This Paleo Banana Bread recipe is one of my favorites. It’s also one of the most popular recipes on this website! I love banana bread. I knew when I was diagnosed with celiac disease in 1998 that I’d need to create a gluten-free banana bread recipe. Over the years I refined this treat numerous times, until I finally landed on this perfect Paleo Banana Bread recipe that I had to share with you all!
What makes this banana bread recipe special? First, it’s made with almond flour which is high-protein and full of healthy fats. Second, with just 3 bananas and 1 tablespoon of honey, it’s a lightly sweetened, healthy banana bread that everyone can enjoy. Finally, with only 8 ingredients it’s an easy paleo bread recipe that you can throw together in no time at all!
When you make this banana bread, be sure to use ripe bananas. Also, if you want the loaf to be as tall as mine, use the recommended size loaf pan. If you use a larger one, you won’t have enough batter to fill the pan to the top and the result will be a very short loaf.
To store this Paleo Banana Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
Feel free to experiment with your own ingredient choices and substitutions for this recipe. Just be sure to let us know how it goes. Unfortunately, I cannot forecast the results that your desired changes will yield. I wish I had a crystal ball and knew intuitively if a substitution worked. Sadly, I don’t. I test each of my recipes dozens of times. In fact, every time I make the slightest change I retest the recipe. That means a whole new batch of bread in the oven when I adjust the baking soda up or down by even ¼ teaspoon. I guess that’s why they say baking is a science! That’s also why I get the feedback that my easy paleo recipes are the most reliable you can find.
Here are some other easy paleo bread recipes for you!