This deliciously moist paleo banana bread is made with almond flour and naturally sweetened with ripe bananas. It’s easy to make, perfectly soft and tender, super comforting, naturally gluten free and no added sugar.
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*This recipe was updated April 2026 with new success tips and answers to frequently asked questions 🙂
This super moist paleo banana bread is made with almond flour and naturally sweetened with ripe bananas – no added sugar needed! If you’ve ever made paleo banana bread that turned out dry or dense, this recipe fixes that.
And by the way, banana bread is hand’s down my favorite thing to bake!
There’s chocolate chip banana bread, zucchini banana bread, carrot cake banana bread, and cinnamon swirl banana bread.
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!
What Makes This Banana Bread Healthy?
This banana bread is naturally sweetened with ripe bananas and contains no added sugar, making it a lighter option than traditional recipes. It’s made with almond flour for a soft, moist texture and is completely gluten free and dairy free, while still tasting rich and satisfying.
Why You’ll Love This Banana Bread
- Naturally sweetened with no added sugar
- Soft, moist texture with perfect crumb
- Made with almond flour for a tender bite
- Easy one bowl recipe
- Great for breakfast, snacks, or dessert
- Kid-friendly and freezer-friendly
This Will Be Your New Favorite Banana Bread Recipe!
If you’ve ever made paleo banana bread that turned out dry, dense, or just not worth making again, you’re not alone! Getting the right texture with almond flour can be tricky, but this recipe gets it right every time. It’s totally fool proof!
This paleo banana bread is soft, moist, and naturally sweetened with ripe bananas, with a texture that’s closer to classic banana bread than most grain-free versions. It’s simple to make, uses basic ingredients, and comes out perfectly tender with just the right amount of sweetness.
Whether you’re baking for a quick breakfast, snack, or something to keep on hand for the week, this is the kind of recipe you’ll come back to again and again, because it actually works!
Making the Most Simple Paleo Banana Bread
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!
For a truly simple and classic banana bread, I used no nut butters and no sweeteners.
Making Paleo Banana Bread with Minimal Ingredients
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.
Why This Banana Bread Is So Moist Without Sugar
Bananas provide moisture AND sweetness in this recipe. Almond flour helps retain that moisture without making the bread dense or heavy.
The balance of fat and liquid ingredients also ensures a soft, tender crumb that holds together well without drying out.
Why This Banana Bread Is So Soft and Tender
The combination of almond flour along with tapioca or arrowroot flour creates a wonderfully soft and tender texture for this bread.
Tapioca or arrowroot gives the bread slightly more elasticity than using almond flour alone. With gluten free and paleo baking, elasticity is something we’re typically missing!
No Fancy Equipment Needed for the Best Banana Bread!
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!
Ways to Serve This Banana Bread
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toasted with a little almond butter
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as French toast
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as muffins
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with berries
Easy Add-Ins and Toppings for Your Best Paleo Banana Bread
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!
A handful or two of chopped nuts, chocolate chips, blueberries, cranberries, or anything else you can think of.
This is 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.
Frequently Asked Questions
Why is my paleo banana bread dry or dense?
This usually happens when there isn’t enough moisture or the ratio of almond flour is off. Using very ripe bananas, enough fat, and the right balance of ingredients is key.
Be careful not to overbake, since almond flour can dry out quickly.
How do I keep almond flour banana bread moist?
Use ripe bananas, measure almond flour correctly (don’t pack it), and avoid overbaking. Letting the bread cool completely also helps it set properly and stay soft.
Can I use coconut flour instead of almond flour?
No – coconut flour absorbs much more liquid and isn’t a 1:1 substitute. This recipe is designed specifically for almond flour for the best texture. For a coconut flour banana bread, try my coconut flour blueberry banana bread.
How should I store paleo banana bread?
Store it covered at room temperature for up to one day, or refrigerate for up to 4–5 days. For best texture, let it come to room temperature or warm slightly before serving.
Can I freeze this banana bread?
Yes! Slice it and freeze in an airtight container for up to 2 months. Thaw at room temperature or warm gently before eating.
How do I know when banana bread is done baking?
The top should be set and deeply golden, and a toothpick inserted in the center should come out mostly clean. Avoid overbaking to keep it moist.
How to Store Paleo Banana Bread
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.
This paleo banana bread is one of those recipes that proves you don’t have to give anything up to eat healthier! It’s just as soft, satisfying, and flavorful as the classic version.
Once you try it, it’s likely to become your go-to banana bread, especially when you have ripe bananas sitting on the counter and want something easy that you know will turn out well.
If you make this recipe, let me know how it turned out and any variations you tried. And if you’re looking for more easy almond flour baking recipes, be sure to check out my other favorites for simple, reliable results every time.
I hope you guys are ready to bake something super easy, tasty and satisfying! Preheat your oven and peel your bananas! Let’s go!
Paleo Banana Bread {Moist, Almond Flour & Naturally Sweetened}
This deliciously moist paleo banana bread is made with almond flour and naturally sweetened with ripe bananas. It's easy to make, perfectly soft and tender, and no added sugar.
Ingredients
- 4 medium overripe bananas or 3 larger ones, mashed well
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup refined coconut oil melted and cooled to almost room temperature
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder you can make your own paleo baking powder*
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
Instructions
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Preheat your oven to 350°F and line a medium loaf pan (8.5x4.5") with parchment paper on the bottom and up the sides (for easy removal).
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In a large bowl, whisk together the eggs and mashed bananas, then add vanilla and coconut oil until and whisk until well combined.
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Add the dry ingredients to the same bowl - the flours, baking soda and powder, cinnamon and salt and stir gently to combine. Don’t use an electric mixer - you will overmix the batter and prevent it from rising properly. Allow the batter to rest for 5 minutes to thicken.
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Transfer the batter to the prepared loaf pan and bake in the preheated oven for 50-60 minutes until deeply golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely (or for at least 30 minutes) in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. I recommend cooling almost completely before slicing for clean slices. 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
Want more delicious Paleo quick breads? Try One of These!
One Bowl Paleo Blueberry Muffins
Bakery Style Paleo Banana Muffins
Fluffy Almond Flour Paleo Pancakes
Double Chocolate Moist Zucchini Bread
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I 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!!
What 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
Mine 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.
Sorry 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.
Thank you
Michele, have you ever measured your bananas? Are they about 1 1/2 cups or more or less? That could help with moisture balance. Thanks.
My loaf is done now, and it’s beautiful, but it’s a little too moist. I used 1 1/2 cups banana and 2 cups almond flour. Everything else is exactly as the recipe states. Do you think that’s more banana than you use?
This 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. 🙂
Literally the most amazing banana bread ever. I cant believe its not gluten!!
So thrilled you liked it so much!!
This 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!
So happy you love it!
I 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!
Happy it worked out!
Not 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.
That’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.
I’m so thrilled you enjoyed it! I’ll have to try it with more almond flour to see if I like the texture better.
Mine just came out the same way. Like super thick almond pudding. I halved the loaf, lengthwise, and put it back in the oven. Will try again adding a cup of coconut flour. And, will try separating the eggs, whipping the whites, then folding those into the batter.
It did turn out super moist but I liked it. To me it was like bread pudding or French toast. Was going to try it toasted next.
Just made this and mine came out super wet. I put it in for another 15-20 minutes and is still pretty wet!! Any tips??
Absolutely delicious, will now be my go to recipe!!!