Paleo Banana Bread Recipe -
Paleo Banana Bread Recipe
  • READY IN 1 hr

Paleo Banana Bread

Recipe by  

"This paleo-friendly, gluten-free banana bread is dense and moist. YUM!"

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Ingredients Edit and Save

Original recipe makes 12 slices Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
  2. Mix together almond flour, ground cinnamon, and baking soda in a bowl.
  3. Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
  4. Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2012

We made this for breakfast. Perfect!! Hearty, moist, and tasty. I added an extra bannana and a handful of quinoa flour . I love that it's low in fat, high in protein, and has no sugar. Everyone loves it!

Most Helpful Critical Review
Dec 29, 2012

Followed the recipe to a T ... but when the loaf was still jiggly in the loaf pan after the allotted time, I covered the top with a tent of aluminum foil and gave it another 15 minutes. Loaf was a toasty golden brown all over. Let it sit in the pan for an hour after removing it from the oven. It was as dense and wet as a saturated sponge. Smelled great, but the flavor was absent and the consistency was mealy. Let it sit overnite and tried it the next morning -- no improvement. Disappointed.

Dec 30, 2012

Very moist; great bread! I used almond meal instead of almond flour and honey instead of agave. I have tried other grain free/paleo breads, but this one is much more moist and flavorful. I did have to cook mine about 50 minutes. Will definitely make again!

Nov 25, 2012

I customized this recipe a bit to make it more kid-friendly. I used 1cup almond meal and 1 cup baking flour and then added a streusel topping (2 Tbl softened butter, 1/4 cup brown sugar, 2Tbl rolled oats, and 1/2 tsp cinnamon). It was delicious!

Apr 12, 2013

These are delicious! I made them with about a 1/2 c raisins and cut down on the agave for some shredded coconut. Also, I subbed1/4 of the almond meal (1/2 c.) with ground flax seed, which I always do with almond-based recipes to help retain a little more moisture. This is a fantastic foundation recipe to continue tweaking with the ingredients I have on hand. Also, I used a mini-loaf pan (4 loaves instead of 1 large one) and they baked perfectly in 45 minutes. Grain-free quick breads often perform better in smaller baking sizes since the leavening agent has to do less work.

Sep 07, 2014

After reading the reviews, I decided to try this recipe as muffins instead of a loaf and they turned out wonderfully! Here are the revisions I made: ~ Added 1/2 tsp of ground nutmeg ~ Increased the cinnamon to 1 1/2 tbsp ~ Used vanilla soy milk instead of water ~ Used vanilla extract instead of almond (didn't have any almond extract on hand) ~ Used a combo of agave and real maple syrup (1/8c each) ~ Added 3/4 cup of extra dark 65% cacao chocolate chips The muffins were super moist but firm and I WILL be making these again! Oh, and I used a muffin pan with light spray of oil instead of paper cups because paper cups tend to stick way too much. Thank you!

Jan 24, 2013

Really delicious. And so healthy! I used maple syrup instead of agave. Skipped the almond extract. Used vanilla extract instead of vanilla bean paste. And added a handful of raisins. It takes longer to cook than the recommended time. It might do better in two smaller loaf pans.

Jan 08, 2013

used apple sauce instead of syrup..too dry..addmore apple sauce


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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