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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4.9 from 648 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 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
  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. Hello, I tried this recipe yesterday for the first time. Lovely flavors, looking forward to trying the other variations.

  2. Hi! Just a question. Is it possible to sub the nut butter with PB2 powder? If so, can I use the powder alone or does it have to be rehydrated to 1/2 cup with water?

  3. This banana bread is utterly amazing! I’ve made it 4 times so far, without having to do any of the adjustments I usually have to do for other recipes! So moist, sweet and simply delicious

  4. They didn’t come out as sweet as I had expected it to be, perhaps because I used thawed frozen bananas, but hey I’m not complaining because they were still so moist and yum!

  5. Such an easy and delicious recipe!! Thank you for sharing!! It came out perfectly (followed the exact recipe)! I will definitely be making this again (probably weekly) and I am super excited to try the other variations. Thanks again and congrats on this Paleo triumph :)

  6. This recipe plus 1/2 cup more almond flour (other half being coconut flour), and almost 1/2 cup of honey made twelve perfect muffins after 15-18 minutes & the tops are nicely risen and cracked to paleo perfection. Thanks so much for such an awesome recipe – you can truly tell the quality of a recipe if it still goes well after a couple adjustments!

  7. So I don’t know what went wrong but my banana bread was very oily I followed the recipe but I used coconut oil, maybe that’s why :( … Still pretty tasty!

  8. Just made these, absolutely delicious! So happy to have discovered a grain free bread that I can bake at home so easily. Thanks for the great recipe. My version was to throw everything into the food processor out of order, (also used half coconut and half almond flour) and then bake in a mini muffin pan. They turned out amazing in spite of my haste. I also forgot the vanilla but can’t tell. No need for any sweetener either. This recipe is a win all around!
    Five stars but the rating won’t let me :/ !

  9. Hi! Made the bread this morning – - delicious except when I turned it over to get out of the bread pan, a 1/4 of the loaf broke and didn’t turn out of the pan. What is the trick? Let it cool longer (I had it cooling for about 20 min)? I did prepare the pan with coconut oil first.


      1. As much as I wanted to love the recipe, I was disappointed. The flavor is good but I had to cook it for 1 hour 20 minutes and it was still moist. I want to try it again. Would using overly ripe bananas be my issue? Should I only use ripe bananas?Should I add more flour? Help :-).

        1. Yes, that can be dependent on a few things. If you used almond flour and the bananas were too ripe than there is nothing to absorb that excess moisture which is my guess on what happened. I always recommend using coconut flour first in this recipe because it turns out perfect every time. If you use coconut flour and your bananas are overly moist you can adjust from 1/2 cup to 3/4 cup at the most.

  10. Absolutely LOVE this recipe! Made them into muffins and ‘mini loaves’ in a square brownie pan. My fiancé can always tell (and dislikes) when I use coconut flour but he approved and even requested another batch. Thanks again!!

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