Paleo banana bread recipe that only requires a handful of straight-forward ingredients! This easy healthy banana bread recipe is so easy to make using your blender and turns out just like the real deal.
Made with almond flour and pure maple syrup, this comforting banana bread is grain-free, oil-free, dairy-free, and refined sugar-free.
If you’ve been around my site a while, you know I have a ton of recipes for banana bread. Some classic, like my The BEST Gluten-Free Banana Bread Recipe, some flavored with different goodies like my Paleo Carrot Cake Banana Bread.
It goes without saying that my love for banana bread runs deep.
This recipe for Paleo Banana Bread is a classic! It’s a tried and true reader favorite from October 2014, and has been made hundreds, if not thousands of times!
And for a good reason! It’s grain-free, dairy-free, oil-free, has AMAZING texture, is so moist and fluffy yet dense, loaded with natural sweetness and banana flavor.
There is just nothing cozier than a big hunk of fresh-out-of-the-oven banana bread, and healthy banana bread that tastes like the real deal? Even better!
Ingredients for Paleo Banana Bread:
Almond Flour & Tapioca Flour: The combination of almond flour and tapioca flour yield a texture that is very similar to regular all-purpose flour. It holds together well, and is nice and light and fluffy! If you don’t bake using tapioca flour, you can replace it with 1/3 cup of additional almond flour.
Ripe Bananas: The all-star here! Ripe bananas bring the sweetness and moistness to the banana bread without needing oil! They do a marvelous job of generating rich, flavorful banana bread, and we hardly need to add any additional sweetener.
Be sure to measure the mashed banana (you’re looking for about 1.5 cups) because bananas vary in size. I also recommend using regular ripe bananas at room temperature rather than thawing previously frozen banana for the best results.
Eggs: That element that helps fluff up the banana bread and hold everything together! If you can’t do eggs, check out my Chocolate Chip Paleo Vegan Banana Bread.
Pure Maple Syrup: We add just a touch of pure maple syrup to bring out more sweetness and richness, but not much is needed! If you go entirely sweetener-free, feel free to skip the pure maple syrup!
Note: if you replace the pure maple with honey, keep a very close eye on the bread while it bakes, because honey burns at a lower temperature than pure maple syrup, and your bread can turn out a little overdone.
Baking Powder and Sea Salt: Baking powder helps leaven the bread and sea salt enhances the flavor and brings out the natural sweetness. There are some folks who don’t love to bake with baking powder – if this is you, skip it and add an extra tablespoon of tapioca flour.
Optional Add Ins: Pure vanilla extract, ground cinnamon, ground nutmeg. While these ingredients aren’t mandatory, they definitely enhance the experience!
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.
Tip For The BEST Paleo Banana Bread:
The bananas. They make all the difference, since we’re using so many and they make up the majority of the volume of the bread.
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.
How to Make Paleo Banana Bread:
Preheat the oven to 350 degrees F and line a 9″ x 5″ loaf pan with parchment paper.
Mash the bananas in a measuring cup to be sure they come out to about 1 1/2 cups when mashed. Adjust as needed.
Add all of the ingredients (including the mashed bananas) to a blender and blend until smooth.
Note: You can also prepare the banana bread batter in a mixing bowl.
Pour the banana bread batter into the parchment-lined loaf pan and bake in the preheated oven for 50 to 60 minutes, or until the banana bread is firm on top and baked through.
Allow the bread to cool at least 20 minutes before slicing and serving.
When I initially posted this recipe in 2014, I would periodically get a comment or email letting me know the banana bread turned out under-baked in the center. This can happen for a number of reasons, so here are some tips to ensure your loaf turns out nice and fluffy (and baked all the way through!)
1.) Mash the bananas and measure them – Make sure your bananas are measured out to be 1 1/2 cups when mashed.
2.) Use finely ground almond flour – Bob’s Red Mill is my favorite, and is the only flour I have used to test the recipe. Other brands may be used, but other brands have different absorbencies, so you may need to make alterations to the amount of liquid if you go with a different brand.
3.) Line the loaf pan with parchment paper – I find my quick breads (regardless of the recipe) fall flat when I don’t line my loaf pan with parchment.
4.) Bake until the center of the bread rises up and feels firm when gently poked. Depending on the elevation at which you bake, you may need to adjust the bake time.
5.) Don’t over-mix in your blender – If you feel more comfortable using mixing bowls for preparing batter, simply beat the wet ingredients (bananas, eggs, pure maple syrup, vanilla) together in a mixing bowl, then add in the remaining dry ingredients and mix until combined.
More Delicious Gluten-Free Banana Bread Recipes:
- Flourless Chickpea Banana Bread
- Flourless Oatmeal Banana Bread
- Paleo Poppy Seed Almond Banana Bread
- Flourless Chocolate Black Bean Banana Bread
- Double Chocolate Gluten-Free Banana Bread
- Paleo Double Chocolate Banana Bread
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Add all of the ingredients for the banana bread to a blender. Blend until completely smooth, but be very careful not to over-blend. (Note: If you prefer using a mixing bowl over a blender, simply mash the bananas in a mixing bowl, whisk in the eggs and pure maple syrup, then proceed to mix in the remaining ingredients.)
- Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter into an even layer.
- Bake for 50 to 55 minutes on the center rack of the preheated oven, until the edges of the bread are golden-brown. Turn off the oven and allow bread to sit in the still-warm oven another 10 minutes.
- Allow bread to cool for 30 minutes before releasing it from the loaf pan and cutting into slices.
- Cut thick slices of bread and enjoy!
*You can also use hazelnut meal
**You can also use arrowroot flour or replace the tapioca flour with 1/3 cup additional almond flour.
Nutrition InformationYield 1 Serving Size 1 of 10
Amount Per Serving Calories 192Total Fat 12gUnsaturated Fat 0gCholesterol 38mgCarbohydrates 18gSugar 9gProtein 6g