This deliciously hearty yet soft and moist Paleo banana bread is made with no grains, dairy, and no added sugar. It’s gluten free, Paleo, sweetened only with bananas and perfect for breakfast or a snack with your favorite spread. Kid approved and easy to make!
So…it’s not the first time I’ve posted a banana bread recipe on this site, that’s for sure. There’s the nut-free banana blueberry breakfast bread, almond butter chocolate chunk banana bread and cassava flour banana bread, to list just three. BUT, for whatever reason I always just assumed that to make banana bread truly what I wanted it to be, I had to add some sort of sweetener. The bananas couldn’t be enough, could they?
Well, as it turns out, banana-only sweetened banana bread can be just as delicious as any bread with added sweetener. My kids actually had no idea I did anything different with this bread and the two loaves I made were gone within a couple of days.
As usual, I had a few goals/rules in mind when approaching this bread. First, no added sweetener besides the bananas. Told you that one already, I know 🙂 Second, no nut butters. I LOVE nut butter and bananas together, and nut butters works really well in paleo breads, doing the job of eggs, oil, and even leavening in my opinion.
But, sometimes we need to let our nut butters rest, because let’s face it – using 1/2 or 3/4 cup of our precious (and pricy) nut butter on a banana bread isn’t always desirable. Almond flour is pricy enough, adding nut butters on and the loaf starts to seem…not worth it, perhaps.
With this recipe the ingredients are simple – way overripe bananas (the softer/browner the better for this one), coconut oil (refined or unrefined) a grain free flour mixture of almond and tapioca, cinnamon, salt, leavening agent. To get a bit of a better rise on this bread, I used a homemade paleo baking powder made of baking soda and cream of tartar, however feel free to use regular baking powder if you aren’t concerned with keeping this paleo in the strictest sense.
On the topic of rise, make sure you don’t make this bread (or any other quick bread) in a blender or with an electric mixer. Simply stir the dry ingredients into the wet until you get a lumpy batter with no flour spots – no need to try to make it smooth – in fact doing so will ensure you get a flat bread. The bread will have great texture and rise to it if you’re nice and lazy with your mixing 🙂
I went totally “naked” with this bread with just the addition of a bit of cinnamon for flavor, but feel free to add any of your favorite mix-ins, including chopped nuts, chocolate chips, blueberries, cranberries, or anything else you can think of. It’s a great basic paleo banana bread recipes that’s quite forgiving, versatile, and always delicious!
It’s perfect toasted with a little butter or nut butter (oops, nut butter again) and good totally plain, too. I recommend storing it loosely covered at room temperature for the first day, and covered in the refrigerator after that. You can also freeze the loaf and defrost in the refrigerator once reader to eat.
I hope you guys are ready to bake something super easy, tasty and satisfying! Preheat your oven and peel your bananas! Let’s go!
Hearty Paleo Banana Bread {Banana Sweetened}
Hearty Paleo Banana Bread {Sweetened with Bananas Only!}
Ingredients
- 4 small/med very overripe bananas or 3 larger ones, mashed well
- 4 large eggs room temp
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil melted and cooled to almost room temp
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder or make your own paleo baking powder*
- 1 tsp cinnamon
- 1/4 tsp fine grain sea salt
Instructions
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Whisk together all dry ingredients and set aside. Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper.
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In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined.
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Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will overmix the batter and prevent it from rising properly) just until moistened and no visible flour remains.
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Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. Enjoy!
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartarfollow. For this recipe, you will need just 1/2 tsp total of this mixture.
Nutrition
What I Used to Make My Paleo Banana Bread:
Want more delicious Paleo quick breads? Try One of These!
Banana Blueberry Breakfast Bread {Nut Free}
Almond Butter Chocolate Chunk Banana Bread
Hearty Cinnamon Raisin Breakfast Bread
Simple Pumpkin Breakfast Bread
Double Chocolate Tahini Banana Muffins
Tell me!
What’s the last thing you baked?
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Katy says
August 12, 2017 at 9:27 amThis looks great and I can’t wait to try it! I don’t have tapioca flour on hand though, is there a substitute?
Jacob Jones says
October 8, 2018 at 12:33 amdude, this banana bread is delicious. I can eat the entire loaf on my own.
Kelsey says
January 7, 2019 at 5:05 pmI just added coconut flour instead and it’s phenomenal.
Tahani says
April 27, 2019 at 1:42 pmhow much coconut flour? Very curious since we have an almond allergy in the family.
Michelle Manos says
August 12, 2017 at 9:30 amAnother hit, Michele!
Wonderful!
Elle. says
August 12, 2017 at 12:00 pmI see coconut sugar but you didn’t mention the amount in the recipe 🙂
Briana says
August 13, 2017 at 1:02 amIt’s cinnamon 🙂
Em says
August 12, 2017 at 8:58 pmCould you use something else besides tapioca flour?
Jacob Jones says
October 8, 2018 at 12:33 amdude, this banana bread is delicious. I can eat the entire loaf on my own.
Lana says
February 23, 2019 at 8:18 amDelicious!!
Jane says
August 13, 2017 at 11:33 amAre you able to list total carbs for diabetics. Thanks
Sue says
August 14, 2017 at 10:36 amCan you tell me what size loaf pan you used?
taleha says
August 14, 2017 at 9:15 pmthis might be a silly question. But can i add shredded zucchini in this as well?
Casey says
September 2, 2018 at 6:59 pmJust made it with zuchinni squeezed as moisture out as I could. Then I added a tablespoon of coconut flour to soak up extra liquid. Turned out amazing!!
Whitney says
August 19, 2017 at 3:22 pmI don’t have almond flour but do have coconut. Could I substitute?
Michele says
August 19, 2017 at 5:35 pmThose 2 flours have very different properties so subbing doesn’t work. Typically you’d use less than half the amount of coconut flour than almond flour in any given recipe, plus coconut flour requires additional liquid ingredients so it’s tough to know without testing.
Jennifer V says
August 20, 2017 at 10:45 pmMade this tonight and it was fantastic! My family had no idea it was Paleo. I forgot the coconut oil and vanilla and added an extra banana. While it was still good, I would encourage you to follow the recipe. I’m going to re-make it next Sunday!! Ps. If you follow WW, it’s 11 points per serving.
Michele says
August 21, 2017 at 8:15 pmAwesome! And glad you know it’s a forgiving recipe too 🙂
Stacey Barto says
August 21, 2017 at 9:13 pmThe banana bread is amazing:)!! I just made it last night and will try it for French toast tomorrow!! Best paleo banana bread I’ve made yet! Thank you for sharing!
Michele says
August 23, 2017 at 9:32 pmSo happy you liked it!
Kerry says
August 22, 2017 at 4:32 pmMIchelle,
Can I substitute arrowroot flower for the tapioca?
Michele says
August 23, 2017 at 9:27 pmYup that should work just fine 🙂
Marisa says
August 22, 2017 at 8:22 pmThis is so tasty! And the texture is perfect to soothe my cake cravings. My body doesn’t tolerate tapioca well, so I subbed with sweet rice flour and it came out perfectly. This will be my go-to banana bread recipe from now on. Thank you!
Michele says
August 23, 2017 at 9:26 pmSo glad the recipe worked out for you, and very good to know the rice flour worked as well!
Briana says
September 2, 2017 at 4:15 pmJust made this with 5 Thai bananas since they’re so tiny. I didn’t think it would be sweet enough but it’s so good! Will definitely make this again and share the recipe with friends!
Dominika says
September 6, 2017 at 8:12 amSo delicious! My family loved it and that made me happy. It is truly the best paleo bread ever! Thank you for sharing this recipe, Michelle.
Michele says
September 6, 2017 at 12:24 pmYay! So happy to hear you all loved it 🙂
Christy says
September 7, 2017 at 7:05 amTried this today and it’s so delicious, truly a guilt-free treat, thanks for the recipe! I only had 1 1/4 cups of almond meal so I substituted the rest with tapioca flour but it still turned out so good! By the way, how long can the banana bread stand at room temperature and also in the chiller?
Michele says
September 10, 2017 at 8:47 amSO glad it worked out! I usually keep it at room temp for a day before refrigerating.
Shamim says
September 16, 2017 at 3:48 pmI made this and it’s just come out from the oven and looks amazing! Can’t wait to slice it to see how it turned out and of course taste it too. Thanks so much for this recipe! My husband and I have only recently decided to go paleo, so this banana bread is a godsend.
Michele says
September 16, 2017 at 8:40 pmI hope you enjoy!
Lissa says
September 17, 2017 at 2:34 pmThis bread is a game changer – finally a truly no added sugar bread that tastes great! For health reasons, I keep all sugars under 30 g a day. That means no added sugars at all most days. I make some zucchini muffins sweetened with bananas only, but the texture is much moister – not necessarily in a good way.
This bread had a divine texture and just enough sweetness – my taste buds have changed considerably and so this bread is plenty sweet for me. I had it warm with a dollop of almond butter – it was – to use my English sister’s word – gorgeous!
I will be making this as french toast with a bit of NH maple syrup, my splurge meal Christmas morning, when the family is eating traditional cinnamon rolls!
I need to remember using arrowroot flour with Almond flour to get a better texture when baking bread.
Michele says
September 19, 2017 at 9:04 pmI’m thrilled you liked it! I swear by arrowroot or tapioca mixed with almond or coconut flour to get the texture just right. You’ll love the French toast!
Tabitha says
September 20, 2017 at 1:07 pmI am new to paleo baking and have a question! I made this banana bread and also your pumpkin bread last week. I was amazed at how delicious they were..until day 3 when I cut a slice (i had gotten to the middle by then) and it was super sticky. Took a bite and it was almost tasteless but with a weird sticky texture. The banana bread had a very weird taste – kind of bitter. Am I supposed to put this in the fridge or what am I doing wrong? Both the breads seemed to be baked long enough!
Michele says
September 20, 2017 at 2:55 pmI typically only have my bread out at room temp for about 24 hours, then I refrigerate and toast it a bit before serving. I haven’t had the sticky/no flavor issue with refrigeration. A bitter taste isn’t normal so I would get rid of it ASAP and refrigerate next time after the first day.
Tabitha says
September 20, 2017 at 3:25 pmThanks for replying! I will try again 🙂
Stan says
September 23, 2017 at 9:07 amI’m wondering if maybe her baking powder isn’t the culprit. I switched to Argo a while back and have been pleased with the results, though I frequently double on the baking powder + baking soda and add maybe 500mg of ascorbic acid to GF recipes to nudge them into rising a bit better. If Tabitha used an aluminum-based baking powder, that might explain the bitter or metallic taste.
Jeanne has a really good post on baking powders here:
http://www.artofglutenfreebaking.com/2012/11/baking-powder/
Heidi says
November 11, 2017 at 7:14 pmIt came out amazing!! Thank you for the recipe.
Helen says
January 13, 2018 at 11:13 amcould I use Bob Red Mill’s Paleo flour (combination or almond and coconut flour) instead of straight almond flour?
Michele says
January 14, 2018 at 3:46 pmI’m sure you can, however I’m not sure of the exact measurement needed! I think it would be less due to the coconut flour in the mix.
Haley says
February 7, 2018 at 1:40 pmI can’t wait to try this recipe! Wondering if I can use ghee in place of coconut oil? Would you recommend that as a good substitute?
Michele says
February 8, 2018 at 2:25 pmYes, I think that should work well 🙂
Meghan says
February 7, 2018 at 4:40 pmHow long would you cook it for if you were using monk loaf pans?
Meghan says
February 7, 2018 at 4:41 pmMini
Michele says
February 8, 2018 at 11:28 amNot entirely sure, I would check after 25 mins and see how they’re doing!
Katie says
February 10, 2018 at 11:51 amHi I plan to make this over the weekend. But I wanted to make muffins instead of loaf bread. I’m assuming that will work just fine, yes? and how long do you think the muffins need to bake? Thank you.
Michele says
February 11, 2018 at 10:26 amThat should work fine, I’d say they might need to bake 25 mins? You can always check with a toothpick when they look like they’re done 🙂
EB says
February 11, 2018 at 3:07 pmThis was really tasty when I made it! I forgot one egg but that’s my fault, whoops. I do have a question though. I tried another banana-sweetened only bread today (a 21DSD lemon poppy bread) and the same thing happened where the bottom of the pan was really wet. I am guessing this is from the bananas. Am I using too much parchment paper? Maybe I should use a different sized loaf pan? I believe mine is 9×5. I took the loaf out of the pan after 20ish minutes to cool on the rack since I didn’t want it to just sit in liquid.
Thank you for all your recipes! I made your buffalo chicken dip for a Superbowl party and it was a hit 🙂
Vittoria says
February 17, 2018 at 2:03 pmThis is truly EXCELLENT! My go-to banana bread from now on. I made mine in a mini loaf pan (made 3 generously sized mini loaves). Baking time was approx 35-40 minutes in my oven. It was done when the top was a rich golden brown. I also used about 3 medium-sized bananas (normal size bananas basically), as well as the paleo baking powder you suggested and it worked perfectly! Made it for guests – everyone loved it.
Michele says
February 20, 2018 at 3:37 pmThat sounds great! I’m so thrilled you enjoyed!
TD says
March 14, 2018 at 9:02 pmThank you so much for this amazing recipe, Michelle! I really missed banana nut bread, and this is a truly wonderful recipe. I appreciate all the time and effort you put into your recipes. (-:
Michele says
March 15, 2018 at 8:54 amGlad you enjoyed!
Sarah says
April 2, 2018 at 2:22 pmLove the combo of tapioca flour with almond flour for the right texture! Great suggestion. What is the ratio that you would recommend if a recipe that doesn’t specify using tapioca flour? How much would you add for either 1c almond flour or 1/2c coconut flour? Thanks!
Cordelia Mayhew says
April 9, 2018 at 9:39 pmOMG. This recipe is Great! I didn’t have the tapioca flour so just used all almond, and no coconut oil so used vegetable oil,also no bread pans -muffins. Baked for 28 min.They are delicious. Sweetened by bananas, doesn’t require add’link sugar. Very moist.
Michele says
April 9, 2018 at 9:55 pmSo happy you enjoyed!
Melissa says
April 15, 2018 at 8:13 pmI LOVE this recipe!!! Comes out perfect every time. Actually, every recipe that I’ve made from your blog is delicious. My boyfriend and I are working towards a paleo based diet and your recipes makes that feel easy! I never feel like I’m “missing out.”
Candace says
April 19, 2018 at 11:19 amI don’t understand how this is the best banana bread I have EVER had but I’m totally okay with it! Even my husband loved it! Thank you for this recipe I will definitely be making this more!!
Tingerzbella says
April 22, 2018 at 9:12 amWhat an awesome recipe! I made this today in an effort to save my rapidly ageing banana and wow the finished bread is incredibly soft, moist and super yummy. Thanks for sharing this amazing recipe. x
Holly says
April 29, 2018 at 11:28 pmMine is gooey on the inside. I kept testing it and putting it back in the oven till it was in there for an hour and a half then started to burn. Still wet inside like a soggy sponge.
Michele says
April 30, 2018 at 11:04 amSorry to hear that! Sounds like too much banana or too little flour. Even if you follow the recipe exactly this can sometimes happen since brands can vary and the bananas might have been bigger/smaller.
Holly says
April 30, 2018 at 11:07 pmThank you
Lauren says
May 6, 2018 at 9:49 pmThis was quite soggy in the center! I put it back in a couple of times and covered it with foil and it eventually cooked through. Just tossed out the very center, which remained a bit gooey. I definitely could have made a mistake so I’ll try it again to see if it bakes up better. 🙂
Erin says
May 16, 2018 at 9:02 pmLiterally the most amazing banana bread ever. I cant believe its not gluten!!
Michele says
May 21, 2018 at 9:39 amSo thrilled you liked it so much!!
Alyssa says
May 21, 2018 at 9:58 pmThis recipe is awesome. I love how there is no added sugar so I don’t feel as guilty when I eat about half the loaf! I added some raisins to the recipe and it was amazing. I’ve made so many of your recipes and tell friends about your blog all the time. Thanks for another great one!
Michele says
June 1, 2018 at 10:47 pmSo happy you love it!
Kate says
May 22, 2018 at 11:16 pmI halved this recipe and made 11 muffins that turned out great! I cooked them for about 13 minutes in a coconut oil greased muffin pan. They still stuck, but I managed to get them out of the pan pretty much intact. Thanks for this awesome recipe!
Michele says
June 1, 2018 at 10:45 pmHappy it worked out!
Anna says
June 3, 2018 at 11:53 amNot to be mean, but to save others from wasting their precious almond flour – I made this, following the recipe exactly, and it was an epic fail – one of those paleo “breads” that can’t cook through (too wet, not enough structure) no matter how long you cook it. I tried leaving it in an extra hour at 270 to try to fix the problem, and it was still just like pudding inside.
Laila says
July 10, 2018 at 8:49 pmThat’s unfortunate. My bread turned out perfectly like in the picture. It actually got done 10 minutes earlier than the minimum estimated time. However, I added an extra cup of almond flour and two heaping tsp of baking powder because I felt uncertain about the mixture being so liquidy. Anyways, I highly recommend retrying this recipe, making a few tweaks if you have to. The flavor is just the best.
Michele says
July 12, 2018 at 9:56 amI’m so thrilled you enjoyed it! I’ll have to try it with more almond flour to see if I like the texture better.
Lindsay says
June 22, 2018 at 9:15 pmJust made this and mine came out super wet. I put it in for another 15-20 minutes and is still pretty wet!! Any tips??
Carol says
June 23, 2018 at 2:58 pmAbsolutely delicious, will now be my go to recipe!!!
Debra says
June 27, 2018 at 9:55 amHow does this compare to your cassava flour banana bread recipe, Michelle? Is one more moist or fluffy? The recipe looks fantastic!
Michele says
June 27, 2018 at 12:17 pmThis one is my favorite, the cassava one is definitely doughier and chewier, since that’s the texture that cassava often provides. This one is fluffier and personally the one I’d go for if nuts aren’t an issue. Hope this helps!
Susan Clark says
July 8, 2018 at 8:09 amI added 1 tblsp of maple syrup, and sprinkled coconut sugar and cinnamon on top before baking. It is in the oven now, will let you know how it turns out!! Smells delicious! My kids would have wanted a bit more sweetner which is why I added the maple syrup. I did use the electric mixer to whip up the eggs with the bananas, but just for a brief minute. I think it will make it much fluffier and lighter. We shall see. I also added a few chopped walnuts that I had left over in the pantry. Probably about 1/3 cup’s worth.
Michele says
July 12, 2018 at 10:08 amHope it worked out!
Deepa says
July 8, 2018 at 11:14 amHi,
What can I substitute for tapioca flour?
Laila says
July 10, 2018 at 8:35 pmI just baked this today and WOW. Best banana bread I’ve ever tasted!!! Plus it has a very pretty golden brown color. I added extra cinnamon and three tsp of maple syrup. It’s outstanding. Thank you so much for this recipe! 🙂
Michele says
July 12, 2018 at 9:56 amThrilled you loved it!
Tom says
July 27, 2018 at 5:27 pmHi this is beautiful and so easy to make. Are you able to tell me about the Nutrition? I am watching my Protein, Carbs and fats and want to know what the Nutrition Calculations would be per serving or for 100gms? Are you able to help please?
Lorain says
July 27, 2018 at 6:26 pmTom, the nutritional info is at the bottom of the recipe and I am assuming that since the recipe makes 10 servings the information is per serving.
Lorain says
July 27, 2018 at 6:22 pmHad a pile of ripe bananas to deal with so decided on this recipe. Used three bananas and three Tbsp grape seed oil instead of coconut oil (just lazy). Decided to make into muffins. Used regular muffin tins and got 18 big muffins and they are good!
Baked for 20 min.
I do find the texture a little chewy and may reduce the tapioca flour a bit next time.
The batter is very wet, and I was worried, but it baked up fine. The muffins rose beautifully also, something you don’t often see in paleo baking.
Lorain says
July 27, 2018 at 6:23 pmWhoops, meant to rate
Michele says
July 31, 2018 at 8:53 pmSo very happy you enjoyed them! I think this batter does SO well as muffins!
L says
July 30, 2018 at 1:16 amThis burned on the top and sides while remaining gooey in the center. I cut the ends off and ate around the gooey middle, and it was pretty good! Wondering how to get it to cook through.
Michele says
July 31, 2018 at 8:49 pmI recently made this myself again and also had this issue – I think my bananas were bigger than usual though! I remedied it by increasing the blanched almond flour to 2 cups and baking in a 9 x 5 pan. I’ll be updated the recipe!
Diane says
August 1, 2018 at 12:32 amThis is very good – it rises like real banana bread. I was skeptical to leave out additional sweetener; it really didn’t need it! Whole family enjoyed. Thank you
Julia says
August 8, 2018 at 12:27 pmTurned out perfectly! Thank you so much
Laken says
August 20, 2018 at 9:48 ammy go to unsweetened banana bread! SO GOOD & you dont miss the sugar. Easy to make and keeps it shape (unlike most paleo breads). Yum!
Danna Weaver says
August 26, 2018 at 10:03 pmMine came out great. It’s a very dense bread so it feels like a meal. It satisfies my bread craving in a more constructive way than regular bread.
Rachel says
August 31, 2018 at 1:28 pmI love that there is no added sugar. Thanks for a great recipe!
Michele says
September 2, 2018 at 10:30 amEnjoy!
Pat says
September 6, 2018 at 2:50 pmCan you use banana or coconut flour if you don’t have tapioca?
Hannah says
September 17, 2018 at 10:44 pmNew go-to banana bread recipe! Best banana bread I have ever baked 😍
Emily says
September 27, 2018 at 4:10 pmI love this recipe! I have been looking for a good grain free banana bread for a while and hadn’t found it until I tried this one. It’s hard to find a grain free bread with the right texture but this recipe is the perfect consistency and texture. I just switched the coconut oil out for butter (ghee) as I cannot have coconut and I made them into muffins so it would cook faster. They turned out wonderful! Thank you so much for sharing!!
Michele says
September 30, 2018 at 9:59 amI’m so happy you enjoyed it!!
Lorie says
October 2, 2018 at 7:53 pmMy favorite banana sweetened banana bread! The first time I made it I added blueberries, this Time some fresh raspberries. Really yummy bread! Thanks!
Tracy Ann says
October 8, 2018 at 2:58 pmMade this with arrowroot instead of tapioca flour because that’s what I had and it turned out perfect!! My mother in law is diabetic and she was so happy to have been able to eat banana bread that would make her blood sugar spike as this recipe is sugar and grain free.
Definitely going to make this again! 👍
Celia Dilley says
October 10, 2018 at 1:50 pmThis recipe is great! Loved that it was Paleo with no added sugar. It tasted great too!
Adrianne says
October 15, 2018 at 8:26 pmI didn’t realize I was short on almond flour, so I subbed 3/4c ground flax to make up the difference. Mine was pretty runny (I had frozen bananas), so I also added 2Tbsp of coconut flour to help sop up the extra. I added some salt, thinking this recipe would need it. It doesn’t. Mine is delicious and moist, but the salt is a bit much!
Judith says
November 1, 2018 at 5:03 pmMy family love it!!
Great recipe, from now on this is a regular in my home.
Jessica says
November 1, 2018 at 5:28 pmIt was my first time making a Paleo recipe and I’m so glad I did. It was delicious and held together quite nicely without being dry. I did add 1/2 cup of brown sugar without changing anything else because my kids are used to sweeter things. They loved it though which is a definite win. I will say it tasted slightly eggy in a couple parts, which I didn’t mind, but that could be because I should have mixed the egg better or cooked a few minutes longer although the toothpick came out clean. I will be making this one again as we eat banana bread often in our house. I also forgot to use parchment paper but greased the pan with olive oil and it worked fine.
P.S. If I wanted to add some oatmeal should I add more oil or anything? I do like oatmeal in my banana bread and am only trying to stay away from wheat but I wanted to try the recipe as is before changing anything. Thanks!
Nicci Gelder says
November 8, 2018 at 6:31 amThe best banana bread I’ve ever made and super easy
Michele says
November 12, 2018 at 5:59 pmSo happy you liked it!
Morgan Linson says
November 11, 2018 at 12:50 amI just made this tonight because it’s the holidays and, with my various dietary restrictions, I can’t partake in sweet things! I chose this recipe because I have celiac disease, am lactose intolerant, and have a huge sensitivity to soy products. My only complaint is that I wish it was sweeter. I wanted to add some granulated sugar but didn’t because I didn’t know how much to add! Any suggestions? Even without the added sugar, it’s delicious and I’ll definitely eat all of it!!! 🙂
Kitty says
November 13, 2018 at 7:18 pmDo you know if this recipe freezes well? I am trying to make ahead of time for our Thanksgiving trip.
Mary McKinney says
November 14, 2018 at 9:45 amThis bread is awesome! I used ghee instead of coconut oil and it worked just fine! Keep the amazing recipes coming! Thank you!
Jan says
November 15, 2018 at 4:14 pmI had left over VERY ripe 2 bananas and one regular and made this last night and it was DELICIOUS and perfect. I followed your recipe exactly and I truly believe parchment paper makes a huge difference. I probably cooked the bread a bit longer because when I stuck a knife in the center it wasn’t coming out clean, so therefore, I cooked it until the knife was clean. I absolutely LOVE your recipes and have started trying more of them on my healthy eating journey. Just trying to watch my protein, fats, and carbs. You have a wonderful site!!! Thanks, and I also enjoy you IG
julie says
November 15, 2018 at 5:03 pmHi I was just wondering if you could freeze this bread.
Toni says
April 30, 2019 at 12:39 pmYou can freeze most things…if packaged well. It’s air around the food that gives it that “freezer burn” taste….so squish/suck the air out of your ziplock before putting it in! (Tip: super useful to use a sharpie to date/label frozen foods; also, that plastic bag is reusable!)
Lisa says
November 16, 2018 at 1:06 pmThis was delicious! Added chopped up dates only. Yum!
Mackenzie Gilert says
November 20, 2018 at 3:02 pmJust made this morning! Turned out wonderful!!! I love how the dough filed up my whole loaf pan. Most recipes make for a shorter bread loaf. Excited to have a healthy banana snack on hand this week and to share with my family. I bet they won’t notice it’s “healthy”! Thanks for the recipe 🙂
Erin says
November 24, 2018 at 7:08 pmThis was so delicious!
Jenna says
November 25, 2018 at 8:59 pmWow!!! This has such a great texture-I’m impressed and grateful. Absolutely perfect. I’ve been keto for 9 months and now coming off of it this was perfect with just a hint of banana. My family (not keto) would have rather it have been a bit sweeter. I made muffins, and they came out wonderful! I didn’t have tapioca, so I used 1/4 cup + 2tsp Pamela’s potato starch and psyllium mixture (Pamela’s Not Guar Not Xantham). Just great. Not mushy at all. Thank you!
Jenna says
December 26, 2018 at 6:02 pmAnd I made them as muffins which drastically reduces your cooking time- 25-30 min until toothpick comes out almost clean. Same temp. I just made these again today and added about 2/3 cup Lakanto monk fruit sugar replacement (I beat this into plain eggs until frothy) so they were a bit sweeter for my non-keto non-paleo family members. They like them alot.
Deepa says
December 10, 2018 at 7:33 pmHi dear,
Omg.This was the best banana bread recipe that I ever made.😍😍😍.i made it thrice .tried with bananas and plantains .i like bread recipes which are sweetened by banana only.this is a perfect fit😍😍😍😍so much love
Ilona says
December 11, 2018 at 1:56 amThis was another delicious recipe. I added a handful of chopped walnuts and fresh blueberries, and changed the almond flour ration to 2 cups. Thank you! Tou help make paleo fun!
Daniel says
December 29, 2018 at 1:42 pmI’m preparing to go make this recipe right now… I have no doubt that it will be delicious and nutritious as are all your recipes.
Sarah says
January 1, 2019 at 5:56 pmAll my family loved this banana bread! Even my grandpa who thinks I use “weird” ingredients
Nicole Toch says
January 3, 2019 at 9:17 amI made this a few times and everytime we loved it. My kids even liked it. It is really the best we have had that is Whole30 compliant, which says alot!
R says
January 8, 2019 at 2:13 pmCould you clarify if using 1/2 tsp of Paleo baking powder (1 part baking soda to 2 parts cream of tartar), do you still use an additional 1 tsp of baking soda in this recipe?
Toni says
April 30, 2019 at 12:36 pmI used both; because one is a stand alone ingredient; the other is part of a recipe to substitute for [corn based] baking powder. Came out super fluffy—no strong or bitter taste from too much baking soda.
mary says
January 10, 2019 at 8:56 amOven temperature would be easier to find it but where your cup time I’ve ingredients. I had a hard time finding it FYI
Andrea says
January 12, 2019 at 3:18 pmTurned it great and my kids are gobbling it up! I used 3 eggs and didn’t have tapioca so subbed 1/4c arrowroot and 1/4c coconut flour.
Monica Dougherty says
January 17, 2019 at 9:33 pmLove this. Just made it, and I’m sooooo happy. It’s really moist and delicious!!! I added some chocolate chips and it really compliments it. It rose really nice, and love that it’s a delicious healthy alternative to store bought. And the fact that no sugar is added is another major plus, didn’t need it
Amanda says
January 31, 2019 at 1:01 pmPerfect! I was really considering adding some sugar because I was nervous it wouldn’t be sweet enough. So glad I didn’t because it is perfectly sweet.
Jenni Say Quoi says
February 4, 2019 at 9:31 amYesterday, I found myself with an emotional black eye and 4 black bananas and decided to bake. Your recipe was the starting point for some fabulous banana espresso dark chocolate chip muffins that helped me get my day back on track. Thanks for the inspiration.
Kristen Cochran says
February 6, 2019 at 1:20 pmMy first gluten free banana bread. I was skeptical. It was delicious!
Michele says
February 7, 2019 at 4:34 pmHappy you liked it!
Heather says
February 9, 2019 at 4:29 pmPerfect. I used really ripe bananas. It was so tasty. Crisp on outside tender and moist in middle.
Jenna says
February 10, 2019 at 1:25 pmSeriously this is the best banana bread I’ve ever had. I think I’m going to make it again after leaving this comment. It’s moist on the inside with the perfect crunch on the outside. I added 1-2 tbsp of raw honey + 1tbsp of coco flour because I was worried my bananas were ripe enough. It was perfect! I also topped the load with stevia sweetened chocolate chips once the batter was in the pan. Divine!!
Cynthia says
February 11, 2019 at 12:10 amHi,
This recipe looks perfect for my needs & I am just about to make it. Would it be possible for you to estimate the volume (in cups) of banana you would recommend, since they vary so much in size? I am guessing that might help with the variation in moisture people are seeing.
Thanks!
Amy says
February 20, 2019 at 7:05 pmThank you so much for this recipe. It is amazing!! I have made countless GF breads over the years and this is, by far, the very best. It is plenty sweet with just the bananas. Texture is perfect! Also, LOVE your banana blueberry bread as well. Thank you again!
Heather says
February 20, 2019 at 11:08 pmFabulous recipe! Great texture and flavor. Very moist as well. I used part oat flour (1 cup)and part brown rice flour (3/4cup) in place of the almond flour. Will definitely make it again.
Missy says
February 22, 2019 at 11:34 amHi! Can I substitute tapioca flour for arrowroot powder? Would the measurement be the same?
Michele says
February 22, 2019 at 3:18 pmYes same measurement
Jon says
February 23, 2019 at 11:17 amHad a great time making this with the kids this morning, and it turned out perfect. They are loving the banana bread! Thanks for the recipe!
Paulina says
February 24, 2019 at 12:31 amHi! I’m new to grain-free baking, and since one of my boys has a nut allergy, I need to sub out the almond flour – I have either tapioca or arrowroot on hand. Would either of those work and if so, in what ratio? Thanks!
Michele says
February 24, 2019 at 5:59 pmI don’t know if those will sub in well here unfortunately. I do have a cassava flour banana bread that you might want to try:
toni says
April 30, 2019 at 12:33 pmYou could try green banana flour or cassava flour….
Mani says
February 25, 2019 at 10:16 pmThis loaf is phenomenal – even with my mistake of 1/2 tsp of baking soda not the full tsp. Great excuse to make it again! I did a small sub of 1/2 cup oat flour to cut down the amount of almond meal. Turned out great! Thank you!!
Erica says
February 27, 2019 at 5:24 pmCould you sub a different oil/fat in place of coconut oil? I have nothing against it, just curious 😀
Amy says
February 27, 2019 at 5:39 pmI have almond flour but no tapioca – is it okay to use just about two cups of the almond flour?
Mary Pham says
March 3, 2019 at 11:07 amMade it for the first time last week(well, my 1st time making banana bread ever:)) and it turn out great! This banana bread is what cozy fall is all about in a bite!!!
Mary Pham says
March 3, 2019 at 11:11 amI made it for the first time last week (well, my 1st time making banana bread ever:)) and it turned out so good! This banana bread is cozy fall season in a bite!!!
Josie says
March 11, 2019 at 2:33 pmI love this recipe! I add nuts and carob chips and make it into muffins!
Thank you
Heather says
March 17, 2019 at 7:39 pmPerfect. Such flavor and texture. I am so glad I found it. I have made it 3 times now.
Kala says
March 21, 2019 at 4:16 amI made this with small twiks, 2 eggs cause that’s what I had and 2 cups of almond flour only. It’s yummy! Love it and my 1.5 y/o boy loved it! Thank you
Kristy says
March 21, 2019 at 9:15 pmThis recipe is amazing! A new staple in our house.
Carlee Hemming says
March 24, 2019 at 5:13 pmFollowed the recipe exactly. Not overly sweet. I wish I’d added a couple more bananas to give it a sweeter flavor. But I love giving my kids a sugar free snack. Awesome.
Diana says
March 26, 2019 at 12:40 pmAnother fantastic recipe! I can’t stop eating this banana bread! You would never know it it Paleo. I love it!
Sharon L Gallo says
April 13, 2019 at 9:07 pmI baked the Cinnamon Raisin Paleo Breakfast Bread and it turned out great. I must admit the picture of mine could rival yours. I really, really loved it. So did the ladies in my Crossfit class. The only thing left to say – YUM!!!
Rita says
April 21, 2019 at 3:47 pmI don’t mean any offense but if you are a real baker do you not try this recipe do not waste your almond flour for those of you who like it kudos.
Toni says
April 30, 2019 at 12:30 pmVery yummy! Surprisingly light, fluffy, sweet, and satisfying! I doubled the recipe, less one egg. My 15 year old enjoyed it, and it was a treat for grain-free, sugar-free, legume-free (ad nauseum) me! I would definitely serve this to guests—Thank you!
Toni says
April 30, 2019 at 12:31 pmForgot to rate via stars!
Murray Todd says
May 5, 2019 at 8:01 pmLove this recipe! Have made 2 loaves which turned out perfectly. I usually cut and freeze individual slices. I’ve also made French toast with this bread…topped with maple syrup and fresh blueberries! Yours are my most trusted recipes- everything is delicious!!
Anna says
May 24, 2019 at 8:29 amThis recipe worked great – thanks! I did it just as written (except for adding a handful of chopped pecans) and I was very pleased that it avoided the usual pitfalls of paleo breads: texture and rise were both good. So many paleo bread recipes end with a wet, puddingy center, but not this one. Also, it was plenty sweet without extra sweeteners, just as you promised.