Best Paleo Banana Bread Recipe

10 servings


40 minutes

total time


▢ 2 large overripe bananas (1 cup, mashed)

▢ ¼ cup coconut oil

▢ ¼ cup creamy almond butter

▢ 2 Tablespoons pure maple syrup

▢ 1 teaspoon vanilla extract

▢ 2 eggs lightly beaten

▢ ¼ cup coconut flour

▢ ¼ cup almond flour

▢ ½ teaspoon baking powder

▢ ¼ teaspoon baking soda

▢ ½ teaspoon sea salt

▢ ½ teaspoon cinnamon

▢ ½ cup chocolate chips


Preheat oven to 350 degrees F. Line an 8x4” baking pan (you can use a 9x5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.

In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.

Add mashed banana, maple syrup and vanilla extract stir until combined.

Stir in egg.

Add dry ingredients to wet ingredients and mix until completely combined. Let it sit for 2-5 minutes to thicken slightly.

Gently mix in chocolate chips.

Pour batter into prepared pan and bake for 30-40 minutes, until top is set and a toothpick inserted in the center comes out clean.

Let cool in the pan for at least 30 minutes before gently removing the loaf from the pan to a wire rack to cool.



Serving Size

1 slice


205.1 kcal

Total Fat

14 g

Saturated Fat

7.8 g

Unsaturated Fat

0.6 g

Trans Fat



37.2 mg


143.7 mg

Total Carbohydrate

17.3 g

Dietary Fiber

3.4 g

Total Sugars

11.1 g


4.3 g

10 servings


40 minutes

total time
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