Paleo Banana Bread

A paleo banana bread recipe that is gluten-free, grain-free, dairy-free, and refined sugar-free. |

This gluten-free banana bread recipe comes closest to the banana bread I used to make before going paleo. It was the first recipe I adapted, substituting almond flour and honey for wheat flour and sugar. And it took many, many versions to recreate the flavor and texture that I remembered.

The traditional banana bread recipe that I’d made for years was from The Fannie Farmer Cookbook — a simple recipe with only a few ingredients. I wanted to keep the spirit of this simple bread as I converted it. My paleo banana bread is moist and tender like the original, but slightly less sweet. The key is beating the eggs well to incorporate air and help create the leavening for the bread. I use the stand mixer and let the eggs whip while I gather the rest of the ingredients. By the time I have everything measured, the eggs are thick and pale and ready for the rest of the ingredients.

This paleo banana bread recipe is equally good plain or with added walnuts or chocolate chips. It all depends on your mood. The banana bread freezes well and is also great toasted. I slice it before freezing so I can pull out a couple of slices at a time.

A paleo banana bread recipe that is gluten-free, grain-free, dairy-free, and refined sugar-free. |


Paleo Banana Bread
Serves: 9 servings
  1. Preheat oven to 325 degrees and grease 3 mini loaf pans.
  2. Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
  3. Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
  4. Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
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P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories, you’ll never wonder what to make.


  1. says

    I just stopped in from SITS and I love your blog. I have just gone gluten free and am very interested in finding good recipe sources. I’m not Paleo, yet, but have cut out most grains. I look forward to reading more of you recipes!

    • says

      Thank you! I have been gluten-free and grain-free since 2009 and it has been great for my health. Let me know if you have any questions. So glad you stopped by!

  2. Erin says

    This was so delicious – way to go! Beating the eggs makes all the difference.

    Please check out my Facebook site – Bandeau RX (nonslip ribbon headbands for all occasions)

  3. nanghelo says

    Made this in the Vitamix. A little tough to mix well because it’s so dry, but it came out awesome.

    • says

      That’s great! I’ve never tried this recipe in the Vitamix. It’s good to know it works. Thanks for letting me know!

  4. Cristina Lopez says

    does it has a lot of calories??? because of the almond flour!! i love your blog

  5. Jess says

    Ok calculated out the macros from my account, I used the gluten free chocolate chips instead of walnuts because of my allergy and I love chocolate :)

    303 calories
    20.8 grams fat
    2 grams Saturated fat
    140.4 mg sodium
    22.1 grams Carbohydrates
    4.6 grams fiber
    14 grams sugar
    10.3 protein

  6. says

    I’m confused…and new to this type of baking. 300 grams = about 10oz (a bit more than a cup). So does the recipe really call for a little more than a cup of almond flour, or almost 3 cups of almond flour?

    And I couldn’t find almond flour, so I’m going to try almond meal which hopefully should be fine enough.

  7. jaymeburkeyogaJayme says

    I was so excited to make this today and then saw that it’s supposed to go into three mini loaf pans? Can it not go into one regular sized loaf pan? If not, is it possible to get the measurements to make one regular sized loaf of banana bread?

    • Meagan says

      I just finished making it in a single loaf pan (all I had), and it turned out great! Baked at 325, for 45 minutes.

  8. Cathy says

    I just made your recipe and it is DELISH! The best paleo banana bread recipe that I have come across. Very close to the banana bread I used to make before Paleo. I ate 3 slices in one sitting! It was a good thing I skipped dinner. Thank you so much for sharing!

    • says

      Thank you Cathy! This is one of my favorite recipes. I did a lot of testing to get it close to my pre-paleo banana bread recipe. I’m glad you enjoyed it!

    • says

      I have not tested this recipe with just egg whites, but I think it should work. If you try it, let me know how it turns out!

  9. Jacky says

    Can you divide the recipe up to make muffins? How would that change the cooking temp and time?

  10. Raquel says

    Thank you for sharing this recipe, really good! I have been using xantan gum in many paleo- gluten free preparations and it turns out even better. Added some cinnamon too. loved your recipe! Regards from Brazil

  11. Amber says

    Would I be able to omit the honey and add truvia instead? Trying to stay away from honey because I’m pregnant and it’s sugary.

    • says

      Amber, I have not tested this recipe with any other sweeteners. If you do try a substitution, let me know how it turns out!

  12. Naomi says

    This is my first time ever leaving a comment about a recipe, I just don’t do that kind of thing, but this I absolutely loved and had to let people know just how awesome it is. I will be making it lots. It was so simple and turned out great. Love the flavour and texture. Thanks for sharing this recipe

  13. Andrea says

    my kids loved this as a treat! it turned out great. I didn’t use a stand mixer, but just followed along with hand whisking and mixing and it still worked! very happy kids! i would eat it, but I can’t do nuts. thank you for the great recipe – will definitely make it again!

    • says

      That’s great, Andrea! I’m so glad your kids loved it. And good to know it works with hand whisking – thanks for letting me know!

  14. Linda taylor says

    Hi there, could you use coconut flour or quinoa flour instead of almond flour? Thanks from th UK.

  15. Tricia says

    Going to make this based on the wonderful comments. I have 3 mashed bananas, so do I need to increase the amounts of other ingredients accordingly or just make with a little extra banana? Thanks!

  16. Kenfra says

    I love the paleo diet, but I do have a question. I have severe allergies to all tree nuts and that includes coconuts and almonds. is there any alternatives you can suggest.

  17. Kate says

    I love your recipes, they are so easy and require minimal baking skills. Your Banana Bread is delicious, it has passed the ultimate test – my 9 year old loves it. Looking forward to trying the Blueberry Muffins.

  18. says

    Hi! Great recipe. I do not have a good processor and I was hoping to use up some Bobs Redmill all purpose g free flour… Suggestions? Thank you!

  19. Jane O'Brien says

    This is the BEST gluten-free banana bread! Couldn’t even tell it was gluten-free! Made one plain, one with chocolate chips and one with nuts. Had it with Kerry Gold butter, while it was still warm from the oven – delicious! Thank you, thank you, thank you!

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