The Best Paleo Banana Bread

Get my recipes in your inbox and access exclusive freebies. Subscribe here. What happened to Eat Drink Paleo? Read this post. Follow me for everyday healthy food inspiration on Pinterest .

paleo banana bread recipe

Remember ‘I can’t believe it’s not butter’ ad? Well, this morning we had a lot of ‘I can’t believe it’s paleo’ in our house when I served some toasted banana bread with organic butter (we also had soft boiled eggs for protein). I was originally baking this paleo banana bread for the cookbook but it turned out so freaking yummy that I really wanted to share the recipe on the website as well.

We don’t bake too often because I see most baked goods as treats but this banana bread is a regular in our house. It’s super easy. It’s also very handy to have a few slices around for snacks, packed lunches, travel and on-the-go breakfasts (with the addition of some protein of course). Plus, I can use up all those soft, dark bananas wasting away in the corner – no food wastage in my house!

Cook’s notes: Bananas add sweetness to baked goods so you don’t need to use too much sweeteners. I’ve used coconut coconut nectar, raw honey and maple syrup in the past so it works well with any kind of natural sweetener and even sweet enough without. The bread turns out nice and sweet but not sickly sweet like some banana breads can be. Play around with the suggested amounts to find your perfect level. I used walnuts and apricots for extra crunch and flavours but you can use any dried fruit or nuts, or even go without. The bread will keep for up to 4-5 days out of the fridge and longer if refrigerated.

Recipe adjustments: I’ve been making this banana bread a lot a lately and every time I tinker with ingredients or oven temperature and time to see if I can get an even better result. Therefore I’ve adjusted the recipe slightly based on what I think works the best.

Serving suggestions: creamed coconut, grass-fed butter, ricotta cheese, berries or some extra fresh bananas.



‘I Can’t Believe It’s Paleo’ Banana Bread

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x



  • 3 free-range eggs
  • Pinch of salt
  • 2 medium ripe bananas, peeled and broken into pieces
  • 1 tbsp raw honey, maple syrup or coconut syrup
  • 1 tsp vanilla extract or essence
  • 2 1/2 tbsp coconut oil
  • 2 tbsps desiccated coconut
  • 125 grams almond meal (1 1/4 – 1 1/2 cup)
  • 2 tbsps tapioca flour (or 1 tbsp coconut flour)
  • 1 tsp cinnamon powder
  • Pinch of nutmeg (optional)
  • 1 tsp gluten free baking powder
  • 3 tbsp walnuts, chopped
  • 56 dried apricots, chopped up


  1. Preheat oven to 170°C (345°F). Brush a loaf tin with coconut oil and line the bottom with non-stick baking paper.
  2. Method 1: Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy. Add the mashed banana, honey, vanilla, and coconut oil and whisk together until well incorporated. Add the almond meal, baking powder, tapioca, nutmeg, cinnamon and desiccated coconut and mix together well. Fold in walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on the top.
  3. Method 2: Place the eggs, banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy. Then add the rest of dry ingredients and blend until smooth and thick, scraping the sides along the way. Fold in walnuts and dried apricots and continue as in method one.
  4. Bake for 45-50 minutes on the middle shelf. Insert a bamboo skewer into the centre to see if it comes out dry, in which case it’s done. Remove from the oven and let it cool for 5–10 minutes before removing from the tin. Cover with a towel if leaving overnight. Serve as is or toast and smother with some butter.


  1. Currently in the oven and I used cashews instead of walnuts purely because I didn’t have any. The house currently smells absolutely amazing and I couldn’t help having a taste of the raw mix which was super tasty. Can’t wait to try it!

  2. OMG! I just finished my first piece of banana bread! the house smelled so good, my husband couldn’t wait to try it. This is the first item I have baked in over 15 years! I have always been nervous about baking, but this looked great, and I thought I’d try it. I didn’t change anything…it was perfect. Getting ready to go make another one, since I have enough stuff left over 🙂

  3. Hi Irene
    I’m loving all your receipes and everything I’ve tried so far has been shamazing. I made the banana bread last Thursday then the paella at the weekend – delicious doesn’t even come close!

    Really enjoying your posts and recipes, look forward to trying more of them!


  4. your recipe has no step for adding the nuts and dried apricots! I wasn’t adding the fruit, and just dropped the nuts on top after putting it in the pan and poked them in. thanks for the recipe, looking forward to it.

  5. Amazing! I used coconut flour instead of tapioca and it worked a treat. People at work (and me!) couldn’t get enough of it!

    Thanks! 🙂

  6. Hi there, this looks amazing and I’ll be giving it a go soon. Just a heads up, dried apricots without preservatives are dark drown. The bright orange ones in your recipes are laden with nasties.

  7. This was absolutely awesome. I tweaked it a little and whipped about 50grams of butter with 3 tblspoons of sugar & then beat the three eggs. I ended up using hazelnut meal, and adding chopped figs and cranberries to it! It went down a treat, although it took about 20 minutes longer than stated for the cooking time. Definitely making again!

  8. Just made this deliciousness…. Wow, even my boyfriend loves it and he is sooooooo picky. Well done Irene, can’t wait to see your exploration take you further in your cooking.
    Can’t wait to also go on the journey!!!

  9. Hi there! I would like to download the app,but can’t find it on the App Store for my iPad . When I press get app on your website it just redirects me to App Store with a completely different app, hope you are able to help as your recipes look awesome 🙂

  10. Got me some of this baking in the oven now, but with added fresh strawberries and double the recipe. Looking forward to it, thanks Irena! You’re book is amazing!

  11. Hi there,
    Michelle (from Perth, WA) – love your website, style etc. I am venturing into Paleo with little steps and this was one more step in that direction. I did this recipe as muffins and they were great, approx 25mins in a 165C oven, used a silicone muffin tray. Thank you for sharing, I will be here often. Best of luck.

  12. Thank you so much for sharing this recipe – it wins hands down in my household – best banana bread recipe ever – i love the apricots in it 🙂

  13. I have just made this and its glorious. I love that its not sickly sweet nor overly bananarish! I am now scared I may eat the lot. Better leave the house now and freeze the rest.

  14. This just looks and sounds so darn good. I love the fact that you introduced apricot in there! I can’t wait to make it! I plan on doing that tonight 🙂 Thank you!

  15. I love this recipe! I have made it weekly for 4 weeks now. I substituted apricots with dates. Turned out amazing every time. Thank you so much for sharing my daily breakfast recipe.

  16. I’m so in love with this delish recipe. I’ve taken this to playgroup and had all the other mum’s asking for the recipe… I’ve directed them to your site. I also love that I can give the mixing spoon to my 2.5 year old to lick 😉

    1. Just thought I’d throw a suggestion in, tho I know this comment is old. 😉
      To sub baking soda for powder, all you need to do is take equal parts baking soda and cream of tartar to equal the powder called for. (So in this case, 1/2 tsp. b. soda, 1/2 tsp. cream of tartar). It works great for me, and hopefully you can have the cream of tartar! 🙂
      Can’t wait to try this recipe! Thanks for sharing it!

  17. What a great recipe. My two children love this recipe. We love it with organic butter, a match made in heaven. Thank you so much 🙂

  18. Hi my kitchen is non existent at the moment so wondering if this could be done in a bread maker? Would there need to be any adjustments? Thanks

    1. Sorry Lisa, I’ve not tried so I am not sure how it would behave. I would search around on Google for a paleo bread in the bread maker and see how you could adjust the recipe.

    1. I don’t have the count handy but you can use any of the nutritional calculators available online and enter the ingredients to get the number per serve.

  19. I made this Banana Bread many times and it’s been favourite. My family and friends loves it. I made different ways to put flavours in it, I made 4 different ways which are chopped bananas, macadamia, pepitas (pumpkin seeds) & almonds, raspberries. It’s be best and easy to make when I have over-riped bananas left in the fruit bowl. 🙂

    1. I often make it with slightly different nuts and fruits, so it’s never really the same. It is a great base recipe to play around with. Glad you liked it!

See all comments »

Leave a Reply

Your email address will not be published. Required fields are marked *

You Might Also Like

Copy link
Powered by Social Snap