paleo banana bread

Paleo Banana Bread

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.

Print Recipe
Paleo Banana Bread
  1. Pulse together bananas, eggs, vanilla, honey, and shortening in a food processor
  2. Pulse in almond flour, salt, and baking soda
  3. Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
  4. Bake at 350° for 55-65 minutes
  5. Cool for 1 hour
  6. Serve with Dandelion Root Coffee

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!


    • Jo Ann says

      I used the same amount, but to allow it to have more of a shortening like consistency for the batter, I made sure it was below room temp. (Chilled in the fridge for 5 or so mins). Comes out amazing every time!

  1. Sarah says

    I made this with butter instead of shortening and added cinnamon and it’s amazing! The absolute best banana bread I have ever had and I have tried a lot of recipes. I’m going to try replacing the banana with pumpkin next time and See how that goes…

  2. Zheni says

    Thank you for so many great recipes! Just want to let you know that Bob’s Red Mill Super Fine Almond Flour seems to be working perfectly for me. I have had 100% success with your bread recipes. I love everything I’ve tried. So glad I found your website!
    Best of health to you and your family,

  3. Mike says

    This is a great recipe! I altered just a bit, after making it as is once, I changed the sweetener from honey to coconut sugar and doubled. My usual thing is to double the vanilla in everything, but this recipe is already there! Delicious.

  4. Christie Pena says


    Thank you for this wonderful recipe! I’ve been searching so long for the perfect paleo bread for my family and this is THE ONE! Nothing is worse that using up expensive ingredients, like alternative flours, milks, oils and organic eggs, only to have the bread fall apart or taste terrible so finding your recipe was like discovery a pot of gold at the end of a rainbow! So exciting! This turned out perfectly for me – everything about your recipe was precise and correct. However, I didn’t have palm shortening and subbed coconut oil and it worked great. Also, I mistakenly put all the ingredients in my Vitamix and it didn’t destroy the test. Very forgiving recipe. Most importantly, this bread has the best flavor of all breads I’ve tried and the right texture for us. It’s moist, slightly sweet and perfect with coffee or as a midday snack. My 11 year old daughter loved it too. We will definitely be making this one weekly. Thanks a mil! :)

  5. Jackie says

    I’ve made this bread many times without a food processor, now that I just purchased one and made it again it is so much easier. I doubled the recipe and added the rind of one lemon , I used coconut butter instead of shortening at a lesser amount and I added 1/4 cup of coconut sugar to add a little sweetness. It came out very good except the crust made the bread look like it was ready after 40 minutes instead of an hour. The inside was slightly mushy. I think this is more of a problem with the oven or bread pans. This bread was still delicious. Even though it is made with almond flour I like my bread with the crunch of some added whole nuts such as walnuts or pecans which I will add next time. I enjoy eating this bread with raspberry fruit spread.

  6. Leslie says

    Elana, I’ve been trying for months now to get the magic loaf pan. Amazon has been out and doesn’t know if they’ll get it again. I’ve checked at Sur La Table and they don’t have them, as well as Bed bath and Beyond and others places.
    That being the case, is there another type of pan you’d recommend using? I hate to experiment and be disappointed!
    Thanks so much! LOVE your recipes!


  7. Abbi says

    Made this today and added 1 tablespoon of cinnamon and 1/4 cup raisins. About 10 mins before it came out of the oven, I sprinkled about 1 tablespoon of coconut sugar over the top. Wonderful recipe!!! Thank you for all your time and effort, Elana!

  8. Beverly Williams says

    I made this recipe last night using coconut oil and it turned out wonderful! I only had Unblanched Almond Meal that I purchased recently at Trader Joe’s, but ran it a few seconds in the food processor, then sifted into a separate bowl to remove most of the skins, so turned out more like flour. I also put in about a 1/2 Cup of Trail Mix (with Greek Yogurt Chips, Pumpkin seeds, Cashews, Peanuts, Almonds and Raisins), and some Tropical Traditions Shredded Coconut). Also threw in a small handful of Hershey’s Special Dark Chocolate Chips as the Piece de la résistance! Yum!!
    I used 2 mini-loaves and baked at 325 for about 65 minutes to make sure middle was done.

    First loaf already gone! Second loaf wrapped in paper towels and Ziploc bag and put in freezer to (hopefully!)forget about it for awhile :-0

  9. Shay says

    I’m so excited to try this recipe!! I’m new to paleo and still trying to figure out tips and tricks with making my own almond flour. Just as a question, have you tried this with unblanched almond meal? How is baking with blanched/ unblanched meal/ flour different in general? Thank you so much!

  10. Gabi says

    Great recipe!! It tastes wonderful! Is there anyone who tried to freeze some slices?? Will it work?

  11. Veronica says

    Just made this and it’s sooo good … I’m going to double the recipe next time … because it’s going too fast. I used Trader Joes almond meal, 2 oz of butter (instead of the oil), a few chocolate chips, 1/2 cup of pecans and some shredded coconut. Thanks so much Elena for all your hard work in this amazing site.

  12. Ashley says

    First time trying this out.. instead of the palm shortening I used coconut oil… I hope it turns out great! looking forward to the final result! will keep you posted

    • Andrea says

      I pulled the bread from the oven when it was brown and tested it with a tooth pick in the center(nice and clean). The next morning when I sliced it, the inside felt wet. Almost like a sponge in texture. It was delicious but I am wondering if that is a normal texture. I have made many of your recipes and never experienced this – such as the coffee cake, the texture of it is like traditional cake. Thanks so much!

  13. Joan Cortez says

    I made this tonight for the first time and it was absolutely delicious. My question is instead of shortening could you use organic butter and if so how much?

      • Joan Cortez says

        I hate to mess up a great recipe, but I think I will try coconut oil first and see how that goes. My sister in law insists butter will work. I’m not so sure about that!

  14. Laurin says

    Wonderful recipe! Staring low FODMAP elimination diet and wanted to have something for dessert. Substituted butter instead of shortening and maple syrup instead of honey.

    So yummy :) Thanks for sharing!

  15. Kendrah says

    I used this recipe but didn’t have a mini bread pan – so at the last minute I threw them into muffin tins! Came out great – reduced the cook time to 35 minutes, but all else was the same! Thanks so much Elana for another amazing recipe :)

  16. Lori Callo says

    I made this recipe and it was great but I had enough batter to make two loaves is that normal? I substituted the palm shortening for coconut oil which worked great.

    • Elana says

      Hi Lori, thanks for your comment. The batter makes one loaf of Banana Bread if you use the Magic Line Loaf pan (called for in the instructions of this recipe). The Magic Line Loaf pan is almost as big (but not quite) as a regular standard size loaf pan. If you were to have used mini-loaf pans, then yes, you would get a yield of approximately 2 loaves :-)

      • Lori Callo says

        thanks Elana. Actually I do use the magic line loaf pans I have a few of them. Oh well it tastes great and if I get two loaves I am happy!

  17. Cindy says

    I adore all of your recipes, but this is probably my fave and my “go to” when I bake for visiting swim coaches. They love it! For those who are experiencing mush in the middle, I always bake mine in a regular glass Pyrex, but I line it with parchment paper. There is no burning or browned edges, just a perfectly baked loaf of banana bread. After it has cooled, it lifts out easily and there is no mess to clean up.

    • Elaine says

      This is one of my favourite recipes. I add dates soaked and walnuts plus a small amount of water the dates were soaked in. It is yum especially with butter. I use a small pan made by Fat Daddio as am unable to get the recommended glass one here in Australia.

      • Elana says

        Hi verree, this banana bread is very moist and a bit on the heavy side, it is not a light and fluffy bread, so yes, it is more dense than other breads :-)

    • Ronna says

      I make banana bread all the time, but am moving away from wheat and refined sugars. So, I am looking forward to trying this.
      Thank you for the tip on the parchment paper… about to try!
      Also, thank you above to the comment also about substituting coconut oil. I do not have palm oil and will be using coconut oil.
      Wish me luck!

  18. Monica Luppi says

    Hi Elana,

    I just wanted to let you know you have the BEST recipes for breads! I am just obsessed with every recipe of yours! Thank you for making Paleo easy and delicious! This Banana bread recipe taste just like store-bought.

    God Bless!

  19. Kristine says

    As others have reported, mine has browned around the edges very quickly and then stayed mushy in the middle. It’s still yummy and we eat it up. I played with the recipe today and added 1/4 cup golden flax (ground) to add some heft thinking that the middle wouldn’t mush as much that way. I also baked at 325 instead of 350. It cooked more evenly but still got brown around the edges quickly.

    I used Honeyville.

    Even still, this is my go to recipe when we have ripe bananas!

    • Michele says

      I just tried this for the first time… It almost tastes like my regular recipe. It’s “heavier” so I believe that’s why the center stays a bit mushy. I’ll ‘maybe’ try it with the flax. BUT, it works great in the mini loaves & would probably work well in a bundt pan ( that’s what I normally use).

      Awesome recipe though. My husband just tried it & said he liked it even better because it seems “lighter” when eating (from the gluten in reg flour is my thought on that). He is not eating a full Paleo diet yet, & he likes it… that says something.

    • Devorah says

      A tip for those experiencing dense or mushy middles.. I always preheat my ingredients… eggs in hot water, almond flour in 180degree oven for 10 minutes.. I always double this recipe and then use 3 loaf pans. When I want it to be even lighter, I beat the egg whites til stiff and fold them in. This is a great recipe, my absolute ‘go to” for any potluck. I can eat gluten with no problem, but so many of my friends do not, I rarely bring gluteny desserts to parties, and this is ALWAYS a hit. I omit the honey but sometimes I do add chocolate chips! Thank you for the recipe!

  20. Emily says

    I used a darker non stick pan and used butter in recipe instead, as well as degreased pan with butter. Outside of loaf was extremely dark after 50 minutes, almost burnt tasting. Any clues on where I messed up?

  21. Dena says

    I’ve made this before and it was wonderful. This time the batter is dry and it won’t bake. Not sure what happened.

    • Elana says

      Hi Dena, happy to help you troubleshoot this –did you switch brands of almond flour? Or were your bananas under ripe with this latest batch? Let me know and we’ll figure it out :-)

  22. Val Lynn says

    Thank you!! I followed your recipe and it is wonderful!! Wow… First non-wheat flour recipe ever and I feel… liberated.

  23. Felicity says

    I made this yesterday, and used 2 tablespoons of coconut oil instead of the shortening! It worked perfectly and was delicious. The only thing I would amend for next time would be more honey, maybe double the amount as it wasn’t that sweet – or maybe I just have a very sweet tooth! It was perfect otherwise and will become a staple recipe from now on. Thanks!

  24. Michelle says

    I made this bread on Saturday and it’s very moist and delicious. My boyfriend and his daughter loved it. My only downfall is that it started to get moldy 4 days later. Has anyone else experienced that?

    • Elana says

      Michelle, it’s fine to leave the bread out (unwrapped) at room temp for a day or so. After that, wrap in a paper towel and put in a plastic bag and refrigerate. It will keep for another few days if stored that way :-)

    • Elana says

      Hi Michelle, thanks for your comment! When I make this bread I leave it out overnight, then wrap in a paper towel, place in a ziploc bag and refrigerate. It keeps for around a week when stored that way :-)

  25. Rosaline says

    Im so disappointed with this recipe. the texture wasn’t really good, i don’t know if the reason is that i mix it in the magic bullet instead to use a food processor. Could be?

  26. Terri says

    I love banana bread but since we went lo carb it is off the menu. That is until my friend recommended your recipe which I have now made twice. The first loaf did come out flat but last night I made it again and it came out nice and tall; I think because I opened a new container of baking soda! I used coconut oil, and added some cinnamon and chopped walnuts. Thank you for your wonderful recipes!

  27. Mountain Mama says

    Great recipe! I made it using coconut oil and made 12 standard-size muffins. Also decorated top with walnut pieces. To bake muffins, I increased the oven temp to 400 F and baked for 20min. Allowed them to cool for half hour before devouring them. Beautiful breakfast to empower an active day outdoors!

  28. Natalie says

    Made this bread today. Followed the recipe exact and it came out amazing. I may or may not have added a 1/2 cup of dark chocolate chips :) I was serving it as dessert so I wanted something with chocolate. It would have been great without the chips. Recommended cooking time and temp worked great for me. Thanks for the great recipe!

  29. Mark says

    Everytime I make this the middle never really gets cooked. The temperature in my oven works fine, I cook it for 60 minutes to 75 minutes with the same results, I followed the ingredients and instructions to a T. Any suggestions. Mark

  30. Mary says

    I came to your site in search of some diabetic alternatives. Adjustments:
    Increased honey to 1 1/2 Tbsp honey, frozen bananas, butter, a sprinking of chopped pecans on the top. I lined miniloaf pans with parchment and overhang, sprayed pan with PAM, came out easily. Result were two beautiful miniloaves that I baked for about 35 min. The only adjustment I would make next time is reduce salt. It was enjoyed by all.

  31. Judy says

    Thank you, thank you, thank you! I made this with applesauce instead of honey but probably didn’t need any sweetener. I also added pecans. It was delicious! I so appreciate all the work you put into developing these great recipes.

  32. Sue B says

    Elana. Most if not all of your recipes use food processor over a hand mixer. Is this just a personal preference or does it impact the recipe? Also for this banana bread I’d like to know why you can t just use a regular loaf pan. Is there some thing special about this particular pan?

  33. Trish says

    Fantastic recipe! I have a favorite coconut flour recipe for banana bread, but alas, I am out of coconut flour. I had some bananas that HAD to be used or frozen right away, and I’m so glad I found this recipe! I used coconut oil, and I used a standard size loaf pan. Now I have – count ’em – TWO favorite banana bread recipes!

  34. Lesa says

    Hi – I used coconut oil instead of palm shortening….it is cooking right now & the dough is overflowing from the top? I used the recommended pan….could my bananas & eggs been too large? I tasted the stuff that fell from the pan…very good! Thank you for the recipe! :)

  35. Randi says

    I made this recipe and served it today. It was delicious. I received a lot of complements from my friends who are not gluten free. I made the recipe as written.

    • Trish says

      Google primally inspired banana bread and you’ll get a fantastic coconut flour banana bread recipe. That and this one here are both favorites of mine.

  36. Amy says

    Tried this recipe subbing flax seed mixture for eggs due to an allergy (which I do all the time in baking) & it just won’t set. Anyone have success with this any other way?

  37. Natasha says

    Hi Elana
    My partner has a nut allergy and I’d like to use coconut flour in place of almond flour. How much would you suggest to use?

  38. Olivia says

    I need help! Been Paleo for 6 months but I CANNOT get used to the taste of baking soda. If I replace it with gluten free baking powder (don’t judge me!), how much would I have to use? Thank you!

  39. says

    This recipe is amazing! I made this into muffins so I could control the height, and this recipe yielded 12 muffins. I bake at 350 for ~15-20 minutes. Definitely a keeper!

  40. Dora says

    This banana bread is delicious! The changes I made include: Used kosher salt, grapeseed oil instead of palm shortening and made in a regular loaf pan.
    Thank you!

  41. Briana says


    just wanted to say. I have made this recipe twice (LOVE IT!).

    The first time I made it, I followed the guidelines exact…but it came out very dry… second time I added a bit more butter (yeah, I didn’t use shortening, but I know it tends to be interchangeable). Came out very moist and tastes very much like real banana bread.

    Ps. Chocolate chips in this… yum yum yum!!!

  42. Barbara Baxter says

    This is so delicious and moist! I added orange peel to the batter and a topping of chopped walnuts, small amt. of sugar and cinnamon. Can’t stop eating it!

  43. says

    This looks excellent. As stated low in protein but also a good snack to have PWO because of the sugars from the bananas. Combined with a high protein shake and you’re good to go.

  44. Laura Lim says

    Hello, just made the banana bread today. I added three tbs of chia seeds and substituted powder for soda. It was awesome. Tasted great! Thanks for the easy directions!


  45. Lavinia J. says


    I just wish to thank you for the recipes, especially the banana bread – I needed to go on a grain-free diet due to high cholesterol, and have already tried some recipes, enjoying each one. Up to now, the banana bread is my favorite! Love almond flour and can’t believe how delicious the bread is! No feeling that one’s on a diet.
    Thank you, and all the best!

    • Annie says

      Hi Missy, I have used “chia eggs” in other baked goods with great success. Would probably work here as well. For one “egg”, mix 1 TBS chia seeds with 3 TBS warm water. Whisk and let sit for 15 minutes before use. Super easy!

  46. Judy Gayle says

    Hi Elana,

    Your website was recommended by a friend. I bought 2 of your cookbooks. I love, love your chocolate chip cookies with honey. So kid friendly. In fact, I make small cookies and just put 1 chocolate chip inside and call them “surprise cookies” for my grandkids. Your ice cream with the cashews is good, too.

    BUT, I just made your paleo banana bread. The one with 2 c. almond flour. And I am confused. After putting it all together, I didn’t think it would fit in the magic line 7.5 x 3.5 loaf pan (which I ordered special for your breads). So I greased a regular loaf pan. That looked too big. So I wound up using one that is 8.5 x 4.5. Do I sound like Goldilocks?

    Was I actually supposed to pour it all into the 7.5 x 3.5 loaf pan? I do understand that paleo baking with almond flour is very different than regular baking.

    Also, can you tell me how many grams are in your cup of almond flour? I hate to use a measuring cup for flour.

    Thank you. Can’t wait to try more of your recipes!


  47. Anne Saathoff says

    I made this bread exactly to Elana’s recipe, and it was honestly the best Paleo bread I have ever made. I will be throwing out most of my other bread recipes. This is so moist and so sweet, and it makes a great presentation. Wow!

  48. Lydia says

    I make a version of this that uses one cup almond flour and one-half cup ground cashews. I also add 2 T walnut oil. Otherwise the two recipes are very similar!

  49. Anna says

    I modified this recipe and am really happy with how it has turned out:

    Banana Bread

    3 bananas
    3 large eggs
    1 tablespoon vanilla extract
    1 tablespoon agave nectar
    ¼ cup melted coconut oil
    2 cups blanched almond flour
    ½ teasppon salt
    1 teaspoon baking soda
    1/3 cup unsweetened coconut flakes
    2/3 cup nuts, chopped *I prefer walnuts
    1 teaspoon cinnamon
    ½ dark chocolate bar, chopped very fine

    Follow the same instructions Elana provided…. The addition of coconut and chocolate mask the banana flavor for those that don’t love banana.

  50. Holly says

    I used coconut flour, nutmeg, cinnamon and walnuts in mine and I put them in muffin tins. They come out tasting good, however they do not meet the requirements of a ‘muffin’ or ‘bread’ more like…..crumb cake :)

  51. Joel G says

    Hi Elana,
    This is my first post and my first time baking your Paleo Banana Bread, in fact, this is my first time baking anything from your wonderful selection of recipes. I substituted coconut oil for the vegan shortening and although I have nothing to compare it to, the bread is outstanding. I am so grateful I found your site and i will share it with all I know.
    Joel Grossman

  52. Traci says

    I used 2 tsp of baking powder, instead of eggs due to allergies. Also, omitted bakin soda and used coconut oil. I made muffins instead, they turned out delicious! I added a few Enjoy Life mini chocolate chips on top for my kids. A great little snack!

  53. Rosie says

    Hi Elana,

    I substituted the vegan shortening with coconut oil but it always ends up quite moist. Have found this with some other recipes too – should I use a certain amount less if I am using coconut oil?

    Also – do you have any conversions for cups to grams you would recommend? I usually check on the internet but 2 cups almond flour has given me results of either 204g or 300g! A big difference!



  54. Kate says

    Any good almond flour substitutes? I’ve got a mild almond allergy and find using too much almond flour overdoes it for me. I’ve used quinoa flour, but the taste isn’t great. What about coconut flour? Could I substitute for that 1 for 1?


  55. Rob says

    I made this for my daughter and she loved it, though I replaced the vegetable shortening with coconut oil. We just happened to go to the San Diego Zoo that morning and planned on going to the market afterwards for some ingredients, mainly the vegetable shortening. While there at the orangutan exhibit I noticed some info about the orangutan’s habitat. They are under threat because large swaths of their habitat is destroyed to make plantations, palm oil plantations to be exact. Palm oil happens to be the ingredient that vegetable shortening is made from. Large areas of the equatorial world is being destroyed for this crop and I couldn’t in good conscience use it.
    Just though I’d share that with any other paleo/Eco-conscious bakers out there. Cheers.

  56. Veronica says

    This recipe is really good… I just twisted it a little bit and instead of a loaf I made muffins also replaced the shortening with coconut oil.. The muffins turned really moist, fluffy and delicious, the baking time though for muffins is actually 30 minutes

    Thank you!!!

  57. Debbie says

    I just made this (totally new to Paleo btw) and I cooked it in muffin tins…used all the recommended ingredients and brands of flour but the texture is kind of mushy on the inside. Is this normal for a paleo bread or do you think it needs a longer cooking time? Any suggestions would be welcome. I just don’t know what’s normal. The outside is dark, tasty and not burned but seems like it would be if I cooked too much longer.

  58. Steffie says

    I made this recipe twice; the first time I thought it was too salty so on the second go-round I left out the salt, since the baking soda has enough salt in it. All in all, a great recipe for those of us looking for wheat alternatives!

  59. Sally says

    Everyday I look at the wonderful delights of Paleo cooking and always there seems to be an ingredient that is not ordinarily accessible. Its most frustrating and puts me off.

  60. Kelsey says

    Great recipe!! I substituted the vegan shortening with organic creamed coconut. I chose this because it has a similar consistency as shortening. I also added a dash of cinnamon and a couple tablespoons of raw flaxseed for their added nutritional benefits :)

  61. Sue says

    I have made this a couple of times lately. This last time I used ‘very’ overripe bananas and it was much moister. I had a little too much mixture to fit in my smaller loaf tin so I made mini muffins with the rest. They were beautiful.

    Thanks Elana for your recipes. I use lots of them.

  62. says

    I just looked at your recipe for paleo banana bread and it seems to me to defeat the purpose of the paleo diet by using vegan shortening. I would think you’d want to use lard. Isn’t shortening, even vegan shortening a highly proceeded oil, thus maybe not so good for you?
    Don’t mean to be critical, I’m trying to learn.

  63. Livi says

    I love this banana bread recipe! Being gluten intolerant is no longer as big a challenge as it was ten years ago, but a moist gf bread recipe is not easy to come by. I also am so glad to have found recipes that are lower on the glycemic index. I made a loaf of this, and the pumpkin bread for my grandpa, who has diabetes, and he really enjoyed it. He had no idea it was gluten free! Thank you Elana for your health, and allergy conscious recipes!

  64. Lianne says

    So I tried the banana bread. I substituted the eggs for flax “eggs” as I’m egg intolerant. It worked well. Maybe not as fluffy as it might have been with the egg. I used thawed frozen bananas. Next time I think I will not use the banana juice. I also put walnuts in mine. Thanks Elana for a good solid base. It would have been a total disaster without it.

  65. Sophie says

    Elana – I just made the banana bread from your Paleo Cooking book which is a slightly different recipe to the above. It’s amazing. Although I couldn’t get coconut sugar (I live in the UK) so I used Xylitol instead. So light and fluffy and super tasty. Thanks for such a great recipe!

  66. Barb says

    Wow! This banana bread is delicious! Only change I made was that I used apple sauce instead of the shortening. Honestly, it’s the best I’ve ever tasted …even in the wheat flour days.

  67. Tilly says

    This is such a versatile recipe and super easy in a food processor! I’ve subbed plenty of things (which make it NOT paleo ha!) and the bread always come out moist and delish! I do melted butter instead of shortening, maple syrup and honey and when I’m feeling an extra sweet tooth– some chocolate chips added at the end. I’ve also ran out of almond flour and used brown rice flour, it’s always worked out great!

    I use a muffin pan instead of the bread pan, and they only take about 20-30 minutes in my oven.

    Thank you for posting such easy and adaptable gluten-free recipes.

  68. says

    Amazing banana bread! I like to slice it and store in the freezer so I can just pull out one slice at a time and pop it in the toaster or microwave. I love that it is paleo, but sadly I have to limit paleo treats. I wish I had more control around yummy baked goods!

  69. Tanya says

    I used a 9×5, and multiplied all the ingredients by a third (multiply by 4/3, or 1.333). So 4 bananas, 4 eggs, etc. It’s a bit weird cuz need 1 1/3 tbsp honey, but anyway, want to keep the perfect Elana ratios. Then cooked it for about the same, 60 minutes and turned out fine! I cut super thick slices then cut them in half for a portion, cuz the pieces are big coming out of the 9×5. Used coconut butter for shortening, wonder what diff would be to use the coconut oil.. Might report back later!

  70. Joan Cortez says

    This recipe was incredible. It was moist and delicious. I added a half cup of walnuts because I love Banana Nut Bread.

  71. Jilll Belanger says

    I have thoroughly enjoyed everything I have tried from this site! Thank you for sharing your efforts with all of us! I just wanted to comment on the banana bread variation I made. I threw in a handful of slivered almonds and a handful of raisins. It turned out great. Thank you Elana!

  72. Tracey Fortich says

    Wow this is amazing! So close to my original family recipe, yet only one T of sweetener. ONE!!! Thank you, Elana!

  73. Colleen Stewart says

    Thank you so much for this banana bread recipe!!! It is absolutely delicious!!! My new go to recipe :)
    PS some how I forgot the shortening (I was going to use coconut oil) apparently it doesn’t matter. It’s supper moist and yummy without!!

  74. Cynthia says

    Baked perfectly. It rose perfectly. Light texture; not dense at all. The only sub I used was vegan butter. Baked for 45 minutes, turned off oven, and left in oven for another 5 minutes.

  75. Heather says

    Absolutely wonderful and so easy to boot! Thanks very much for this wonderful recipe and keep up the great work!

  76. Evelyn says

    HI! Thank you for the recipe!

    It was wonderful! I sprinkled cinnamon and topped it with some semisweet chocolate chips just to funk it up a little and it was delicious! I bake 2 loaves of your regular paleo bread every week. My family devour it and they are not even on a paleo/ wheat free diet! I cant wait for them to try this one! Thank you again!

  77. Lori says

    Hi – I just made this for the first time and I’m so happy with it! Yum! Next time I might throw in a few walnuts or chocolate chips for a change. Really glad we have your website, Elana!

  78. Chelsea says

    This was a hit with my family. People cannot believe that food so good can be made without any grains what-so-ever. This is the perfect breakfast treat. I like to warm up a slice, put a little vegan butter on top, and drizzle with honey! YUMM. :)

    Thanks again for a great recipe!

    P.S. Got your almond flour cookbook today! So stoked!


  79. Nancy says

    This recipe is fantastic and very easy, once you have all the ingredients in place! Followed the recipe (used the Honeyville Farms blanched almond flour, and tried the “butter flavor” Spectrum organic vegan shortening.) The only thing I added was 1/2 c. chopped + toasted walnuts that I tossed with a bit of the almond flour before adding (so the walnuts wouldn’t sink). I baked in an aluminum pan from the grocery store (I need to get that magic pan now!), and for me I needed to bake the full 60 min. in a regular oven for the toothpick to come out clean. The middle did sink a little bit, but was baked beautifully. Perfectly browned, moist and heavenly…absolutely delicious. Loved the walnuts in it. Everyone went crazy for the scent too…highly recommend! Thank you so much for the wonderful recipe. Am attempting to freeze some of it…will be interested to see how it holds up!

  80. Karen says

    My Family LOVES this recipe! Banana bread was always a regular and a favorite on Sunday mornings. We actually think this is even better than my original recipe!

  81. Samantha says

    Oh wow, I just made this, with a few extras for a treat. I added dark chocolate chips and crystallized ginger. YUM… Thank you Elana!

  82. Jori says

    Hi. Just made the Paleo Banana Bread and it is delicious!! Do you have any nutritional info/breakdown for your recipes?

  83. Laura says

    I made this banana bread into muffins this morning. I made some muffins with chocolate chips, cinnamon, cinnamon and raisin, and plain banana muffins. I baked at 350 for about 30 minutes as to ensure the insides were not too spongy (it was too spongy after 20 min baking). They taste great! Thanks for the child friendly recipe!

    • Tracey Fortich says

      I just made it for the first time and used my hand mixer, which is all I have so it’s what I use for everything. I wonder if it makes the batter wetter than a food processor would, but it turned out perfectly — moist, dense, delicious. Enjoy!

  84. Cheryl says

    I made the Banana bread today and added chopped walnuts and unsweetened coconut and it is out of this world! The flavor is incredible and if you want to take it even higher add a little almond butter after it is cooked!

  85. Huma says

    My GF toddler loooves this bread, even though I lessen the amount of honey. My husband and I recently started juicing, and I added about a half cup of carrot/apple/orange pulp to it to give it a fiber boost. It gives it more texture and baby still loves his “birfday cake”! Thanks Elana! I have yet to be disappointed by a recipe of yours.
    For some reason I find I need to add baking powder as well or it doesn’t rise as much. I’m in NJ so humidity is not an issue. Hm, one of thise things I guess. Still tastes great and the kitchen smells like banana heaven.

  86. Cass says

    Hi, I just made this and it is so stodgy and dense. I think maybe not enough moister? Also I used 1 cup almond and 1 cup of coconut flour because I didn’t have enough almond flour. Pretty disappointed actually, was really looking forward to it!

    • Fred says

      I think it is the coconut, it absorbs much more liquid than almond. I had the same issue in reverse with other recipes (using almond instead of coconut)

      To me this recipe works like a charm. Nowadays I usually skip the salt and use olive oil or melted coconut oil instead of shortening, but it is just a matter of taste and availability of ingredients on this side of the globe.

    • Cass says

      Thanks so much, I think I’ll give it another go. It’s a shame almond flour is so much more expensive than coconut.

    • Tanya says

      Why would you want to use coconut flour? (what was the goal?) I find to sub in coconut flour I add 1/4. So you might want to try to use 1 cup almond flour and 1/4 cup coconut, then add in some more moisture. An extra egg, maybe another half banana, or maybe even some water.

  87. says

    I just made the Paleo Banana Bread, tonight. I have been on the Paleo diet for a week now, by doctor’s orders. I have been wishing for a dessert type food to eat. I am so pleased with the banana bread, it is delicious! I don’t have a food processor so i mixed it with a potato masher and a spoon. Used high quality coconut oil for the vegan shortening and baked it in a approx. 10 inch round dish for only 48 minutes. It turned out wonderful.

  88. Kristin says

    This recipe is fantastic! Since I’ve got 2 little boys at home that don’t always eat their veggies I added a heaping cup of spinach to the recipe. It turned out wonderfully still and you couldn’t taste the spinach! The bread was slightly green but I’m more interested in taste then show :)

  89. Connie says

    My family loves, loves, loves this banana bread recipe. I added a handful of chopped walnuts to mine, and we all agreed that it is the best banana bread recipe we have ever tasted. Thank you for putting together such a fantastic recipe collection!

  90. Audrey says

    Thank you for another wonderful recipe. This was teenager approved, so it will be on my list of recipes to repeat, I think it will be a regular.

  91. KShamel says

    Elana, you are my hero! This bread is so amazing! My husband can’t stop telling me how much he loves me! HA! Thank you for your fantastic recipes and keep em coming.

  92. Lena says

    This is amazing! Someone told me that this was the best banana bread they had ever had when I made it for a small group of people. And it is so easy!! I subbed coconut oil for shortening and it is tough to get the middle cooked without overly browning the outside but I did what Elana recommended and left it in on very low temp for a while after the advised cooking time was over. This worked! I also added a little bit of vanilla stevia and some cinammon and dried cranberries. YUM!!! Thank you for this delicious recipe :) Also to note: while the loaf actually looks very browned when it comes out, this actually is part of what makes the bread amazing– crusty out the outside, moist on the inside!!

  93. Chelsey says

    Is there another type of flour that can be used for all these recipes. I have a little one with a peanut allergy so I am not able to use almond flour. Thanks.

  94. Kerry says

    I made this last night for the fourth or fifth time and it came out the best ever! Soooooo good. I’m using egg replacer too, and it’s still a really great bread. Thanks again.

  95. says

    Thank you for this fantastic recipe. It ticks all the boxes; high in protein, delicious, nutritious and easy to make! I thought my days of making banana bread were over when I cleaned up my diet! I’ve already started telling my clients about it…

  96. says

    I had to add at least a cup or more of OG soy milk, after also adding another egg and banana and baking powder… was my first gluten free recipe attempt and I was not very happy about it….is there an ingredient missing? It was edible, but barely. I was pleased that it only took 1-Tbl of honey. Oh, then I added some OG dried blueberries to the final batch and it was a little more worthwhile. It was a great learning recipe for me.

  97. Rodica says

    Finally a banana bread that is just perfect. Love it!!!! I used coconut nectar instead of honey. Thank you for sharing such a great recipe.

  98. M. Bernadette Cornett says

    We thoroughly enjoyed this paleo banana bread and were blown away by how moist and filling it turned out. I substituted coconut oil and agave syrup since we had that on hand and the bread baked up wonderfully. I recently began baking with almond and coconut flour and this recipe has been one of the best I’ve tried. Thank you for sharing this! I look forward to trying out more of your recipes and following your blog!

  99. says

    Why no liquid in the recipe? I’ve got a bowl full of crumbly dough….added another mashed ripe banana and another egg, but no real change…..maybe I’ll try making this recipe into cookies???

  100. Elizabeth says

    These are amazing!! I made them as muffins. My 3 yo and 21 month old LOVE them!! The texture is a little different than “normal” ones but not much. Other family tried them and had NO idea. I made them for camping this weekend, now gonna try the pumpkin ones.

    I used butter since I had no shortening on hand. First highly successful almond flour recipe!! :)

  101. says

    May be the best Banana Bread EVER! My boys would have eaten the whole loaf in one sitting if I would have let them. Subbed TJs Coconut Oil for Palm Shortening and used almond meal instead of flour. I think this resulted in a denser bread – but OMG fabulous! I will be ordering the pan – as mine was quite stuck!

  102. Lisa says

    I’m baking a loaf as I type. So far so good & I have absolutely no clue on how to cook with a food processor.
    I bought my processor just so I could bake this loaf!! Pulled it out of the box…watched the tutorial on how to use it & then made my own almond flour & then made the batter for the loaf. I used olive oil instead of palm oil…it was all I had on hand…I can’t wait to see how it’s going to turn out! My thumbs are sore from blanching & skinning the almonds lol!

  103. Anna says

    I’ve made this twice now, with the following subs:
    -ran out of coconut oil and it’s freakishly expensive here (Shetland Islands) so used butter
    -doubled the honey
    -added about a teaspoon of cinnamon
    -added chopped walnuts
    -doubled the vanilla

    The recipe is fantastic just as it is, of course; I made the above mods because I’m cheap and/or like stronger flavours. I’m just giving the mods as a prompt for having tested them and they work. The loaves came out just like the picture and are delicious; general approval all round, including from the gluten free skeptics.

    Thanks Elana for a terrific loaf – this is the first time I’ve had a proper bit of toasted, lovely, butterable bread for breakfast and snacks in months. I’ve tried so many recipes that don’t work and this one just knocks it out of the park.

  104. says

    I admit to being a bit skeptical about how this recipe would taste when compared to my favourite banana bread recipe, but I was pleasantly surprised. I used coconut oil instead of the vegan palm oil shortening. Since I didn’t have enough almond flour, I used 1 cup almond flour and 1 cup of buckwheat flour. The loaf did rise quite high even with the same size of loaf pan as mentioned in the recipe, but it didn’t overflow or present a problem with removing from the pan. As for taste, I loved it! My husband and daughter also enjoyed it. While I do not follow a paleo diet, I am trying to be wheat-free, so I am glad to have a delicious recipe like this for those times when I want “bread”.

  105. says

    I have taken to occasionally using (canned) pumpkin instead of bananas in recipes like this and the results are terrific. To keep the sweetness the same, increase the sugar a bit (about 15%) or enjoy a less sweet pumpkin version.

  106. h says

    made this with 1/4 c. almond butter – unsalted, instead of vegan shortening. baked in convection at 325 for 40 min.

    it turned out very nicely.

    the recipe is lightly sweet.

  107. says

    Hi Elana,

    Thank you so much for this recipe! I made your banana bread last night and I must say… we were fighting off the natives! My family loved it! Looking forward to baking a lot more now that we have a healthier alternative. Thank u!

  108. Camille Maes says

    Thank you for sharing this recipe, my family loves it! I put them into paper lined muffin pans and decrease time to 30-35 min. Makes about 16-17 regular size muffins (regular sized ice cream scoop to measure batter). What we have also tried is adding chopped walnuts, and chopping up one of the bananas so you have chunks of banana when you take a bite.

  109. Anna says

    Has anyone tried freezing this, either whole or in slices? Am not sure whether to just freeze my bananas, or try making this and freezing it to pull out midweek (kids love it in their lunches, and can easily get through more than one in a week!)

  110. Silvia says

    I switched to paleo 4 weeks ago and made this recipe today. The result was great: fragant, moist and unexpectedly fluffy. Great recipe, thanks so much!!!

  111. Jen says

    This bread is absolutely amazing! It is every bit as good (if not better) than traditional wheat flour banana bread. I was very worried at first as I ended up cooking almost 75 minutes for the center to be done. Maybe I had too much banana… The outside was very browned and I was worried it would have a burnt taste, but it is oh so perfect. Thank you. Oh and I used coconut oil instead of the shortening.

  112. Kate says

    The paleo pumpkin bread looks amazing but what could I please use in place of eggs? I am a vegan. Any suggestions would be appreciated!


  113. Nancy Cherven says

    Was wondering, Elana, do you use the 25lbs box of Honeyville Blanched Almond Flour or the bagged 5lbs? Is the texture different from one to another?
    Thanks Nancy

  114. says

    I just made this using coconut butter in place of the shortening and a tbsp of maple syrup instead of honey (my daughter’s stomach doesn’t do well with honey). It was seriously delicious! I love that there is hardly any added sweetener. Thanks so much for this recipe! :)

  115. Pc Moore says

    I used coconut oil instead of palm. Have you ever tried to buy palm. You can online if you want bulk. I get all my stuff except palm shortening at Whole Foods.

  116. CarylMay says


    Would this recipe work to swap the vegan shortening with grapeseed oil and switch the honey with agave?



  117. Melissa says

    I made this into muffins yesterday- it made 12. I substituted maple syrup because I can’t have honey ( fructose malabsorbtion) and I used baking powder just because of personal preference. They cooked in about 30 minutes. The whole family loves this recipe.

  118. Lara says

    Very awesome banana bread! Was very popular when I made it. I used organic, grass-fed butter instead of palm oil shortening (just cause I didn’t have palm oil shortening) and it was yum. I also used 4 bananas. I didn’t actually measure, but 3 bananas seemed under 1 1/2 C when mashed as the bananas were only small to medium size. I would also try this recipe with rice syrup and a touch of stevia instead of the honey. That would make it less paleo perhaps, but more fructose-free friendly. Of course there’s no substitute for bananas though! Thanks Elana, another most awesome recipe :)

    • Melissa says

      Claire, it already is dairy free? But as for the pecan meal, just give it a try. This recipe uses a flour, which is lighter in texture than a meal, but other than that I can’t think of any major issues. . Give it a try and see what happens. I have seen many comments on other recipes calling for almond flour in which people substitute meal instead and are perfectly happy with the results. Happy baking!

  119. ironcharles says

    This bread is really wonderful, perhaps my favorite on this site. I tried it in a small loaf pan first and, despite the great taste, I hate having to fish out small slices from the toaster. So I basically doubled the recipe and merged it with the pumpkin bread recipe on this site, then I baked it in a standard size (9″x5″) loaf pan. I’ll keep playing with it, but it’s quite good like this. Here’s what I did:

    1 banana, mashed
    1 cup pumpkin
    6 eggs
    2 tablespoons vanilla extract
    2 tablespoons honey
    1 tablespoon apple cider vinegar
    1/2 cup butter/your preferred oil
    4 cups almond flour
    1 teaspoon celtic sea salt
    2 teaspoons baking soda
    1 tablespoon cinnamon

    Baked at 325 degrees for 55-60 minutes.

  120. Julie says

    Hi Elana,

    Thanks so much for posting such amazing recipes. I can’t wait to try them since our family is trying to to eat more gluten free. My older daughter has a peanut/nut allergy, is there anything else I can use and still works well, instead of the almond flour? Looking forward to hearing from you!!!


  121. says

    This banana bread is the best, even the kids love it and ask for more! It goes great with Almond/coconut milk. Just make sure to double the recipe so you don’t run out of it as quickly :) Thank you for this awesome recipe!


  122. Emily says

    I substituted 1/4 cup mashed avocado for the shortening (you’d have no idea – no color change or weird flavor), and stevia extract (roughly 10 drops) for the honey. Amazing! And very paleo friendly.

  123. Tracy says

    My friend made this for me, she is Gluten-free and I am Low-carb…. it was amazing. Made it myself and super easy, turned out perfectly. We used butter instead of the shorteneing. Thankyou so much, this is a great recipe. Love it.

  124. Jennifer says

    Hi Elana, I just wanted to let you know that the link for the palm oil goes to a page that says, “The product that you tried to view was not found.
    It may have been discontinued or removed from our website.”

  125. Cara Hebert says

    Just tried this one & its FABULOUS. I substituted the palm oil for coconut & the almond flour for all purpose GF cause it was all I had. My husband & 2.5yrs old had 3 pieces!!! And my husband is not a sweets fan at all! I plan to try this as muffins next time. I also only had it in the oven for 40mins. Thanks!!!!

  126. Cristina says

    I forgot to say I used light flavoured extra virgen olive oil instead of the shortening. Since we have plenty of it here in Spain and it is so healthy I always use it instead of the other oils in the recipes. It was really good!

  127. Cristina says

    I made it today but I put it in a cake pan instead. I also added 1 cup chocolate chips and 1/2 cup walnuts. It was done in 30 minutes(much less than if it were in a bread pan) and was delicious!!

  128. Boseph says

    Wow this is a really fantastic recipe- a total hit with my work crew who are definitely not healthy eaters. The only thing I did different was I doubled the amount of vanilla and added several good dashes of cinnamon to compliment the vanilla and bring out the sweet tones. Of course, doubling the honey makes it sweeter and more like traditional banana bread which is very sweet but the vanilla & cinnamon makes it perfectly balanced sweet-wise, for my taste (sometimes, I even triple the vanilla since I’m a huge fan of it). One thing’s for sure- USE RIPE BANANAS. Ones that are starting to brown or are already slightly brown are best for that strong banana/sweet taste. I love how the natural oils and almond meal create a totally “buttery” taste without the butter! My roommate had to take a double-take when I told him it didn’t have any butter- he was sure I’d made it with butter. Not at all, just delicious. THANK YOU, Elana!!!

  129. ariana says

    Hi Elana….i would like to try your banana bread recipe…is a TABLESPOON of vanilla the correct amount? It just seemed like a lot of vanilla for a bread. Is this an error on the website or do you just like alot of vanilla? Also, in your bread 2.0 recipe…is it really 3/4 cups of arrowroot powder, this too seemed like alot as well? Just curious as sometimes translating to websites there can be errors…none the less your recipes are fabulous…and i look forward to trying more and more. Happy eating!

    • Boseph says

      I think at least a tablespoon, it’s not too much at all. It helps make it taste sweeter once it bakes without adding any actual sugar. I always do double the vanilla, sometimes triple with some cinnamon…

  130. Brenda says

    I made this today with coconut oil instead of palm oil. It turned out GREAT! I was concerned about the inside being uncooked because there were numerous reports of that, but I turned the temperature down to 315 or so for the second half of cooking, and put a foil tent over it as recommended in another note.

    I’d like to try adding some spices too – cinnamon, cloves, nutmeg, etc.

    This is definitely what I’m taking to my Easter family get-together next weekend. Thanks so much!!

    • Lisa says

      Brenda did you melt the coconut oil or mix it in its solid form. I am new to using coconut oil and some recipes say to melt and some don’t say anything about what to do with it.
      Thanks for your advice!

  131. says

    This is my first time here! i went to making this recipe, and kinda combined the banana bread and the pumpkin bread recipe. i then added a bunch of water a little bit at a time. its pretty hilarious actually. its cooking now and i am kinda scared. lol.
    after i sent my friend a msg saying ” the consistency is soooo different from reg banana bread” she was like ” i know, make sure you follow the recipe” and thats when i had to laugh out loud.
    i added so much stuff.
    we shall see!
    none the less…i love this blog. new favorite!

  132. Tracy says

    I evolved from eating gluten free to Paleo about a year ago. I love that I can still find recipes on your site that match the new way I eat. Thank you so much for all you put into creating your great site and books.

  133. Suanne says

    Oops, sorry, that should have been, subbed butter for the shortening. Very moist and tasty! Also, baked for at least an hour until tested done. Also, I made it with a blender instead of a food processor. It is delicious!

  134. Suanne says

    OK…I made this today, subbed butter for the coconut oil and added a handful of walnut and of raisins…and it cam out great! Also, I baked it in a regular pyrex loaf pan…rose right to the edge of the pan. Also added about a tsp of cinnamon powder. Very nice recipe! Thank you!

  135. says

    My daughter is allergic to almonds, so I made this recipe with ground walnuts 1 1/2 cup (threw small batches in the food processor and pulsed until ground up, they aren’t quite like flour, but just short of turning into nut butter) and 1/2 cup coconut flour, also used coconut oil instead….it turned out very good! I have also added some oatmeal to a loaf and that was good too! This is a great treat to have around.

  136. Maggi says

    I have been eating Paleo for the past 2 1/2 weeks. Made your banana bread tonight, except did not have the palm shortening, used walnut oil. All I can say is YUM, will be adding nuts the next time I make it, though. Thanks for your experimenting!! Who says you can’t eat healthy and still have a great treat.

  137. says

    Delicious! Here are my modifications: Forgot the salt (on accident) and didn’t miss it though I’ll add it next time since I like salt. Two large bananas (all I had on hand) instead of three. Subbed coconut oil for the shortening (and greased the pan with it). Added 1/2 tsp. each of cinnamon & nutmeg and a half cup of chopped walnuts. Turned heat down to 325 degrees after 40 min. and put a piece of foil on top to reduce further browning. I will also try this with pecans and organic dark chocolate chunks. Divine.

  138. Laura says


    I think your recipe’s are great. But I was shocked to see that you use palm oil products in your recipes. These products are responsible for the endangered orangutan devastation and soon to be the reason for their extinction (there is much info on the web about this). I tell you this because there are many that are unaware of the destruction that goes with this product. Thanks again for all your wonderful recipes.

  139. Sandra says

    I made this recipe today and it was tasty! Much like the banana bread my granny made when I was young. I did add some chopped pecans and made muffins instead of a loaf and they turned out great. Thank you for sharing this recipe!

  140. says

    Just made this last night– it turned out great! I substituted the honey with molasses and the shortening with coconut oil. I also added 2 T of mini chocolate chips. My husband and I had it this morning with breakfast. Goes very well with Chai Tea! Thanks, Elana!!

  141. Mary Louise says

    I made this with 1 tablespoon of anise extract and 1/2 tablespoon of vanilla. Nice flavor combination. Thank you Elena for all of your wonderful recipes. I appreciate the simplicity and wholesomeness of the ingredients used, since I have Celiac.

  142. Joanna says

    LOVE this banana bread recipe! I’m new to using almond flour and this was my first recipe to try! It turned out perfect! I used butter instead of the oil, and didn’t use honey because my bananas were ripe enough! WOW! I’m sold! Going to buy your cookbook tonight!

  143. Debbie Carr says

    Elana et al,
    Just wanted you all to know I have now made this bread two times. The first time I used butter. Delicious. This second time I used coconut oil. Delicious. I did add 7 drops of stevia this second time as if you are used to really sweet banana bread, Elana’s recipe has a really low sweetness factor. I wanted a tad more sweet so did the stevia and it worked. It’s still not sugary sweet so if you want that….you’ll have to add more sweetener.
    The other note I have. I use the small pans Elana does. I have enough batter left over to make a few muffins too!
    Thanks Elana,

    • Debbie Carr says

      Oh no, just making the third batch and thought I’d add some choc chips. But, I forgot the oil! They are already in the oven. We shall see how they turn out! Sooonnn.

      • Debbie Carr says

        OK, they came out delicious, just like magic! So you can omit the fat if you make the bread as cupcakes. Made 16 cupcakes.

  144. loligoss says

    Really really good.

    Just gave half to my parents so that I don’t eat too much of it in one go. Had 3 bananas that needed to be used asap.

    I think next time I would leave it in for 50 minutes instead of 55.

    I also used butter instead of shortening.

  145. tina says

    I made this and it tasted yummy. However, it burned a lot and this was despite me keeping the temp a little lower and not baking the full 55 min. Did anyone else have this problem? Any recommendations?

  146. says

    Let me try again…..This is a winner recipe even though I forgot to add the oil (was using CO), they were still marvelous and would’ve been even better I suspect with the oil. I’ll do better next time! Love the Honeyville Almond Flour and ALL your recipies. After I eat any of the items, I’m loaded with energy. Thanks for developing these recipes….I’d have never done it (too old now at 70), but thank God you’re there! Gotta mention how much I have always disliked banana bread (that was before gluten intolerance and diet rearranging), but you’ve got my heart here with this one.

    • says

      I would say no, however, by it being put in a food processor it’ll get whipped with other liquid ingredients and, therefore, become fluffy and will incorporate with the dry ingredients. Personally, I use coconut oil (when I remember to put the oil in at all..they taste good anyway even w/o the oil). Coconut oil (CO) is so good for your arteries and that’s how I cleaned the “gunk” out of my heart and carotid (neck) arteries (by cooking and/or eating 1 tsp/day of CO). Tropical Traditions is a good supplier and often have 2-4-one offers or free shipping as well. I also like that CO takes high temp cooking/frying.

  147. Sarah F says

    I LOVE this bread! It’s the first gluten-free bread I’ve had that’s moist, doesn’t crumble, and is absolutely delicious. I’m keeping this recipe handy. Thank you for sharing it!

  148. Erin says

    Fan-friggin-tastic! I used coconut oil instead of shortening. I have an almond allergy so I used 1 cup of coconut flour and 1 cup of hazelnut flour. I’m really surprised at how moist it is. This is actually the most “bread like” of all the paleo bread recipes I’ve tried.

  149. stacey says

    I made these tonight and they were fantastic. I only had two eggs and two bananas so I halved everything else. I used Ghee instead of the shortening. I baked them in mini muffin pans at 350 for 12 minutes and they came out perfectly cooked. I put pecan pieces on top of half of them before baking – even yummier.

  150. Kelsey says

    Made this last night–my boyfriend and I both LOVE it! Subbed cold-pressed coconut oil for the vegan shortening and it worked out perfectly. Also, couldn’t find the pan size recommended, so we opted for two mini-loaf pans which made for perfectly moist, petite breads when baked for 45 mins. Great with coffee in the morning. Thanks for all your hard work, Elana!

  151. Beth says

    I just made this bread for the kids. After 35 min. I tented the loaf with foil and continued baking at 5 min. intervals for another 20 min. Finally, I had to take the bread out; it was really beginning to brown, but still slightly jiggly in the middle.

    Next Time: I think I’m going to reduce the number of bananas to 2 (just 1 cup mashed). I think that should take care of the moisture problem. My old wheat flour banana bread recipe only had 1 cup banana and it had 3 cups of regular flour to absorb it! I love banana bread and so do the kids, so I’m not giving up. Just foraging ahead.

    Thanks, Elana, for a great place to start. I always look to you for great recipes and inspiration!

  152. Geralyn says

    Hi Elana – Thanks for this wonderful recipe! Do you know if I can use coconut flour in place of the almond flour? I can’t have almonds, but would really love to make this bread.


  153. Lisa says

    Paleo pumpkin chocolate chip bread!!!!!
    I substituted 1 1/2 cups pumpkin and the standard pumpkin pie spices and added the mini chocolate chips. Yum!
    Questions: this tasted great but it turned out to be a “fork required” texture. Maybe you could give it a try and let me know what u would do to make a bread that wouldn’t fall apart in your hands. Oh and I did 3T honey since the pumpkin isn’t sweet like banana. 1t cinnamon ant 1t nutmeg.

    • Bev says

      Coconut Nectar for the honey and just added some Stevia!
      Loved by all who came in contact!! BF even said “this is my favorite”!! :}

  154. Bev says

    Made just a couple sweetener subs and just pulled this out of the oven.
    Smells and tastes awesome!!

    Thanks again Elana!!!

  155. sophie says

    Hi everyone!

    Has anyone tried making this bread without eggs – using flax “eggs” instead?

    By the way – thank you Nancy for telling us about the substitution – I wanted to make pumpkin bread myself :)


  156. Nancy Bennett says

    Made this using 1 1/2 C pumpkin and pumpkin pie spice instead of bananas and coconut oil instead of spectrum. Didn’t have the pan size so used 2 yes TWO 6.5X4

    Since I had two pans I added mini choco chips to one and chopped pecans to the other. Both turned out greaaaaat

    350* 30 minutes, Thanks Elana

  157. Karin J says

    This turned out fantastic! The only sub I made was butter instead of shortening. Also, I started to smell burnt at 50 min., so next time I’ll bake for about 45 min.

    • Island girl says

      I made this bread tonite and it was lust lovely. I wold like to know though has anyone substituted the eggs and if so could i have the measurements please.

  158. Alicia says

    I made this last night but substituted 3/4 cup walnut flour and 1/4 c coconut flour because I cannot eat almonds. It turned out fabulous! Thank you for the recipe. I am excited to try the paleo bread recipe with Walnut or Hazlenut flour.

  159. Louise Blackmore says

    With out a doubt the best Banana Bread. My 14 year old son does not normally enjoy ‘paleo’ baking but loved this, and trust me that is a big thumbs up.

  160. Amanda says

    Great recipe! I used coconut oil instead of shortening and made 12 muffins (22 minutes at 350). Came out perfect! Thanks for another recipe :)

  161. Julia says

    The link to the Magic Line Loaf Pan doesn’t work. I’m curious about it! Can you post another link? Or suggest another supplier?
    I’m assuming it’s a manufacturer name…

  162. Laura says

    I just made this with one of my closest friends who is starting the SCD. She was feeling very anxious about it, and I wanted to show her that she can still eat really well on the SCD. It was pouring rain here, and eating this bread on a rainy early fall night with a good friend was perfect.

    The bread was like a banana bread souffle — so delicious and filling. I think that maybe I will add chopped walnuts to finish it over next time after it’s cooked…. just sprinkled on top. Amazing recipe. Very easy and very quick.

    It did take longer, though, and I used the regular metal loaf pan. I’m in Oregon, so maybe that has something to do with it. Next time, I’ll just put it in for 40-45 minutes right off the bat.

  163. Lizzie B says

    I give up on the MagicLine loaf pan. So sorry I paid $15 for a new piece of useless kitchen stuff. I did get the paleo bread recipe to work in the pan, after doubling the bake time. This recipe is still in the oven after an hour, sides a little crispy looking, center soggy. Other than having a weird shaped loaf, my regular bread pans worked fine. The cooking time was what was suggested in the recipes. I am using one of the recommended almond flours, and my only substitution with this recipe was coconut oil for the shortening. I am baking at only 1000 feet lower altitude as Boulder.
    I do love the flavor of these recipes though, once they are baked through they are absolutely delicious.

  164. Mel-Beth says

    Made this recipe as muffins this morning! Turned out great! Thanks so much! I used Coconut Oil instead of shortening. The recipe made 12 regular sized muffins.

  165. Robin says

    I tried this recipe again after my first attempt resulted in bread with a pudding-like undone center after an hour of baking. I reduced the mashed banana to 3/4 cups, reduced the eggs to 2 instead of 3, and added 2 tbsp coconut flour (like the original Paleo bread). At 45 minutes in the oven in my Magic Line pan, the bread was baking better but was still not done. I had to leave for my daughter’s dance class, so I turned the oven off and left it. When I checked later, the top of the bread under the crust wasn’t all the way cooked but the rest was, so I sliced that part off and sampled the cooked part. It tasted great, was nice and moist. If I had the time to have baked it longer, maybe an hour, I’m thinking it would have turned out perfectly. I’m not sure what the issue is with my technique or my oven, but these changes seem to make a difference in my results with the bread and I will make it again and bake it longer.

  166. says

    You are on a Paleo-kick and I am LOVING it!! PULEASE keep them coming! Ha! I love your disclaimer above…can’t imagine all the questions you receive! :)

  167. Katie says

    Thank you so much for this post!! I was searching your site the other day for a palaeo banana bread! If I used coconut flour instead of almond flour would it work?


  168. Amy says

    LOVE that you make your recipes “printer friendly”. Makes it so much easier! Can’t wait to try the banana bread. Loved the paleo bread. Kids had zucchini choc chip muffins this morning and I had muesli scones. Thanks for all of your hard work!

  169. Mahala says

    Elana: LOVE your site. I’m gluten intolerant and was so happy to find such yummy recipes. And I especially love not having to pay $7 for a frozen loaf of bread!

    I had never before had an issue with your breads not baking in the middle, but I purchased the magic loaf pan to get a ‘higher’ loaf. Ironically, I tried the new pan this weekend and when attempting to get the loaf out, the top fell off and raw dough poured from the middle. The sides were perfectly done. Any ideas on how I got the opposite result?

    Thanks for your time!!

  170. says

    Hi Elana,

    This is unrelated to the recipe but I can’t see another way to contact you. You might already be aware of this…but the other day my 5lb bag almond flour arrived from Honeyville Grains and I noticed they print your recipe for Chocolate Chip cookies on the back, which they credit you with. However they’ve mispelled your website – instead of

    Just in case you don’t already know!

  171. Lindsey says

    I just added two mashed ripe bananas to Elana’s Paleo Bread recipe and it turned out perfectly. I’ve also added grated apple and cinnamon to the plain Paleo Bread recipe and that turned out moist and delicious as well. I’ve also made lemon poppyseed bread out of the original Paleo Bread recipe. I think that Paleo Bread recipe is a pretty good base and can be played around with a lot instead of just creating a whole new recipe with different ingredients. Just my two cents.

    • Jeanne J says

      What other variations have you tried? I did an orange, cranberry bread variation on Elana’s Paleo recipe which was great. I’m thinking about a cardamom variation next…

  172. says

    I love your recipes! Love them. I’m excited to try this one and am hoping that in the future you will tackle pumperknickle, that dark rye yumminess is the only bread that I truly miss and one of these days I’m hoping that we can find something that is at least reminiscent of it. I tried a bit with your chocolate cake recipe and got some interesting flavors but somehow just not right and am not as good at this as you are, so I’m trying more recipes hoping and waiting for you to tackle pumperknickle!

  173. Stacy says

    This sounds delish! It is in the oven this chilly TN AM. I would love a Paleo orange bread recipe too… maybe something based on your orange cake (with the boiled orange)?

  174. says

    Thanks for this recipe! I’m trying to cut down on bread products and this looks like it could be really helpful. I think I’ll try what @Kim did and use coconut oil for the fat; I just got a huge container of it that I want to use. Can’t wait to try it!

  175. raquel of galilee says

    For Rosh HaShana I made the family banana muffins… and watched them enjoy them.
    Now that the holiday is over, I opened the internet and know that I can enjoy them as well using your recipe. How could you know that I was jealous?!?

    Shana Tova, Elana! May it be a year of good tidings of all kinds!

  176. Kim says

    Used whole foods coconut oil b/c didnt have the shortening. Put in mini bundt cake pans and reduced the time a little. My husband and kids went nuts for it! Excellent texture, taste and so moist. Thank you!!

  177. says

    Wow, this is the best banana bread ever! I made it instantly upon finding 3 perfect bananas ready to be baked. My only comment is that it made a lot of batter, and overflowed my magicline pan, forcing me to eat the edges before I could get it out of the pan. (nom nom) Next time I will use the next size-up loafpan. Otherwise the most perfect loaf of de-lish-is-ness! Thanks so much Elana!

    Oh, I didn’t have any spectrum shortneing and so just used coconut oil. I can’t figure out the difference. Where can I find info about the shortening and when it would be best used?


  178. Johanne says

    I just made it and I love it! I used coconut oil instead of the shortening. I had to cook for an hour before the centre was cooked.
    I also added raisins. Soooo good!

    • Lizzie B says

      Glad to know yours went for an hour. Making this right now and thought I was out of my mind! Just set the timer for another 10 minutes, bringing total baking time up to 1 hour. Hopefully, it will no longer jiggle in the middle.

  179. Robin says

    Drat. I just made this following the recipe exactly with right pan and after an hour of baking it is still underdone in the middle and very brown crust. I had no trouble with the original Paleo bread other than needing to bake it longer. I’ll try again and fiddle a bit to see if I can get it to turn out right.

    • Laura says

      I also have a gas oven. The loaf in the magic pan has been going for 50 minutes and I just set the timer for another 5. It still looks beautiful but I don’t want the dreaded GF wet inside, since it is for a bake sale.

  180. Nicole says

    This has to be the best “bread” I’ve ever had….It actually taste and feels like bananna bread! AWESOME!!!!!!!!!!! I heart YOU! :)

  181. Lorain says

    I have always used the Banana cake recipe and made it into muffins…i like it so i don’t think i’ll change.
    I have substituted applesauce for the banana as well as pureed pears (my favourite!!) and added about a Tbsp of cinnamon instead of the vanilla and a handful of raisins…very good.
    I also use an egg substitute and although it’s not the same as eggs it does the trick

    • Tracy says

      How much egg substitute did you use? I need to use that too and am so not a baker so experimentation is out,uggh. Also, do you have to cook it longer etc? Thanks, Tracy

  182. says

    Thank you so much for sharing all these wonderful recipes with us! I am always so amazed at your generosity. I can’t imagine the work it takes to come up with each of these recipes, and each one is delicious! I have yet to try a single recipe that I haven’t loved!
    Thank you Elana:)

  183. Diane says

    Oh, one more question: my son needs to go on an anti-candida diet shortly. I’m wondering about the role of honey in your Paleo bread recipe. Is it for taste or something to do with the chemistry of the bread? Thanks!

  184. Diane says

    Elana! I was staring at your banana cake recipe last week thinking about taking out the agave. Voila! This is more what i had in mind. I can’t wait to make this and your Paleo bread. Waiting for this heat to break (I’m also in Boulder) so that my kitchen is not so hot and I can start baking! Thank you!

  185. says

    Spectrum contains REFINED palm oil.

    …also a side effect of harvesting it is clear cutting forests and leaving orangutans (and many other species) homeless. While Spectrum is harvested sustainably ( there’s no need to use palm oil in this recipe.

    Refined palm oil is best suited to frosting or pie crusts, something where its lack of flavor and solid-at-room-temperature state is most needed. It is also commonly used in deep frying.

    Since palm oil is so high in fat, you should be able to sub in another type of oil at a 1:1 ratio. ( & I’ve used olive oil to great success in the past. When in doubt, though, try using lard. Yum. :-)

  186. says

    I don’t use the Spectrum and really don’t want to buy yet another oil. However, I have Ghee, Coconut Butter and Coconut Oil. Has anybody successfully tried either of these with this recipe?

  187. Amanda says

    Thank you Elana. Made this this morning for my toddler. She loves them. I made some changes and it still came out great. I used 1/4 cup grass fed butter in place of the shortening. I also made them in muffin cups.Thanks for helping us stay Primal.

  188. denise says

    Hi Elana,

    Could you help me troubleshoot this recipe? I followed it exactly this morning, with the exception of shortening: I subbed the same amount of coconut oil. When the 30 minutes passed, the top was a little wiggly, and the toothpick came out clean, so I let it go 3 more minutes before removing from the oven. As it cooled, the center sank, and is less done than the outside edges. The same thing happened with Paleo bread last week – sunken middle and eggy taste overtaking the other flavors. The only thing that I can think of is that my oven is below the temp that it displays (checked with oven thermometer…takes longer to heat than it indicates with the ‘at temp’ chime). I want this to work!
    Thanks for all of the effort you put in to your work…your integrity shows!

    • Lisa says

      In spite of having tested my oven temp, I always find that my almond flour baked goods require longer in my (preheated, gas) oven than published recipes suggest: often up to twice as long to get a firm center and a brown edge. Try keeping it in the oven longer next time. If you’re concerned about burning, turn the temp down 25 degrees and set the timer for another 1/4 (approx) of the suggested cooking time.

      It probably has to do with the heat transfer properties of the baking dishes.

      • denise says

        Thanks, Lisa. I’ll give it a shot. The pan I use is dimensionally the same as called for, but stainless steel, uncoated. Leaving it in longer does seem like the answer…just didn’t want to burn. I’ll try your suggestion regarding temp. thanks!

        • Joan says

          I had the same problem with the Paleo bread. I decreased the temp to 325 and increased the baking time to 50 minutes and that produced a perfect loaf. Another tip is to make sure all your ingredients are at room temperature – includung yor eggs before you start mixing the batter. Good luck!

          • says

            Did you bake at the lower temp for the entire 50 minutes, or do the regular higher temp for the first 30 minutes, and then lowered the temp and did the additional 20 min from there?

    • Kari says

      I had the exact same issue tonight. I even cooked it a full 10 mins longer. I would have gone even longer but we had to leave the house. I came home to a completely sunken loaf that is still so mushy inside it isn’t even edible. Though the top done edges tasted phenomenal. And I even have the right pan…..

      • Kari says

        I just tried again. Used slightly smaller bananas and a small packet of coconut butter instead of the shortening. It turned out perfectly. I also cooked it for about 45 mins. But it wasn’t as huge and the first one and cooked all the way through. Yummy!!

    • Rachel says

      When items sink in the middle after baking it suggests that the oven temp is not properly calibrated. When the light goes off and you think the oven is up to temp so you place your items in there to cook it is actually below temp and now your items don’t bake evenly. Ovens heat from either the top or the bottom except in the case of convection. When the oven is not properly heated and we place a cool item it lowers the temp causing our items to crust the outside and stay soggy or fall in the middle. Try and oven thermometer it is a cheap easy fix to ensure proper baking times. Good Luck!

  189. Laurel says

    I made your Paleo Bread for my hubby about 3 weeks ago. He loved it but IMMEDIATELY, like after the 2d bite told me it would make a great Banana Bread. I told him I’d have to think about it because adding bananas would mess up the ratios.
    I then got out your 1st cookbook and made the Banana Cake w/o the chocolate chips but with walnuts. I’ve now made it for him twice, as cupcakes both times.
    I’ll make him this one next and see if he can tell the difference. :-)
    Thanks for always sharing so much.

  190. Amy says

    Sounds yum, I’m going to try it. I’ll substitute Artisan coconut butter or oil for the vegan shortening, though – not sure that vegan shortening would be considered paleo, though I don’t know for sure.

    Thanks for this site, it’s truly unique.

    • says

      UNrefined palm oil is o.k.; refined palm oil is not paleo…and there’s no need for it in this recipe. I really don’t know why she chose that one.

      If you’re cheating and making a frosting or pie crust, sure, you’ll need your fat to stay stable at room temp, but for banana bread? Strange to say the least.

    • Holly says

      Amy- I just made this bread last night and substitued the vegan shortening with organic cold pressed coconut oil. After 30 minutes in the oven, I could see that it needed to cook a lot longer, so I lowered the temp to 290 and let it bake the rest of the way at a lower temp (about 18 minutes longer). This worked GREAT! The bread was yummy and still paleo friendly.

  191. Jody says

    I am DYING for a Paleo Pumpkin bread! Since fall has arrived, it’s all I can think about. (hint hint) :)

    I will be trying this banana bread today. YUM!

    • Julia says

      OOooo, great idea! You could probably just substitute the banana in this recipe for canned (or fresh) pumpkin! I’m going to try that!

      • Chrissy says

        Please come back and let us know how it works! I can’t make the bread until Sunday anyway so I’d love to know if I can make it into pumpkin bread too! ;o)

        • Joan says

          Well…it’s not quite right. The texture is a little too spongy and it needs a little more sweetness. I tried a can of pumpkin and that appears to be too moist. it rose ober the sides of my pan onto the bottom of the oven Just might need to have Elana take a stab at this. :-). The funny thing was that my kids liked it more than me. Go figure!

    • says

      You could probably sub pumpkin for banana but then it wouldn’t be sweet (since bananas add natural sweetness). I might play around with this since I don’t have bananas at home…

  192. says

    These Paleo, gluten-free, low carb recipes are wonderful for people who have diabetes, metabolic syndrome, or have any kind of problem with simple carbohydrates. Thank you so much for sharing your hard-won knowledge!

  193. shirley says

    I am very grateful for the Paleo bread recipe. It came just as I was beginning to want bread again, as a vehicle for other yumminess (not a desire for grain), and your recipe has been a lifesaver.

    The Magic Line Loaf Pan works great…I’m often wary of buying a new product to complete a recipe, but in this case, the pan has paid for itself in its worth to me, very quickly.

    You have made one more person in this world happy. Thank you!

    • says


    • Juniper Rain says

      I use just regular dairy free “butter” and it usually works great!(normally earth balance brand) its lighter and more like what she recomends.. vegan shortening i think it was.. yup yup! :)

  194. Chrissy says

    Oh yeaa!! Thank you so much! I know I’ll be making this this weekend. I already make two loafs of your paleo bread every week (I think the pan MUST be the reason for the short loaf! Already ordered the right pan!). Thanks for adding another great bread that I can “treat” my kids to!!

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