A thick slice of this paleo banana bread recipe is perfect with almond butter or chocolate chip! It’s sweetened naturally with bananas so there’s no sugar and it’s made with almond flour too so it’s whole30 approved. This is the BEST paleo banana bread recipe.
Looking for another gluten-free banana bread recipe? Try this oat flour banana bread or almond flour banana bread. Both have dairy-free options!
Banana bread is the perfect paleo recipe because the mashed bananas naturally sweetened the batter. Just like healthy banana muffins, the texture of this healthy banana bread is light, moist, and rises so well. You won’t even know it’s paleo!
You get the perfectly domed top with the line down the center, just like in brown butter banana bread or this perfect gluten free banana bread.
Ingredients for Paleo Banana Bread
If you’re fridge and pantry are stock with the healthy baking essentials then there’s a pretty good chance you have all of these ingredients in your home right now.
- Bananas are a must in banana bread. Grab 3 very large and ripe bananas or you could use 4 small/medium ones.
- Large eggs help absorb some of the flour and make this recipe super moist.
- Coconut oil adds fat and structure to this paleo banana bread recipe.
- Creamy almond butter adds even more fat and a nutty flavor that makes this recipe so delish.
- Maple syrup adds a little more sweetness, but if you’re doing Whole30 you can definitely leave this ingredient out!
- Almond flour is the main flour in this recipe.
- Tapioca flour is the other flour here and it adds more fiber to the almond flour to help the bread rise.
- Cinnamon adds the right amount of spice to this recipe.
Have more overripe bananas? Try The best healthy banana bread or healthy chocolate banana bread next.
How to Make Paleo Banana Bread
Here are the simple steps, with photos, to make this paleo banana bread. Skip to the recipe card for the printable version.
Step 1. Wet Ingredients. Whisk together wet ingredients in a mixing bowl.
Step 2. Dry Ingredients. Whisk in the dry ingredients. Some lumps are okay.
Step 3. Mix-Ins. Stir in chocolate chips or other mix-ins like walnuts.
Step 4. Bake. Bake the banana bread for 50-60 minutes, until a toothpick in the center comes out with a few moist crumbs.
Paleo Banana Bread FAQ
Yes! Bananas are a fruit and included in the paleo diet. They’re naturally sweet and they also fit into a whole30 diet as well.
Tapioca starch is derived from the cassava vegetable and is paleo-friendly! It’s a great option for breads and a thicken in recipes.
How to store paleo banana bread
Room temp storage: Wrap it in cling wrap then place it in an air tight container. Stays fresh for up to one week.
Fridge storage: Wrap it in cling wrap then place it in an air tight container. Stays fresh for up to 2 weeks.
Freezer storage: Wrap it in cling wrap then place it in an air tight container. Stays fresh in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge over night and warm up in the oven or microwave.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Paleo Banana Bread
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Ingredients
- 3 large bananas or 4 small ones, mashed
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted and cooled
- ¼ cup creamy almond butter sugar free
- 3 tablespoons of maple syrup omit for whole30 option
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour starch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon sea salt
- 6 ounces dark chocolate chunks optional
Instructions
- Preheat your oven to 350°F and line a medium loaf pan with parchment paper or spray with non-stick coconut oil spray. Set aside.
- In a large bowl, stir together the mashed banana, eggs, vanilla, coconut oil, almond butter and maple syrup until well combined. Add all of the dry ingredients and mix well. Add chocolate chips and mix well if you’re using them. Being careful not to overmix.
- Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown or until a toothpick inserted in the center comes out clean.
- Allow to cool almost completely in the loaf pan resting on a wire rack. Remove from pan, slice and serve with almond butter or grass fed butter.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I love this recipe! I’ve been making it since last year, and it is by far the best paleo banana bread recipe I’ve tried, and I’ve tried a lot! The texture and taste are on point!
Oh thank you so much Mary! So glad you love it.
Would you recommend Peanut butter or Coconut butter as a substitute for the Almond butter? I ask because I am allergic to Tree nuts. I read that coconut butter may also be an option but I am not sure if that would ruin the recipe. What do you think?
Hey Sherry! You could do peanut butter or tahini would be a good substitute too. Thanks!
Okay, this is by far the best and my favorite paleo banana bread! Perfect texture and sweetness. Thanks!!
Thanks, Mary!! I totally agree!
Excellent and so easy to throw together. Super moist and healthy. Thank you
Welcome!!
This recipe looks great and I can’t wait to try it, but please remove your references to it being whole30 compliant because it is not. No added sweetener of any kind is allowed on whole30 including maple syrup and the chocolate chips would not be compliant due to added sweetener. Plus, this would be considered a treat or dessert which are also not permitted. I would encourage you to do your homework first before adding tags about specialty diets so as not to add to misunderstandings about them. You can read about whole30 rules here https://whole30.com/whole30-program-rules/
Aside from that – keep creating great recipes using wholesome ingredients! Thanks!
Hey Kristine! Glad you like the recipe. I’m extremely familiar with the whole30 diet and it’s rules, I’ve done it several times. The recipe notes that you need to omit the maple syrup for it to be whole30 compliant and the chocolate chips are optional and not a part of the core recipe. At it’s base this is a paleo recipe and described as such but I like to tag it as whole30 and give modifications so those looking for those recipes can find it and make those modifications. I think treats are ok on whole30 once in a while. It’s a pretty subjective topic because people have different definitions of treats. I appreciate you taking the time to share but I wanted to make sure I clarify how much time and intention goes into these recipes and the modifications I share with them. Thanks!
Where can I read the comments?
Your the first comment! No one has shared a comment yet. Here is a link to a pin that has a few reviews as well as pictures of other people’s finished banana bread.
https://www.pinterest.com/pin/70437482123812/
Thanks!