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.

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.

You can also add paleo chocolate chips to the batter and on top before you bake it. In addition to these ingredients you’ll need a few staples like baking soda, baking powder and salt.

Paleo Banana Bread FAQ

Name: Paleo banana bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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)

Are bananas paleo?

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.

Is Tapioca Starch Paleo?

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 do you make paleo banana bread?

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.

Watch the full youtube video below to learn tips and tricks!

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.

If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

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