Paleo Banana Bread

Paleo Banana Bread

Paleo banana bread, made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. Make this easy quick bread batter in the blender!

An overhead view of a loaf of banana bread with 4 slices on a white surface

I’m not afraid to tell you… that I’ve been working on a proper recipe for Paleo banana bread for quite a long time. Baking with Paleo flours like almond flour and coconut flour can be tricky enough. Add high-moisture bananas to the mix and whoa. The first one rose and then sank, that one burned, this other one just tasted awful.

But this one here? Nailed it! Moist and tender, with just the right amount of cinnamon, this banana bread tastes like you remember. And no carb hangover.

Banana bread dough in baking tin on white surface

The super easy quick bread batter is made in a blender or food processor (you don’t need a high-speed blender). It’s the only way to achieve the proper texture in the finished loaf. It does sort of kill me to make batter in the blender, though. I’m fairly certain that I could make a whole loaf out of all the batter I’ve left behind in those blades. You just can’t rescue every drop!

Overhead view of banana bread in baking tin on white surface

In this incredibly simple bread, the only sweetness comes from bananas and just 3 tablespoons of honey in the whole loaf. But it’s just enough. And like most good Paleo recipes, even a single slice is quite satisfying. And, happily, the slices aren’t heavy and greasy like some Paleo quick breads can be.

Close up of a loaf of banana bread with 3 slices on beige paper

My favorite part of each slice of this bread is easily the chunks of banana. And because bananas tend to have such a strong flavor, you don’t taste almonds even though the bread is made with almond flour. Or coconut, despite the coconut flour. You taste tender, fragrant and utterly satisfying banana bread. With no guilt!

3 slices of banana bread on white surface and an overhead view of banana bread in baking tin

Like this recipe?

Prep time: Cook time: Yield: 1 loaf banana bread


2 tablespoons (28 g) virgin coconut oil, melted and cooled

3 eggs (150 g, weighed out of shell), at room temperature

3 ripe bananas, peeled

3 tablespoons (63 g) honey

1 1/2 cups (180 g) blanched almond flour (not almond meal)*

1/4 cup (28 g) coconut flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

*I recommend Honeyville brand or nuts.com blanched almond flour.


  • Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.

  • In a blender or food processor, place the coconut oil, eggs, 2 of the bananas, honey, almond flour, coconut flour, baking soda, salt and cinnamon, and blend until smooth. Dice the remaining ripe banana, and gently fold the banana pieces into the smooth batter.

  • Pour the batter into the prepared loaf pan and smack the pan flat on the counter a few times to break up any large air bubbles. Place in the center of the preheated oven and bake for about 45 minutes, or until the top is relatively firm to the touch and the loaf is golden brown all over. The toothpick test isn’t very reliable with this bread. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve.


Comments are closed.

  • Jennifer S.
    October 21, 2016 at 11:44 AM

    You are so good to Mare!! :) it looks yummy too!

    • October 21, 2016 at 2:12 PM

      So funny, Jennifer! :)

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