Paleo Banana Bread
This Paleo banana bread is hands down my favorite thing to bake! It’s such a classic and just so easy. This grain free loaf is light and fluffy, filled with dark chocolate chips and sweetened just right. It’s equally delicious for breakfast as it is for dessert!
Lather up a slice with some grass fed butter or almond butter!
Why This Recipe Works
I have made this paleo banana bread so many times! This recipe uses healthy, wholesome ingredients. It has the perfect soft and fluffy texture. Here is why this recipe works.
- This gluten free banana bread uses both almond flour and tapioca flour to achieve the perfect texture.
- The texture is soft, fluffy and not dry.
- The ripe bananas naturally sweeten and add flavor to this loaf.
- In addition, the banana adds a moist texture to this bread.
- Almond butter helps achieve a hearty and slightly nutty flavor. Feel free to use creamy cashew butter in its place.
- No need to let this dough sit or refrigerate. Just mix and bake!
- This recipe is Paleo, grain free, gluten free, and dairy free.
- Check out my Banana Muffins with Almond Flour for a similar delicious recipe.
What is Paleo?
Paleo refers to a way of eating that is similar to the way people in the Paleolithic era ate.
Foods considered Paleo are meats, vegetables, fruits, nuts, seeds and fish. These are foods that can be hunted, fished or gathered.
Paleo baking can be challenging. Common baking ingredients like wheat flour, butter and granulated sugar are not Paleo compliant.
This Paleo banana bread features ingredients that are Paleo. This loaf is free from grains, gluten and dairy.
Although this bread is made without many common baking ingredients, it is a popular family favorite. Even those who eat regular flour and sugar absolutely love this recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for paleo banana bread. Scroll down to the recipe card for the full recipe.
Ripe bananas add a great moisture and texture to this grain free bread. Additionally, bananas add natural sweetness.
Eggs bind this bread together. For this specific recipe, I do not recommend using Vegan eggs, flax eggs or chia eggs. For an egg free and Vegan version, check out this Vegan Chocolate Chip Banana Bread.
Creamy all natural almond butter adds some hearty flavor. Feel free to use creamy cashew butter in its place. For a non Paleo version, creamy all natural peanut butter works well. Be sure to use a nut butter that is made from only nuts and salt. Any added sugars or oils will yield a different texture.
Coconut sugar is a great Paleo granulated sweetener. Maple sugar is another great option! If not Paleo, use lightly packed brown sugar.
Vanilla extract adds a great flavor.
Almond flour is the main flour in this recipe. Since it is vastly different from wheat flour and gluten free 1 to 1 flour, there are no perfect substitutes.
A little tapioca flour adds a great chewy texture. Arrowroot powder and cornstarch are great substitutes. Technically cornstarch is not considered Paleo, but it works well in place of tapioca flour. For a version with only almond flour, make this Almond Flour Banana Bread.
Baking soda is the leavening agent.
A pinch of sea salt adds a great subtle flavor.
Dark chocolate chips add the chocolaty flavor! If needed, omit chocolate chips. Use dairy free, refined sugar free chocolate chips such as Hu Kitchen for this recipe. Mini chocolate chips and chocolate chunks are great alternatives.
How to Make
To make Paleo banana bread, line a bread pan with parchment paper. Preheat oven to 350 degrees Fahrenheit.
Then, add the mashed bananas, eggs, creamy almond butter and vanilla to a large mixing bowl and mix until combined.
Next, stir in the remaining ingredients. Gently fold in the chocolate chips.
Pour batter into parchment lined bread pan. Sprinkle remaining chocolate chips on top. Bake for 35 to 40 minutes, until a toothpick inserted into the middle comes out clean.
Remove from oven. Cool completely before slicing and serving.
Expert Tips & Tricks
Use ripe bananas for best results. This will naturally sweeten this banana bread.
Creamy almond butter is best for this paleo banana bread. If not strictly paleo, feel free to use creamy peanut butter.
Sift in almond flour and tapioca flour. This reduces clumps of flour in the batter.
The batter is somewhat thick. It is similar to muffin batter.
See my Guide to Gluten Free Flours and Gluten Free Baking for more information about gluten free baking!
Flavor Variations & Add Ins
This Paleo banana bread is delicious as is. Consider adding these ingredients to the bread batter before baking.
Mini chocolate chips
White chocolate chips
Dash of cinnamon
Dash of ground ginger
How to Serve & Store
Serve Paleo banana bread once cooled. Allow the bread to cool almost fully before slicing and serving.
This Paleo bread goes well with a smear of almond butter on top! Add some grass fed butter for one buttery bread.
Serve alongside a mug of coffee, hot chocolate or almond milk.
This bread is great for both breakfast and dessert.
Store leftovers in an airtight container at room temperature for up to 3 days.
Alternatively, store in the fridge for up to 4 days.
This bread freezes well! Wrap individual slices and freeze for up to 2 months. Thaw before eating.
Frequently Asked Questions (FAQs)
Store covered at room temperature for 3 days or covered in the fridge for 4 to 5 days.
Sure! I suggest cashew butter. The nut butter is used for texture purposes, so try to refrain from using a strong flavored nut butter (like peanut butter).
Using very ripe bananas helps make this bread more moist. In addition, using a creamy nut butter helps with moisture.
The top of the bread will create a beautiful dome shape once it bakes through. Once a toothpick inserted comes out clean, remove from oven. Do not over bake!
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Get the Recipe: Paleo Banana Bread
- Preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
- Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
- Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
- Once combined, add in chocolate chips, reserving ¼ cup chocolate chips. Pour batter into lined bread pan. Then, sprinkle remaining chocolate chips on top.
- Cook for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
- Let bread cool completely before slicing and serving, about 2 hours.
- Use ripe bananas for best results.
- Creamy almond butter will yield a more moist banana bread.
- Use a nut butter made from only nuts and salt. Do not use chunky nut butter or one made with added sugars or oils.
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Completely cool before slicing and serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread freezes well!
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