This paleo banana bread is moist, hearty, and rivals the real thing. It’s made with almond flour, ripe bananas, and coconut sugar, then drizzled with a paleo lemon glaze. It’s easy to make using just one bowl, and it’s ready in just over an hour!
This isn’t just any paleo banana bread — it’s genuinely delicious, and if I didn’t tell you it was paleo, you’d probably never guess. It’s tender, flavorful, and exactly the kind of loaf I’m happy to slice into first thing in the morning.
I make it with almond flour, eggs, coconut oil, and berries, which gives it great texture and just the right amount of sweetness. It’s completely grain-free and dairy-free, and sweetened naturally with coconut sugar. The lemon glaze is optional, but I almost always add it for that bright pop of citrus on top.
Best of all, everything mixes together in one bowl, so cleanup is easy. I slice it up for quick breakfasts, snacks on the go, and afternoons when something cozy sounds just right — it’s always a hit with kids, too.
Why you’ll love this almond flour banana bread
- It’s rich, moist, and full of flavor
- It’s hearty, so it will keep you feeling fuller longer
- It’s easy to make and uses just one bowl (less mess = a win)
- It travels well in a backpack for a satisfying breakfast or snack on-the-go
Paleo banana bread variations to try
Like regular banana bread, there are a lot of ways to put a spin on this paleo version. Here are a few of our favorites add-ins:
- Love crunch? Add a handful of chopped nuts, such as walnuts or pecans, to the batter.
- Chocolate lover? Add paleo chocolate chips or chocolate chunks for all that chocolatey goodness.
Can I use gluten-free flour instead of almond flour?
This is one recipe where we don’t recommend swapping the almond flour for a different flour. Almond flour is really unique and very moist compared to other flours.
How long does it keep?
This paleo banana bread will stay fresh on your counter in an airtight container for 2 days. To extend the shelf life by a day, store it in the fridge.
Can I freeze it?
Definitely, if you’re not planning on enjoying it all right away, slice it up and store it in your freezer for up to 2 months. Remove it by the slice when you’re ready to eat it!
Paleo Banana Bread Recipe
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Ingredients
Paleo Banana Bread
- ▢ 2 large ripe bananas ( about 1 lb.)
- ▢ 3 large eggs
- ▢ 2 tablespoons coconut oil (melted)
- ▢ Zest from 1 lemon + ¼ cup lemon juice
- ▢ ¼ cup coconut sugar
- ▢ 1 ½ cups almond flour
- ▢ ½ cup tapioca starch
- ▢ 1 teaspoon baking soda
- ▢ ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)
Paleo Lemon Glaze
- ▢ ½ cup raw cashews
- ▢ ¼ cup honey
- ▢ 2 tablespoons lemon juice
- ▢ 2 tablespoons water
Instructions
Paleo Banana Bread
- Preheat your oven to 350 degrees. Line a loaf pan with parchment paper, allowing some extra to fold over the edges to make it easier to lift out the banana bread.
- Mash the bananas with a fork in a large bowl. Add the eggs, melted coconut oil, lemon zest and juice, and coconut sugar and whisk well. Add the almond flour, tapioca starch, and the baking soda and stir until just combined. Do not overmix. 2 large ripe bananas, 3 large eggs, 2 tablespoons coconut oil, Zest from 1 lemon + ¼ cup lemon juice, ¼ cup coconut sugar, 1 ½ cups almond flour, ½ cup tapioca starch, 1 teaspoon baking soda
- Add the raspberries, blueberries, and blackberries and gently fold into the batter. ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)
- Pour the batter into the prepared loaf pan and top with a few extra berries. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through baking, cover the loaf with aluminum foil to prevent the top from browning too much.
- Let the banana bread cool for 10 minutes then carefully lift it out of the pan and finish cooling on a cooling rack. Drizzle with the lemon glaze.
Paleo Lemon Glaze
- Place all the ingredients in a high powered blender and blend on high until smooth. If you have a regular blender, strain the glaze through a fine mesh sieve after you blend it so that it is smooth. ½ cup raw cashews, ¼ cup honey, 2 tablespoons lemon juice, 2 tablespoons water
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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If you love banana bread as much as we do, make sure to check out all of our banana bread recipes !
Paleo Banana Bread Recipe
Ingredients
Paleo Banana Bread
- 2 large ripe bananas , about 1 lb.
- 3 large eggs
- 2 tablespoons coconut oil , melted
- Zest from 1 lemon + ¼ cup lemon juice
- ¼ cup coconut sugar
- 1 ½ cups almond flour
- ½ cup tapioca starch
- 1 teaspoon baking soda
- ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)
Paleo Lemon Glaze
- ½ cup raw cashews
- ¼ cup honey
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
Paleo Banana Bread
- Preheat your oven to 350 degrees. Line a loaf pan with parchment paper, allowing some extra to fold over the edges to make it easier to lift out the banana bread.
- Mash the bananas with a fork in a large bowl. Add the eggs, melted coconut oil, lemon zest and juice, and coconut sugar and whisk well. Add the almond flour, tapioca starch, and the baking soda and stir until just combined. Do not overmix. 2 large ripe bananas, 3 large eggs, 2 tablespoons coconut oil, Zest from 1 lemon + ¼ cup lemon juice, ¼ cup coconut sugar, 1 ½ cups almond flour, ½ cup tapioca starch, 1 teaspoon baking soda
- Add the raspberries, blueberries, and blackberries and gently fold into the batter. ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)
- Pour the batter into the prepared loaf pan and top with a few extra berries. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through baking, cover the loaf with aluminum foil to prevent the top from browning too much.
- Let the banana bread cool for 10 minutes then carefully lift it out of the pan and finish cooling on a cooling rack. Drizzle with the lemon glaze.
Paleo Lemon Glaze
- Place all the ingredients in a high powered blender and blend on high until smooth. If you have a regular blender, strain the glaze through a fine mesh sieve after you blend it so that it is smooth. ½ cup raw cashews, ¼ cup honey, 2 tablespoons lemon juice, 2 tablespoons water
Notes
https://www.theendlessmeal.com/triple-berry-paleo-banana-bread/
