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This deliciously hearty yet soft and moist Paleo banana bread is made with no grains, dairy, and no added sugar. It's gluten free, Paleo and sweetened only with bananas and perfect for breakfast or a snack with your favorite spread. Kid approved and easy to make!



Total time

70 minutes


  • 4 bananas (small, very overripe, or 3 larger ones, mashed well)
  • 4 eggs (large, room temp)
  • 2 tsp pure vanilla extract
  • ¼ cup coconut oil (melted and cooled to almost room temp)
  • 1¾ cups blanched almond flour
  • ½ cup tapioca flour
  • 1 tsp baking soda
  • ½ tsp baking powder (or make your own paleo baking powder *))
  • 1 tsp cinnamon
  • ¼ tsp fine grain sea salt


  1. Whisk together all dry ingredients and set aside. Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper.
  2. In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined.
  3. Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will overmix the batter and prevent it from rising properly) just until moistened and no visible flour remains.
  4. Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. Enjoy!
  5. View the recipe instructions at


Low carb

Contains allergens
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