amazing! Can’t wait to have another bunch of ripe bananas to make more! I made muffins. Greased the liners with liquid coconut oil and a brush, kept the temp at 350 and took them out after 20 mins. They came out perfect and so moist.  I could eat all of them in one session. I also am 7 months pregnant so it’s extra heavenly! Thank you for another great recipe, Erin! 5 stars

    Reply

  70. can you make a banana bread with almond flour? can you make any other flavor cakes with almond flour other then lemon( I suppose you could replace lemon zest with lime or orange zest for other citrus flavors) ? Flavors such as vanilla, chocolate or pecan? Thank you for your time.

    Reply

    1. Hi J! You can find all my recipes using almond flour here on my site. I hope you find a recipe that you want to try! Also, while I have not tried to use almond flour in this banana bread recipe, another reader has reported success with it.

      Reply

  71. We tried to make it with my 5 year old and it came out AMAZING!!! So easy, healthy and tasted oh so so good! Saved it and will be making it again and again! Thank you for this awesome recipe!!!5 stars

    Reply

  72. We love this recipe and make it all the time! The q forced us to try flax eggs since 6 eggs are quite dear! Happy to report it works great! 6 Tbsp and 1 cup water makes a perfect replacement. 5 stars

    Reply

    1. I’m so pleased that you’ve enjoyed the recipe, Sarah! Thank you for sharing this kind review!

      Reply

  74. Hey, i tried this recipe but the bread turned out super moist, almost as if i dipped the bread in water! Do you know what might have gone wrong? (I did add double the amount of almond butter by mistake so that could be it)

    Reply

    1. Hi Nikita, I’m sorry to hear that you had trouble with this recipe. It’s so hard to say what might’ve gone wrong without being in the kitchen with you, but the extra almond butter definitely could’ve been the culprit. I hope you were still able to enjoy it!

      Reply

  75. This came out really nice. Super easy to make! First paleo dessert since I’ve gone paleo and the first few bites I was unsure but then I realised it was delicious. My non paleo fiancé liked it too. My only comments were I did notice a strong egg taste in parts and I definitely mixed it well. The other thing is I added walnuts which I really think it needed. Loved the crunch. I also I didn’t have a loaf tin so baked it in a flat tray and it still came out! Great recipe overall. Highly recommend! Thank you! 5 stars

    Reply

  76. This was literally AMAZING!!! Thank you thank you thank you!! For a fresh, delicious, organic, natural dessert. This was entirely perfect.5 stars

    Reply

  77. Y’all, my house is a house divided when it comes to banana bread. I decided to try this recipe in my perfect brownie pan so I could customize the pieces. This worked awesomely! In one section I added only Lily’s dark chocolate chips, the next got chips and walnuts, the third got only walnuts and the last row is plain. These are a HUGE hit. I only had to adjust the baking time down to 35 minutes or so. Thank you for an amazing recipe!5 stars

    Reply

  78. Thank you so much for the recipe! I made it with my 5 YO and got tremendously positive feedback. For necessity’s sake I had to substitute 2 ingredients – date syrup for maple, and Chocti (chocolate ghee) for the almond butter. It still turned out well even though I think I cooked it for too long (70min). It was pretty soft, so I wanted to make sure it didn’t collapse, but I think I could have done 65min instead. It all turned out well. Thank you!5 stars

    Reply

  79. Wow!!! For real?? Is this a croissant / French toast / bread pudding?? I am absolutely amazed how good this this is. Banana bread never tasted this good. Thank you !!!!5 stars

    Reply

  80. Hi Erin,

    Made this following your recipe, but the final product was really eggy, which wasn’t pleasant. Any recommendations?3 stars

    Reply

    1. Hi Gayatri! Unfortunately, the eggs are critical for the bread’s texture, so I don’t recommend reducing them. You could try using a bit more cinnamon to see if that helps mask some of the egg flavor. I hope you enjoy it more next time!

      Reply

  81. 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

    Reply

  82. 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

    Reply

  83. 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

    Reply

    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!

      Reply

  84. 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

    Reply

      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

        Reply

  86. 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

    Reply

    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!

      Reply

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

    Reply

    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!

      Reply

  88. 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

    Reply

  89. 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

    Reply

    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!

      Reply

  90. 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

    Reply

  91. 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

    Reply

    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!

      Reply