This paleo banana bread recipe is incredibly tender and full of flavor. Easily transformed into banana muffins, this recipe is extra easy to make and a great way to use up ripened bananas! Just a handful of ingredients are needed for this soft and moist cake filled with bananas.
Why We Are Loving This Paleo Banana Bread Recipe
We could go on and on about this amazing paleo banana bread recipe. Not only is this bread just amazingly flavorful, but it is gluten-free, too! Perfect for letting the time pass while at home, this easy recipe is great as breakfast OR dessert. Banana bread is a great way to use up some of those spotty bananas.
This healthy banana bread is easy to make with simple pantry ingredients and filled with real ingredients. Contains super moist textures and includes rich and sweet flavors all thanks to chocolate chips and bananas. We can make this amazing treat just from the pantry ingredients we have on hand! Amazing, right?
Ingredients For Paleo Banana Bread
Eggs: you’ll need 3 large eggs which are essential to this recipe because they create structure a binding technique for all of the other ingredients. Without these binding agents and the proper substitutions, then some desserts would simply fall apart. For this paleo recipe, these eggs are important. Be sure to check out our list of eggless desserts!
Our vegan banana bread recipe contains NO eggs.
Ripened (Spotty) bananas – make sure you use bananas that are extra ripe – they are the secret to making the best banana bread!
When we say ripened or spotty bananas, we do not mean bananas that are on the verge of no-more. We simply mean bananas that are starting to turn with brown spots appearing! If you are anything like us, you might have some ripened banana slices stored in the freezer.
The reason for ripened bananas is that they typically tend to have a lot more flavor than bananas that are still bright in color. You want the bananas to be super soft!
Vanilla extract: in our opinions, is pretty important for almost every baking recipe. This ingredient adds so much flavor to desserts.
Coconut sugar: Different than palm sugar, coconut sugar is a great low glycemic alternative to refined sugar and used in a lot of baking recipes that are paleo. Coconut sugar resembles the taste of brown sugar and gives this banana bread that delicious caramel flavor. If you’re looking for a low carb sweetener, you can try swapping with golden monk fruit sweetener OR another brown sugar substitute. Golden monk fruit sweetener tastes just like sugar, but is zero-glycemic and contains no calories.
Superfine almond flour and coconut flour: this gluten free flour blend is my favorite grain-free paleo mix to replace all purpose flour, whole wheat flour and spelt flour that classic banana bread recipes call for. These paleo options transform any baking recipe while maintaining the moist flavors we all love. Almond flour comes in handy for so many of our recipes!
Gluten free Baking Powder: this paleo ingredient simply allows the paleo banana bread recipe to rise. It’s essential for baking!
Ground cinnamon and fine sea salt: These paleo ingredients are definitely key for this banana bread. Not only does the sea salt simply balance the sweetness of the bread, but the cinnamon adds a splash of fun to the recipe. Out of cinnamon? We love to improvise with nutmeg.
Optional Add Ins:
This healthy banana bread is delicious as is but you can also add:
- Chocolate chips
- Chopped walnuts or pecans
- Chopped fresh or frozen fruit: blueberries, apples, peaches: the options are limitless
- Grated vegetables: carrots and zucchini are a great way to add some veggies to your banana bread
- Dried fruit
Add chopped fresh strawberries to make this delicious strawberry banana bread!
How To Make This Banana Bread Recipe
- Preheat oven to 350F. Line an 8×4 loaf pan with parchment paper.
- Mash the bananas in a large bowl, beat in the eggs. sweetener and vanilla.
- Place a large sieve over the bowl and sift in the almond flour, coconut
flour, baking powder, cinnamon and salt.
- Fold in the chocolate chips and / or nuts, if using. Transfer to loaf pan
and top with additional chips or nuts, if desired.
- Bake in preheated oven for 55 minutes or until set.
- Allow to cool slightly before cutting into slices.
Can this paleo banana bread recipe be used for banana muffins?
Yes! Instead of pouring the banana batter into a bread loaf pan, just simply divide the batter into a muffin tin. Make sure the muffin tin is lined with parchment paper cups or sprayed with a nonstick spray to prevent the muffins from sticking.
Fill each cup 3/4 of the way full and bake at 350F degrees for 17-21 minutes, or until a toothpick comes out clean.
How to store banana bread
The proper way to store banana bread, be sure to wrap any leftover banana bread in foil or plastic wrap. You can store properly wrapped leftover banana bread at room temperature for up to 3 days, before transferring to the fridge or freezer.
How To Freeze This Recipe
After the bread has baked, allow the loaf to completely cool off. Wrap the banana bread loaf tightly in layers of plastic wrap or aluminum foil. If you would like to portion the bread out, then simply wrap individual slices with the wrap or foil.
Place the wrapped banana bread in a freezer-friendly storage bag or container. Store this bread in the freezer for up to three months. Do not forget to date the bread!
Notes For This Paleo Banana Bread Recipe
- Don’t forget the nonstick spray or parchment paper!
- Our banana bread recipe will last in the refrigerator for up to one week.
- If not storing in the fridge, the bread will last at room temperature for two days.
- When taking the banana bread out of the freezer, thaw in the refrigerator or at room temperature. This bread is delicious heated up.
More Banana Recipes You May Enjoy
- Gluten-Free Banana Nut Granola
- Vegan Banana Bread
- Banana Nut Energy Bites
- Banana Oatmeal
- No Bake Banana Nut Breakfast Cookies
This paleo banana bread recipe is incredibly moist and simple to make! Gluten-free and made with real ingredients, this bread recipe is a great way to use up any ripened bananas. The kids will love this delicious recipe!
- 1/4 cup chocolate chips dairy-free; plus more for topping
- 1 tablespoon walnuts or pecans chopped
Preheat oven to 350 degrees Fahrenheit. Line an 8x4 loaf pan with parchment paper.
Mash the bananas in a large bowl, and then beat in the eggs, sweetener, and vanilla.
Place a large sieve over the bowl and sift in the almond flour, coconut flour, baking powder, cinnamon and salt. Fold in the chocolate chips and / or nuts, if using.
Transfer to loaf pan and top with additional chips or nuts, if desired. Bake in preheated oven for 55 minutes or until set. Allow to cool slightly before cutting into slices.