Paleo Banana Bread

This paleo banana bread recipe is made quickly in your blender and only requires a handful of straight-forward ingredients. Made with almond flour and pure maple syrup, this comforting banana bread is grain-free and refined sugar-free.

Grain-Free Paleo Banana Bread Recipe - naturally sweetened and gluten free


Banana bread will forever have my heartstrings tied into a love lump. It is a timeless classic. If I had to choose between a quadruple chocolate molten lava brownie cake with espresso butter cream and brown butter caramel filling with sprinkles and twinkies all up in it orrrrrrrrrr a loaf of banana bread, I’d go for the banana bread hands down.

I made a gluten free banana bread a couple of years back and decided to give the recipe a bit of a facelift.  I omitted the brown rice flour to make the recipe to make this a grain-free paleo-friendly bread. I also omitted the oil, because it dawned on me that it wasn’t all that necessary, considering the three (count ‘em: THREE) bananas give the bread plenty o’ moisture. Muh muh muh moist.


Check out these naners:

Paleo Banana Bread | gluten free and naturally sweetened

Normally when bananas get to a certain level of freckled brown-edness, I peel them, stick them in a zip lock, and freeze them for smoothies. This time around, I let the naners hang on my counter extra long so that I could make the sweetest, moistest, most paleo-riffic bread in town. The key to a stellar banana bread is using bananas that are so brown they’re practically fermenting. Overly-ripe bananas are real moist-makers.

Moist. The word everyone loves to hate. You know I say about this conundrum? Why loath the word whose meaning yields foodgasms of epic proportions? If moisture buys me gasms, I say bring on the moisture.

And since we’re on the topic: pamphlet. Pamphlet is another word everyone loves to hate. I’ve been looking for an occasion to use both words in a sentence. For instance, “daaaaang, the rain made my paaaaaaamphlet mooooooist. What am I going to do with this moist pamphlet? Moist pamphlets are a real Debbie downer. I could really use a pamphlet that’s not so moist.” Words of that nature.

Are we still talking about moist pamphlets?


Paleo Banana Bread made with almond flour and pure maple syrup

This here caveman loaf…

It’s pretty filling since it’s basically made out of nuts and bananas. Because it’s gluten free, the bread doesn’t hold together quite as well as a regular loaf of glutinous banana bread. But it sure tastes nice and moist, so there’s that. Just be sure to allow the bread to cool for at least 30 minutes when it’s out of the oven before cutting into it in order to avoid any breakage.

This recipe is made super quickly and easily using a blender. You can also fashion up the bread batter in a mixing bowl, but I find just tossing the ingredients in a blender and blending until smooth is the simplest way with minimal cleanup.

Break out a good pamphlet and have a nice read while enjoying a thick comforting slice of this paleo banana bread.

Paleo Banana Bread recipe made easily in a blender using almond flour and pure maple syrup

Tools I Used to Prepare this Recipe:

Paleo Banana Bread | gluten free and naturally sweetened

Paleo Banana Bread

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices
Calories: 192 kcal
Author: Julia



  1. Preheat the oven to 350 degrees F and lightly oil a loaf pan.
  2. Add all of the ingredients for the banana bread to a blender. Blend until combined.
  3. Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
  4. Bake for 40 to 50 minutes, until bread tests clean.
  5. Allow bread to cool for 30 minutes.
  6. Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
  7. Cut thick slices of bread and enjoy!

Recipe Notes

*You can also use hazelnut meal

Nutrition Facts
Paleo Banana Bread
Amount Per Serving (1 of 10)
Calories 192 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Cholesterol 38mg 13%
Total Carbohydrates 18g 6%
Sugars 9g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.



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  1. Erin @ The Almond Eater

    Lol I really do hate the word moist, but pamphlet doesn’t seem to bother me as much ahha HOWEVER, sometimes “moist” is truly the best word to describe baked goods. Like this bread.…

    1. Julia Post author

      Ever since I started blogging, I’ve been thinking up alternate words to describe something that’s moist in order to make the recipe appealing to those who hate the word. “with wet” “liquid-infused” “shplooosh.” <- There, that's the one. From now on, I shall use the word shplooosh in place of moist 😉 Hope you're enjoying the weekend, Erin!

    1. Julia Post author

      Thankfully moist pamphlets are a rare occurrence…kind of like a unicorn sighting. And yes, sometimes I wish I had a bigger mouth so as to fit a full loaf of bread in my face. But my pant size is thankful this isn’t the case 😉

  2. Sarah @ Making Thyme for Health

    Who doesn’t like the word pamphlet? This is news to me. I always thought it was moist and panties….two words you definitely don’t want to use together when writing a food blog, lol.

    But I digress. This banana bread is beautimus maximus and I would happily stuff my non-Paleo eating face with it.

    1. Julia Post author

      LOL, I think this comment goes down in history as one of my favorite comments ever. I may just have to screen shot it and save it in my E-lectronic files for infinity, or until my hard drive gets commandeered by a pack of rabid squirrels, whichever comes first. Thanks for the chuckle 😉

    1. Julia Post author

      Right? Banana bread is hard to beat. Unless you’re allergic to bananas, in which case: zucchini bread 😉 Hope you’re enjoying the moist fall weather!

    1. Julia Post author

      Ain’t nothing worse than spilling coffee all over your new slacks and pamphlet, because that’s the type of moisture that just lingers. < - meh, it could use some tweaking, but it's a work in progress 😉 Hope you try the banana bread!

  3. Julie

    Hahaha! Moist pamphlet. I’ve actually never had issue with moist, and I didn’t know people had issues with pamphlet. Other than the spelling. And, I think you meant to write “comforting slice of this MOIST paleo banana bread, because you can get the word MOIST in one. more.time. Oh, and bring me a loaf of this moist bread. If it falls apart, I’ll just eat it with a spoon.

    1. Julia Post author

      Isn’t the pamphlet thing funny? After writing this post, I was trying to think of other words people take issue with. Damp, phlegm, chunky, curd, etc. etc. Is it because of the word sounds like the meaning itself? What do they call this again? Onomatopoeia? < - That's probably also a word people dislike. Anyhoo, I hope you make the spoon bread.....err...nana bread. It really is marvelously moist 😉

  4. Erica {Coffee & Quinoa}

    Hang on, you would choose banana bread over chocolate lava cake?! Girl, you need to get your taste buds checked. Although this does look phenomenal, and as someone who isn’t bothered by the word, I’ll say it looks ultra-moist. I do have some pretty far gone bananas on my counter… this may be in my future!

    1. Julia Post author

      haha! Yup, Momma done dropped me on my taste buds when I was a kidlet, which made me crave not-so-sweet sweet treats. Let me know if you give the bread a whirl-ski…It’s an excellent place to put them ripe bananas!

    1. Julia Post author

      Hell Yamaha, banana bread lovers unite! You’ve gotta try this one! It’s soooo good! I’m drooling right now just thinking about it 😉

  5. Kate @ Almond Butter Binge

    I’m not a fan of the word “moist” either, but it’s sort of a necessary evil when you’re describing anything made with almond meal! I don’t know why I expected Paleo baked goods to be dry before I tried them, but I’ve found they are almost always more moist than their traditional counterparts.

    Thank you for sharing! I couldn’t find a Paleo banana bread recipe with fewer than, like, five eggs, which is a problem if I also wanted to make it vegan for my non-egg-eating friends. This definitely looks adaptable — and incredibly delicious. 🙂

    1. Julia Post author

      Ohhhhhmoist…can’t live with it, can’t live without it 😉

      I’ve always found paleo foods come out super moist, too, because GF flours absorb less liquid than regular wheat flour. The 5 egg thing? I have no CLUE why people started doing this! It’s beyond me. Yup, you can totally make this bread vegan by replacing the eggs with a couple of flax eggs.

  6. Joanne

    I had no idea about the word pamphlet! And I use moist gratuitously…so there. 😛

    Yay for banana bread! I love that this is paleo. Means it’s more breakfast-worthy.

    1. Julia Post author

      I think pamphlet is less of a word issue than moist. But those who hate pamphlet reeeeeeeeally hate pamphlet. Like I’m pretty sure they’d avoid going to museums and such in order to prevent the receipt of an actual pamphlet. Just kidding. But seriously, girl, you’d love this bread! Hope you enjoy!!

    1. Julia Post author

      Melon! That’s one I’ve never heard! Yeah, I can see how that would be up there with moist for some people. Too funny!

  7. Megan

    If you only had coconut flour, can that be substituted for the almond flour? If so what would be the substitution ratio?


  8. Cynthia

    This bread is AMAZING! you definitely have to let it cool for the full 30 minutes +, i was so excited to try it i only let it sit for 15 minutes and it fell apart. Still tasted amazing 🙂

  9. Lucy

    You’ve literally made me the happiest person alive with this recipe! It’s SO good! I’m honestly the world’s worst baker, but I made this and couldn’t believe how amazing it was! My other half LOVED it! Only trouble is I made it on Saturday, it’s now Monday and it’s all gone……oh well, I’m off to try your carrot and parsnip muffin recipe, but I’m going to try making it into a loaf like the banana bread instead. A million thank yous! xxx

      1. Jessica

        Hi Julia!

        Thanks for your response. I made the recipe using half oat flour and half almond flour and it was AMAZING! i love the recipe! thanks!!!

    1. Jessica

      Just want to let you know that i made the recipe with half of oat flour and half almond flour. It was perfect!! the bread was so soft! I also separate a part of the mixture and put some cocoa on it to make a marble bread, instead of a regular banana bread. Everybody loved it!!!

      Thanks for the recipe

      1. Julia Post author

        Aaaah yes!! That sounds amazing, Jessica! Thanks so much for sharing, and I’m so happy you enjoyed the bread! xo

  10. PecanFlour?

    Oooohhhh, what about using PECAN FLOUR? That sounds YUMMY! Has anyone tried it?

    And…one of the worst words ever – PANTIES. BLECH.
    Please do not use in combination with other mentioned words above.

  11. Joanna

    I see a TABLEspoon of baking powder, is that correct? I would have thought a TEAspoon would be enough……….

    1. Julia Post author

      Hi Joanna, I used a tablespoon. If you’re concerned it’s too much, feel free to try less – my guess is the bread would still work out marvelously 😉

    2. Rob

      Baked a loaf of this, not bad but it sure didn’t look like the photos here. Too much baking powder I think. Bread somewhat collapsed. If I make it again I will use baking soda instead of powder (or maybe a combination) only because maple syrup and bananas are acidic ingredients.

    1. Julia Post author

      So glad you like it! Yes, you can absolutely freeze it. I just wrap it in plastic wrap then put it in a ziplock bag. When I want a piece, I just chop off a hunk and zap it in the microwave for 45ish seconds 🙂 Enjoy!

  12. Ashley V

    I just made this, and oh my stars, how am I supposed to not eat it all today? I didn’t realize pamphlet was in the same category as moist! I really hate the word ‘squirt.’ It just grosses me out for some reason.

    Anyway, this recipe is great! I had to use half almond flour/half oat flour due to a shortage in my pantry, and I had to use honey in place of maple syrup, but it turned out perfectly. I threw in some chopped dates as well because dates are the best.

  13. GBeaty

    I made this banana bread this morning and brought it into work for my co-workers. It was excellent, and I received many compliments. I used honey instead of maple syrup and it turned out great! Thank you for sharing the recipe.

  14. Daniel

    This recipe did not work for me. The result is a big blob of wet mush. Even though it (technically) tastes good, it is totally unpleasant to serve and eat. It’s like some sort of “pudding” with a crust around it. Not working!

    Strange, because when I checked it with a toothpick, nothing stuck to the wood, so I figured it was ready. Yet, it’s just mush.

  15. Sarah

    This was my first paleo bread and it was to die for! Even my husband thought that it was better than any banana bread we’ve had before.

    1. Julia Post author

      That’s so good to hear! Congrats on your first paleo bread – I’m so happy you and your hubs enjoyed it, and thanks so much for the kind words!

  16. Brian

    Made this last night using Sunflower Seed Flour (ground the seeds in my coffee grinder). We’ve got a nut allergy in the house (and tapioca intolerance) so a lot of the paleo treats have been off the table. Coconut flour has its place, but I didn’t love a previous attempt at coconut flour banana bread. I just stumbled across the sunflower seed flower a couple weeks ago – have to keep the treats in check now.

    How I’ve missed banana bread. It was near the top of the recipe list my mom taught me growing up and it was what I baked for the maternity nurses when kids born – a lot of good memories.

    The bread came out really good. I eyeballed the sweetener (subbed agave and honey for the maple), and came in a touch low. Now I’ll just serve it with honey butter instead!

    (and I never said the “m” word – but it was)

    1. Julia Post author

      Aaaah I’m so glad to hear you liked it, Brian! I’ve never used sunflower seed flower, and now I’m anxious to try it out. Sounds like a brilliant substitution. Thanks so much for the the feedback 😉 Hope you have a great weekend!

  17. Zakirah

    Hi there! I’m wondering about the almond meal…can we use the almond pulp (from making almond milk)? If yes, does it have to be dried first, or can it be used slightly wet?

  18. Any

    How Many caloríes Does a sílice has? I bebe mande it Every 3 days since i saw the recipe and my Kids and vía am love Them but es y yo know the caloríe content .. thankssss a lot !!

  19. Hadhami karouia

    I’m a college students so i rarely have time in the morning to prepare breakfast and this recipe looks like it would make amazing nutritious breakfast muffins. So i was wondering would it stay fresh for a whole week if i kept it in an airtight container? Thank youu .

    1. Julia Post author

      Hi there! Yes, the muffins should stay fresh in a sealed container in the refrigerator for up to 7 days 🙂 Hope you enjoy!

  20. Kim

    Tried this. Was a dry mess? I made it exactly as you wrote even had 2 more banana’s. It literally clogged my blender.

  21. stephanie

    Hello! I am making this today, but want to add for the people having trouble, it could be because 3 mashed bananas should be about 1 cup – not 1/3 as stated.

    1. Julia Post author

      Hi Stephanie,

      My apologies for the confusion! Go ahead and proceed with the 1 cup of mashed bananas – I must’ve meant 1/3 cup per banana, so I can definitely see why the recipe was confusing. I went ahead and edited it 🙂 I hope you love the banana bread! xo

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  23. Ainsley

    I made this bread with applesauce instead of maple syrup. It was indeed moist! I have been enjoying it for breakfast, dessert, and for a late afternoon snack. I love it!! Thanks for the recipe 🙂

    1. Julia Post author

      I’m so happy you like the bread, and that it worked with applesauce as a replacement! That’s such a genius idea! I’ll have to give the applesauce version a try, for sure! xo

  24. Jess

    I made this over the weekend and the flavor was excellent but the loaf didn’t rise at all! I I used 3/4 cup almond pulp from making almond milk – would have have weighed it down?

    Any help would be greatly appreciated as I’d love to make this again with some fluffy height!

    1. Julia Post author

      Hi Jess,

      I’m sorry the banana bread didn’t turn out for you! I would definitely say the almond pulp was the culprit. I use finely ground almond flour, which provides that light and airy texture. My experience with almond pulp is it’s too dense and moist to use as a 1:1 replacement in a recipe calling store-bought almond flour. I think you definitely could use almond pulp to make baked goods, but the recipe itself would need to change to accommodate the moisture and heaviness. I hope you can find that golden recipe to make the most of your almond pulp! Definitely let me know if you do! xo

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  28. Hibaq Obsiye

    Hi my banana bread batter was very doughy after blending, I am not sure why?

    1. Julia Post author

      Hi Hibaq, the batter should be very thick, but not overly dough. Did you make any changes to the recipe?

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