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 746 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 ½ cup of cocoa powder
  3. Pumpkin Pecan - Reduce the almond butter to ¼ cup and add ½ 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. Love this recipe! Would you suggest refrigeration of the leftovers? If not, how long can this sit out? Have made and enjoyed many times before. This time, on the 3rd day, there was a greenish hue in the bread inside one corner throughout loaf. Not mold (no fuzz), cannot figure it out. Perhaps a chemical reaction? Only modifications I made were adding ground ginger, clove, and using some tahini and some sunbutter mixed.

  2. I had a brown banana windfall and saw the link to your recipe on, so decided to give it a whirl. I made it exactly per the recipe and stuck it in the fridge overnight. Just had a slab this morning with breakfast and it is really good. Nice texture, moist, just sweet enough. Thanks!

  3. Hi George – BEST recipe ever! OMG so good! I am wondering if the nutrition info is up/available for this somewhere? Thanks, Rachel :-)

  4. Not quite sweet enough for my taste (or my little guys). Great texture though! Next time I’ll experiment with adding honey…1/2 cup? 1 cup?

  5. AWESOME recipe! I had a LOAD of “ripe” bananas from my BF, so decided to try 2 different best paleo banana bread” recipes. This one takes the cake! Thank you!

  6. Hello. I too am knew to the Paleo diet. Is it normal for the bread to be “spongy”. The bread taste amazing. It is very different in texture than I am used to.

  7. Hi George – in your orange cranberry version it says to use the “zest of one whole orange diced” – is that just the zest or do you also use the flesh of a diced orange? Thanks so much, been using this recipe A LOT. Also have used your BBQ crockpot chicken recipe quite a bit.

  8. I live at 7,000 feet in the Mountain West. Do I need to alter anything in this recipe because of elevation? Thanks.

    1. You may have to adjust the time or temperature but I have not tested this so I’m not sure how much either way. Please let us know how it works for you so we can share for any others living at higher altitudes.

    2. Gabriela. Hiiiiii. I live at 8600′ and even though I have the scientific equations for high altitude and several cookbooks on it, I find that using extra large eggs or an extra egg works wonders. Muffins about same time and temp but I go with slightly lower temp with extra time. Good luck to you!

  9. I make this recipe regularly adding 1/4 cup honey, walnuts and craisins and bake as muffins. I throw one in my lunch box every day for breakfast. Great recipe – thank you for sharing!

  10. Great recipe, thank you. I replaced some of the banana with dates, replaced the butter with coconut oil and used sprouting brown rice flour (pantry-induced improv) and it was still totally delicious. I actually prefer it to my usual cake recipe!

      1. Hi Stacey,

        I’m a Brit so I don’t use cups but I used about 4 – 5 medjool dates for one banana.

        Hope you like it / it works well for you.


  11. I just made this and it turned out perfectly! I used 5 bananas, 1/2 C coconut flour, scant 1/4 C almond flour, and added some honey and it was perfect! It’s not letting me rate it as 5 stars, but I would give it 5 stars!

    1. Hello, I made this delicious recipe quick and easy just following the directions. I used a glass pan about 9″in diameter it worked out fine. I made sure to grease it up well. It turned out really good and especially right out of the oven!

  12. Can I make this batter ahead of time and leave it in my fridge for a few hours? I’m worried that the butter will harden or the baking time would have to be longer… Thoughts?

    1. In my experience with baking cakes, my butter has never hardened inside the batter when refrigerated. However, if you bake with cold batter, it doesn’t rise and becomes really dense. If you refrigerate, bring batter to room temp and mix again to incorporate air back in. And remember, bananas will brown in the fridge. So don’t be turned off if the color changes.
      P.S. I tried giving 5 stars, but it’s only showing 4 😞 it won’t let me change it.

  13. WOW. So much yum. For the last couple of years, I’ve been making a paleo banana bread that I love, but it has honey/maple syrup in it. I’m trying to eliminate or at least reduce my use of sugar (incl honey, which seems to be in so many paleo baking recipes), for the sake of my diabetic husband. Just made this and it is a HUGE hit with the whole family (including my preteen sons, who are usually suspicious of anything paleo). Thank you for a fabulous recipe!

  14. I am really excited with this banana bread…I have just recently started cooking Paleo. I must say it took a little getting used to as far as texture with most baked goods but I sure don’t miss that cannon ball feeling in my gut after eating gluten and sugar. I love this bread..I added about a 1/2 cup of coconut palm sugar just to sweeten it up a bit…my husband actually asked for a peice and he liked it to….that’s amazing….thanks

  15. Has anyone ever added any veggies (zucchini or spinach perhaps?) to this recipe? I want to make this for my son but also want to get some vegetables in there. Any suggestions?

  16. If I leave out the baking powder and just use the baking soda, is it going to rise at all? I am not allowed baking powder on the GAPS diet, even if it is home made.

  17. This is by far the BEST paleo banana bread I’ve ever made and it’s so simple. Not rock hard, dense or dry like all the others I’ve made. I added some Enjoy Life chocolate chips and it’s the perfect snack. Thank you!

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