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How to Make Paleo Banana Bread

Paleo Banana Bread

This allergy-friendly Paleo banana bread is made with coconut flour and minimal ingredients. Best of all, it is kid-approved with no added sugars!
Course Breakfast
Keyword allergy friendly, Banana, bread, coconut flour, grain free
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 slices
Calories 152kcal
Author Angela Blanchard


  • Bread Pan



  • Preheat the oven to 350 degrees.
  • In a large bowl, mash bananas, and then whisk in eggs, coconut oil, and vanilla.
  • In a medium-sized bowl, combine coconut flour, cinnamon, baking soda, and sea salt. Then slowly mix into the large bowl for 1 minute or until everything is evenly combined.
  • Pour batter into the prepared bread pan and bake in the preheated oven for 50 to 55 minutes or until firm to touch and the top is browned.
  • Cool in pan completely before removing the parchment paper and cutting the bread.


  • The parchment paper is used to remove the bread easily from the pan once baked and makes for easy cleanup! If you do not have parchment paper on hand, grease your bread pan with coconut oil.
  • Fold in chopped walnuts, pecans, unsweetened cranberries, or chocolate chips after step three. (optional)


Serving: 1slice | Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 257mg | Potassium: 136mg | Fiber: 4g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg