Paleo Banana Bread

Paleo Banana Bread
With the amount I make this paleo banana bread, it is no secret it is the most popular recipe on my website EVER!!! Quite humbling and I just love that people have a delicious HEALTHY go to.  This recipe has been turned into quite a few different dishes and I love hearing all of your variations.  Comment and let me know how you spiced it up.

Paleo Banana Bread

So far, I have used this banana bread and variations to make my own variations a few times.  Here are my favorites:

Now here is confession time, this recipe was a delicious mistake.  I was perfecting a paleo pancake recipe that is now in The Paleo Kitchen (page 95) and asked myself why not Banana bread.  Every recipe I have seen for Paleo Banana Bread has been loaded with nut flours and only 1 banana 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. So with that, I give you what I am naming my Perfect Paleo Bread. Oh yea, the bananas don’t even need to be overly ripe.

You can have this recipe from ingredients to banana bread batter and in the oven in 5 minutes, or less. I timed it :) When you are finished baking, slather this in some grass-fed butter and drizzle with raw honey.  Maybe add some cinnamon, some chocolate chips, some candied walnuts, oh my.

Just typing this post makes my mouth water again.  Time to get creative with some more flavor combinations to keep this recipe evolving perfectly.  Hey, maybe I can even put together a free e-book on all the different ways you can enjoy this banana bread.  Leave me a comment if that is something you would like to see, I will see what I can do.  Go get your banana bread on now!!!

Paleo Banana Bread Recipe Video


4.8 from 699 reviews
Paleo Banana Bread
 
Prep time
Cook time
Total time
 
Author:
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. Pour your batter in a silicon pan and spread it evenly (you can use a loaf pan as well, just grease it well)
  5. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  6. Remove from oven and flip your bread out onto a cooling rack
  7. 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****

2,360 Comments

  1. I tried this recipe and the only change I made was I used almond flour instead of coconut flour. I was worried that it may taste more like coconut that was why I changed flours. Mine came out kind of mushy as well. It was really wet and I couldn’t stomach that texture. Any recommendations?? Thanks!

  2. So I followed the recipe exactly and it literall came out as a giant pile of mush. I’m going to continue cooking it but I’m hoping I didn’t waste all of those ingredients…

  3. this is an awesome recipe so accurate simple yet flavorful I added a 1/4 cup of raisins used half coconut and half almond meal flour and it was wonderful.

  4. Good muffin! I like the texture. There was a little too much spice for me so I’ll probably cut back next time, but otherwise a winner. I’d like to try adding some walnuts and chia seeds as well. Thanks for the healthy recipe :)

  5. If you substitute the coconut flour for almond flour, does that affect the recipe? I know coconut flour absorbs a ton of moisture where almond flour is not quite as absorbent; I’d be worried it may turn out too moist. Anyone try that variation? Thanks!

  6. This really is awesome. I made it last weekend. I’m thinking of making the muffin version but I like the moist interior as the best part, so I guess the muffins would have less of that…decision, decisions! ;) Can’t wait to try it with Coconut Butter (I used peanut butter first time). Thank you for this recipe!

  7. This recipe is so good (but I did burn it slightly as mine is a fan assisted oven, I needed to reduce the time ). If I put wall nuts in do I have to reduce any of the ingredients?

  8. I made this recipe and everyone in my household thought it was a hit! I used alomnd butter and I added some fresh organic blueberries, it was so delicious! I can’t believe it’s gluten free! Just wanted to say thank you so much for sharing this great recipe!

  9. I love this recipe. My banana bread came out perfect and it was the first time I have made bread. I love that it is not too sweet, did not have to add honey. I also substituted almond butter for peanut butter as I could not find any peanut butter.

    Thanks for the recipe

  10. I have made this recipe as muffins several times. So convenient for a take-along snack. Taste even better on the second day. I have a question on the variation suggestions. Do you omit the bananas when making the variations or add the other ingredients as well as bananas?

  11. Amazing recipe!! Finally, I can indulge in eating banana bread without any guilt. I am definitely making this again.

  12. It’s rare that I find a healthy recipe that appeals to the whole family, but this one hits the spot. I made the pumpkin-pecan version, and added a few tbs of sugar-free chocolate chips. Not only did I love it, but so did my 11-month old, my 4 year-old, my 7 year-old (who is super picky; he has autism and the food aversions that go with it, AND he doesn’t like bananas because of the texture), and my husband (who didn’t know it was paleo). Thanks so much for my new go-to banana bread recipe, it’s the tops!

  13. I love this recipe! It’s easily my favourite go-to paleo treat. I always use ground almonds instead of coconut flour (because it’s waaaay too expensive here in France) and it’s just perfect. I was wondering if it freezes well once it’s cooked or if it goes a little weird. Any thoughts?

  14. This was the best paleo banana bread recipe I have tried! I am always looking for paleo versions of my favorite treats, and this one was tops. I tasted it when it was cooled off, and I thought that it tasted like “regular” banana bread. This is a great resource for reliable recipes that taste amazing.

  15. I made this with applesauce instead of banana and it was awesome! I added two eggs and 2 tbsp extra of coconut flour to the mixture as well. AWESOME!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: