This paleo banana bread is moist, hearty, and rivals the real thing. It's made with almond flour, ripe bananas, and coconut sugar, then drizzled with a paleo lemon glaze. It's easy to make using just one bowl, and it's ready in just over an hour!

Who knew paleo baking could taste so good? For more almond flour recipes, try our triple chocolate paleo banana muffins and our paleo apple cinnamon muffins.

a slice of Paleo Banana Bread on a plate with a fork

This isn't just any paleo banana bread recipe. It's really delicious, and if you didn't tell us it was paleo, we might never know.

With nutrient-dense ingredients like almond flour, eggs, coconut oil, and berries, it's the type of healthy treat you can feel good about eating for breakfast.

It's paleo, which means it's completely grain-free, dairy-free, and naturally sweetened with coconut sugar. The paleo lemon glaze is optional, but adds a wonderful sweetness and a pop of bright citrus flavor.

It's easy to make, and it all gets mixed in one bowl so clean-up is a breeze. Slice it up for a healthy snack on the go that kids will love, too!

Why you'll love this almond flour banana bread

  • It's rich, moist, and full of flavor
  • It's hearty, so it will keep you feeling fuller longer
  • It's easy to make and uses just one bowl (less mess = a win)
  • It travels well in a backpack for a satisfying breakfast or snack on-the-go
a piece of almond flour Paleo Banana Bread on a plate with lemon glaze over top.

Paleo banana bread ingredients

Here's what you'll need for the almond flour banana bread:

  • Ripe bananas – save the spotty ones, because it wouldn't be banana bread without 'em.
  • Eggs + Coconut oil – provide texture and moisture to the bread.
  • Lemon zest + lemon juice – lemon and berries are basically made for each other. Using the zest gives this loaf lots of bright citrus flavor. Make sure to zest the lemon before you squeeze it!
  • Coconut sugar – coconut sugar is a paleo sweetener, sometimes called coconut palm sugar. It looks like brown sugar but has a slightly crunchier texture.
  • Almond flour – you can use blanched or unblanched, just be sure it's not almond meal.
  • Tapioca starch – sometimes called tapioca flour, this starch helps to bind the ingredients and helps give the banana bread a lighter, spongier texture.
  • Baking soda – to make the bread rise.
  • Berries – a mix of raspberries, blueberries, and blackberries is what we used but feel free to mix it up! We like to make it when berries are ripe and abundant in the summer, but you can also use frozen at any time of year.

To make a glaze without icing sugar, we use cashews which blend up nice and smooth. Cashews are super versatile and anyone following a paleo diet will tell you they are a life-saving ingredient.

This is what you'll need for the paleo glaze:

  • Raw cashews – raw, un-roasted, and unsalted cashews is what you're after. Soak them in hot water while your banana bread is baking. This will help them blend up more smoothly.
  • Honey – raw unpasteurized honey is suitable for a paleo diet, but any honey will work.
  • Lemon juice – for that bright fresh lemon flavor.
  • Water
Paleo Banana Bread slices with berries

How to make paleo banana bread

This paleo recipe for banana bread is healthy but tastes like the real thing! It's satisfying and suitable for all eaters. Here's how to make it in a couple of simple steps.

  1. Start with the wet ingredients. Mash bananas with the back of a fork, then whisk in the eggs, coconut oil, lemon zest and juice, and coconut sugar. Next up are the dry ingredients. Add in the almond flour, tapioca starch, and baking soda, and stir until just combined.
  2. Now gently fold in the berries, reserving a few for the top and for serving.
  3. Pour the batter into the loaf pan, top it with a few more berries, and pop it in the oven. See how easy that was? You'll know it's done when a toothpick inserted into the center comes out clean.
  4. We know it will be hard to wait, but allow it to cool completely before drizzling on the glaze.
  5. Making the glaze is really simple. Add all the glaze ingredients to a high-speed blender, and blend until smooth. If you don't have a high-speed blender, strain it to remove any cashew chunks. Drizzle it over the cooled loaf, and serve with some fresh berries.

Full recipe instructions are in the recipe card below.

Paleo banana bread variations

Like regular banana bread, there are a lot of ways to put a spin on this paleo version. Here are a few of our favorites add-ins:

  • Love crunch? Add a handful of chopped nuts like walnuts or pecans to the batter.
  • Chocolate lover? Add paleo chocolate chips or chocolate chunks for all that chocolatey goodness.
  • Mix up the berries! This loaf also tastes amazing with cranberries and makes a delicious healthy holiday treat.
looking down on slices of almond flour banana bread

FAQS

Can I use gluten-free flour instead of almond flour?

This is one recipe where don't recommend swapping the almond flour for a different flour. Almond flour is really unique and very moist compared to other flours because of its high-fat content. You could try swapping it for another nut flour like hazelnut flour, but we haven't tested it may yield different results.

How long does it keep?

This paleo banana bread will stay fresh on your counter in an airtight container for 2 days. To extend the shelf life by a day, store it in the fridge.

Can I freeze it?

Definitely. If you're not planning on enjoying it all right away, slice it up and store it in your freezer for up to 2 months. Remove it by the slice when you're ready to eat it!

Is paleo banana bread healthy?

We think so! With only real ingredients, this gluten-free banana bread with almond flour is full of nutrients, protein, healthy fats, and antioxidants. To make it extra healthy, add ½ cup of vital proteins collagen powder to the batter. For more ideas about how to cook with collagen, check out these recipes:

When to serve paleo banana bread

Enjoy this almond flour banana bread as a satisfying snack any time of day. It tastes great with a hot cup of coffee or tea as a quick breakfast, or when that mid-day sweet craving hits and you want something healthy.

Looking for a gluten-free, dairy-free dessert to bring to a Thanksgiving or Christmas party? Swap the berries for cranberries for a festive treat that everyone can enjoy!

Paleo Banana Bread with lemon glaze

More paleo dessert recipes

a slice of almond flour Paleo Banana Bread on a plate with a fork

Paleo Banana Bread with Lemon Glaze

This paleo banana bread is moist, hearty, and rivals the real thing. It's made with almond flour, ripe bananas, and coconut sugar, then drizzled with a paleo lemon glaze. It's easy to make using just one bowl, and it's ready in just over an hour!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.98 stars (40 ratings)
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Ingredients

Paleo Banana Bread

  • 2 large ripe bananas, about 1 lb.
  • 3 large eggs
  • 2 tablespoons coconut oil, melted
  • Zest from 1 lemon + ¼ cup lemon juice
  • ¼ cup coconut sugar
  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • 1 teaspoon baking soda
  • ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)

Paleo Lemon Glaze

  • ½ cup raw cashews
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons water

Instructions 

Paleo Banana Bread

  • Preheat your oven to 350 degrees. Line a loaf pan with parchment paper, allowing some extra to fold over the edges to make it easier to lift out the banana bread.
  • Mash the bananas with a fork in a large bowl. Add the eggs, melted coconut oil, lemon zest and juice, and coconut sugar and whisk well. Add the almond flour, tapioca starch, and the baking soda and stir until just combined. Do not overmix.
    2 large ripe bananas, 3 large eggs, 2 tablespoons coconut oil, Zest from 1 lemon + ¼ cup lemon juice, ¼ cup coconut sugar, 1 ½ cups almond flour, ½ cup tapioca starch, 1 teaspoon baking soda
    image for recipe instruction
  • Add the raspberries, blueberries, and blackberries and gently fold into the batter.
    ¼ cup each: raspberries, blueberries, and blackberries (plus a couple extra for garnish)
    image for recipe instruction
  • Pour the batter into the prepared loaf pan and top with a few extra berries. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through baking, cover the loaf with aluminum foil to prevent the top from browning too much.
    image for recipe instruction
  • Let the banana bread cool for 10 minutes then carefully lift it out of the pan and finish cooling on a cooling rack. Drizzle with the lemon glaze.
    image for recipe instruction

Paleo Lemon Glaze

  • Place all the ingredients in a high powered blender and blend on high until smooth. If you have a regular blender, strain the glaze through a fine mesh sieve after you blend it so that it is smooth.
    ½ cup raw cashews, ¼ cup honey, 2 tablespoons lemon juice, 2 tablespoons water
    image for recipe instruction

Notes

To make this banana bread extra healthy, we'll often add ½ cup of Vital Proteins collagen powder to the batter. For more ideas about how to cook with collagen, check out these recipes:
Serving: 1 slice (of 8), Calories: 369kcal, Carbohydrates: 32g, Protein: 22g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 210mg, Potassium: 238mg, Fiber: 4g, Sugar: 15g, Vitamin A: 128IU, Vitamin C: 11mg, Calcium: 65mg, Iron: 2mg
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If you love banana bread as much as we do, make sure to check out all of our banana bread recipes!