Paleo Maple Banana Bread

Mmmm banana bread. Does anything make the house smell better than a loaf of banana bread baking? The aroma seeps into every inch of the house with promises of deliciousness to come. When it comes out of the oven all warm and soft…it's impossible to not dig in right away.

But as every banana bread connoisseur knows…it is best to wait, because while warm banana bread is delicious, hot is just not as good. You want to find that perfect in between temperature, where it is still slightly warm to the touch, but cool enough that you can taste every delicious flavor.

Easy Paleo Banana Bread

Our Paleo banana bread recipes delivers the wonderful feeling banana bread give you without all those messy grains. This amazing banana bread recipe is made with ripe bananas, maple syrup, and almond and coconut flour.

The almond flour gives the bread a wonderful nutty flavor and texture, while the coconut flour adds just the right amount of airiness. The natural sweetness of the bananas pairs perfectly with the maple syrup making the bread just sweet enough, without being overpowering.

This bread is moist and filling. It will keep in the refrigerator for about a week and makes the perfect addition to lunches or for an afternoon snack. This bread is also great to make ahead of time and freeze. Freeze the loaf whole and then pull it out of the refrigerator and allow to thaw for about an hour before eating.

Grain-Free Gluten-Free Banana bread

Looking for a way to eat the leftovers? Try making French toast with this yummy banana bread. Dip the slices of banana bread in an egg mixture, throw them on the griddle, and viola…banana bread French toast! Who says being Paleo has to be boring. Don’t want to go to the trouble of making French toast? Try popping a slice in the toaster and serving it with almond butter or a drizzle of honey. It makes a great “on the go” breakfast or snack.

Paleo Maple Banana Bread

Prep Time

Cook Time

Total Time

30 Min

  50 Min

  1 Hr 20 Min


Makes 1 Load (8 Slices)

  • 1 ½ cups almond flour
  • ¾ tsp baking powder
  • ½ tsp salt
  • 4 eggs
  • 3 ripe bananas, mashed
  • ¼ cup coconut oil, melted
  • ¾ cup maple syrup
  • 1 tsp vanilla extract


1. Preheat oven to 350 degrees F.

2. Line a loaf pan with parchment paper and set aside.

3. In a large mixing bowl whisk together the almond flour, baking powder and salt.

4. In another bowl whisk together the eggs, mashed bananas, coconut oil, maple syrup, and vanilla extract.

5. Add the wet ingredients to the dry.

6. Then mix together with a wooden spoon until well combined.

7. Spoon into the parchment paper lined loaf pan.

8. Bake in the oven for 40-50 minutes, until a toothpick comes out clean.

9. Remove from the loaf pan to cool.

Nutritional Facts  (Per Serving)













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