There are countless paleo banana bread recipes online, but this simple, dairy-free, sweetener-free version stands out for its straightforward ingredients and reliable results. It’s intentionally plain so you can enjoy a naturally sweet loaf or customize it with add-ins like chopped nuts, dark chocolate chips, shredded coconut, or dried fruit.
This paleo banana bread is moist, tender, and naturally sweetened by ripe bananas. It uses almond flour and a small amount of coconut and arrowroot flours to create structure without gluten. The recipe is a great option when you want a quick loaf that fits paleo or grain-free preferences and avoids added sugars.
Paleo Banana Bread (sweetener-free)
5 from 2 reviews
- Author: zenbelly
- Prep Time: 10 minutes
- Cook Time: 55–60 minutes
- Total Time: about 1 hour 10 minutes
- Yield: 1 loaf
- Category: breads
- Method: bake
Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1/4 cup palm shortening or room-temperature butter (plus more for greasing the pan)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups almond flour
- 1/2 cup arrowroot starch
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 7″ x 3″ bread pan with a little palm shortening or butter, or line it with parchment paper for easy removal.
- In the bowl of a food processor or a large mixing bowl if using a hand mixer, combine the mashed bananas, shortening (or butter), eggs, and vanilla. Process or whisk until the mixture is smooth and homogenous, about 30 seconds in a food processor or a minute by hand.
- In a separate bowl, whisk together the almond flour, arrowroot starch, coconut flour, baking soda, and salt. Add the dry ingredients to the banana mixture and pulse or mix just until combined. Scrape down the sides of the bowl or food processor and pulse again briefly to ensure everything is incorporated. The batter will be slightly thick but pourable.
- If you like, fold in optional additions now: 1/2 cup chopped walnuts or pecans, 1/3 cup dark chocolate chips (paleo-friendly if desired), or 1/3 cup shredded unsweetened coconut. These add texture and flavor but are not necessary.
- Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Ovens vary, so start checking around 50 minutes.
- Allow the loaf to cool in the pan for at least 30 minutes. Then transfer to a wire rack to cool completely before slicing for the best texture. Warm slices are delicious, but the loaf firms up as it cools.
Notes
Measure your mashed banana by volume for the most consistent results. Bananas vary in size and moisture, so measuring helps maintain the correct batter consistency.
Substitutions and variations:
– For a nut-free version, try a seed flour blend in place of the almond flour, and omit nuts. Note that texture will change.
– If you prefer a slightly sweeter loaf without refined sugar, add 1–2 tablespoons of maple syrup or honey (this changes the “sweetener-free” profile).
– To make individual muffins, divide the batter into a greased muffin tin and reduce baking time to 18–25 minutes, depending on size.
Baking tips:
– Use very ripe bananas with brown spots for maximum natural sweetness and banana flavor.
– Avoid overmixing once the dry ingredients are added; overmixing can make the loaf dense.
– If the top browns too quickly, tent the loaf loosely with foil for the last 10–15 minutes of baking.
Storage:
– Store leftover banana bread wrapped at room temperature for 2 days, or refrigerate for up to a week.
– For longer storage, slice and freeze portions in an airtight container for up to 3 months. Thaw at room temperature or warm slices briefly in a toaster oven.
Serving suggestions:
– Serve slices plain, warm with a smear of nut butter, or toasted for a crisp edge.
– Pair with tea or coffee for a simple breakfast or snack.
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