Best Paleo Banana Bread Recipe

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This is the best Paleo Banana Bread recipe you will ever try! It’s easy to make, moist with a beautiful crumb and tastes like it’s from a bakery but it’s grain-free & dairy-free, with no refined sugar.

Front view of a loaf of paleo banana bread with two slices cut from it laying on each other

There’s something about the cold weather that makes me crave banana bread! Really, when are bananas not in season? They’re always available at the grocery store (or gas station or drug store) for a reasonable price, I always have some on hand in the freezer, and I’m never without a few overripe bananas sitting on my counter.

This Paleo Banana Bread recipe makes the best healthy banana bread ever. It tastes like it’s from a bakery but it’s gluten & grain-free, dairy-free with no refined sugar.

And I have to say, that this is the very best grain-free banana bread I have ever eaten! Here are a few reasons why I love this recipe, and you will too:

  • It’s so moist and dense, yet has a beautiful crumb.
  • The ingredient list is short, and consists of things you probably always have on hand!
  • It’s a healthy and nutritious treat that tastes decadent but is actually good for you.
Up close overhead shot of one slice of paleo banana bread with the loaf in the background

How to make Paleo Banana Bread

This paleo banana bread recipe is easy to make! I love that all the ingredients can be mixed in one bowl, and that it only takes 5 minutes of prep time to make this recipe. Here are a few step-by-step photos showing how to make this paleo banana bread (don’t forget ot watch the video too)!

Six overhead photos showing the process of how to make paleo banana bread
Overhead view of a loaf of paleo banana bread with two slices cut and laying on each other

Mix-in suggestions

Here are some suggestions on mix-ins for the paleo banana bread recipe.

  • Chocolate Chips (milk, dark, light, etc.)
  • Walnuts
  • Pecans
  • Cinnamon chips
  • White chocolate chips
  • Blueberries
  • Dried fruit (cranberries, rasins, etc.)
  • Swirl of peanut butter or Nutella 
  • Unsweetened coconut

Paleo Chocolate Chips & Bars

Sometimes it’s hard to figure out which chocolate chips are Paleo, so here are some of my favorite healthier chocolate options.

a loaf of paleo banana bread with two slices cut out of it


Serve this bread warm with a slather of grass-fed butter (or cinnamon honey butter), almond butter (homemade vanilla almond butter), or peanut butter.


Store this paleo banana bread recipe in an airtight container or plastic bag to ensure it does not dry out. If you plan on eating the entire loaf in a day or two, you can store it at room temperature. If it will take longer, I recommend storing it in the refrigerator. 

How to freeze paleo banana bread

This paleo banana bread freezes very well. I recommend freezing it in slices in an airtight container. That way you can pull out a slice at a time to enjoy.

Front view of two slices of Paleo Banana Bread stacked on each other with the rest of the loaf in the background

Paleo Banana Bread: Substitutions 

Here are a few potential substitutions that can be made in this recipe. I do not recommend altering the amount or type of flour at all. Paleo baking is truly an art, and the ratios & kinds of flours used in this recipe were carefully tested and chosen!

  • Coconut oil. Grass-fed butter or ghee can be used in place of coconut oil.
  • Almond butter. I have also made this recipe with cashew butter with delicious results. Any nut or seed butter can be used in this recipe.
  • Maple Syrup. Honey is a good substitute for maple syrup.
  • Chocolate chips. They are optional, but not really. Use Enjoy Life Foods or Sunspire chocolate chips for allergy friendly options, also see list of suggested mix-ins.
a loaf of paleo banana bread cut into 7 pieces

Recipe FAQs

Are my bananas ripe enough to make banana bread? 

Make sure you use overripe, brown bananas. They have the best flavor, maximum sweetness, and are the easiest to mash! They should be very dark brown or almost black and soft to the touch.

Can I double this recipe?

Yes, you can double this recipe and bake it in two loaf pans.

Can I turn this into muffins?

Yes, fill the wells of a standard muffin tin with 1/4 cup of batter and bake in the preheated oven for 15-20 minutes.

up close photo of a piece of paleo banana bread standing up near the loaf.

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Best Paleo Banana Bread Recipe

This is the best Paleo Banana Bread recipe you will ever try! It's easy to make, moist with a beautiful crumb and tastes like it's from a bakery but it's grain-free & dairy-free, with no refined sugar.
4.97 from 80 votes
Course bread, Breakfast
Cuisine American
Servings 10 slices
Calories 205.1
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes



  • Preheat oven to 350 degrees F. Line an 8×4” baking pan (you can use a 9×5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
  • In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
  • In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
  • Add mashed banana, maple syrup and vanilla extract and mix.
  • Add eggs and stir until smooth.
  • Add dry ingredients to wet ingredients and mix until completely combined.
  • Gently mix in chocolate chips.
  • Pour batter into prepared pan and bake for 30-40 minutes, until top is set and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.
  • Enjoy!



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Serving: 1slice | Calories: 205.1kcal | Carbohydrates: 17.3g | Protein: 4.3g | Fat: 14g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 37.2mg | Sodium: 143.7mg | Potassium: 99.7mg | Fiber: 3.4g | Sugar: 11.1g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More delicious banana recipes: 

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Recipe Rating


  1. 5 stars
    This truly is the best paleo banana bread recipe. It was delicious and I have found many recipes online do not live up to what they claim. This one did. I doubled the recipe because I had so many frozen bananas and it worked out beautifully. Highly recommend this recipe.

  2. 5 stars
    We love this recipe! This banana bread is moist, filling, and something I feel good about my teens snacking on!

    I doubled the recipe and used 3/4 cup almond flour and 1/4 cup coconut flour as I find it a little too dense with a 50/50 ratio of the two flours.

    Thanks for sharing this gem!

  3. 5 stars
    We have made this recipe at least 3x in the last week. We used cassava flour instead of coconut because that’s what we have in hand. My only complaint is each of the 3x we’ve made this, it’s very wet seeming… almost like bread pudding or possibly undercooked (my toothpick comes out clean). Perhaps this could be because I’m not using coconut flour? Or Is this the way it should be? Because of this, we store it in the fridge and it’s otherwise fantastic!
    Also, the second and third time, I used my own homemade walnut butter.
    I added walnuts to a loaf, fresh blueberries to another, and fresh raspberries to another. Yum!

  4. 5 stars
    Unbelievable no sugar, used Rice chocolate chips and moist and yummy couldn’t use almond flour or almond butter as my mother in law is allergic

  5. 5 stars
    I have been making this recipe often for years. It’s my go to baked good for my family and they love it. I have a 6 and 3 year old and one on the way. I have made a few changes here and there depending on what I have. I sub the almond flour for chestnut or tiger nut sometimes and I’ve done a few other flours. It always turns out great. The chestnut flour is really nice. I also use pb most of the time since it’s cheaper. Lately I’ve been adding 2 tablespoons of hemp seeds for an extra nutritional boost.
    This recipe is moist and delicious as long as you don’t over cook it. I usually make muffins and the second they start to show some browning on top I pull them out.

    Fantastic recipe!