Paleo Banana Bread
Naturally sweetened and with the best texture, this Paleo Banana Bread is made with honey, cassava flour, and coconut shreds. Use those ripe bananas for this gluten-free banana bread and have a healthy breakfast today!
This post originally published on July 24, 2018. Updated on September 11, 2020. Two minor changes made to the recipe card.
Ripe bananas on your counter? I’ve got a solution for you
We all buy bananas with the best of intentions, but whether the hot weather ripened the bananas too quickly or the kids were on a banana strike (it happens!) use those super ripe bananas for banana bread! Just 3 bananas and you’ll have breakfast or a snack ready in no time!
A Paleo Banana Bread with good texture
I’ve been searching for a Paleo Banana Bread that tastes great and has a really good texture. The creamy bananas, gluten-free cassava flour, coconut shreds, and sweet honey all mix together for the best-textured banana bread. Just take a look at the texture!
What’s in the bread
Bananas – use up those ripe bananas on the counter!
Baking soda –
Honey – a natural sweetener, I like this one. You can also use coconut sugar to make this bread vegan-friendly.
Canned coconut milk – make sure to use the thick coconut cream from a can like this one, not the lite version.
Water – to help thin out the coconut cream a little bit, if your can of coconut milk has a lot of water in the bottom, you can use that.
Baking powder –
Cassava flour – I like this brand of cassava flour as it’s very budget-friendly. You can also sub in a gluten-free flour blend like this one.
Unsweetened coconut shreds – helps give a great texture, I love this one.
Sea salt – just a pinch of sea salt or pink Himalayan sea salt will work.
How to make this easy Paleo Banana Bread
Preheat the oven to 350 degrees. Spray a bread loaf with cooking spray and set aside. I use a 9×5 loaf pan.
On a plate or small bowl, mash the 3 bananas using a fork. Add in the baking soda and stir until bananas are creamy and milky in color.
Add the bananas to a larger mixing bowl and add the honey (or coconut sugar for vegan-friendly bread), canned coconut milk, and water. Stir until well combined.
Add the baking powder, cassava flour, unsweetened coconut shreds, and pinch of sea salt. Stir well.
Pour the dough into the prepared loaf pan. Bake in the oven for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely before slicing.
Can I make this bread vegan-friendly?
Absolutely! It’s quite easy to make this banana bread vegan friendly. Swap out the honey for coconut sugar and it’s a vegan banana bread AND Paleo banana bread!
Can I freeze this banana bread?
This bread is freezer-friendly. Once the bread has cooled completely, place it in a freezer-friendly container/bag and freeze for up to 2 months. You’ll have freshly baked banana bread anytime!
- 3 ripe bananas
- 1/2 tsp baking soda
- 1/4 cup honey or coconut sugar for a vegan option
- 1/4 cup canned coconut milk
- 1/4 cup water or the coconut water from the can
- 1/2 tsp baking powder
- 1 3/4 cups cassava flour or gluten-free flour blend for non-Paleo version
- 1/2 cup unsweetened coconut shreds
- pinch of sea salt
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Preheat the oven to 350 degrees. Spray a 9×5 (or similar size) bread pan with cooking spray and set aside.
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In a small bowl or on a plate, mash all 3 bananas and add the baking soda. Stir together until it is creamy and milky in color.
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In a large mixing bowl, add the creamed bananas, honey, canned coconut milk, and water. stir together.
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Add the baking powder, cassava flour, unsweetened coconut shreds, and pinch of sea salt. Stir together.
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Pour the dough into the prepared bread loaf. Bake in the oven for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely before slicing.
Store leftovers in an airtight container for up to 3 days.
To freeze, let cool completely then place in a freezer-friendly container and freeze for up to 2 months.
