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Paleo Banana Bread

Super moist Paleo Banana Bread topped with almond butter. Perfect for breakfast on the go or part of a brunch spread!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Diet: Low Calorie, Low Fat, Low Salt, Vegetarian
Keyword: banana bread recipe, healthy banana bread, paleo banana bread
Servings: 10 slices
Calories: 155kcal
Author: Lara Clevenger, MSH, RDN, CPT


  • 2 medium overripe bananas mashed
  • 1/4 cup almond butter (plus additional for topping if desired)
  • 1/4 cup coconut oil
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs at room temperature
  • 1/2 cup coconut flour
  • 1/2 teaspoon paleo baking powder (see note below)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees F. Line an 8-inch baking pan with parchment paper and grease. Set aside.
  • In the bowl of an electric mixer or in a regular bowl, combine bananas, almond butter, coconut oil, coconut sugar, and vanilla and mix until well combined.
  • In a small bowl combine coconut flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Add eggs one at a time to the wet ingredients and mix until combined.
  • Add dry ingredients to wet ingredients and mix until completely combined.
  • Pour batter into prepared pan and LAY SLICED BANANA ON TOP bake for 30 to 40 minutes, until top is set and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.
  • Slice and serve with additional almond butter, if desired.


Make your own paleo baking powder with 2 parts cream of tartar, 1 part baking soda and 1 part either arrowroot starch or tapioca starch.


Serving: 1slice | Calories: 155kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 143mg | Fiber: 3g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg