Perfect Paleo Banana Bread

Reasons to Love This Soft, Moist Banana Bread That's Paleo

• The ultimate loaf of banana bread. For me, at least. This paleo recipe is moist and tender, a little cakey, and perfectly sweet.
• One-bowl wonder. Mix the batter in one bowl, and bake. You honestly can't beat it!
• No funny ingredients. This banana bread is also gluten-free, grain-free, dairy-free, and refined sugar-free. But most of all, it tastes incredible!

Paleo Banana Bread Ingredients

The paleo diet excludes grains, dairy, and processed foods, which keeps the ingredients list for this banana bread short and sweet. Scroll to the recipe card below the post for the printable ingredient amounts and instructions.

• Banana – Make sure to get spotty bananas that are soft and ripe. You'll want to mash them up as much as you can before measuring!
• Eggs – Since we're using coconut flour (more on that below), we need eggs for this one – 4 in fact – which might seem like a lot, but helps give this bread its texture.
• Coconut oil – To impart a slight coconut flavor and also give it extra moisture and decadence.
• Apple cider vinegar – I know it sounds strange, but the vinegar helps activate the baking soda and baking powder, so the bread rises light and fluffy in the oven. If you don't have vinegar, swap it out with lemon juice.
• Coconut flour – One of my favorite flours for baking, and it's the reason this paleo banana bread is so soft and tender. Coconut flour can also be one of the trickiest flours to work with. As it has its own texture and moisture needs, it really can't be substituted in this recipe.
• Arrowroot powder – Lightens up the bread and keeps it from becoming crumbly.
• Spices – Cinnamon and salt are all you need here, but this banana bread would also be delicious with a pinch of ginger and/or nutmeg.

How To Make Paleo Banana Bread

This paleo banana bread comes together in one bowl, which I totally love! Start by combining the wet ingredients, then add the dry for even mixing and less mess.

• First, mix the wet ingredients. Beat the eggs in a large bowl and blend in the rest of the wet ingredients. Since bananas can range in size, make sure you're measuring out your banana in a measuring cup.
• Next, add the dry ingredients. These can go directly into the bowl with the wet batter. Stir until the ingredients are well combined.
• Bake! Transfer your batter to a lined loaf pan. Sprinkle on some chopped nuts or chocolate chips if you'd like. Finally, bake this banana bread at 350ºF for 45-50 minutes, or until a tester comes out clean.

Tips, Tricks & Substitutions

• Let the batter rest. Allow the batter to sit for just a few minutes before popping it into the oven. Resting hydrates the flour and improves the texture.
• Don't substitute different flours. This recipe is specifically designed to be made with coconut flour and eggs. No other flour will work in the same proportion. Unfortunately, for this reason, this recipe can't be made vegan without major changes.
• Avoid overbrowning. Check the bread at the 40-minute mark, and if you notice that the top is browning faster than the center is baking, lightly cover the banana bread with foil while it finishes up in the oven.
• Mix-ins. This bread loves a good mix-in! Feel free to fold in chopped nuts or chocolate chips.

Storing and Freezing Banana Bread

• Store at room temperature. Keep this paleo banana bread covered at room temperature for up to 3 days.
• Freeze. On the day of baking, I like to let my loaf cool completely, then cut it into slices. I keep a slice or two out at room temp, then wrap the rest up in foil and pop it into a ziplock bag and leave it in my freezer.
• Warm it up. To reheat your banana bread, either microwave it quickly or pop it into the toaster oven.

More Quick Breads and Muffin Recipes

• Cinnamon Apple Banana Bread
• Strawberry Banana Bread
• Gluten-Free Banana Bread Muffins
• Chocolate Chip Banana Bread
• Oatmeal Banana Bread
• Banana Protein Muffins