Paleo Banana Bread (Gluten-Free, Dairy-Free, Grain-Free)

There’s something about banana bread that is just classic. It’s simple, dependable, and always gets eaten. And this Paleo Banana Bread is one we make often — especially when a bunch of bananas on the counter turn brown overnight.

As a busy mom, I don’t want complicated baking projects. I want something easy, made with real ingredients, and flexible enough to work for breakfast or snacks. This banana bread checks every box.

It’s completely Paleo, gluten-free, dairy-free, and grain-free, but it tastes like classic banana bread. Moist in the center, lightly sweet, and sturdy enough to slice without crumbling.

Why You’ll Love This Paleo Banana Bread

• Easy to mix together in one bowl
• Paleo, gluten-free, dairy-free, and grain-free
• Naturally sweetened with honey and bananas
• Moist and tender texture
• Great for breakfast or snacks
• Freezer-friendly
• Optional add-ins like walnuts or chocolate chips

It’s the kind of recipe you’ll come back to when you need something simple and comforting.

Ingredients for Gluten-Free Banana Bread

This easy Paleo banana bread uses Paleo pantry staples:

• Ripe bananas – Make sure to use brown, overripe bananas to get the best flavor and sweetness for these muffins.
• Extra light tasting olive oil or avocado oil – Either will work equally well for this recipe. I usually use extra light-tasting olive oil due to cost. But make sure it’s “extra light tasting,” not regular olive oil.
• Honey – A natural way to give sweetness and softness to this bread. 
• Eggs – Eggs are important for the rise of breads that don’t have gluten. Unfortunately, I don’t have an egg-free option. But, if you try one that works, please let me know in the comments below!
• Vanilla – Pure vanilla extract is always ideal for taste and high-quality ingredients. However, due to cost, we often use imitation vanilla, and that works just as well.
• Apple cider vinegar – This is important as the apple cider vinegar + baking soda help this bread get the proper rise. Don’t leave it out or the baking soda won’t activate and the bread will taste tin-y.
• Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See recipe notes for nut-free option!
• Tapioca flour – Tapioca flour can give this bread a nice stretch. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
• Coconut flour – I find mine in the bulk bins at Winco, as well as Walmart or Amazon. Adds thickness and bulk to the bread, even though it’s only a 1/4 cup. Don’t omit!
• Coconut sugar – We get most of the sweetness of this bread from the honey, but a touch of coconut sugar is needed to get this bread to the right sweetness. 
• Baking soda
• Baking powder – Using both baking soda and baking powder gives this banana bread a better rise—baking soda reacts with the acidic ingredients like bananas and honey for an early lift, while baking powder provides additional lift in the oven so the loaf bakes up taller and lighter.
• Salt
• Optional Mix-ins: Mini Chocolate Chips or Chopped Walnuts – For dairy-free mini chocolate chips, I use Enjoy Life Foods, as they are easy to find at Walmart, Target, and Amazon. If you prefer walnuts, I chop them into smaller pieces before add them to the batter or on top.

Almond flour gives the bread structure, while tapioca and coconut flour balance the texture. Honey and bananas provide natural sweetness without refined sugar.

Apple cider vinegar reacts with baking soda to help the bread rise and stay soft.

How to Make Easy Paleo Banana Bread

Preheat your oven and line or grease a loaf pan.

Mash the ripe bananas in a bowl. Add olive oil, honey, eggs, vanilla, and apple cider vinegar. Whisk until smooth. 

Add the dry ingredients to the wet ingredients and stir until combined. Let rest for 5-10 minutes, allowing moisture to absorb into coconut flour. Fold in walnuts or chocolate chips if using.

Pour into the loaf pan and bake until set and lightly golden on top. Top with additional walnuts or chocolate chips, if using. 

Let cool before slicing. It slices best once fully cooled.

Is This Banana Bread Truly Grain-Free?

Yes. This recipe uses almond flour, tapioca flour, and coconut flour — making it completely grain-free while still keeping that classic banana bread texture. But, I also offer a swap if you need nut-free or want to use 1:1 gluten-free flour. 

Can I Make This Dairy-Free?

It already is. This dairy-free banana bread uses olive oil instead of butter and contains no milk products.

How to Store and Freeze

Store at room temperature for a few days or refrigerate longer. It’s also freezer-friendly — slice and freeze individually for quick breakfasts.

Because sometimes the best recipes are the simple ones. And this one delivers every time.

Paleo Banana Bread (Gluten-Free, Dairy-Free, Grain-Free)

Autumn, @wholefoodfor7

Easy Paleo Banana Bread that’s gluten-free, dairy-free, and grain-free. Moist, simple to make, and perfect for breakfast or snacks.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 slices

Calories 340 kcal

1/2x1x2x3x

Equipment

• 1 loaf pan ideally metal, see notes

Ingredients

 

• 3 large bananas brown and very ripe
• 1/2 cup light tasting olive oil or avocado oil
• 3 large eggs
• 1/3 cup honey
• 1/4 cup coconut sugar
• 1 teaspoon vanilla
• 3/4 teaspoon apple cider vinegar
• 1 1/2 cup almond flour
• 3/4 cup tapioca flour
• 1/4 cup coconut flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

 

• Preheat your oven to 375 degrees and line your loaf pan with parchment.
• Mash the ripe bananas in a large bowl with a fork. Add oil, honey, eggs, coconut sugar, vanilla, and apple cider vinegar. Whisk until smooth.
• Add the dry ingredients into the wet until combined, stirring to combine. LET BATTER SIT FOR 5-10 minutes. This is so the coconut flour can fully absorb liquid and thicken the batter, which helps the bread bake more evenly and prevents a gummy texture. Don't let it sit for more than 10 minutes.
• Fold in 1/3 cup of the chopped walnuts or chocolate chips if using. Pour into the loaf pan, then sprinkle the remaining 2 tablespoons on top.
• Bake at 375 for 10 minutes. Then, without opening the oven, reduce heat to 325 and bake for 50-60 minutes more until set and lightly golden on top. Cover loosely with foil if the top browns too fast.

  You'll know it's done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter) and the internal temperature reaches about 200–205°F.
• Cool in the pan for 15-20 minutes, then remove from the pan. Let cool before slicing. It slices best once fully cooled.
• Store paleo banana bread wrapped tightly at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. I add a paper towel under the bread if storing at room temperature to help absorb extra moisture.

  FREEZE: Let it cool completely, slice if desired, then wrap tightly in plastic wrap and place in a freezer bag or airtight container for up to 3 months; thaw at room temperature or warm gently for the soft texture.

Video

Notes

NUT FREE OPTION:

• Use 1 3/4 cups 1:1 Gluten-free Flour instead of the almond, tapioca, and coconut flours. If the flour blend does not contain xanthan gum, add: ½ tsp xanthan gum.
• Increase honey to 1/2 cup.
• Let batter sit for 15 minutes before pouring into the pan.
• Bake at 375 for 10 minutes, then reduce the heat to 350 for 50 minutes, or until the above doneness is reached. 

GLASS PAN: Metal loaf pans are better because they conduct heat faster and more evenly, which helps dense batters like paleo banana bread set properly in the center before the outside overbrowns. If you use a glass loaf pan, lower the oven temperature by about 25°F and expect the bread to bake 5–10 minutes longer.

Nutrition

Calories: 340kcalCarbohydrates: 35gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 56mgSodium: 277mgPotassium: 176mgFiber: 4gSugar: 18gVitamin A: 107IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Keyword budget-friendly, dairy-free, easy, gluten-free, kid-friendly, nut-free, paleo

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