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 660 reviews
Paleo Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Instructions
  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 35-40 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
Variations
  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
Notes
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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2,196 Comments

  1. Made the banana bread 3 times now. It is delicious straight out of the oven. It is delicious when cooled down. It never lasts long in our house.
    5 stars (It won’t let me rate it).

  2. I made the Pumpkin Pecan version of this recipe and it was honestly the best Paleo desert I have found! Even my non-Paleo friends loved it!

  3. Has anyone ever tried using frozen bananas? I want to make this recipe but don’t have enough bananas. But I do have a bunch of frozen slices I save for smoothies. Any thoughts on if this would work?

    1. I used 1 fresh banana and 3 previously frozen and thawed, and it turned out great! I drained about 1/2 of the liquid that had accumulated with thawing. Used 1/4c coconut flour and 1/4 c almond flour (to equal the required 1/2c, not extra) and a good handful of pecan pieces.

  4. Love, love, love… Making a second loaf tonight, after my kids inhaled the first one over the weekend! Fantastic. :) Added a smidge of honey and soy butter on top while it was still hot. I’m going to take this loaf to work tomorrow. Thank you!

  5. Thanks for the recipe. I added 1/2 cup of flaxseeds and substituted the baking powder with 1/4 tsp. baking soda and 1/2 cup grass-fed whole buttermilk (could use yogurt). It came out great! A good dose of fiber too! With my substitution 1 serving of this recipe has: 15 grams of carbs, 9 grams of fiber, 10 grams of protein, and 21 grams of fat. (8 servings, although that was a lot of bread for me so I would make the servings smaller). And a little too carby. I was thinking of substituting the banana with zucchini and sweetening with a dash of honey next time to see if I can get those carbs down. Anyway, thanks for the inspiration.

  6. I love this spread I made it just as instructed and added walnuts spread a little honey on top. My only question is about how many carbs there is in it and the calories :0)

  7. George I know you do not calculate carbs for your recipes. But could someone tell me how many carbs are in this recipe? I cook for a diabetic that has to keep to a certain limit on his carb intake daily.

    1. I calculated about 15 grams of carbs (I only used 2 cups of banana instead of 2.5). I added flaxseeds so that brought the fiber up to 9 grams. That is in 8 servings. Total carbs were about 150 grams, fiber 70 g, protein 80, and fat 172 for the whole loaf (rounding up a little). Again, that is with 1/2 cup flaxseeds, 1/2 cup buttermilk, and 2 cups of bananas…everything else the same.

  8. This is fabulous! My kids are not fans of our new paleo-style diet but they actually loved this bread :) I was geeked! It came out fluffy & moist for us. I baked in a cake for about 20 minutes.

  9. Yum! Ok, so I admit it has been a very LONG time since I have had “real” banana bread so if you are comparing it to the real thing, then you might be a little disappointed. However, if you are like me and have grown accustomed to the texture of coconut flour and egg in baked goods, then you will love this recipe. I used grass-fed butter, really ripe bananas, high quality organic coconut flour, as well as cashew butter. I thought it was plenty sweet with just the ripe bananas but once again, I haven’t eaten sugary snacks in a long time. I also upped the vanilla to a tablespoon and added some nutmeg and all-spice just b/c I love how they add a warmness to baked goods. Once baked, I topped it with a little extra cinnamon and butter upon slicing right out of the oven. Delish!

  10. I have tried making paleo banana bread before and it always comes out spongey. I am tempted to try this recipe but dont want to waste good ingredients. Is there something I can do to ensure it will not turn out like a sponge?

  11. Hi I just made this last night and it was yummy . But how do I store this bread ? Can I freeze it . Does it need to be in the refrigerator

  12. I made the Palo banana bread. It was awesome. My husband said it would be too sweet but he loves it! The only thing that I changed was that I added 1/4 tapioca flour. This made the bread fluffier. I love it! Thnks

  13. I have all the ingredients ready to make the recipe… (I’ve got a tonne of bananas that need using) but I can’t find anywhere to buy any nut butter around here… currently in a very small town in the north of italy. Is it possible to replace the nut butter with another ingredient? maybe oil or tahini?

    Thanks!

      1. My husband isn’t a fan of nut butter so as a substitute I used dates. I heated the dates in a saucepan with a little bit of water than added the baking soda to it. The soda breaks down the dates so that they are like a paste. I used the equivalent of dates instead of the nut butter and it worked (and tasted) great!

  14. I just made the paleo banana bread. Actually I am having a piece now for dessert. For me it needed some honey in the batter. But when I put honey on the warm cake it was just delicious. What would you recommend for next time, honey or coconut sugar? Everything I have made from the cookbook has been wonderful. I am so glad I purchased it!

  15. I am so ashamed. I just made a pig out of myself. Daughter brought me a muffin made from this banana bread recipe last night. It is gone, secretly scarfed down by yours truly, and I have never tasted better, including my own family favorite(a wonderfully moist recipe that is non-Paleo and also completely non-diabetic friendly). I do not bake it anymore for that reason. She admitted to one adjustment, adding some stevia to the recipe. We are now planning a Paleo Banana Bread and Pumpkin Pecan bake-off at my house. Hopefully by then I will be able to practice more restraint. For now, I am excited to view your other recipe adaptations. My blood sugar thanks you George!

  16. Love this recipe, thanks! I made as muffins and used egg replacer instead of eggs. I put a few frozen rasperries in the top of each muffin before baking and they turned out great!

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