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The best paleo banana bread.

Paleo Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


Paleo Banana Bread – a simple, tried-and-true paleo banana bread recipe that is moist and delicious! Perfect for breakfast or snack!


  • 1 3/4 cup mashed bananas (about large)
  • 1 egg, beaten (room temperature)
  • 1 1/2 cups paleo baking flour (I used Bob’s Red Mill Paleo Baking Flour)
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons ghee, melted (or coconut oil)
  • Optional: extra banana to cut lengthwise to use as garnish


  1. Preheat oven to 325 degrees F.
  2. Grease 9 x 5 x 3 inch loach pan; set aside.
  3. Measure mashed bananas into a medium bowl.
  4. Add beaten egg; mix well.
  5. In a separate bowl combine flour, baking soda, and salt.
  6. Stir the flour mixture into the banana mixture.
  7. Mix in melted ghee or coconut oil.
  8. Spoon batter into prepared pan.
  9. Optional: take extra banana and carefully cut a think strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.
  10. Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
  11. Let rest 5 minutes in the pan; carefully use spatula to loosen sides and then carefully turn out onto a wire rack to cool.


  • Let it cool: you MUST let this paleo banana bread cool completely before slicing!  Always a must when paleo baking.


  • Serving Size: 1 slice
  • Calories: 141
  • Sugar: 6 g
  • Sodium: 233.6 mg
  • Fat: 7.7 g
  • Carbohydrates: 18.6 g
  • Protein: 3.5 g
  • Cholesterol: 24.7 mg