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When life gives you over-ripe bananas, what do you do? You make banana bread, of course! I’ve been working on paleo banana bread recipe that also doesn’t use nut flours or dairy for a while, and am pleased to present this recipe. By combining coconut and tapioca flour and adding some coconut milk, it mimics the texture of traditional banana bread beautifully, without being either too eggy or too dry – two extremes that seem to describe many coconut flour baked goods.

Before I dive into the recipe, I have to make a confession. For many years I hated bananas. Detested them. I would even loudly and dramatically protest the smell of them when others consumed them around me. I was even known to have rejected a fruit bowl that included bananas because I was certain the banana flavor had tainted the rest of the fruit. Seriously.

But today I love bananas. I’m not sure exactly how I changed my orientation toward bananas a few years ago, but it definitely started with banana bread. Then I started incorporating bananas into smoothies and eventually reconsidered my entire banana world view and started eating them straight up. It’s a good thing too because they are a staple travel food for me since you can find them on hotel breakfast buffets, in airports, and in gas stations from coast to coast and I can count on them being gluten free since they come in their own natural wrapper!

It all started with banana bread though, so after going grain free I was determined to find a way to bring it back into my diet. There are a ton of paleo banana bread recipes out there and many are very good, but most rely at least partially on almond flour. After eliminating nuts for several months as part of a paleo autoimmune protocol (AIP), I’m now able to eat them in small to moderate amounts, but I still find that almond flour based treats don’t treat my digestive system well – perhaps because of the high amounts of anti-nutrients in almonds that are not soaked or sprouted. Plus, I share concerns that some other bloggers have raised about the high amount of omega 6 polyunsaturated fats in almonds and the oxidation of those fatty acids.

Instead of almond flour, I’ve come to embrace a combination of coconut and tapioca flour. Coconut flour is notoriously “thirsty” on its own; generally requiring 6-7 eggs plus another cup of liquid for every cup of coconut flour in a recipe. I wouldn’t mind using that many eggs if I had a flock of laying hens in my backyard but since free-range soy-free eggs run upwards of $6 a dozen around here,  I cringe any time I think of emptying half a carton into a single recipe! I’ve found that by combining the coconut flour with tapioca flour, you can reduce the number of eggs and end up with a far superior texture. You can buy both flours at most health food stores, but you can also buy them online. I use this brand of coconut flour and this brand of tapioca flour.

Another great resource for “primal flours” is Barefoot Provisions, including organic coconut flour that is made in small batches at low temperature to ensure freshness and quality. Click here or on the image below to learn more and order.

Notes for healing diets:

  • Low-FODMAP: Substitute a low-FODMAP sweetener such as unrefined cane sugar or maple syrup for the honey.
  • This recipe is not AIP, SCD, or GAPS compliant.

Paleo Banana Bread Recipe

Paleo Banana Bread (Grain Free, Dairy Free, Nut Free)
Recipe type: Breakfast
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
This paleo banana bread perfectly mimics the texture and taste of traditional banana bread.
  1. Preheat oven to 375 degrees Farenheit. Prepare a small bread loaf pan by greasing liberally or lining with parchment paper.
  2. By hand or with an electric mixer, combine the bananas, honey, eggs, shortening, vanilla, and coconut milk.
  3. In a separate small bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, sea salt, and cinnamon.
  4. Combine the wet and dry ingredients and mix thoroughly, making sure no lumps of coconut flour remain.
  5. Pour batter into loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out cleaning.
  6. Cool in the pan for about 30 minutes, then remove and cool completely on a wire rack.


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Shared on Gluten Free Fridays, Fat Tuesday, Allergy-Free Wednesday, Real Food Wednesday, Gluten Free Friday.

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