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Perfect Paleo Banana Bread

This Perfect Paleo Banana Bread has received hundreds of glowing reviews and tastes just like the real thing with wonderful taste and texture.

I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.

Perfect Paleo Banana Bread Recipe

Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.

  1. The bananas are already so naturally sweet that you don’t need to add much more to it.
  2. Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
  3. The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.

I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.

Perfect Paleo Banana Bread Recipe

I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!

Perfect Paleo Banana Bread Muffins

The recipe is easily converted to muffins. Just pour the batter into 12 muffin tins and reduce baking time to 18-22 minutes. I like to individually wrap them, throw them into a gallon bag and freeze them for an easy on-the-go breakfast.

This Paleo Banana Bread is also delicious topped with peanut butter (which is not Paleo!) or any Paleo-friendly nut or seed butter of your choice! 😉

Perfect Paleo Banana Bread

From at

Prep: Cook: Yield: 1 loafTotal:

A delicious Paleo Banana Bread that tastes just like the real thing.

You'll Need...

  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup of almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoons melted coconut oil
  • 2 large eggs
  • 2 very ripe medium to large bananas, mashed
  • 1/4 cup of maple syrup
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I'm a big fan of the parchment paper for easy removal from pan and easy clean up.)
  2. In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
  3. Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
  4. Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

Additional Notes

This recipe converts well to muffins. Divide batter between 12 muffin tins and reduce baking time to 18-22 minutes.


{ 298 comments… add one }
  • Lee April 30, 2013, 8:42 pm

    Paleo or not, it looks delicious.

  • She Rocks Fitness April 30, 2013, 8:45 pm

    Cannot believe I’m the first one to comment on this! AMAZING! Banana bread and nut butter is such a deliciously awesome treat…Thanks for sharing! PS: I am so against all those loaded with artificial desert recipes that you see everywhere. Those ingredients are so bad for you!

  • Hayley @ Running on Pumpkin April 30, 2013, 9:01 pm

    I looove banana bread, especially chocolate chip!

  • Laura@ Fit Running Mama April 30, 2013, 9:07 pm

    Thanks for the recipe! I am pinning this and making it for sure!

  • Ja @Ja on the RUN April 30, 2013, 9:10 pm

    I love banana bread. They’re my favorite. Thanks for sharing a recipe! 🙂

  • Erin April 30, 2013, 9:28 pm

    That looks amazing. I’m definitely making this when I get the chance 😀

    Also, this is random, but did you ever announce the winner of the bluetooth headphones giveaway you did a few weeks back? I’m just curious because I don’t remember you posting anything about it.

  • Paige @ Your Trainer Paige April 30, 2013, 10:00 pm

    one of the reasons I read your blog is because I know I’d never seen a protein cake with protein frosting that’s low calorie!!! and low sugar!!! 😉

    Aaaand I’ll be baking this tomorrow.

    • Jen May 1, 2013, 6:05 pm

      yes, you never will! 😉

      and let me know how it turns out!

  • kathryn April 30, 2013, 11:20 pm

    YaY! I always LOVE your recipes and know that this one will be delicious.

    • Jen May 1, 2013, 6:05 pm

      thank you! let me know how it turns out if you try it!

  • Ali May 1, 2013, 12:00 am

    This recipe looks perfect. Wish I had the ingredients on hand to whip a loaf together tonight. Can’t wait to try it! 🙂

  • Kelly May 1, 2013, 2:09 am

    This recipe looks great! Is there anything that can be subbed for the maple syrup? It’s very expensive here (around 10 USD for a small bottle).

    • Jen May 1, 2013, 6:05 pm

      i think you could try honey. would that work better for you?

      • Christy July 26, 2013, 3:16 pm

        I used honey and it turned out great!

  • Amy May 1, 2013, 5:50 am

    I cannot wait to make this this weekend!!! Thanks so much! And, I had never heard of Comfy Belly, but this looks like a great resource.

  • Kimberly @ Healthy Strides May 1, 2013, 7:36 am

    Um, I love this post forever for the never-going-to-happen mug cake. I probably did some version of this early on but I hate all the fake stuff and would rather cook with real ingredients. And butter is very much real. Just sayin’.

    • Jen May 1, 2013, 6:04 pm

      🙂 🙂 🙂 NEVER! 🙂 🙂 🙂

      and YES to butter!

  • Mindy May 1, 2013, 9:27 am

    Loveeee banana bread! I must get some more almond flour soon.. I tried the whole grinding almonds in a food processor, but I definitely prefer TJ’s almond meal! This looks to. die. for!

    • Jen May 1, 2013, 6:04 pm

      hmmm…good to know about the make your own almond flour. i use the tj’s almond meal too.

      • Christy July 26, 2013, 3:20 pm

        I used blanched almond in the food processor and than threw in all the other ingredients and blended it up. It worked very well for me.

  • meredith May 1, 2013, 10:39 am

    I should try this recipe!. I am a baker who also ventures to the “healthier” side often but NEVER use artificial ingredients.I make banana bread often and usually use oat bran/old fashion oats instead of flour. I always explain to my son that it isn’t always about calories, it is about wholesome, nutrient dense foods. Just because something is low calorie/calories free, sugar free does not mean it is healthy for you.

    • Jen May 1, 2013, 6:03 pm

      meredith – you should try this. have you baked with almond and coconut flour before? i’m just starting to experiment with it and it’s so interesting to play around with the ratios/textures/etc. sounds like you are teaching your son well!

  • meghan @ struggle muffins May 1, 2013, 1:00 pm

    Amaze. Can’t wait to try this recipe. Love that you topped it with PB too, I’d have done the same 🙂

    • Jen May 1, 2013, 6:02 pm

      everything is better topped with pb! 😉

  • tara May 1, 2013, 1:16 pm

    thank you so much for testing and posting. i’m gluten free not by choice but because i have celiac. i appreciate non celiacs baking gf because if they think its good then it means its good.

    • Jen May 1, 2013, 6:01 pm

      you’re welcome tara. i’m really happy with how this recipe turned out and hope that you enjoy it.

  • Mary Ann May 1, 2013, 4:46 pm

    Thank you for making and eating normal food. Enough of the low calorie-protein packed ‘cakes’. Avoid what isn’t good for you and what doesn’t compromise all of the training that you do and eat what your body needs. Thanks for keeping it simple.

    • Jen May 1, 2013, 5:58 pm

      you will never see me eating all that fake crap. i so agree with you!

  • Annie May 1, 2013, 5:13 pm

    I’ve never commented before, but after making your bread recipe, am overwhelmingly compelled to commend you! The bread is AMAZING!!!! It’s perfectly moist and tastes exactly like non-paleo banana bread. I’ve tried countless gluten-free and paleo banana bread recipes, only to be left disappointed by dry, heavy and tasteless breads. This recipe came out P.E.R.F.E.C.T; perhaps it’s the flours ratio…In any case, thanks for such a great recipe, it’s absolutely delicious! 🙂

    • Jen May 1, 2013, 5:57 pm

      hi annie! i’m so happy to hear that this recipe turned out well for you! i didn’t want to post it til i got it the way i wanted it from a texture standpoint so that paid off i guess!

      • Jennifer Heflin September 7, 2017, 8:56 am

        Yaaas! Jumping into this bandwagon. I have never left a comment on a page either, but I have made your banana bread twice and oh MY! The bad thing is we gobble it up! (Hubs and kids loooveee it)

        • Jen September 18, 2017, 10:20 am

          I’m honored that my recipe was comment-worthy! 🙂 Thanks for tying it out and I’m so glad it was a hit for you! And trust me, I know how quickly it can disappear!

  • Michele May 2, 2013, 3:41 am

    Thank you for sharing this recipe Jen! I just tried some paleo banana muffins an acquaintance made the other day, and I was like “I could SO eat more of this stuff!” I’m going to try making my own this weekend 🙂


  • Megan May 2, 2013, 1:01 pm

    I made this last night and I’m in heaven. I honestly think it’s the best banana bread I’ve ever made. Thank you!

  • Tiff May 4, 2013, 2:15 am

    I just made this, and added some frozen blueberries – HOLY MOLY it was delish! Tastes just like “real” banana bread – but way better!


  • McRae May 4, 2013, 1:18 pm

    I couldn’t find coconut flour, so I used all almond meal. This still came out A-M-AZING! Thanks for the recipe!!! Does this freeze well?

  • Elle May 6, 2013, 8:59 am

    I forgot to add the maple syrup (multitasking while baking is never the best idea) and it turned out fine! Not as sweet as regular banana bread, obviously, but still very good. So pleased I found this recipe!

  • sasha May 6, 2013, 11:19 pm

    Just made this and it is DELICIOUS! It tastes exactly like my great grandmother’s recipe but without any of the flour, butter, and sugar.

    • Jen May 7, 2013, 11:47 am

      so happy this turned out well for you! i agree it’s totally comforting and traditional tasting!

  • Susan May 7, 2013, 7:02 pm

    Made this today…turned out good but slightly salty, not sure why. Texture was great.

    • Michele May 31, 2015, 9:21 pm

      Ours turned out salty, too. We used the big crystal kosher salt. Next time we will use regular salt (and maybe less). We’re still eating it!!! Good stuff. 🙂

  • Brianna May 9, 2013, 8:04 am

    I made this banana bread on Monday and it was absoulutely amazing! Everyone in my family loved and, even my 12 year old brother who is so picky and hates anything healthy. The bread was sweet and the almond and coconut flour made it so moist and dense, and added the nutty flavor so you didn’t even need to add nuts to it! If you are looking for a paleo banana bread recipe, I highly recommend this one! But be careful, it is really addicting to eat!

  • juliana loh (@bilbaobab) May 10, 2013, 5:04 am

    this looks and sounds delish!!! and sinfully yum with some peanut butter. definitely going to have a go at it this weekend! thanks for sharing!

  • Kim May 16, 2013, 4:59 pm

    We’ve made this bread twice in the last week. It is so yummy! My kids just gobble it up. And my husband who swears he can taste the almond flour in everything actually didn’t complain. As a dairy and gluten free home it is so nice to have new recipes to add to our repertoire. Thanks so much for sharing this recipe with us Jen!

  • Kelly May 16, 2013, 10:52 pm

    I made this tonight using flax eggs and it turned out great! Thanks for a great recipe!

  • Manny K. May 18, 2013, 1:46 am

    Just made this with olive oil in place of coconut oil and added lemon zest and chia seeds.First time I’ve ever baked and it was awesome. Going to add frozen blueberries next batch like the previous commenter Love your blog by the way..

  • Anna May 23, 2013, 8:02 am

    Made this bread last night and it was so delicious and moist. No-one would ever pick that it was wheat free, gluten free, dairy free, and sugar free!!!! Would have to be best ever recipe so far!

  • April May 23, 2013, 8:24 am

    I was debating making a gluten free banana bread yesterday and I found myself in your “camp”. I ended up making my traditional AP flour recipe because I am always dissapointed with recipes when I try GF ones. I have a hypothyroid and am supposed to avoid gluten. It’s tough (I try to limit myself a bit). I look forward to making your recipe next time. It looks delicious!

  • Samantha May 26, 2013, 6:27 pm

    Wow this is delish! Very comforting and such a treat. I didn’t use maple syrup but instead used raw coconut nectar as the sweetener and it came out perfect!

  • Deborah May 27, 2013, 7:14 pm

    LOVE this recipe! I tried it today and it’s just wonderful. I blogged about it (with a link of course) http://gourmetmom.blogspot.ca/2013/05/grain-free-no-added-sweetener-banana.html. Thank you for sharing this!!!

  • Lisa May 30, 2013, 10:03 am

    Just made this…just tasted it…so yummy!! Great texture and flavor-thanks for the recipe!

    • Jen May 30, 2013, 11:16 am

      lisa – so glad this was a hit for you. thanks for reporting back!

  • LDub June 4, 2013, 9:15 am

    I made this with crushed cashews mixed in and it came out great. Does anyone know how many calories are in a loaf?

  • anita June 4, 2013, 7:28 pm

    Hi Jen,
    i literally just made this for my 19 month old boy who has a high sensitivity to wheat and he loves it! we cannot get enough of it either! thinking we are going to forego the maple syrup next time as the bananas would seem to provide enough sweetness. what do you think?


    • Jen June 4, 2013, 9:13 pm

      anita, i’m so happy this turned out well for you and your son! others have tried it with no maple syrup and had good results so i’d definitely play with reducing or eliminating it.

    • Deborah June 5, 2013, 10:47 am

      I made it last week without the maple syrup, but added an extra banana for moisture and sweetness. It worked out perfectly!
      Take care,

  • Tracey June 5, 2013, 3:41 pm

    Best banana bread recipe !! Very moist and delicious, But I used a 9×5 loaf pan & it didn’t rise at all. Your picture looks a lot more like bread than mine. I ended up cutting it in squares like brownies bc it was so flat. Did you double your recipe for the picture? Absolutely loved the flavor though!

  • Rebekah June 7, 2013, 10:12 pm

    Hi! While I loved the bread flavor, the entire load was gone in one evening. My bread did not seem to bind together, it came out of the pan in 3 pieces. Do you have any suggestions for avoiding this or is there something I am potentially doing wrong?


  • Michele June 8, 2013, 9:54 am

    This was GREAT! I didn’t have maple syrup so I used agave and it came out wonderful, a little dense, but tasted just like mom used to make. Thanks.

  • DDJ June 9, 2013, 5:21 pm

    I just finished making this and it’s so ridiculously tasty. Mine is definitely denser than the loaf in the picture, but it’s really good. Thanks for this recipe!

  • Noreen June 10, 2013, 6:31 am

    PERFECT is an accurate description. Made two loaves last night and must say, AWESOME! This recipe is a keeper. Thanks for this one! Taking one to work this morning (saving a few slices for the family) and saving the second for this weekend to share at a get-together. Homerun!!

  • Renee June 10, 2013, 10:47 am

    I want to try this recipe for our brunch next Saturday, but I have a friend who is allergic to all nuts (except peanuts, go figure 🙂 ) I am just concern that the almond flour might trigger her allergy, do you think that it would be okay to use a cup of coconut flour instead of what the recipe prescribes?

  • Deborah June 10, 2013, 11:16 am

    I’m no expert but I don’t think that using that much coconut flour would work. It soaks up moisture like a sponge, so I think it would make this an incredibly dry and crumbly loaf. I wonder if you could experiment with using pumpkin seed flour (ground pumpkin seeds) instead of the almond flour. I would think that would be a closer texture to almond flour.
    Just my 2 cents.
    Take care,

    • Renee June 10, 2013, 12:52 pm

      Thank you Deborah! From what I’ve seen so far, it’s the best, if not the only option to replace almond flour 🙂

  • Michele June 25, 2013, 11:55 pm

    So excited to find your blog! Thank you for this recipe… I was looking for something to bring to my gym’s WODBBQ this Saturday and with all the reviews it sounds great. Btw, it’s pretty cool to see you’re in Charlotte- I drive by Metro Crossfit all the time!

  • Dana July 5, 2013, 9:50 pm

    I have tried several paleo bread recipes and this one is my absolute favorite! Thank you!

  • RL July 6, 2013, 12:52 pm

    Made this recipe today and couldn’t wait to taste it. Topped it with coconut milk while it was still warm.
    DELICIOUS!!! Thanks so much for sharing!

  • Jeremy July 7, 2013, 1:43 pm

    I substituted honey as I am on an SCD diet.. NO SUGAR etc.. I also added walnuts and blueberries to make some muffins as well!! AWESOME

  • Cherie July 7, 2013, 11:44 pm

    This was by far one of the most amazing things i have ever tasted!! I left out the maple syrup, and only used 1 TBS honey as I am on anti candida diet and am not supposed to have any sugar but I added a little for others eating it! I also added walnuts. Next time I will leave out the honey all together as I think it had enough flavour and didnt lack sweetness at all 🙂 thankyou for a great recipe!

  • Steffffff July 8, 2013, 5:25 pm

    For anyone looking for a vegan or egg free alternative, substitute the 2 eggs for 3 tablespoons ground flax seed & 9 tablespoons water. Mix & let sit in fridge for about 10 minutes before use and stir in with wet ingredients. 🙂

    • michele January 15, 2014, 3:02 pm

      fyi, for vegans, you can just leave out the eggs — the bananas are sufficient, maybe add another 1/2!

  • Jenn July 12, 2013, 2:06 pm

    I made this banana bread yesterday and it’s so delicious and moist!!! We ate almost the entire thing in one night 😐 I can’t believe it was so easy to make 🙂 Thank you for this recipe Jen 🙂

  • PNWest July 16, 2013, 1:44 am

    I found this recipe tonight when specifically Googling “Walnut Bread Almond Flour”. I loved that it used less almond flour than most recipes (it’s so expensive), and added a little coconut flour. So I made it tonight, subbed honey for maple syrup, added raisins and walnuts, and it is divine!! The best grain-free, sugar-free recipe I’ve run across so far! It’s moist, light…. Really great. I didn’t have a loaf pan, so I used a small glass casserole dish, reduced baking time to 30 mins…. Perfection. Thank you for posting this!

  • Noelle July 27, 2013, 4:17 am

    I found this recipe while doing a searching for banana bread with almond flour, and I’m curious, do you think it would turn out the same if I did it in a bread making machine?

  • Deborah July 27, 2013, 11:42 am

    Hi Noelle,
    I’m fairly certain it wouldn’t work well in a bread maker. But if you decide to try, please let us know as I have one that hasn’t been used in years because we no longer eat grains.
    Take care,

    • Jen July 27, 2013, 12:22 pm

      i agree with deborah. not sure how this would work in a breadmaker!

  • Noelle July 28, 2013, 12:26 am

    I think I’ll try it tonight. My bread maker has a GF setting so maybe I’ll be lucky? lol Will let you all know how it goes.

    • Deborah July 28, 2013, 12:49 am

      That’s awesome Noelle. I can’t wait to hear about it!!!!

      • Noelle July 28, 2013, 2:16 am

        Okay, so I’m lame… I chickened out and made it in the oven lol. It turned out good. I used more banana than it called for so while it’s cooked, it’s a little, mushy I guess. Figure letting it set up a bit longer may help that. The taste is good. The only modifications I made were using all almond flour since that is what I had on hand, and I used a tbsp of honey instead of the full amount of maple syrup. Yum ! And I also have her flourless peanut butter cookies in the oven as I type this heh heh. Maybe next weekend I’ll get ballsy and actually try to use my bread machine.

        • Deborah July 28, 2013, 11:35 am

          Most likely the reason it’s a bit mushy is because you didn’t use coconut flour. Coconut flour soaks up moisture like a sponge, so if you omitted it from the recipe you probably should have added a lot more almond flour to make up for it. But hey, at least it tastes good 🙂 I’d keep it in the fridge if you’re not eating it right away as the extra moisture might make it spoil quicker.
          Take care,
          p.s. Please let us know if you do try it in the bread machine!

  • Dana July 29, 2013, 1:54 am

    Made this tonight! Huge hit in our home : ). I added chocolate chips and used both maple syrup and honey. Really delicious, especially with the fresh strawberries my neighbor brought over

  • Chelsi July 29, 2013, 11:59 am

    I’m currently baking this right now! Thanks for the recipe. The toothpick is coming out clean, but its just gooey in the middle so I stuck it back in. Will update on how it tastes!

  • Katherine Marshall July 29, 2013, 8:31 pm

    wow i’m impressed…this bread actually does taste nice! I added some pepita seeds on top and used agave syrup instead of maple syrup and omitted the nutmeg and added more cinnamon. Another trick of mine is to use half teaspoon of clove instead of nutmeg.

  • Natalie Christine July 31, 2013, 7:14 am

    This is simply amazing. Even though I eat clean, I too am a fan of baking “all the way.” I’m so glad I put Mom’s recipe aside to try your version. I made it 3 times in the first week, for non-paleo family, and it didn’t last more than a day each time! I love that I don’t have to worry about feeling sick if I want a little something sweet, while still giving my guests a delicious dessert. Thank you so much for sharing!

    All my best,

    Natalie Christine

  • Katey August 1, 2013, 10:12 am

    Wow! I just tried this recipe out yesterday and I have to say…delicious!! You’re right when you say it tastes like ‘real’ banana bread!! I’ve tried about 4 or 5 other paleo banana bread recipes and enjoyed them all, but never gotten this close to what banana bread it supposed to taste like!! The only issue I had was that I had to cook it longer in order for the middle to set, which resulted in the outside ‘appearing’ burnt…but there is NO burnt taste, all yummy banana-y!! Thank you so much!

  • Marina Mancia August 9, 2013, 11:25 am

    I just made this recipe last night and I’m obsessed!! Sooooo good! I will be using it very frequently, thank you!! The only thing i did different was replace maple syrup with organic raw honey because i didn’t have the syrup, but will try it soon 🙂

  • Pea August 9, 2013, 8:06 pm

    Just made theses! They are insanely delicious! Thank you!!!

  • jen August 11, 2013, 10:06 am

    Hey has anyone tried freezing this? It’s SOOO delish I want to have a stash on hand!

  • Nancy August 12, 2013, 7:02 pm

    I made this today and it is truly delicious! Thanks for the recipe. I have frozen some slices to enjoy at a later date.

  • Taylor August 14, 2013, 5:55 pm

    I’m paleo and just made this…hands down the best banana bread I’ve ever had (paleo or not). Great recipe!

  • Randy August 15, 2013, 10:22 pm

    Just made this! So yummy ! Thank you!!!

  • Kim May August 27, 2013, 4:49 pm

    This is really amazing bread! It’s absolutely delicious!

  • Christine August 29, 2013, 9:45 pm

    I love this recipe! I’ve tried many others and come back to this one every time. Great texture, flavor and so satisfying. Thank you!

  • Melissa September 1, 2013, 10:52 pm

    Looks yummy! If I were to only use almond flour (not sure if I can find coconut flour where I am), how much more should I add?

    Thanks! Can’t wait to try.

  • Courtney September 2, 2013, 12:41 pm

    Just made this and it was incredible! Only substitution I made was honey for maple syrup. I used a little more than 1/4 cup to make it a little sweeter. I also put in a 1/4 cup of cacao chips. The bread is super moist and has a ton of flavor. This is truthfully better than non paleo banana bread I have had.

  • Nicole September 4, 2013, 4:59 pm

    Just made muffins from this recipe, they’re literally still cooling on my counter. But I snuck a bite and had to post. The first batch I accidentally left the eggs out. No sub, just forgot to put the eggs in. Other than being a little more crumbly, they still tasted fantastic! Best paleo banana bread so far! The second batch tasted just as good but had better consistency, of course. 🙂
    So, just a note to those needing egg-free…this recipe is a great option!

  • Jamie September 7, 2013, 8:48 am

    Just made this for my husband and I and it didn’t even last 24 hours 😉 Definitely going to be a regular in our home!

  • Ange September 8, 2013, 1:25 am

    Made this tonight and substituted organic honey for the syrup. This is truelly exquisite bread. We’ve been doing paleo for just over 2 months and this is the first bread recipe I’ve tried that I’d repeat. Again and again! Thank you!

  • Krysten September 8, 2013, 4:17 pm

    Just whipped this up with some bananas I didn’t want to throw away…HOLY COW. If you haven’t made this already, you’re missing out. I topped mine with some coconut flakes and threw some walnuts into the mix. It was heavenly! Thank you for sharing this!

  • Joan September 15, 2013, 4:05 pm

    I just made this and it turned out even more delicious I could imagine!!! <3 Thank you so much! I reposted this recipe in my blog because I made small alterations in it 🙂 You can check the pics if you want to. Mine turned out much more brown but still it wasn't burned out <3 Super delicious! No grains in my bakings anymore <3 And no breads from the stores either! 🙂

  • Robyn September 16, 2013, 6:07 am

    This was amazing. I eliminated the coconut flour because I didn’t have any and just used 1 cup almond flour, and I accidentally used 1/4 cup coconut oil but everything came together really well and it’s soft and moist but so much like banana bread and completely fits in with my diet. Thanks!! I added a raw caramel sauce and it was like a sticky date pudding almost.

  • Steph September 16, 2013, 9:18 am

    I’m trying this today with pumpkin instead of banana and adding carob chips. I tried it the other day with bananas and I can’t even tell you how delicious it was! Best recipe ever! My AM crossfit girls are gonna love it!

    • Jen September 16, 2013, 9:19 am

      oh report back on how the pumpkin works out please! i would imagine you will need more added sweetness since the banana is more naturally sweet than pumpkin.

  • Traci September 17, 2013, 2:48 pm

    I subbed all almond flour because I didn’t have coconut flour on hand and honey for the maple syrup, and it came out awesome. Thank you!

  • Gio September 29, 2013, 6:51 pm

    This was the BEST paleo (or non) banana bread I’ve EVER made! I’ve tried over 20 different recipes from all over the web.. and variations of.. and this is perfect. Look no farther if you are trying to decide. The only thing I changed was I cut the maple syrup in half. Once I tried it with only stevia. It was great! I also like to add walnuts in the mix and on top. My hubs like to put 90% dark chocolate chunks on the bottom of the pan before pouring in the batter. Oh yes, we’ve made this exact recipe 6 times in the last 10 days. Really. We had family in town.. and we just keep buying spotty bananas!


  • Jessica Vinson October 5, 2013, 8:02 pm

    I forgot to comment when I made this last but I subbed one of the bananas for 1/2 cup pumpkin and added in 1 tsp of pumpkin pie spice and it was delicious! Definitely the best paleo version of banana bread I’ve had ( and I’ve tried quite a few recipes!). It’s actually in the oven right now 🙂

  • moll October 6, 2013, 6:28 pm

    LOVE LOVE LOVE this banana bread! Honestly I think I might love it more than regular banana bread. My only issue with it is that I could literally eat the entire loaf in one sitting, and almost did:) I want to try to make this as muffins – any idea how long those should cook for or has anyone done it? Hoping that could help with portion control!:)

  • Janet October 10, 2013, 3:34 pm

    I have made this twice now and love it but the only problem is i can’t get it out of the loaf pan in one piece!
    First time was an absolute mess and last night it was 2 pieces – better but still want the whole loaf to pop out so i can actually take it somewhere for others to enjoy without it looking like a big mess.
    Both times i have oiled the loaf pan as directed. I attempted parchment paper but since it didn’t lay
    flat in the pan i was unsure as to how it would actually bake and decided to oil again instead.
    The first time i thought i tried to separate from the pan too early before cooling and last night i waited longer but still difficult.
    Are many others having this problem ? Please advise.

    • Deborah October 10, 2013, 4:30 pm

      Janet, I’ve never had that problem, but I always use parchment paper. Maybe give that a try and see what happens?

      • Jen October 10, 2013, 4:33 pm

        I also used the parchment. Always do with quick breads and brownies. Easiest way to lift them out of the pan with no mess! Be sure to let it cool for a bit before removing. You don’t want it steaming hot when you lift it out but you also don’t want it to sit in there and get soggy!

  • Janet October 10, 2013, 5:35 pm

    Thanks Deborah and Jen for the reply! I will use the parchment paper next time for sure.
    Do you put the p.paper just on the bottom of the loaf pan or enough to cover the sides of the loaf pan?
    I am assuming the heavyness of the batter will relax the p. paper…and allow it to form into a loaf….?

    • Deborah October 10, 2013, 6:39 pm

      Yes the batter does push the paper against the sides. I only use a parchment sling, so I leave the ends free of paper and just grease the ends of the pan.

      • Janet October 10, 2013, 8:08 pm

        Thanks for the tip, Deborah. Can’t wait for my next few banana’s to turn brown so i can make this again! 🙂

  • Adria October 21, 2013, 11:21 pm

    Wow thank you! I’m SO GLAD there isn’t half a cup of butter in your recipe… YAY! I wonder if the coconut oil could be substituted with applesauce? I can’t wait to make this one!

  • Heather October 27, 2013, 1:21 am

    This is by far the best Paleo recipe I have tried! I did substitute honey for maple syrup, and it was great.

  • George November 10, 2013, 8:52 pm

    Great recipe! Best paleo banana bread I have ever eaten. I added chopped walnuts. Thanks for sharing.

  • Melissa February 6, 2014, 9:06 am

    Had this recipe saved in my email for a while now and just finally got around to making it last night! Delicious! Thanks for sharing!

  • Halsie February 7, 2014, 2:18 am

    I have never commented before but this is the BEST paleo banana bread I have ever made and I will definitely be saving this recipe. I made a traditional plain loaf and then for my second batch I added dark chocolate chips and put them in muffin cups. I like this recipe because it is flavorful, moist, and it doesn’t call for a half dozen of eggs, or 4 bananas. All of the ingredients were everyday easy things that a paleo person would have access to without an extra trip to the grocery store.

    Thank you for sharing this recipe! I’m so happy I finally found a paleo banana bread I actually like.

  • Carrie Richardson February 9, 2014, 3:53 pm

    Amazing! Have been on no sugar diet for 4 weeks now following really bad eczema, i’ve been living off fish, veg and nuts so was in need of a treat when found this recipe. its a lovely treat and i don’t feel guilty eating it. My eczema is nearly gone so i’m never going back to sugar. Trying the carrot cupcakes next as a treat for my birthday! thank you for the recipe

  • Melissa H February 10, 2014, 9:04 pm

    I have made this recipe numerous times and it has gotten rave reviews! I would like to try to make this into muffins instead. Any suggestions for adjusting baking time??

  • Deborah February 15, 2014, 10:28 am

    Hi Melissa,
    I’ve made this into muffins. 425F for about 25 minutes works perfectly.
    Take care,

  • Julie March 4, 2014, 9:45 am

    I made this recently, and I have to say that it really tastes close to regular flour-type banana bread. It’s moist and has very good flavor. I love having it with me in the car. When I’m driving and get hungry, I just grab a piece and it really satisfies my hunger without all the sugar.

  • Sandi June 8, 2014, 12:10 pm

    This is a wonderful recipe! I made it a few weeks ago, and between my daughter and I, we ate the whole thing in about a week! I’m making three loaves this week and freezing it so we can take some camping with us in a couple of weeks. Maybe this time, my husband and son will get some. 🙂 I’m the only one on a grain-free diet, but both my daughter and I agree, this is the first batch of banana bread that tastes like our old recipe with regular flour. Thanks so much!

  • Hallie June 8, 2014, 1:37 pm

    This looks wonderful. We have a family that has a number of food intolerances so for anyone out there that needs modifications on these here are some ideas. If you are intolerant to potato, as my daughter is, use sea salt instead of kosher salt and use double the amount of baking powder (Rumsford brand is potato free) and no baking soda. For those that are nut intolerant (different than an allergy) experiment with using all coconut flour (not sure about the amounts since it more dense). Hope this helps anyone that needs it! Thanks for this great recipe.

  • Lauren June 14, 2014, 11:47 am

    Just made this recipe and it turned out deliciously! I did muffins (and followed the 425º for 25 mins another commenter had suggested) and also had to swap the flour ratios – I ran out of almond flour, so I did 1/4 almond, 3/4 coconut – then added a couple splashes of almond milk to thin it out. They’re so good, I’ve had to pass the recipe on to a few friends. I look forward to making these again!

  • Filia July 19, 2014, 8:50 pm

    What about adding some nuts like walnuts or pecans? Has anyone tried the recipe with nuts? I prefer breads and cake etc to have nuts in it.

  • Megan July 29, 2014, 5:55 pm

    Do you know what the calorie count is for a slice or perhaps a muffin? Just an approximation?

  • Shana September 18, 2014, 11:37 am

    Jennifer – quick question… Would this be good for someone who is diabetic or would the bananas and maple syrup be too much? I’m trying to find a sweet treat for a diabetic and having trouble finding a recipe that doesn’t taste like it’s for diabetics… Help!

    • isaac September 18, 2014, 11:51 am

      hi there! i wish i could help but i am not a specialist when it comes to diabetic-friendly foods. i’m so sorry!

      • Emily March 25, 2017, 9:45 am

        Hi! I know this is late, but for any other people with the same question… it will depend a little bit on if your friend is insulin dependent, or not, as food is managed differently depending on the type of diabetes you have. That said, my son is Type1 and we regularly make pancakes with almond flour (I do use some normal flour to keep them from falling apart). We have much better blood sugar control when using at least half almond flour (vs whole flour recipes). As a point of comparison, whole grain pancake mix has 35 g of carbs per 1/2 cup and almond flour has 6… Of course, there are sugars in the recipe, but using the different type of flour will make a big difference in the carb count (you may want to sub the maple syrup with a little stevia to make it even lower carb). To be an extra good friend, I would put the recipe into a nutrition calculator so they will know the exact amount of carbs per serving…that is key no matter what type of diabetes you have.

  • Ayse October 29, 2014, 9:57 am

    I made this recipe yesterday and it turned out so good! I actually ended using oat flour because I was out of almond flour but it was still amazing.

  • Lynne Peabody December 4, 2014, 2:32 pm

    I have been making this bread for a while. I love it. I stopped making it when I got off Paleo. Now, I am back on it and I feel this recipe is the key to success on a Paleo diet. It is chewy, comforting, and sweet. Great with almond butter or butter or on its own. Yum!
    Easily doubled, by the way.

  • Amy January 19, 2015, 9:13 pm

    This bread is amazing! It’s my first grain free try, I’ve done gluten free just fine but was quite nervous about the almond/coconut flour combo. Well, it was a HUGE hit. We’re a family of 4, it was gone in less than 24 hours and I only got 1 piece! My 5 year said at his first taste “this won’t last long around here. He even ate it without butter,said it was so good it didn’t need it! I’m trying to get me son gluten and grain free, I am just thrilled he likes this! Thank you, thank you!!!!!

    • Jen January 19, 2015, 9:28 pm

      yay! thanks so much for taking a moment to provide feedback and i’m so happy to hear it was a winner for the whole family!

  • tara March 9, 2015, 9:45 am

    i just made this over the weekend. I doubled the recipe and added a little more banana and spices since my bananas were small. My loaf pan is a little big and as I have experience cooking with almond/coconut flour i knew the bread wouldnt rise and would be shorter than i wanted with a single recipe. by doubling i got a decent size loaf + 5 muffins. I used parchement and had no problem with sticking. I baked the loaf for ~ 43 mins and it was done. it turned out a little darker than the picture but no big deal. i did mix in some macadamia nuts which i liked. the muffins i baked for about 15 min at 425 and they were done probably could have taken out a minute sooner. They stuck a bit to the pan even though i really greased it but not bad. The flavor of both was good i like extra spices on the top to give sort of a crunch so i mixed up some cinnamon sugar and put on the top just before baking which was a secret my grandma taught me (although she used brown sugar mostly). Thanks for the great recipe ! For those of you wanting more normal size banana bread loaves (at least what my family considers “normal”) then double the recipe and do 1 loaf + a few muffins !

  • Dawn March 15, 2015, 11:36 am

    Came out great! I did muffins using honey instead of the maple syrup. Came out a little dark but delicious!

  • Tiffany May 3, 2015, 12:26 pm

    OH MY GOODNESS I just made this! I sucked down 2 pieces with some warm ghee poured over the top! I will be making this often, thank you!

  • Leah June 27, 2015, 10:31 am

    I’m really excited to try this! My only question-what is the shelf life and what is the best way to store it so it’s lasts as long as possible?

  • Lisa August 25, 2015, 4:42 pm

    OMG i just made two loaves of this banana bread and it was delicious!! The second time i made it i added an extra banana because i just can’t get enough bananas lately, and then i tried a piece with a little peanut butter on top and i was in heaven 🙂 Thanks for the awesome recipe i will be sharing with my friends!

  • Crystal September 18, 2015, 5:31 pm

    This is the first time I’ve ever written my opinion but this recipe is the best grain free bread recipe I’ve ever tried. I made them into muffins. Delicious! Doesn’t taste grain free. I followed recipe as stated.

    • Jen September 18, 2015, 9:41 pm

      Thank you so much for sharing! I’m so glad you like it!

  • JoAnne September 30, 2015, 11:54 pm

    I am the type of person that is always trying recipes that I find online. I have found some pretty great recipes that I have continued to use over the years. Unfortunately, I am horrible about posting a comment on what I thought of the recipe. That ended TODAY after I made these muffins.!!! You are seriously a genius! This is, HANDS DOWN, the best paleo muffin/bread that I have EVER MADE! EVER! Thank you so much for sharing this recipe and perfecting it for the rest of us who struggle with finding alternatives for our paleo lifestyle. I followed the recipe exactly as posted and they came out perfect! PERFECT! I would have never thought that these were made with almond and coconut flour at all! Taste even better than the really thing and much healthier!!! Thank you!!!

  • Maria October 2, 2015, 1:37 am

    Hi, this looks like a great recipe, thank you! Question though, could I use all coconut flour instead of the almond flour, I’ve developed a nut intolerance.. 🙁 if so, do you know the amount I should use of the coconut flour..? Thank you!

  • Nicole January 19, 2016, 2:54 pm

    I was wondering for the coconut flour, do you sift that first and then measure it or just measure it normally? Also, I’ve tried to work with oconut oil in baking and I am curious if I measure it out as a solid, melt it, and then add it to the recipe or do I melt the coconut oil first and measure it in the liquid form?
    Sorry for all the questions, I just wanted a recipe to turn out correctly! 🙂 Thank you!

    • Jen DeCurtins January 19, 2016, 3:21 pm

      I always measure it out melted! I did not sift the coconut flour. Let me know how it turns out!

  • Holly February 27, 2016, 10:35 am

    This is the most AMAZING banana bread I’ve ever tasted! Oh my gosh! It’s moist, and sweet, and just incredible! I will never go back to my other banana bread!

    • Jen DeCurtins February 27, 2016, 5:41 pm

      Oh thanks so much for trying it out! I’m glad it was a winner for you! 🙂

  • Jodie March 6, 2016, 12:28 pm

    I have all ingredients except for coconut oil. Would olive oil work or should I use butter?

    • Jen DeCurtins March 6, 2016, 12:51 pm

      No olive oil! It will be too overpowering. Try it with butter.

  • Emily Davis March 13, 2016, 10:26 pm

    Wow! I’ve been experimenting with paleo baking for over a year and this is the best recipe I have yet to come across. My naysayer boyfriend even likes it! Thank you so much. Now I just have to try not to eat the entire loaf in one sitting!

  • Rachyrach April 14, 2016, 9:00 am

    I have just made these and I was expecting them to not really turn out but oh how I was wrong. I did add some chia flour about 2 tbs to the mix and also 1/4 cup of coconut sugar as I didnt have enough maple left. They were soft and just like the good old banana bread that I had forgotten from my wheat eating days!! Thank you for sharing this recipe def something that I will continue to make.

  • christina April 23, 2016, 9:12 pm

    I just made this recipe- followed the directions exactly as described. Unbelievably moist and delicious! Thank you so much for sharing!

    • Jen DeCurtins April 23, 2016, 9:18 pm

      So glad it turned out well for you!

  • Erika May 2, 2016, 1:55 pm

    My husband has an allergy to all nuts. Is there a substitute for almond flour that is still on the healthy side? Looks delicious by the way!!!

  • Kristin May 3, 2016, 3:50 pm

    Like everyone else has commented,this banana bread is fantastic! I’ve made many,many clean, gluten free,wheat free etc, etc loaves and they were all ‘meh’…..this is my all time fave! So flavourful, moist and tastes like the ‘real thing’.
    I’ve started making this recipe weekly! I’m a bit obsessed! And turned it into mini muffins for my kids. It makes 24 minis and about 9-11 reg. Sized ones. Love this recipe!!! Thank you!😊

    • Jen DeCurtins May 3, 2016, 4:06 pm

      So happy to hear this Kristin! Thanks for taking the time to let me know!

  • Gemma May 25, 2016, 2:08 am

    I just made this bread tonight but made muffins instead. Mine turned out really moist, almost wet. I don’t think they really would have changed much had I baked them longer. They baked for 25 minutes. I wonder if it was from all the moisture of using defrosted frozen bananas. At any rate, despite this they did hold together and the taste was great. I used Pumpkin pie spice in place of my absent nutmeg. I’m sure my kiddos will love for breakfast when they wake up. We will make again! Thank you!

    • Jen DeCurtins May 26, 2016, 3:34 pm

      I’m certain the frozen bananas added extra moisture. Try it again with fresh bananas and report back! Most have no problem with the texture of this recipe!

      • Bret June 25, 2016, 12:49 am

        I made it once with defrosted Bananas and measured the liquid and used it in addition to the maple syrup to equal 1/4 cup – was delicious and not too wet

  • Judy May 27, 2016, 1:22 pm

    I just made this and it’s very good! I added 1/3 cup of dark chocolate chunks. This recipe is a keeper!

  • Marzia June 6, 2016, 8:53 pm

    I just made this and it turned out great. I used Robin Hood Gluten Free Flour. I omitted the Nutmeg and added more Cinnamon and I used Vegetable Oil instead of Coconut because I don’t like the taste of Coconut. It turned out great!!

    Thanks so much.

  • Lindsay June 7, 2016, 9:13 am

    This recipe is amazeballs! I’ve made it every week since I found it a couple months ago It’s a staple in our house now. Thank you!!

    • Jen DeCurtins June 7, 2016, 9:30 am

      Awesome! I love hearing this!

  • Bret June 25, 2016, 12:47 am

    I have made this recipe over and over – it is by far the best one of it’s kind. Thank you so much for the great recipe.

  • Rachelle July 13, 2016, 10:13 am

    Would it be possible to sub applesauce out for the eggs?

    • Jen DeCurtins July 13, 2016, 11:17 am

      I haven’t tried it so I can’t say. Most likely not.

  • Kimberly August 1, 2016, 12:36 am

    I just made this with my daughter. It is absolutely delicious!!! Thank you so much for this recipe! It’s my new favorite.

  • Renae August 1, 2016, 6:07 am

    Hey. Bread in oven as I type, smelling divine 😉I’m doing fructose free/ low sugar diet awareness so I’ve made this on rice malt syrup instead which has no fructose at all. I’m very excited to see how it turns out.!! Thank you for sharing 🙂

  • Terri Cane August 14, 2016, 4:57 pm

    Just want to say this is one of my favorite recipes. Thank you do much. Even my non paleo sons love it.

    • Jen DeCurtins August 14, 2016, 5:15 pm

      So happy to hear it!!! 🙂

  • Doris August 19, 2016, 3:41 pm

    Maybe I messed up, but I thought I followed your recipe. It turned out too dry for my family and I. Normally when I have baked with coconut flour, which is rare that I bake, I use more eggs. Basically for every 1/4 cup coconut flour, I use 2 eggs. However, I decided to follow your recipe as is – well, almost, I added an extra ripe banana only because I had it and didn’t want it to go to waste.

    Anyway, my bread turned out not moist and a bit dry. Today I made another recipe that has more eggs and that turned out moist. Anyway, not criticizing your recipe and thank you for it. I saw some others post that their bread was moist, so maybe it’s just me or my oven.

    The only alteration I would make would be to add more eggs, but if this works for others, then great. Thank you, though.

    • Jen DeCurtins August 21, 2016, 12:35 pm

      So sorry to hear this Doris! I’ve made the recipe many, many times with the ratios in the recipe and never had a problem and many others have had great success as well as you can see from all the reviews and comments. When I add more eggs, my bread tends to get too gooey. Maybe it has something to do with the size of the bananas you’re using? I’ll try to measure out the exact amount I use and provide that as well as saying “two bananas” next time I make it.

    • Deborah August 21, 2016, 3:17 pm

      I’m so surprised to hear this. If anything, mine is usually a bit too moist when I make this recipe. I usually leave it in the oven slightly longer just so it’s not too moist. I wonder why it turned out differently for you.

  • Mackenzie September 9, 2016, 7:52 pm

    Oh my goodness I’m so happy!!! I’ve never had a paleo bread recipe turn out. They usually don’t cook through or are too dense. This banana bread is AMAZING! Cooked perfectly and has a great texture! Following your blog from now on 🙂 love it so yummy!! Thank you!!

    • Jen DeCurtins September 12, 2016, 3:21 pm

      So happy to hear that this recipe was a success for you! Thanks for trying it!

  • Ru B September 14, 2016, 11:36 pm

    Just made this, on a grey day! Took my first bite and felt like a ray of sunshine hit me! It was so moist that I had to make sure it was completely baked through! I did use half the quantity of maple syrup, added in an extra half of banana and threw in a handful of dark choc chips…so my daughter doesn’t get suspicious :0

  • Amelia September 15, 2016, 12:21 pm

    I never comment but wanted to chime in that I have been making this recipe since you first posted it, my favourite banana bread by far!!

    • Jen DeCurtins September 20, 2016, 8:10 pm

      Thank you so much for taking the time to comment and share. I’m so glad that it’s a hit in your household.

  • MC September 16, 2016, 4:26 pm

    Love this recipe!! It’s so good. Do you have any similar pumpkin paleo recipes?!

  • Nathaly September 17, 2016, 11:25 am

    This recipe looks delicious and I’m certainly going to try it. Do you know if the almond flour can be substituted by gluten-free flour made out of garbanzo bean?

    • Jen DeCurtins September 20, 2016, 8:09 pm

      i am not sure, the only thing you can do is try. i’ve only tried it with coconut and almond.

  • JennyV September 22, 2016, 9:09 pm

    I knew I left two bananas out for a reason!! I cannot believe all the comments here — wish I could be a motivated baker like all these fabulous posters! This weekend it’s going down 😉

  • Laura September 23, 2016, 7:30 pm

    This banana bread and PaleOMG’s pumpkin muffins are my go to breakfast recipes in the Fall and Winter. Such a delicious recipe!!

  • Ashley October 8, 2016, 5:13 pm

    Perfect is right! This is my go-to Paleo Banana bread recipe! Delicious & moist every time!

    • Jen DeCurtins October 9, 2016, 9:43 am

      I am so happy to hear that you enjoy this recipe! Thank you for the comment.

  • Cindy October 14, 2016, 3:52 pm

    Love this bread. Have not been doing paleo, but do need gluten free and this bread was fantastic.

  • Martha November 6, 2016, 12:54 pm

    I’m not one to follow recipes. I’m all about experimenting and using my kitchen-tuition. But, I do need guidelines. This is THE BEST base-line wheat-free banana bread recipe I’ve found yet. I’ve made this bread twice, lately, with my own autumn twist. I add 3/4 C of the insides of a sweet potato/ pumpkin puree, and a little more flour mixture to balance out the extra moisture. And then I fold in chocolate chips! What comes out of the oven is a hybrid between this moist, nutty banana-bread and a spicy pumpkin-chocolate chip loaf. Me and my roommates are pretty happy!

  • Renee Rutledge November 6, 2016, 2:10 pm

    Do these freeze well

  • Samantha November 9, 2016, 9:46 am

    So I made this last night and the results tasted like baking powder and baking soda.I also didn’t add any sugar, and with other recipies I normally dont. Any suggestions?

  • Mamaleckz November 19, 2016, 1:07 am

    Hi there!
    I’m really excited to make this and I have no maple syrup, do you think I could use agave instead??

    • Deborah November 19, 2016, 10:28 am


      I’ve made this using maple syrup, honey and even no sweetener (added an extra banana). All of them have worked perfectly, so I think agave would work just fine.

      Take care,


  • Sativa November 23, 2016, 2:07 am

    My daughter can’t have almond flour. Could I replace with potato or tapioca flour? If so, same measurements? Thanks!!

  • Jen November 29, 2016, 11:04 am

    This bread is awesome! Perfect texture and very moist! I will be making it again soon……

  • Melissa December 3, 2016, 11:19 pm

    Just made this tonight and added some walnuts. SO TASTY! I will definitely be making again!

  • Kelsey December 14, 2016, 7:06 pm

    Made this just now – perfect recipe! Absolutely amazing. I made into muffins.

    • Jen DeCurtins December 25, 2016, 4:02 pm

      Yay! So happy to hear! I keep a batch of the muffins in my freezer at all times.

  • Niyeti December 15, 2016, 11:16 am

    Made this last night, it’s wonderful <3 Added some walnuts and it was perfect. Thank you for this great recipe!!

    • Jen DeCurtins December 25, 2016, 4:01 pm

      Thank you for reporting back! I’m so happy to hear that it turned out well for you!

  • Angela January 8, 2017, 9:41 am

    This recipe was amazing! I am just wondering if you have the nutritional information breakdown on this. Thank you 🙂

    • Jen DeCurtins January 12, 2017, 10:59 am

      I do not! I’m glad you liked the recipe.

  • Wanda Messer January 9, 2017, 12:06 pm

    It was absolutely DELICIOUS! I added 1/4 cup of chopped pecans. Yummy.

    What are the nutritional values? I log my meals in Fitness Pal daily.

    • Jen DeCurtins January 12, 2017, 10:53 am

      Hey Wanda! Thanks so much for trying my recipe. I haven’t calculated the nutrition info!

  • Cioci LaLa January 13, 2017, 1:17 am

    Looks great! Can I use something as substitute for almond flour,due to an allergy? Thanks

  • Hannah January 17, 2017, 6:40 pm

    Tried the recipe and love it! Do you have the nutrition info on this bread??

  • Amy January 21, 2017, 4:43 pm

    Just made it….delish! Sprinkled a few a 60% Cacao Ghiradelli Chips on top and my girls almost finished the loaf off themselves. My husband is so happy, first bread he’s eaten in months. Thanks!

  • Larissa January 25, 2017, 11:30 am

    This recipe is fantastic!! I made it for my office, they were having a meeting and the muffins were a huge hit! Could i have the nutrition info? Some of my colleagues were asking me. Thanks for posting this, it’s my new go to banana bread!

  • April January 29, 2017, 10:37 pm

    Absolutely love this recipe! Divine! Kid and husband approved as well.

  • hannah January 30, 2017, 2:18 pm

    hi all,

    has anyone tried making it with just almond flour (no coconut flour)? I feel like I see lots of recipes that suggest both types and just wondering if you can use one or the other 🙂


  • Judy February 7, 2017, 7:18 pm

    I have this in the oven now and look forward to tasting it! Thank you for the recipe!

  • Kim Brown February 8, 2017, 5:18 pm

    O M G!! This is seriously delish!! My 3 yo grandson said “this is perfect banana bread. It’s perfect!!” I’m new to Paleo baking and a huge banana bread fan. I don’t miss the regular stuff at all! This bread is super moist and perfectly sweet. Will be making another loaf this evening as the last one, which just came out of the oven 1 hour ago, is pretty much gone.

  • Jan February 9, 2017, 12:58 pm

    Any idea what the calories are for 2 muffins?

  • Kelley February 17, 2017, 9:03 pm

    Made two loaves of this just this morning and both my mother and I were delighted with the result. We’re one month in on a new grain-free lifestyle, and recipes like this have helped me convince my mother that suffering and deprivation are NOT part of the program. We’re eating fantastic food every day, and when she wants a little bit of baked comfort, we’ve got a loaf of this in the fridge, just waiting for her.

    • Jen February 18, 2017, 10:32 am

      So glad to hear that it was a winner for you!

  • Amanda February 18, 2017, 7:17 pm

    Has anyone ever used only coconut flour? We have a tree nut allergy.

    • Jen February 18, 2017, 7:35 pm

      that won’t work as coconut flour is way too dense. 🙁

  • Shannan March 9, 2017, 7:14 am

    Literally my favourite banana bread recipe. I make it about twice a week for the kids I look after, as one has gluten and lactose allergies! It never lasts more than a day!

    • Jen March 9, 2017, 10:34 am

      so very happy to hear this! 🙂

  • Cynthia March 20, 2017, 2:15 pm

    I have all the ingredients, except almond flour, on hand. Can I just use all coconut flour instead?

    • Jen March 23, 2017, 8:17 pm

      No – it’s too dense. It won’t work that way. 🙁

  • Ashley April 1, 2017, 12:03 pm

    Just made this for the first time and it is DELICIOUS!!! Thank you for the recipe

  • Amanda Follmar April 8, 2017, 1:17 pm

    I’ve made these before, Perfect!! Thank you!!
    Curious how you think adding blueberries would do?

    • Jen April 9, 2017, 1:05 pm

      I certainly think you could try. Banana bread is generally pretty forgiving.

  • Ines April 15, 2017, 4:21 pm

    This was he best paleo banana bread I have ever had. Moist and delish! I added Enjoy life mini chocolate chips about 1/4 cup. I just had it with decaf coffee, so delicious coconut creamer. I took small piece and then had to get another small piece. Does anyone know the calorie count? This is my first time on your blog and I will save you on my Pinterest. Thank you! I miss carbs but this covered it. You rock!

  • Mara April 17, 2017, 2:53 pm

    OMG!!! I typically don’t leave comments but this banana bread was out of this world!!! I let it totally cool then wrapped in paper towels then in foil and put in a bag and in the fridge! Next day I toasted a slice and topped with almond butter and I was blown away at how good it was. Thanks for this recipe I will definitely look at your other ones!

    • Jen April 27, 2017, 9:29 am

      SO glad to hear this Mara! 🙂 Thanks for trying it!

  • Becca April 23, 2017, 11:06 pm

    Thank you for the recipe. I just finished making this, mine looks a lot darker but I think coconut flour often looks dark when baked and I substituted Maple Syrup for honey but it turned out delicious and moist! Will definitely use this recipe again.

  • Kristen April 30, 2017, 4:43 pm

    Just made it with my grand daughter (everything taste better with her) and it is so good!!!!! Thanks for sharing again!

    • Jen May 3, 2017, 5:25 pm

      Happy to hear it was a hit!

  • LizzieB May 4, 2017, 1:16 pm

    Had three small overripe bananas, searched the web, found your blog, and voila! A dozen DEE-Licious muffins in no time! Ingredients were simple (had everything on hand) and I liked that you offered the muffin option – who wants to wait an hour?!? Flavors are great – hubby approved. And p.s. I was a pretty good baker for many years before I went paleo (not that I’m not now lol), so anyone reading this, trust me -these are worth making. Thank you!!

    • Jen May 4, 2017, 8:46 pm

      So happy to hear that the recipe was a hit for you!

  • Noel May 30, 2017, 10:01 pm

    This was amazing! Made 2 loaves tonight, one with walnuts and a handful of choc chips and the other with just walnuts. The family loved it! Def a keeper to make again. I may sub the maple syrup with honey next time to see how that turns out. Adding some vanilla protein powder has crossed my mind, too. This was so moist that I don’t think the protein powder will change the texture at all. My son decided to do the paleo diet and lost about 65 lbs and this is a good sub for the sweet tooth and those bananas that are over ripened without tossing them out (usually use them in our protein shakes). Thank you for sharing your recipe! I have repinned to my Pinterest with pictures, too. =)

  • Casey June 2, 2017, 6:50 pm

    I didn’t have a loaf pan big enough, so I just doubled the recipe and put it in a coconut oil greased bundt pan. I also don’t do any sugar except for fruit so I skipped the maple syrup and added 6 chopped dates and a little extra coconut oil. I added a cup of chopped pecans, as well. Fingers crossed it turns out great!

  • sarah June 17, 2017, 4:09 pm

    do you have how much sugar, protein etc. in it?

    • Jen June 19, 2017, 11:57 am

      no but it’s easy to calculate yourself. there are many online resources for this.

  • Mal June 19, 2017, 7:24 pm

    Just made this into muffins – SO good!!

    • Jen June 23, 2017, 7:39 am

      Happy to hear it! 🙂

  • Erica June 25, 2017, 12:48 pm

    Delicious! Just made this with some very over ripe bananas left in my fruit bowl this week. I subbed coconut sugar for the maple syrup as that’s what I had on hand and it still worked out a treat! Love that it doesn’t use a lot of eggs, not eggy tasting at all! Hope it freezes well!

  • Deanna July 11, 2017, 7:22 pm

    Wow. Best banana bread I have ever had. Light and airy due to types of flours used. Added 2 Tbsps of Chia seeds for added crunch and protein. Perfection.

  • Stacey July 19, 2017, 8:28 pm

    Thank you, forever grateful.In the middle of the international functional medicine Elimination Diet and I can eat this. I subbed eggs for flax meal eggs

  • Billy Conlan July 26, 2017, 8:40 am

    I just baked this delicious looking bread. Mine did not have a good rise at all. Do you know why that might be? It smells absolutely amazing though! Thanks for sharing!

  • Jana July 30, 2017, 11:34 pm

    This is in the oven right now! I was surprised when I spooned it into the 9×5 loaf pan that it seemed like it wasn’t enough batter. It’s going to be about 1/4″ tall unless it really rises quite a bit!

  • Heather R August 8, 2017, 11:40 am

    Just put this in the oven using a Paleo nut flour blend….almond coconut pecan walnut. Then used your recipe adding mini chips by enjoy life. Hope it works. Im new to the Paleo world🙄

  • Stephanie August 15, 2017, 9:36 am

    One of the best Paleo Banana Breads I’ve made!

  • Liz September 5, 2017, 12:38 pm

    This is cooking in the oven right now! Smells amazing – I must admit, I did add some dairy free chocolate chips and some crushed up Paleo granola on top! My 3 year old help mix this up – we’re going to have a slice as a First Day of School treat after my other daughter comes home from school today! Can’t wait to try 🙂

    • Jen September 18, 2017, 10:33 am

      Thanks for trying out the recipe and sharing your modifications! They sound great! 🙂

  • Monica September 11, 2017, 8:08 pm

    I’m allergic to nuts. What can I sub for the almond flour?

    • Jen September 11, 2017, 8:26 pm

      I have no substitution to offer you! I’ve only tried the recipe this one way.

    • Deborah September 13, 2017, 8:28 am

      Perhaps you could sub finely ground pumpkin seeds or sunflower seeds?

  • Marsha September 12, 2017, 12:45 pm

    Absolutely delicious ! I’ve made this four times in the past 3 weeks. I have a batch in the oven right now. I tweaked it a bit this time by adding a 1/2 cup of oats. Hope I didn’t mess it up!

    • Jen September 18, 2017, 10:10 am

      Hey Marsha – so happy to hear that you enjoy the recipe! Thank you for leaving a comment. Just remember that when you add oats, it’s no longer Paleo. That only matters if grain-free is a consideration for you! 🙂

  • Laura Cruz September 23, 2017, 1:50 pm

    Turned out to be great. I added my personal touch 1/4 cup tapioca flour.
    Coconut sugar 2 tablespoons. My bananas weren’t too ripe.
    Added pecans to the mix.
    Looks delicious can’t wait to taste it

    • Jen September 28, 2017, 2:12 pm

      Thanks for sharing your modifications! Hope it turned out well for you!

  • Shali September 24, 2017, 10:44 pm

    what is another alternative for the coconut flour?

    • Jen September 28, 2017, 1:49 pm

      I don’t have one to offer. I’m sorry!

  • Tam October 4, 2017, 9:35 pm

    Thank you. Love Love Love this. I’ve even tried using flaxmeal instead of eggs and they turned out wonderfully. Thank you so much.

    • Jen October 9, 2017, 3:18 pm

      So great to hear that – thanks for sharing the substitution. It’s helpful!

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