Paleo Banana Bread

Paleo Banana Bread

This moist, delicious banana bread tastes like the real deal but is it free of grains, refined sugar and dairy! 

Course Breakfast, Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Keyword bananabread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Author lexiborr


  • 3 large ripe bananas
  • 5 large eggs room temp.
  • 1/4 cup pure maple syrup
  • 3 tbsp creamy almond butter
  • 1 tbsp melted coconut oil
  • 1 tsp pure vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch of sea salt
  • optional: 1 extra banana to garnish on top


  1. Preheat oven to 350F.

  2. Line a 9×5-inch metal loaf pan with parchment paper, or grease pan with coconut oil.

  3. In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, almond butter, coconut oil and vanilla. Slowly add in the coconut flour, cinnamon, baking soda, and sea salt.

  4. Stir until evenly combined. Then, pour the batter into the pan. If adding a banana to the top, slice it in half and gently place on top of batter. 

  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean!

  6. Remove from the oven and let cool on a wire rack. Then, remove the bread from the pan and slice. 

  7. Banana bread should stay nice and moist for up to five days in the fridge. 

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