This deliciously hearty yet soft and moist Paleo banana bread is made with no grains, dairy, and no added sugar. ย It’s gluten free, Paleo, sweetened only with bananas and perfect for breakfast or a snack with your favorite spread. ย Kid approved and easy to make!
Want more paleo baking recipes that taste just like the real deal? ย Purchase my book, Paleo Baking at Home here!
So…it’s not the first time I’ve posted a banana bread recipe on this site, that’s for sure. ย There’s the nut-free banana blueberry breakfast bread, almond butter chocolate chunk banana bread and cassava flour banana bread, to list just three. ย 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. ย 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. ย 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. ย First, no added sweetener besides the bananas. ย Told you that one already, I know ๐ ย Second, no nut butters. ย 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. ย 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. ย 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. ย The bread will have great texture and rise to it if you’re nice and lazy with your mixing ๐
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. ย 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. ย I recommend storing it loosely covered at room temperature for the first day, and covered in the refrigerator after that. ย 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! ย Preheat your oven and peel your bananas! ย 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 (donโt 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 Video
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? ย 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
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Absolutely THE BEST BANANA BREAD EVER! Turned out perfect the 1st time! First time I’ve ever cooked bread in a parchment lined bread pan and that was super!
We love this recipe, but we have one issue that I’m hoping to get some clarification on. Our bread turns green and sour within a few days. We never made this bread and not have this happen. Is there any explanation for this or a fix? I’m so confused as to why this always happens.
Are you refrigerating it? Fresh fruit, fresh eggs = needs refrigeration. But ours is gone in a few days (and there’s only two of us).
Tried this two ways: one loaf I followed the recipe (mostly) and used regular eggs like it said, and for the other one, I ran out of eggs so I had to use 3 flax eggs in addition to my last remaining chicken’s egg. (For anyone wondering, 1 flax egg = 1 tbsp ground flax and 3 tbsp warm water.) For both loaves I upped the almond flour to about 2 cups and used about 1/4 to 1/3 cup arrowroot powder in lieu of the tapioca. Both loaves were fantastic, although they each needed an extra half hour in the oven (???) to cook fully. The flax one tastes more like regular bread with just a bit of a sweet undertone, so it’s good as a breakfast bread but it doesn’t really scream “banana bread!” The one with regular eggs is PERFECT.
My family loves this! I followed the directions exactly, and it turned out great. I made it again as muffins, cooks much faster and they still love it. Yay!
A perfect recipe for breakfast! I have made it several times now and it comes out delicious. Thank you!
It has potential. I followed this this banana bread recipe to the tea except I omitted the coconut oil and used applesauce. It is overly moist, a bit gummy and fell slightly. I baked it for 55 minutes. So maybe just omitting the coconut oil entirely to save some calories would be a better option to reduce the level of moisture. I’ll give it one more chance another day.
I don’t have any almond flour handy. Can I sub it with gluten free flour? If so, I should include the 1/2 cup tapioca flour too, correct?
Thanks. Looking forward to making this!
my son has made this recipe many time. I enjoyed it so much I made it too. While it did not come out as well as his it was still good enough it lasted 3 days. I found it took me a lot longer than 10 mins to prepare. Even when he makes it the prep takes longer than 10. For me almost 1/2 hr for him 20 mins
I just made this recipe. It was amazing! I followed everything and added chocolate chips. My kids and I loved it! Thank you so much!
I have made this recipe 4 times now! I love it! Thanks for this simple and beautiful recipe.