Easy Paleo Banana Bread Recipes

This is the banana bread I make when I want something cozy and sweet but don’t want a sugar hangover or a sink full of bowls. It’s paleo (so, grain-free and dairy-free), but it tastes like a classic—tender, cinnamon-y, banana-packed, with those toasty edges that make you hover by the oven like a weirdo. One bowl, no mixer, and it actually slices without crumbling into sad banana rubble. It’s great for breakfast, snack, or that 9 p.m. “I deserve a treat” moment.

My husband swears this bread smells like weekend mornings and road trips. He’ll hover, ask if it’s “cool yet,” and then cut a crooked end piece anyway—burning his fingers, happy as a clam. Our little crew will eat it warm with almond butter, and somehow, there are never leftovers for Monday. It’s become a ritual: I toss bananas in the freezer when they go spotty, and he pretends he doesn’t notice, and then suddenly—boom—banana bread day. We eat it on the porch like we planned ahead.

How to Make It

Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment so you’ve got those little handles to lift it out. In a big bowl, mash 3 spotty bananas until you’ve got about 1 1/4 cups. Add 3 eggs (room temp is best, but I rarely remember), 1/3 cup maple syrup, 1/4 cup melted coconut oil (cooled so it doesn’t scramble the eggs), and 2 teaspoons vanilla. Whisk till smooth-ish.

Right on top, toss in 1 3/4 cups fine almond flour, 1/4 cup tapioca or arrowroot, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon fine salt. Stir with a spatula just until it comes together—don’t overdo it or it can get dense. Fold in a handful of chopped walnuts or paleo-friendly dark chocolate if you’re feeling fun. Scrape into the pan, smooth the top, and give it a tap on the counter.

Bake 50–60 minutes (mine is usually perfect around 55). You want a deep golden top and a toothpick that comes out mostly clean—moist crumbs are welcome. Let it cool in the pan 15 minutes, then lift it out and cool at least another 30 before slicing. Hardest part, I know. Makes 1 loaf, about 10 slices.

✔Ingredient Notes

– Ripe bananas: The spottier, the better—sweetness and moisture, baby. Underripe will make it bland and dry.
– Almond flour (blanched, fine): Gives that tender crumb. Almond meal (coarser) makes it gritty—ask me how I know.
– Tapioca or arrowroot: A little stretch and lift so it’s not dense. Don’t skip unless you like banana brick.
– Maple syrup: Keeps it refined-sugar-free and caramel-y. Honey works but browns faster—tent with foil if needed.
– Coconut oil: Moisture without dairy. Melt, then cool a few minutes so it doesn’t cook your eggs.
– Eggs: Structure! Cold eggs are fine, but room temp mixes smoother.
– Baking soda + acid from bananas/maple: That rise depends on it; measure with a light hand to avoid soapy vibes.
– Cinnamon + salt: Flavor magic. Skimping on salt makes it weirdly flat.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment.
2. Mash 3 very ripe bananas (about 1 1/4 cups) in a large bowl.
3. Whisk in 3 eggs, 1/3 cup maple syrup, 1/4 cup melted/cooled coconut oil, and 2 teaspoons vanilla.
4. Stir in 1 3/4 cups almond flour, 1/4 cup tapioca (or arrowroot), 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon salt just until combined.
5. Fold in 1/2 cup chopped walnuts or paleo chocolate chips if using; scrape batter into the pan and smooth the top.
6. Bake 50–60 minutes until golden and a toothpick comes out mostly clean; cool 15 minutes in pan, then fully on a rack before slicing.

What to Serve It With

– Warm with almond butter and a sprinkle of flaky salt.
– With coffee or a cinnamon latte situation.
– A swipe of ghee and fresh berries for breakfast that feels fancy.
– Dessert style: drizzle of tahini and a few chocolate shards.

✔Tips & Mistakes

– Overmixing = dense loaf. Fold till the dry bits disappear and stop.
– Bananas not ripe enough? Add 1–2 extra tablespoons maple to help.
– Too brown on top but raw in middle? Tent with foil at the 40-minute mark.
– Let it cool. Slicing hot will squish the crumb and you’ll think it’s underbaked.
– Use a metal pan for best rise; glass runs cooler and may need extra time.

✔Storage Tips

Counter: Keep covered at room temp 1–2 days. Fridge: Up to 5 days, wrapped tight. Freezer: Slice, wrap, and stash up to 2 months—toast straight from frozen and pretend it’s fresh. Cold slices are low-key amazing with peanut butter (not paleo, I know), and breakfast slices crisp up like a dream in the toaster.

✔Variations and Substitutions

– Honey ↔ maple syrup: Works 1:1; honey browns faster.
– Coconut sugar: Use 1/3 cup; add 2 tablespoons milk (almond/coconut) to keep moisture.
– Add-ins: Walnuts, pecans, paleo chocolate chips, or toasted coconut flakes.
– Spice it up: Nutmeg, cardamom, or pumpkin pie spice—go light and taste as you go.
– Egg-free: A 3-egg swap is tricky here; flax eggs make it squat. If you try it, bake as muffins for better success.
– Flour tweaks: Swap tapioca with arrowroot 1:1. Don’t skip the starch entirely or it’ll be dense.
– Oil swap: Avocado oil works; olive oil adds flavor but can be lovely with dark chocolate.

Frequently Asked Questions

Easy Paleo Banana Bread Recipes

This easy paleo banana bread is moist, fluffy, and naturally sweetened with ripe bananas and maple syrup. Made with almond and coconut flour, it’s grain-free, dairy-free, and perfect for a wholesome breakfast or snack.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 large ripe bananas, mashed
• ▢ 3 large eggs
• ▢ 2 cup blanched almond flour
• ▢ 0.25 cup coconut flour
• ▢ 0.25 cup maple syrup
• ▢ 0.25 cup coconut oil, melted
• ▢ 1.5 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.5 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat the oven to 350°F. Line a 9x5 inch loaf pan with parchment and lightly grease the sides.
• In a large bowl, mash the bananas until mostly smooth.
• Whisk in the eggs, maple syrup, melted coconut oil, and vanilla until well combined.
• In a separate bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, and salt.
• Add dry ingredients to the wet and stir just until combined. Let the batter rest for 5 minutes to hydrate the coconut flour.
• Fold in chopped walnuts if using.
• Transfer batter to the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean and the top is deeply golden.
• Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing.

Notes

For best texture, use very ripe bananas with lots of brown spots. Store covered at room temperature for up to 2 days or refrigerate for up to 1 week. Bread freezes well for up to 2 months.