This Healthy Banana Bread is simple to make, perfectly sweet, and wonderfully moist. It’s paleo-friendly, gluten free, dairy free, and naturally sweetened.
This recipe is a new take on my earlier paleo banana bread. Instead of that version’s flour blend, this loaf uses a combination of almond and tapioca flours to achieve a texture very close to traditional banana bread. A touch of coconut sugar gives it a slightly sweeter, more indulgent flavor while keeping it naturally sweetened. Both versions are delicious; this one feels more like a treat.
The batter comes together quickly—everything is mixed by hand and ready for the oven in about 10 minutes. The only challenge is waiting for it to bake. As it bakes for roughly 50 minutes, your kitchen fills with warm, comforting aromas. A warm slice straight from the loaf is irresistible.
The loaf stays moist; I personally prefer baked goods a bit underdone for extra tenderness, but if you like a firmer crumb, bake a few minutes longer until a toothpick comes out clean.
My daughter loved this bread, and I appreciated that it’s made with healthy fats and natural sweeteners. You’ll enjoy how easy and satisfying this loaf is—one batch disappears fast.
If you like quick breads, try some of these other recipes from the same collection:
- Paleo Pumpkin Bread
- Gluten Free Peanut Butter Bread
- Paleo Apple Cinnamon Bread
- Cinnamon Roll Quick Bread (paleo)
- Paleo Lemon Poppy Seed Bread
Healthy Banana Bread
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Ingredients
- 2 ½ cups almond flour
- ⅓ cup tapioca flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed ripe bananas about 5 medium
- ½ cup coconut sugar
- 2 large eggs
- ⅓ cup melted coconut oil
- ¼ cup unsweetened almond milk
Instructions
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Preheat oven to 350° and line a 9×5 loaf pan with parchment paper. Set aside.
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In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, and salt.
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In a large bowl, combine the mashed bananas, coconut sugar, eggs, melted coconut oil, and almond milk. Stir until well combined.
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Add the dry ingredients to the wet and stir until no dry pockets remain. Pour the batter into the prepared loaf pan.
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Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. Cool slightly, then slice. Store leftovers covered in the refrigerator.