An easy paleo banana bread that's gluten-free, grain-free, dairy-free, and refined sugar-free. The best banana bread recipe made with a few healthy substitutions.
Paleo Banana Bread Recipe Makeover
This paleo banana bread comes closest to the banana bread I used to make before going paleo. The quick bread has a great texture—almond flour gives it a wonderful, moist tender crumb. Many paleo baking recipes call for a long list of ingredients, but this paleo bread calls for just a few simple ingredients and comes out perfect!
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This banana bread was the first paleo recipe I adapted, substituting almond flour and honey for wheat flour and sugar. It took many, many versions to recreate the flavor and texture that I remembered. Of course, the trial and error resulted in breads that were edible, but none that mimicked traditional banana bread so well. This version of paleo banana bread is spot on.
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. It will definitely hit the spot if you have a banana bread craving, though. This bread is great comfort food!
How to Make Paleo Banana Bread
The key to getting the perfect texture in this bread is beating the really eggs well to incorporate air and help create the leavening for the bread. If you use a stand mixer to make the batter, let the eggs whip while you gather the rest of the ingredients. By the time I have everything measured, the eggs are thick, pale and ready for the next step. If you use a hand mixer to beat the eggs, just make sure to whip them until they are pale yellow.
It's also important to use very ripe bananas. You want to see a lot of brown spots on the peel which means the bananas will be nice and sweet. This really enhances the flavor and sweetness of the banana bread—and makes it taste more like traditional banana bread. And because the ripe bananas provide sweetness, you don't need to add a bunch of sugar. All it needs is a little bit of honey.
Great Ways to Enjoy Paleo Banana Bread
Now that I’ve experimented with this bread in several adaptations, I’ve found this paleo banana bread recipe is equally good plain or with added walnuts or chocolate chips (look for gluten-free, dairy-free chocolate chips). It all depends on your mood.
The finished banana bread freezes well and is also great toasted. Spread it with some ghee or almond butter for a real treat! The combination of banana and almond is incredible (and is even delicious for making sandwiches drizzled with some honey). If you freeze the bread, I recommend slicing it before freezing so you can pull out a couple of slices at a time.
Pro tip: toast your banana bread slices in a low oven (300 to 325 dgrees) for a perfect golden brown. The toaster oven is ideal for this!
Paleo banana bread is the perfect answer if you’re craving something slightly sweet, or if you’re looking for breakfast ideas or shareable recipes. Even my non-paleo friends and family request this recipe. This is a treat that’s meant to be shared!
This simple bread pairs well with coffee or tea. And it’s a great solution for using up your bananas before they go bad. Those overripe bananas are perfect for this recipe—don’t toss them out! Instead, use them as ingredients for this delicious snack.
Gluten free banana bread recipe with almond flour
A paleo banana bread recipe that is gluten-free, grain-free, dairy-free, and refined sugar-free. Traditional banana bread flavor made without the traditional ingredients.
Preheat oven to 325 degrees and grease 3 mini loaf pans using coconut oil or ghee, or line with parchment paper.
- Beat eggs in a 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.
- 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.
- Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.