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.

Paleo Banana Bread

Ingredients
Serves:
12slices
Print Recipe
Instructions
  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 inch magic line loaf pan
  4. Bake at 350°F for 55-65 minutes
  5. Cool for 1 hour
  6. Serve with Dandelion Root Coffee
I just wanted to let you know you have the BEST recipes for breads! Thank you for making paleo easy and delicious!

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!


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Comments

519 responses to “Paleo Banana Bread”

  1. I love, love, love this banana bread recipe! It comes out the most like regular banana bread. Just the right moisture and texture. I use coconut oil instead of palm shortening, and walnuts instead of chocolate chips, and it comes out great every time! I also usually make muffins instead. Foolproof! Thanks, Elena!

    • Thanks for this comment! I was specifically checking the comments for an oil substitution and this was the first comment, yay!

  2. This is the best banana bread ever! I have made this so many times and so many ways! My one year old son loves it. I make it for him often and leave out the honey so it is just fruit sweetened with the bananas. When I make if for my husband and myself I add chopped walnuts, pecans or cacao nibs. It’s such an easy recipe that I make it almost every time we have super ripe bananas. I always substitute the coconut oil for the palm shortening and it comes out great with that substitution. Thank Elana for another great recipe!

    • Eva, thanks for letting me know this is the best banana bread ever! I love hearing about all of your variations. So glad we’re on this healthy eating path together :-)

  3. Love this recipe but I used coconut oil instead of shortening. I’ve also replaced the bananas with apples and persimmons on separate occasions, both with successful results. However, I found persimmons tasted better and helped keep the bread together best when slicing. Once I forgot the coconut oil but discovered that the bread, although a little drier, held together even better when slicing.

  4. Just made this tonight and it’s amazing.

    I baked mine in a glass 8×8 pan with some cooking spray.
    I added sugar free chocolate chips (about 3T) and a cup of chopped walnuts and pecans mixed together!

    Delicious!!!

  5. Using a Ninja Foodi for this recipe instead of my oven which I have been doing for years, I find that the temperature need to be adjusted down to 250 F and bake/roast for another 10-15 min.

  6. Elana, I am so grateful for this banana bread recipe, I have made it and played with it for years. A couple of years ago I discovered a technique from America’s Test Kitchen that is SUPER interesting and works spectacularly with your recipe! It’s in their book “The How Can It Be Gluten Free Cookbook” (p. 55) but this technique would work with *any* banana recipe. Basically it involves extracting the liquid from the bananas (by either freezing and defrosting, or microwaving), saving the liquid and boiling it down to a caramel. This accomplishes two things: you get to cram more bananas into your bread (5 instead of 3) because they are concentrated, and also you don’t need to add any sweetener at all because the banana caramel sweetens the loaf. I find it very satisfying to know that all the sweetness in this version comes from the bananas!

    The other thing I like to do is add a 3-oz bar of chopped up 85% chocolate, and chopped dried bananas. I actually simmer the dried bananas in rum first, but that’s optional. ;)

    I hope you find this interesting. Elana’s Pantry + ATK are two very different, very inspiring sources for the relentlessly curious cook. You guys complement each other very well!

    • Jeny, thanks so much for your incredible comment! So inspired to learn about this technique you shared from America’s Test Kitchen, and also glad to hear you are enjoying this recipe :-)

      • I am honored by your reply. :) I love so many of the recipes you generously share here, and in your books. This banana bread made with the ATK tweak is my favorite of all. Thank you, thank you!

        • Jeny, I’m so grateful to receive this email from you on Thanksgiving day! Thanks for being on this healthy food, healing path with me. Big hugs :-)

  7. I am 10 years old and I love to make these. I make them as muffins for my family. We use butter and coconut oil instead of palm shorting. These are so good and easy to make.

    • Charlotte, you go girl!!! I love that you’re making healthy food at such a young age. I started baking around that age too and it it a lifelong skill that I enjoy and treasure :-)

  8. Hi Elana, a couple of years ago I was making this weekly and eating it every day for breakfast. To vouge for substitutions, I either use butter or coconut oil and I recommend unrefined for the coconut taste but I prefer the butter flavor.
    I just made it for the first time in a while and before, I didn’t even need to look at the recipe. This time the batter looked odd and also when I took it out of the oven something was off. I forgot the eggs and guess what, you would never know! I do go heavy on the honey, closer to 2 tablespoons but it’s still wonderful. It’s moist, holds together perfectly and tastes delicious. You’d never know a mistake was made and I still delivered it to my Italian boyfriend who you can imagine is hard to please with food!
    Another thing is and this shouldn’t even have to be mentioned but first I mix the dry, mash the bananas up in a bowl and use hand mixer to blend it all instead of a food processor. I’ve even just mixed with a spoon but an electric mixer is better with the eggs.
    I did not line the glass loaf pan with parchment this time, only greased with coconut oil kn a paper towel and the cake slid right out with zero effort, I think because of the lack of eggs. It takes a little bit of effort with eggs in a greased pan. I’ve tried folding up parchment to line the loaf pan but it’s not necessary and more of a pain.

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Recipes » Breads » Paleo Banana Bread