By Wendy Stoltz and Yuliia Stsepeleva / Last Modified On February 28, 2023

No need to crave your old-fashioned homemade banana bread. This paleo banana bread is so good with a great texture, moist center, and the perfect crumb. It's super quick and easy to make in just one bowl. 

This recipe is kid approved too, so no need to make separate batches, the whole family will enjoy this paleo banana bread as is. Flavor it up with added nuts, fruit, spices, and more. 

If you prefer muffin size, make these scrumptious paleo banana muffins. If you want gluten-free banana bread you need to try this one. You'll want to try this delicious gluten-free coconut pecan banana bread bringing traditional banana bread to a whole new level. This unforgettable rich, fudgy, tender easy gluten-free chocolate banana bread is necessary for chocolate lovers. Looking for more paleo recipes? Try these amazing paleo waffles.

PALEO BANANA BREAD RECIPE

Everyone loves grandma's homemade banana bread and being paleo or gluten-free doesn't mean you need to miss banana bread. This recipe covers that with its smooth texture thanks to almond flour. 

No special equipment is needed for this delicious paleo banana bread. Whip it up and make a double batch. It freezes beautifully and when the cravings strike, you have it on hand.

WHY YOU’RE GOING TO LOVE THIS PALEO BANANA BREAD

Few simple ingredients - This recipe calls for a few simple ingredients you likely have on hand already.

Quick and easy - No fancy kitchen skills needed, just a good whisk and mixing bowls and you're on your way.

Great texture - Even though this bread is paleo, it has a great texture with the gluten-free flour and almond flour combination.

INGREDIENTS IN PALEO BANANA BREAD

Flour - I used gluten-free plain flour and almond flour. The almond flour makes the paleo banana bread moist and gives it a great crumb.

Egg - 2 eggs or use flaxseed egg.

Bananas - 1 banana for the top of the cake and 2 bananas for the puree.

Syrup - ¼ cup agave syrup

Lemon - 1 tbsp lemon juice

Baking soda and baking powder - 1 tsp of both soda and powder acts as a leavening agent.

Salt - ⅛ tsp salt to add flavor. 

Coconut oil - You can use coconut oil or grass-fed butter or ghee.

Vanilla extract - Use a decent quality vanilla extract for great additional flavor.

EQUIPMENT NEEDED FOR THIS PALEO BANANA BREAD

Whisk - I like to use a balloon whisk to make this recipe.

Bread pan - You can use a steel bread pan, silicone bread pan or a glass bread pan. Adjust the cooking time for the glass bread pan as it will bake faster.

Mixing bowls - I like these glass mixing bowls that come in three assorted sizes. 

If you have any questions about making paleo banana bread, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE PALEO BANANA BREAD

1. Preheat the oven to 360 F. Line a bread pan, with parchment paper. In a bowl, mix gluten-free almond flour, salt, baking powder and baking soda.
2. Add melted butter, lemon juice, mashed banana, agave syrup and vanilla, stir.
3. Add eggs.
4. Mix everything together.
5. Transfer the dough to a bread pan. Peel the banana and cut it lengthwise, and put it on top of the cake. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 10-20 minutes. TIP: This all depends on your oven's temperature. I like to use an oven thermometer.
6. To check the readiness of the bread, pierce it with a wooden skewer - it should be dry. Remove the finished bread from the oven, cool and serve. Enjoy!

TIPS FOR MAKING THE BEST PALEO BANANA BREAD

Use overripe bananas - I like to use bananas that are overripe. They are sweeter and you don't need to add too much additional sweetness to the recipe. The banana's appearance is very deep brown or almost black and super soft to the touch.

Mix well - Make sure all the ingredients are mixed well together. 

ARE MY BANANAS RIPE ENOUGH TO MAKE BANANA BREAD?

The bananas need to be a very deep brown or almost black and super soft to the touch.

CAN I TURN THIS PALEO BANANA BREAD INTO MUFFINS?

Yes. Make the batter as per the recipe. Use a ¼ cup scoop and place it into the muffin pans. Bake for 20 minutes depending on your oven. 

HOW DO I STORE THIS PALEO BANANA BREAD?

Store it in an airtight container for 2-3 days or in the fridge. 

CAN I FREEZE THIS PALEO BANANA BREAD?

Yes, you can. I like to slice it and then freeze it in portions so when the craving strikes for comfort food I can take out a few slices. 

CAN I MAKE THIS PALEO BANANA BREAD AHEAD OF TIME?

Yes, you can, you can keep it in an airtight container at room temperature for 2-3 days. If longer I suggest you freeze it. It can be frozen for up to 3 months. Freeze it in portions so you can take out a slice when required. 

WHAT CAN I ADD (MIX-INS) TO MY PALEO BANANA BREAD?

Nuts - You can add walnuts or pecans. 

Chocolate - Add in chocolate chips - milk, dark, light or white.

Spices - Try adding in cinnamon, nutmeg, or a pumpkin spice blend.

Fruit - Add in fresh blueberries or cranberries. You can also use dried fruit like cranberries or raisins.

WHAT SUBSTITUTIONS CAN I USE FOR THIS PALEO BANANA BREAD?

Coconut oil - You can use grass-fed butter or ghee.

Egg-free - Use flaxseed egg.

CAN I DOUBLE THIS PALEO BANANA BREAD RECIPE?

Yes, you can. Double the recipe and then bake it in two banana bread pans. 

HOW CAN I SERVE THIS PALEO BANANA BREAD?

With a warm cup of coffee or tea. This makes the perfect breakfast, pop it into your toaster to warm it up. Great as a snack or sharing with friends. I like to add butter slathered all over my slice. You can also add almond and peanut butter too. 

For more dairy-free options, check out this roundup of our best Gluten-Free Dairy-Free Breakfast Recipes.

 Did you make this paleo banana bread recipe? Please leave me a comment below letting me know what you thought.