Paleo Banana Bread

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Welcome to all my new friends from Fox 5 San Diego.  I am so excited that you stopped by to try this delicious recipe and you are in the right place.  Before we start though, I just wanted you to know that I am giving away a 16-Cup Food Processor that you can enter to win in less than a minute for FREE.  Might as well give you a brand new toy to whip this recipe together with.  Well before you get to the recipe, here is a sneak peek at the Food Processor you might win :)

5200XL SCH style copy 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.

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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.

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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.

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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 9×5 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. I baked this for 45mins in a metal loaf pan. I added 1/4 cup raw honey to sweeten it up a little bit and it was delicious. It tastes healthy, in that it’s not as sweet as the banana bread you’d get at the coffee shop BUT it’s not loaded with artificial junk either.

    I found that it was a bit spongey, but I don’t mean that in a bad way. I’m still getting used to baking with almond and coconut flours vs. regular all purpose. Definitely a different texture.

    I opted for coconut oil over butter and found that the load didn’t pop out of the pan as well. Some bits got left behind. I recommend lining the bottom with parchment paper and taking the butter route.

  2. If using the variations….
    Do we still use the 4 bananas?
    Ex: it would be Pumpkin Pecan Banana bread?

  3. Added chopped walnuts and 1/4 cup honey. Used the coconut oil in recipe, but served with generous amounts of butter. Made 12 regular muffins and 12 mini muffins. Incredible, can’t believe these are paleo. The only problem is that I can’t stop eating them!

  4. Making this tonight! So excited that I can use my yellow bananas and not wait a a few days to have “RIPE” ones.. they never have ripe enough ones in store!

  5. johanna albanese says:

    I just made this recipe, I only had 1/4 cup almond butter left so I cut recipe in half and made muffins…They are delicious…Just ate one…still warm…Thanks

  6. I was really excited to make this recipe, but I didn’t have coconut flour, so I used almond flour/meal instead.. I also didn’t have the full amount of almond butter, so I just put in what I had and put it in a muffin pan to make banana muffins, it turned out alright, but kind of really moist and not bread-like on the inside. I also made a meringue frosting to put on it.. It was all still good and a great treat for my journey in the Paleo lifestyle. Any suggestions to help me make it better in the future would be wonderful :-)

    • Yeah, coconut flour absorbs a lot more liquid than nut flours. That is why. I would make sure you have all the ingredients next time ;)

    • I tried a recipe for banana bread from a different book that called for almond meal and (have to agree with these guys) not enough bananas! It just didn’t bake right, the timing for the oven was way off, and it tasted more nutty than banana-y. Altogether disappointed. I tried this one because the use of the coconut flour gave me hope that there was a better recipe. So glad I did. I have continued hope for re-introducing some baked goods in my life. I love my baked goods. That’s how I got fat. lol

  7. This is a fabulous recipe. I adapted it for my Thermomix, added 6 macadamia nuts and 3 pitted dates and voila…pure health delish! Thanks!

  8. Made it using peanut butter, worked out great!

  9. Not my favorite recipe…just not sweet enough and the guys didn’t like the texture from the coconut flour. I’m going to try making the french toast with the remaining loaf as I hate to throw it away…there’s almond butter in there! On the flipside, it did smell wonderful as it was baking and it rose beautifully. But as my non-Paleo husband put it, banana bread isn’t supposed to be healthy….lol

    • I just made it. Used as described, except used coconut oil instead of butter and the almond butter I had on hand was already sweetened with maple so that’s what I used. It came out delicious and as sweet as any banana bread I’ve ever had. I am thrilled with it. First bake good that has been allowed back in my life. :)

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