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. Tried this today but used about a cup of almond flour in place of the coconut flour, as well as 1/4 cup coconut flakes, 1/4 oatmeal, and 1/2 cup chocolate chips. Came out great! Keep in mind it’s not very sweet since the bananas are the only sweetener; I liked it just fine but definitely appreciated the chocolate chips. Thanks for a great recipe.

  2. I tried this banana bread recipe and it tastes just awesome. I also recommend everyone to try this recipe at least one time you will love it.
    Thanks for sharing these recipes.

  3. Hi George, delicious recipe thank you!! Sorry was just wondering with the variations on the muffins, do you omit the banana from the original recipe when u add all the extras?? Thanks!

  4. Followed the recipe using almond flour. They sunk in the middle and are mushy. I tried baking them longer and they burned around the edges and are STILL mushy. Increase almond flour or use coconut flour.

  5. Hi, I made this yesterday and it is lovely and moist – thanks for sharing!
    The only issue is that the bread is quite fragile and broke apart when cutting into slices… any ideas where I may have gone wrong? The only way I strayed from the recipie was using crunchy peanut butter and I did have to use 7 medium bananas to get 2 1/2 cups. Thanks!

  6. This is absolutely delicious! Even better when you add chocolate chips in it (half of a cup of enjoy life, dairy free chocolate chips).

  7. Am I the only one who had realized after the fact that the ingredients call for baking powder, which has cornstarch in it? Also, its ok for a paleo banana bread knockoff, but still not the real thing.

  8. Made this today. Followed exactly. Added chocolate chips for the kids. Huge success. This will be a staple from now on. Quick easy. Kids inhaled. Thank you!

  9. Sorry – my previous note had an error! Should be 1 1/4 tsp of baking soda to go in with the mashed bananas (not 2 tsp), to replace the baking powder.

    You can still make in a blender, just let the mashed bananas rest 5 mins before adding the rest.

  10. Definitely has the right flavors and texture. I’m just missing the sweetness of regular banana bread. Good recipe though.

  11. We, and I mean the family just went Paleo as of the 1st of Jan. Not really a New Year resolution… just felt it was time to change the diet. I am the cook around this homestead and I cook just about anything, so this is really a change for me. With that being said after quite a few baking recipes of one bread or another, this is absolutely the best yet. Next round I will use very ripe bananas for added sweetness or just go ahead and add some coconut sugar.

  12. I made this awesome bread several times without being able to get it out of the pan. After watching the Great British Baking Show I saw how to use parchment paper. I line the entire pan to get it to work, and it is perfect. Also, I separate the eggs, adding the yokes at the beginning and setting the whites aside. When everything is mixed, I then beat the whites until stiff peaks form, and then fold the whites into the batter, for a beautiful, light bake.

  13. Hey George,

    Flavour is spot on!
    Followed the recipe to a t, substituted coconut for almond flour and just some general feedback for those using almond flour instead of coconut, you’d need closer to 1 cup of almond flour. As is, it was way too moist.

    Cheers, B

    1. Coconut flour behaves much different from almond flour, it’s way more absorbent. I made a similar mistake substituting almond flour with coconut flour once and my muffin batter turned out so dry, I had to add liquid to it to even be able to stir it. So if that’s the only reason you gave this recipe 3 stars, maybe it’s worth trying it out literally to a t.

  14. I know it wouldn’t technically be paleo anymore, but would using peanut butter instead of almond butter work for this recipe?

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