Banana bread has a special place in our hearts. Did you know it became popular during the Great Depression? Back then, people wanted to make the most of their overripe bananas instead of tossing them out. Today, it’s a worldwide favorite with endless variations. This Hearty Paleo Banana Bread is a fresh take on the classic. It’s gluten-free, dairy-free, and paleo-friendly—sweetened naturally with bananas. Perfect for breakfast or a snack. Ready to bake? Let’s get started!
Quick Recipe Rundown
- Total Time: About 1 hour 15 minutes
- Prep Time: 15 minutes
- Bake Time: 50–60 minutes
- Yields: One medium loaf (10–12 slices).
Want a smaller batch? Halve the recipe for a mini loaf. Baking for a crowd? Double it and use two loaf pans. - Skill Level: Beginner-friendly. No fancy techniques or skills required.
What You Need:
- 8×4-inch loaf pan
- Mixing bowls (large and medium)
- Whisk or fork
- Parchment paper
- Spatula
- Cooling rack
Make-Ahead Tip:
- This bread freezes like a dream. Bake, slice, and store extras in the freezer for up to 3 months. Perfect for quick breakfasts or snacks.
Ingredients You’ll Need
Main Ingredients:
- 4 small/medium overripe bananas (or 3 large), mashed
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 1¾ cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder (Paleo hack: Mix 1 tsp baking soda with 2 tsp cream of tartar; use 1/2 tsp of this mixture instead)
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
Substitutions & Add-Ons:
- No tapioca flour? Use arrowroot flour instead.
- Swap coconut oil for ghee or avocado oil.
- Looking for variety? Mix in nuts, chocolate chips, or dried fruit!
Ingredient Tips:
- Bananas: The riper, the better! Look for bananas with lots of dark spots—they’re sweeter and mash well.
- Eggs: Room temp makes a difference. Cold eggs can make the batter lumpy. Forgot to take them out early? Soak them in warm water for a few minutes.
- Almond Flour: Use blanched almond flour for a light texture. Almond meal is too coarse and could make your bread dense.
How to Make It: Step-by-Step
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, letting it hang over the sides (makes removal a breeze). Lightly grease with coconut oil if needed.
Step 2: Dry Ingredients
In a medium bowl, whisk almond flour, tapioca flour, baking soda, baking powder, cinnamon, and salt. This step helps distribute everything evenly.
Step 3: Wet Ingredients
In a large bowl, mash your bananas until mostly smooth (a few small chunks are fine). Whisk in eggs until fully mixed. Stir in vanilla and coconut oil until smooth.
Pro Tip: Your mixture should look creamy and slightly bubbly.
Step 4: Combine
Gradually fold the dry ingredients into the wet ingredients. Use a spatula and be gentle—don’t overmix! You want everything combined, with no streaks of flour, but still light.
Why? Overmixing can make the bread dense.
Step 5: Time to Bake
Pour the batter into your loaf pan. Smooth out the top with your spatula. Pop it in your preheated oven and bake for 50–60 minutes. You’ll know it’s done when the top is golden brown and a toothpick comes out clean.
Check early: Start checking around 50 minutes to avoid overbaking.
Step 6: Cool & Slice
Let the loaf cool in the pan on a wire rack. This helps it set properly. Once fully cool, lift it out using the parchment paper. Slice it up and enjoy!
The texture? It should be firm but springy when you press lightly on top.
Ways to Customize It
Make It Your Own:
- Dietary Swaps: Go vegan by using flax eggs (4 tbsp ground flaxseed + 10 tbsp water; let it sit until gel-like). For nut-free bread, swap almond flour for sunflower seed flour.
- Extra Flavor: Add a pinch of nutmeg, cardamom, or pumpkin spice in place of cinnamon.
- Dress It Up: Sprinkle chopped nuts, chocolate chips, or banana slices on top before baking for a fancy vibe.
Seasonal Twists:
- Summer: Fresh blueberries or raspberries make a great addition.
- Winter: Toss in dried cranberries or grated orange zest for a cozy holiday touch.
Serving & Storing
How to Serve:
- Eat it plain or fancy it up with almond butter, ghee, or honey.
- Pair with coffee or tea for a cozy vibe.
Storing:
- On the counter: Good for 2 days in an airtight container.
- In the fridge: Keeps fresh for up to 1 week.
- Freezer: Slice it, wrap each slice tightly in plastic, and freeze for up to 3 months.
Reheating:
Warm slices in a toaster oven or microwave for that just-baked feel.
This Paleo Banana Bread is the perfect mix of comfort and health. It’s easy to make, great for meal prep, and endlessly customizable. Whether you’re sticking to a paleo diet or just looking for a wholesome treat, this recipe is bound to be a hit. Happy baking!
PrintHearty Paleo Banana Bread Recipe
This paleo banana bread is moist, flavorful, and made with wholesome ingredients. It’s naturally sweetened with ripe bananas and free of gluten and dairy. Perfect for breakfast, as an afternoon snack, or even a guilt-free dessert.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 slices 1x
- Category: Breakfast, snacks, or clean eating!
- Cuisine: Paleo, Gluten-Free
Ingredients
- 4 small/medium overripe bananas (or 3 large), mashed
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 1¾ cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder (Paleo-friendly option: Mix 1 tsp baking soda with 2 tsp cream of tartar; use 1/2 tsp of this blend)
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
Instructions
Preheat & Prep:
- Heat your oven to 350°F (175°C).
- Line an 8×4-inch loaf pan with parchment paper, leaving extra to hang over the sides for easy removal. Lightly grease if desired.
Mix Dry Ingredients:
- Grab a medium bowl and whisk together the almond flour, tapioca flour, baking soda, baking powder, cinnamon, and salt.
Mash Bananas & Combine Wet Ingredients:
- In a large bowl, mash the bananas until mostly smooth (a few lumps are fine).
- Add the eggs and whisk until smooth. Stir in the vanilla and melted coconut oil until everything is mixed evenly.
Combine Wet & Dry Mixes:
- Slowly fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined. Pro Tip: Don’t overmix—this keeps the bread light and fluffy.
Bake the Magic:
- Pour the batter into your prepared pan and smooth out the top.
- Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool, Slice & Enjoy:
- Let the bread cool completely in the pan on a wire rack. This helps it set properly.
- Once cool, lift it out using the parchment paper. Slice it up and serve!
Notes
Top Tips for Success
- Choose Ripe Bananas: The more spots, the better! Overripe bananas are sweeter and mash easily.
- Room Temp Eggs: They mix better with the batter. Place them in warm water for a few minutes if they’re cold.
- Don’t Overmix: Gently stir until there are no dry streaks left. Overmixing can make the bread dense.
Serving Ideas
- Keep it simple and eat it plain.
- Add a spread like almond butter, ghee, or a drizzle of honey for extra flavor.
- Pair with a hot cup of coffee or tea for a cozy treat.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Slice the bread, wrap each piece tightly in plastic, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or microwave for a quick warm-up.
