Paleo Banana Bread (Super Moist)
496 Comments
Updated Jun 19, 2020
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Paleo Banana Bread is super moist, delicious and easy to make. Even better – it only takes one bowl! It’s gluten-free, grain-free and dairy-free and the perfect morning nibble to enjoy.
Serve this paleo banana bread up with a warm cup of Chemex Coffee or if it’s summer time grab a Cold Brew Coffee.
The Best Healthy Banana Bread
When it’s cold and rainy one of my favorite recipes is this paleo banana bread recipe. Fresh from the oven banana bread that smells out your entire kitchen with ALL the delicious smells is quite possible one of the best things in the world.
It took me four tries to get this recipe just right because I wanted that super moist texture without the paleo banana bread being overly dense. 4th try was definitely the winner! And I couldn’t be more thrilled with recipe.
It’s a super moist, gluten-free, grain-free, dairy-free, paleo banana bread recipe that will be loved whether you’re paleo or not. Most just describe it as delicious!
How to Make Paleo Banana Bread
The great thing about this recipe is it’s a one-bowl recipe. Just toss all the ingredients in and mix it together! Give the video below a watch and see how quickly it comes together.
- Preheat your oven to 350 degrees fahrenheit
- Add all of the ingredients to a large mixing bowl and blend together
- Pour the bread batter into a greased loaf pan
- Top the paleo banana bread with a fresh banana
- Bake the paleo banana bread for 50-60 minutes
- Enjoy warm and fresh out of the oven!
I just baked two loaves of this bread (again) for my dad on the weekend, sliced it up and placed two slices (with a little piece of parchment paper between) into individual ziploc bags and froze them. Then, when my dad gets a craving for banana bread, all he has to do is heat them up. Batch cooking at it’s finest.
A Few Extra Tips
This video below walks you through how easy it is to make this paleo banana bread recipe. But here’s a few tips:
- Make sure you’ve got bananas that are several days old and they’re all brown and splotchy (which means they’re sweeter inside). I don’t add a lot of extra sugar in this recipe because I think the bananas are sweet enough on their own.
- Mash the bananas in a bowl and add the remainder of the ingredients. I tend to add the dry ingredients first and then the wet, just so that when I turn on the hand mixer flour is less likely to blow up everywhere. But it doesn’t really matter the order.
- Beat the dough for about 30 seconds. It’s best if you don’t over beat before pouring into the loaf pan.
- Banana bread does get quite golden on the outside and given that everyone’s oven temps vary, just keep an eye on your first batch.
- For a muffin version of this recipe, make sure to check out my Paleo Banana Nut Muffins.
More Paleo Quick Bread Recipes You’ll Love
Paleo Banana Bread (Super Moist!)
Description
Video
Ingredients
- 2-3 bananas, ripe, approx 1 1/4 cups mashed
- 1 banana, fresh
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 eggs, large
- 1/4 cup butter, or coconut oil, melted
- 1/4 cup honey
- 1 tsp vanilla extract
*Additional butter or coconut oil is needed to grease the loaf pan
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Use butter or coconut oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside.
- Mash the bananas with a fork in a mixing bowl. Add the remaining ingredients, then use a hand mixer to blend everything together for 30 seconds. Pour the batter into the loaf pan
- Peel and slice the fresh banana in half lengthwise, then place it on top of the batter.
- Cook the banana bread for 50-60 minutes. If the top gets too golden, you can cover with a piece of aluminum foil. Use a toothpick to test that the banana bread is cooked through.
- Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Originally posted December 2016, but recently updated to include new information.
Can I use frozen banana for banana nut bread?
You can try using frozen banana that’s been thawed completely.
This banana bread and the zucchini bread are still by far the best recipes I’ve tried. Thank you, Lisa!
Happy to hear you’re loving this banana bread and the zucchini bread, Antoinette!
I made the Paleo Banana Bread but topped it with sliced pear and cinnamon. Very moist and beautiful. Thank you.
Hi Tina – I love the idea of topping this with sliced pear and cinnamon!
I have tried different recipes but I always go back to this. So easy to make and ingredients are so wholesome, simple and readily available. My husband who hates bananas loves this!
This banana bread is a family favorite! I end up making it every other week. I am having a baby in 14 weeks and wondering if i can make this before the baby comes and freeze it for fast breakfasts when we are short on time? How would you store it? And to defrost, do you just remove and thaw?
Hi Casey – Yes, you can freeze this banana bread! When ready to enjoy, just thaw in the fridge.
Since tapioca turns out to be terrible for the thyroid, I’m trying to find a substitute. Celiac diagnosis means I must avoid gluten; but most GF flours, GF products, and many GF recipes involve either tapioca or cassava (which is just as bad or worse for thyroid function). A lot of women these days have thyroid issues (in my age group, anyway), causing a lot of rough effects. At this point, the tapioca and cassava issue has me avoiding most GF ready-made products. It’s not your job to figure this out, of course, but you are clearly intelligent and innovative and health conscious, so I’m going to ask: if you happen to come up with anything we can use to replace the tapioca and cassava in recipes, please let us know. It would be a godsend! Thanks for all you are doing already, we appreciate your work!!
Hi Leslie try coconut or at flour
What about arrowroot flour?
This is by far the best Banana Bread!!
Hi Dawn – I’m so glad you love this banana bread!!
This banana bread is a gamble. At times, it turns out well, at times not. When it doesn’t, it comes out dense, and seems uncooked. I don’t understand… I first thought it was the coconut oil that was too warm when mixed but it happened even when cooled. After, I changed to avocado oil and it worked the first
time and was a failure the second round. So much time and expensive produce wasted. Perhaps it’s the bananas? It worked better when not ripe. Who knows? Will not be making this recipe anymore.
This is so far my favorite Banana Bread recipe! It is super moist and sweet just enough! I love it. I bake it often because it is also super easy to make! Thank you for sharing ❤️
Hi Rafa – Happy to hear you’ve found a favorite banana bread!
Love making this with very ripe bananas and taking it into work the next day! A huge hit!
Hi Dan- I’m glad this banana bread was a huge hit!
Bannana bread in the oven . I forgot to put butter or coconut oil in mix..🤣
Oh no! Hopefully it turned out okay.
I made this tonight and it turned out perfect!I had to substitute brown rice flour for the tapioca flour out of necessity and I opted out of doing the fresh banana topping. Thank you Lisa for my first paleo baking recipe!
Hi Hilary – Happy to hear this banana bread turned out perfectly!
Hi Lisa! This recipe looks great! Can I use flax eggs instead of regular eggs? For health reasons I have to be plant based and grain free. Thank you.
Hi Tanya – while I haven’t tried it, I believe flax eggs should work. If you try it, let us know how it turns out!
Hi Lisa, i have made this recipe several times now and it is delicious, has perfect sweetness, and a healthy dessert alternative. It was perfect the first time i made it but after my first luck try worn out, my next several bakings, the centre were always too moist even though i have increased the time to 10-20 min. Do you know how i can fix this? My husband and I still ate every single slice :-) but wonder if you can help. Above all, thank you so much for this healthy and yummy recipe!
Hi Liza – it’s hard to say. Perhaps your bananas were a bit larger on subsequent batches? Did you measure out how much mashed banana you added?
I just made this because I was tired of the old banana muffins recipe I’ve been using for the last 6+ years. This banana bread is awesome! Best one I’ve ever tasted! Perfect sweetness and texture, and full of banana flavor.
Hi Tara – I’m so happy to hear you love this banana bread recipe!
I’ve been making this and the paleo pumpkin bread for years and love them both! This year, I wanted to try an apple bread – it turned out amazing! I followed this recipe and swapped the applesauce for mashed bananas (1 1/4 cups) and an apple pie spice for the cinnamon. I also added one peeled and diced medium apple. The cook time was slightly longer than the banana and pumpkin breads and I lightly covered the pan part way through to prevent the top from getting too dark. It was delicious!
Hi Andrea – Happy to hear you’ve been enjoying both bread recipes! Also, thanks for sharing your notes on apple bread. I’ll have to give that a try!
This Banana Bread is so moist and delicious. I love making this bread, it is so easy from
bowl to oven.
Wonderful! I’m so happy you love it, Kelly!
Perfect banana bread recipe, my new favorite and grain free! I substituted 1/4 cup of coconut sugar for honey and the texture was perfect. Moist and firm.
I’m glad this banana bread recipe turned out great!
Absolutely delicious and my kids loved it! Question, we accidentally left it out overnight and my husband stuck it in the fridge in the morning. Will it still be good?
I think it should be fine!
Sooooo good! Great texture and so moist. I am so grateful for the creator of this recipe. I would probably reduce the cinnamon next time though.
I’m happy you loved the banana bread, Vicki!
The best banana bread recipe I have had! It’s incredible that the ingredients that are healthy yet tasty and yummy.
Instructions are broken down and easy to follow. I can’t wait to get your cookbook, which will be my first, but I believe the receipts you have put together make it easier to eat healthy.
Just fantastic!
Thank you
I’m happy you love the recipe!
Is tapioca flour the same as cassava flour?
You can use them interchangeably for this recipe!
The best paleo banana bread recipe out there!! Thank you Lisa :)
Happy to hear you’re loving this paleo banana bread recipe Cathy!
Didn’t have Almond flour so tried it with Tiger Nut flour and Cassava flour. Turned out great!
Burns outside before being cooked fully inside :-(
It sounds like your oven may cook a little too hot. Try reducing the temperature a bit next time and cook it longer. :)
Hi can i use maple instead of honey in this recipe?,if so would it be same amount?
Thank you,would love to make
Yes, you can use the same amount!
Another amazing recipe from you, Lisa. Thank you so much. This was easy to make and turned out moist and delicious. I won’t be missing regular banana bread with this recipe.
Happy to hear you’re loving this banana bread recipe Christine!
This recipe was a hit for the whole family!
So simple to make, and delicious!
Thanks for a banana bread recipe that meets all our needs and comes out so beautifully in the end as well!
Glad everyone enjoyed this banana bread recipe Laura!
What can you sub for almond flour?
Hi Nancy – unfortunately, almond flour makes up the bulk of the flour in this recipe so it’s not easy to replace. The only other thing that works is hazelnut flour. Otherwise, I’d recommend following another recipe online that’s nut-free, if that’s what you’re looking for. :)
I tried it, its very good. Sweetness is just right. Thank you for this wonderful banana bread paleo recipe.
Glad you’re loving this banana bread Kat!
Hi Lisa, I just baked your banana bread today. It’s so delicious. I added some toasted walnuts as well. I must say that I bake normal banana bread (not paleo) but this one is the best. Thanks for sharing this recipe!
I’m sure this tasted amazing with toasted walnuts!
I just LOVE this recipe. I’ve made it many times and always turns out perfect and yummy.
Does it turn out the same without the fresh banana topping?
Yes, it does. You can leave that off if you’d like.
I’ve made the loaf before and absolutely loved it. This time I wanted to try an easy bite-size/travel friendly version for my toddler so I made the recipe into mini muffins and baked at 375 and they were perrrrrrrfect!
Happy to hear this recipe turned out great for mini muffins! Hope your toddler enjoyed them :)
I made your pumpkin bread a few weeks ago and was so impressed that I tried this. Incredible!! I went AIP in spring 2017 and am now mostly Paleo and in all this time have never had quick breads or muffins as delicious as these – and believe me, I’ve tried many recipes!!! I’m excited to try more of your recipes! Thank you so much!
The BEST banana bread recipe I have had!!!! Will definitely be making again. Can you share how you store it? Airtight container, fridge, freezer, etc. thank you!!
You can store in an airtight container in the fridge for up to 4 to 5 days. You can also store in the freezer for up to 3 months – just make sure to slice it beforehand to make it easier for reheating individual slices.
I made this for my family and it was amazing and the best gluten free banana bread I’ve made….not to mention the easiest! Only adjustment I made was used King Arthur gluten free flour for the tapioca flour as it was what I had on hand, and date syrup in place of the honey. I sliced the bread and toasted it and put a little whipped maple syrup on it and it was decadent. I plan on making the pumpkin bread next!
I’m glad this banana bread turned out great Kim! Let me know how the pumpkin bread turns out :)
Out of curiosity, I used your GF pancake mix for this (added half cup more tapioca flour) and it turned out great with walnuts and chocolate chips!
Wow okay! This banana bread was tasty!! I really loved the sweet and flavor to it all. Feels like a comfort food but the secret is (ITS REALLY HEALTHY) A+ for you but the baking was a little longer to do..
The middle part of my banana bread in the inside was not really done but overall it turned out great! So happy, thank you!! 🥰
Hi, I have diabetes and would ideally replace the honey with something like Stevia or other safe sweetener. Can you advise me on how I’d adapt this recipe, given that the honey is clearly not just providing sweetness but is also a liquid to help bind the batter together (at least, that’s what I’m assuming)
Thanks so much for any advice you can give
Hi Lisa,
I love your recipes!
Can I use olive oil if I don’t have coconut oil?
That should be okay!
Can u sub chickpea flour for the almond and tapioca flour?
I haven’t tried that, so I’m not sure how it would turn out.
This is the best banana bread recipe I’ve ever made before, super moist, full of flavour and best of all it’s guilt free. I don’t follow paleo but just wanted a healthy, sugar free and bonus for flour free recipe. Thank you for a fantastic recipe.
So glad you’re loving this banana bread recipe Taneeke!
Just made this banana bread over the weekend and WOW! Almost made me throw my grandma’s recipe away lol. I used a dark loaf pan so I set my oven to 325 degrees and covered with foil for the last 10-15 minutes to stop the bottom from browning to much and it turned out PERFECT! Will definitely be making again!