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 716 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. 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
  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 was out of almond butter the first time I wanted to make this, so I subbed Justin’s chocolate hazelnut butter. Winner – chocolate banana bread! My kids even love it.

  2. I found it easy to place my blender container on my kitchen scale and tare it, then weigh out the ingredients as I add them to the container.

    1. I just made the banana bread. I substituted the almond butter for earth balance because it didn’t have almond butter. It turned out running, I use almond flour with some coconut because last time I used coconut flour it didn’t bake. It just fell apart.

  3. I have recently started following paleo diet. I saw this recipe and knew I had to try it! I plan on making it tomorrow, but I have a couple of questions? Is any store bought applesauce considered paleo? And if I added a few tablespoons to the banana bread for more moisture, do you think it would go well with the ingredients? Thanks!

  4. If you use SunButter in this recipe it will turn green after it cools. It’s the chemical reaction between the sunflower seed and baking soda. Hopefully this will save someone from throwing away their bread because they thought the flour was bad…like I did :(

  5. Do you by chance have the nutrition info for this recipe? I’m going to make the muffin version and would like to add it to my macro count. Thanks!

  6. I’ve tried this recipe 3 times, following it exactly, and each time it is completely squishy in the middle. This time I even left it in the oven for an hour and 20 min, and it’s burned on the outside, and still squishy in the middle. Any thoughts as to what the problem could be? I’d love to have a paleo banana bread.

  7. I want to make this recipe but I am wary of wasting time and ingredients. How can it be coconut flour OR almond flour at the same measurements? Both of these flours act VERY differently in a recipe and cannot be subbed 1:1.

    1. I use a mixture of both. It was an accident the first time. I ran out of coconut flour and only had a little over a quarter cup so I filled the rest of the half cup measuring cup with almond flour. It worked great! Now I do it every time. I make these muffins at- least weekly.

  8. I made this with ripe plantains instead of bananas and used coconut oil all the way; the other ingredients and processes remain the same. The outcome is delicious, I can’t believe how light and sweet it is. Thanks for an awesome recipe.

  9. Perfect, moist, just sweet enough and delicious. If you’re having trouble with it being too mushy I suggest actually measuring the amount of banana you use. Banana sizes vary and the recipe is very specific about quantity. It only took me 3 bananas to reach 2.5 cups. Will be making this a ton in the future!!

  10. Mine came out beautifully, thank you! I did have a little discrepancy, though. I weighed and measured the coconut flour just to see what the difference would be and there was actually a big difference between the two. The 75g of coconut flour was about a quarter cup more coconut flour than just a 1/2 cup measured in a dry measuring cup. Maybe that’s why some people had trouble with soggy bread? Just a thought. Thanks!

  11. Made this into muffins for the 3rd time a few days ago
    (and I even told you on a live stream)
    I love to throw in walnuts too!
    Delicious! Thanks George!

  12. Oh. my. I made this exactly as written, then added just a little pure maple syrup. Just a touch. So good! This is a keeper.

  13. Awesome recipe! Tried it today. I used coconut butter because that was all I had and I use ghee instead of butter. BTW I forgot to add the vanilla and it was still awesome. Can’t wait to try it with the vanilla. I served it with a Thermomix made ice-cream of blended frozen fruit (bananas, berries, mango, kiwifruit) and plain greek yoghurt. Yum!

  14. I tried this recipe exactly as described and it came out so mushy in the middle! What went wrong? I was sooo excited to eat it. Toothpick came out clean but I tried flipping it over onto a cooling rack and the middle fell out! Cooked 10 minutes longer and still had mush. Super duper brown on the sides/top. Thoughts?

    1. For me I did if also exactly as mentioned (with a scale) and it was just perfect, 35 minutes in the oven for the muffins version in a silicon pan. The oven has to be warm also before using it. :)

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