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

Print Recipe
  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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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


519 responses to “Paleo Banana Bread”

  1. Dear Elena, this recipe continues to inspire curiosity and exploration for me. I love it so very much!! I posted a comment earlier about a technique I have applied to this recipe from America’s test kitchen (how to cram in twice as many bananas and cut the sweetener completely). Now I want to tell you something else about your recipe that I think is pretty cool: it is extremely versatile. I’m sure you already know this. ;)

    Even though you have several excellent recipes for pumpkin bread, I was curious if I could use this banana bread recipe and just swap out squash for banana. The answer is YES! When I make the squash version I add ginger and other pumpkin spices, and that one does require adding sweetener. But the recipe is otherwise the same.

    It also works with apples! That is a little more fussy though — after cooking apples until soft, you have to squeeze out as much liquid as you can through a cloth, then boil that down to a thick syrup and then add it back to the apples. Otherwise the water content is too high. I added cinnamon and a little sweetener to my first apple version. I bet it would also be great with dried cranberries.

    Next up: pear, quince. :)

  2. I so appreciate all the hard work you do to give us so many great posts. When I use a sweetener, like for 1 Tbsp honey, I use 1-1./2 tsp organic Stevia Leaf Extract plus 1-1/2 tsp full fat cultured Greek yogurt.
    The yogurt makes up for half of the volume of the sweetener. I can hardly wait to make your recipe.I can tell this is a keeper.
    Thanks! Take care…

  3. Thank you, Elana! This is one of my favorite recipes. I substitute maple syrup for the honey and coconut oil for the palm shortening…and add lots of chocolate chips!!! Soooooo yummy!!!

    • First, I want to thank you for all of your recipes…..greatly appreciated! However, I think you should get some information (or watch a documentary) about the severe negative effects of palm oil plantations on the orangutans in Borneo. Almost 80% of orangutan habitat has disappeared in the last 20 years. We are losing over 6,000 orangutans a year. I hope that if you look into this, it will convince you to remove palm shortening from your recipes.

  4. I often use the other recipe in your cookbook which is much simpler using coconut sugar and oil. Only change I make is adding 3/4 cup pecans and I bake 10 muffins in a 12 cup muffin pan for 25 minutes. It is so fabulous and ALL my friends love to make it that way. LOVE all you recipes!

  5. Second time I’m making this fantastic banana loaf
    I froze some of mine and after thawing warned it it the microwave for a few second
    Love it
    Thank you Elana
    I used Trex(UK)
    It’s made of palm oil and rapeseed oil
    It came out lovely

  6. Thank you for this recipe Elana. I’ve made this many times over the years, shared the recipe and now, with iso ,have returned to making it each week with leftover bananas from my farm share box. I’ve always substituted coconut oil for the palm shortening and it’s great! Sometimes I leave the honey out depending on how I feel. Bananas are so sweet. Usually top it with crushed walnuts before baking for some extra texture and I’ve been known to sneak in some raw cacao or shaved Well Naturally dark chocolate. Sending lots of gratitude from Australia.

  7. I finally got around to trying the Paleo Banana Bread recipe. You asked us to let you know about substitutions, so I used unsalted butter in place of the shortening, and powdered Stevia in place of the honey (can’t tolerate sugar in any form) and it was wonderful! I will never use another recipe for banana bread again! Thank-you so much!

    • Mary, I’m so happy to hear that you love this so much that you will never use another recipe for banana bread again :-)

  8. Was all ready to make your paleo banana bread when I realized I was a half cup short of almond flour ; I substituted golden flax meal and it came out perfect.I like the use of honey because most artificial sweeteners make me nauseated.Is there a general rule for substituting honey for sugar or other sweeteners?

  9. I’ve made this recipe several times but now that we are quarantined, I’m about to bake my 3rd loaf! It’s delicious with the roasted dandelion + chicory coffee :). Thanks Elana, be well.

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