Paleo Banana Bread

Super Moist Paleo Banana Bread

This perfectly nutty and amazingly moist paleo banana bread is gluten-free. Enjoy this tasty treat year round, especially when you want to use up the overripe bananas sitting your kitchen.
Course Breakfast, Dessert, Snack
Cuisine dairy-free, gluten-free, paleo
Keyword Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Erin Higgs


Wet Ingredients

  • 4 large eggs
  • 2 large mashed overripe bananas (about 1 cup)
  • 1/3 cup melted extra virgin coconut oil
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder*
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt


  • 1/2 cup roughly chopped raw pecans


  1. Preheat oven to 350° and grease a 9” x 5” bread pan with coconut oil.
  2. In a large bowl, mix all wet ingredients until thoroughly combined.
  3. In a small bowl, combine all dry ingredients.
  4. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.
  5. Gently stir in pecans.
  6. Add batter to the greased pan and bake 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean. 
  7. Let bread cool for at least 20 minutes before removing from the pan.
  8. Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this paleo banana bread does not last in our house for more than two days before we devour it all.

Recipe Notes

Paleo baking is a lot different than baking with wheat. This paleo bread does not fill the entire pan. So if you are concerned that your bread is not bursting out of the pan, don't be. You did it just right!


*I make my own baking powder because store-bought baking powder isn't paleo-friendly. Here is my recipe for baking powder. It's super simple with only 2 ingredients and it takes less than 5 minutes to make.