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Moist Paleo Banana Bread (No Sweetener)

  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 10 slices 1x


This Moist Paleo Banana Bread is incredibly delicious and there is NO SWEETENER. It’s gluten free, dairy free and healthy enough for breakfast.




  1. Remove eggs from the refrigerator to warm up to room temperature.*
  2. Melt the coconut oil in a small pan over low heat and set aside to cool.
  3. Preheat your oven to 350 degrees F. Use coconut oil to grease the sides of a medium loaf pan and line with a parchment paper sling.* You don’t’ have to grease the bottom.
  4. In a medium bowl, mix the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt until evenly combined. Set aside.
  5. In a large bowl, whisk together the eggs and mashed bananas. Add vanilla and coconut oil and mix until well combined. (You can use a hand mixer but it’s not necessary).
  6. Stir in the dry ingredients and mix until just moistened and all the flour is combined. Don’t over mix, don’t use a hand mixer.
  7. Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean.
  8. Allow to cool completely in the loaf pan resting on a wire rack, about 30 minutes.
  9. Use a knife to loosen the sides not covered in parchment. Lift up using the parchment paper to help you. Let cool 10 minutes more.
  10. Slice and serve. Enjoy!


You can bring your eggs to room temperature quickly by placing them in a bowl of  warm tap water for 5 minutes.

A parchment paper sling covers the bottom of the pan and goes up and over the 2 long sides. The overhanging edges serve as handy little tabs to easily and cleanly lift delicate baked goods out of the pan.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free

Keywords: paleo banana bread, gluten free banana bread, banana bread no sugar