Paleo Banana Bread

Now here is confession time, this recipe was a delicious mistake.  I was perfecting my paleo pancake recipe that will be coming soon and I thought, why not Banana bread.  Every recipe I have seen for Paleo Banana Bread has been loaded with nut flours and only 1 banana or so and ripe bananas at that.  Newsflash, it is banana bread so I wanted to make it about bananas.  And there was no better way then to throw 4 of them in here. The only reason I found out I did not need ripe bananas either, was because of my extreme impatience as well as hunger at the time.  So with that, I give you what I am naming my Perfect Paleo Bread.

Paleo Banana Bread

You can whip this batter up in probably 5 minutes if you are efficient and then move onto another meal or dessertWhen you are finished baking this, SLATHER it in grass-fed butter and drizzle with some raw honey. If you are feeling froggy you can also sprinkle with some cinnamon or eat as is.  I PURPOSELY left out all sweeteners in this recipe, and it is delicious as is but feel free to adjust if you like.  I honestly think this banana bread recipe has the ability to change lives, paleo or not.  It is the easiest and most delicious recipe I have made to date.

Paleo Banana Bread

If you love this recipe, I would appreciate you leaving a comment with a rating and sharing it with all your friends or loved ones.  There are buttons on the top and bottom of this post to help with that, and in doing so you help support me keeping this site up and running.  Oh yeah, and I added that awesome Pin It button to each image, so please use that.  I was going to try and write more, but I just stared at this screen for 30 minutes and could not think of another word.  So that is my cue to go get some much needed beauty sleep.  And if you saw me in my footed pajamas you know I could use it.

Paleo Banana Bread

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4.8 from 669 reviews
Paleo Banana Bread
Prep time
Cook time
Total time
Serves: 8
  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Grease a 9x5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 40-45 minutes so start checking at 35 to ensure the middle stays moist
  5. Pour in your batter and spread it evenly throughout
  6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  7. Remove from oven and flip your bread out onto a cooling rack
  8. Slice and serve
  1. Cranberry Orange - Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
  2. Chocolate Blueberry - Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
  3. Pumpkin Pecan - Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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  1. AMAZING! I never comment on recipes I find online but this is a different story. When I make banana bread I always want to use more bananas than the recipe calls for and when I saw this one uses four bananas I wanted to try it. So glad I did! Best banana bread I’ve ever had. Yes, better than the stuff my mom made with regular flour and shortening. My fiancé has so many dietary restrictions and we could both eat this together. Love the low sweetness level. Perfect as is but I might try adding more spices next time just to experiment. I’ll definitely add ground clove, ginger, nutmeg, and allspice when I bake the pumpkin version. Can’t wait! Thanks a million for creating this gem.

  2. Very good! Surprisingly light and moist. I freeze overripe bananas, so I used five small frozen bananas. For a topping, I mixed cinnamon, granulated maple sugar and chia seeds and added the mix to the top and swirled a bit throughout (I used a bundt pan).

  3. I made this without almond butter, but subbed 1/4 c coconut oil in its place. Absolutely perfect! Though I’d like to add that I used a metal pan and it STILL took 55 minutes to bake until the middle was set, so I was a bit confused by the 35-40 minute calculation. Will definitely make again – maybe muffins next time!

  4. This is the best banana bread I’ve ever made, paleo or no! I didn’t have really ripe bananas, so I added a tablespoon of molasses and one and a half tablespoons of xylitol to make sure it would be somewhat sweet, since my kids would be eating it. I also didn’t have enough sunflower seed butter- it amounted to about 1/4-1/3 cup I think, but it didn’t seem to make a difference. It was very moist and delicious. I will be keeping this recipe, with my modifications- I’m not changing a good thing! I also followed another commenter’s suggestion to avoid it being mushy- they used 8″ square baking dish, which I don’t have, so I used a small rectangular (about 10×7 I think).
    Thanks for this recipe!! So delicious that even non-paleo’s would love it I’m sure!!

  5. The texture of the bread is the absolute best of any paleo recipe I have tried. Based on comments about mushiness and firmness, I baked it in an 8 inch square dish, reducing the cook time to 45 minutes. Turned out perfectly! It is not sweet, which is great because it allows for a little versatility by spreading on a little fruit or honey. LOVE it!

      1. Made these into muffins today – totally forgot the almond butter but consistency is awesome and taste is wonderful! So easy, thanks!

  6. I don’t think I was paying enough attention to how much mashed bananas I added (mashing bananas is FUN). As a result it never firmed up enough. Still, it was very delicious.

    1. I had coconut flour and bananas to use up but am vegan. Substituted coconut oil for the butter as the option and flax seed eggs with a little extra baking powder and it was so delicious. The texture and flavor are awesome! You are right so quick too! They were more flavorful when they coolled though.

  7. After working out, & getting ready for work in the morning it took no time to combine ingredients & bake this easy delicious banana bread for breakfast. i threw in some chopped pecans to give it some texture & crunch. My teenage daughter in culinary high school that wants to be a pastry chef some day raved about the banana bread it’s delicious hot or toasted.
    Many thanks

  8. This recipe is GREAT! I drizzled with honey right out of the oven! I made them into mini muffins; cooked 19 minutes at 350 degrees (probably should have pulled at 18 or so, but still amazing). It makes me feel like I’m eating a normal banana bread, but no guilt! Great job!

  9. I have tried many other recipes but THIS recipe is by far the best!! So delicious! The texture, the flavor are on point! I’m so excited about this recipe!

  10. This is gold! We have tried so many recipes of banana bread and this one is one the best ones. Especially because there is so little flour and it makes a big batch. Some of the recipes we tried called for at least 2 cups of almond flour plus some coconut flour as well – that is just way too much. The only thing I wanted to ask – I can taste the baking soda and powder in it.. would it affect it a lot if I have put half of what you are suggesting? Thank you for this!!

  11. Thanks for this wonderful recipe! I have made it four times in the past week as my family love it and it disappears within a day! For the last two loaves, I have added 4 Medjool dates and a teaspoon of ginger which I think is a lovely variation.

  12. I just made the pumpkin version and it is a nice flavor but I could only really eat the outside edge, the rest is mushy :( I used almond meal, and a bit of coconut flour. I also used 5 black slightly firm refrigerated only bananas, should I have done something to reduce the water here? Or maybe lose an egg? I guess back off a banana? it only came to 2 cups when my immersion blender got done with them.
    Anyway, very excited about the flavor, kinda bummed about the texture I created. It should be known I am no hand in the kitchen, so any tips will be very appreciated.

    1. Coconut flour absorb more water than almond, thats why she used only 1/2 cup of flour here. If you want to use almond meal instead, I would increase the flour. Ex) a cup almond flour plus 1/4cup.. coconut floue

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