This delicious Paleo Banana Bread with Almond Butter is nutty, sweet, and oh-so-soft. Made without oil, refined sugar, or grains, this healthy banana bread is an easy on-the-go breakfast, after-school snack, or dessert you can feel good about.

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This almond butter banana bread is unbelievably good. It is tender, moist, and sweet, as you would hope any banana bread is, but the unbelievable part is that it is grain-free and paleo-friendly. Pair it with grass-fed butter or enjoy it on its own for a delightful breakfast, snack, or anytime treat.
In 2023, I was diagnosed with Hashimotos and had to return to a strict paleo diet to manage this diagnosis. Surprisingly, it has allowed me to fall back in love with recipe development. With recipes like this banana bread, it is hard to feel like you are missing anything by not eating grains and dairy!
For other baked goods using almond flour, try these Almond Flour Peanut Butter Cookies, Almond Flour Cocoa Cookies, or these Almond Flour Banana Muffins.
What I Love about this Almond Butter Banana Bread
I am not exaggerating when I say this almond butter banana bread is one of my absolute favorite banana bread recipes. Here is why I love it:
- Gluten and Grain-Free - This banana bread is made with almond flour and tapioca starch making it appropriate for people who need to follow a gluten-free or grain-free diet!
- No Refined Sugar - Sweetened with only maple syrup and overripe bananas, this bread has no unnecessary refined sugars.
- Delicious and Tender - The texture and flavor of this bread is unbelievably good. It is so tender, sweet, and nutty!

Ingredient Notes & Possible Substitutions
Blanched Almond Flour
Blanched ultra-fine almond flour is the best type to use for baking because it is light and fluffy and allows you to achieve a texture similar to that of regular baked goods when combined with starch or other flours. I generally purchase almond flour from Costco because it is so affordable and the quality is there.
Tapioca Flour
Also called tapioca starch, tapioca flour adds lightness to the recipe. Almond flour alone can be quite dense, but with the addition of tapioca flour, this bread is perfectly tender and soft. I didn't test alternatives for this ingredient. However, you can usually swap potato starch, arrowroot, or cornstarch for tapioca starch without noticeable differences.
Baking Powder
Commercial baking powder can contain corn, gluten, and/or aluminum. If you need to follow a strict paleo or gluten-free diet, you can make your own baking powder by combining 1 part baking soda and 2 parts cream of tartar. Store it in a sealed airtight jar at room temperature, stir before use, and use as needed.
Overripe Bananas
You will need about 3 small or 2 large overripe bananas for this recipe. The spottier the better! Because the size of bananas can be quite variable, you will want to measure 1 rounded cup (meaning 1 very full cup) of mashed banana to use in this recipe for best results. You can also use a kitchen scale, measuring out about 280 grams of mashed banana.
Eggs
I did not test any egg substitutes in this recipe. If you try something that works (or doesn't work) to make this recipe vegan-friendly, let me know in the comments below.
Maple Syrup
I don't recommend using a granulated sweetener in this recipe in place of the maple syrup; however, honey can be used.
Almond Butter
A smooth, drippy almond butter that only contains almonds (and maybe salt) should be used in this almond butter banana bread. I also like to purchase this ingredient from Costco.

How to Make Almond Butter Banana Bread
Combine Dry Ingredients
- In a mixing bowl, combine the dry (almond flour, tapioca flour, baking powder, sea salt, and cinnamon) ingredients and stir together until there are no lumps. Set aside.
Mash the Bananas
- In a large mixing bowl, mash the bananas using a fork. Measure out 1 rounded cup of mashed banana (or 280 grams) and discard the rest.
Combine Wet Ingredients
- Combine the wet ingredients (mashed banana, eggs, maple syrup, almond butter, and vanilla) in the large mixing bowl and whisk together so that there are no lumps and everything is well incorporated.

Combine Wet and Dry Ingredients
- Add dry ingredients to the bowl of wet ingredients and stir together until there are no lumps or streaks.
Transfer Batter to Pan and Bake
- Transfer the batter to a greased standard bread pan lined with parchment paper and spread it evenly using a rubber spatula. Place the bread in an oven preheated to 350 F and bake for 35-40 minutes, or until a toothpick can be inserted into the center and come out cleanly. Turn the oven off and let the bread sit inside the oven for an additional 5 minutes with the heat off.
- Remove the bread from the oven and allow it to cool for about 10 minutes before using the parchment paper to lift the bread from the pan.

Storage
This banana bread can be stored at room temperature. Allow the bread to cool fully before placing it in an airtight container or Ziploc bag. This will help prevent condensation from making the bread soggy. Consume within 4-5 days for best quality.
This banana bread also freezes well! I like to allow it to cool, slice it, and then place it in a resealable freezer bag with parchment paper between each slice. Doing this will allow you to pull individual slices from the freezer. Just pop a frozen slice into the microwave and microwave on high for about 30 seconds or until warm. Frozen banana bread will be good for about 2 months in the freezer if properly sealed and stored.
Troubleshooting
Sinking banana bread usually occurs when the center is underbaked. To combat this, poke the center of the bread with a toothpick and see if it comes out cleanly. If it does, the bread is done. Leave the bread in the oven after it is shut off for another 5 minutes.
Dietitian Notes
- Almond flour makes this recipe more blood sugar-friendly and adds extra protein. Each slice contains 8 grams of protein and 3 grams of fiber.

Recipe Tips
- When lining the bread pan with parchment paper, leave two tabs of parchment paper on either side of the bread pan. These can be used to lift the bread from the pan so that it can be removed easily.
- Mashed bananas should be measured in a very full (rounded) cup or 280 grams mashed.
- Try using unsweetened peanut butter in place of almond butter and add in some chocolate chips for a fun variation!
Try These Other Quickbreads and Muffins
Looking for other tasty recipes? Here are a few you might like:
Did you try this Almond Butter Banana Bread?
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📖 Recipe

Banana Bread with Almond Butter
Equipment
- Mixing bowls
- Whisk
- Rubber Spatula
- Parchment paper
- Bread pan Standard
Ingredients
- 1 ¾ cups Blanched almond flour (160 grams)
- ¾ cup Tapioca flour (90 grams)
- 2 teaspoon Baking powder See notes for GF/paleo
- 1 teaspoon Sea salt
- 1 teaspoon Ground cinnamon
- 1 rounded cup Mashed overripe banana 3 small (or 2 large) bananas, peeled and mashed or 280 grams
- 2 large Eggs
- ½ cup Maple syrup
- ½ cup Unsweetened almond butter Drippy and smooth (125 grams)
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 F. Grease a standard bread pan, line it with parchment paper, and set it aside.
- In a mixing bowl, combine the dry (almond flour, tapioca flour, baking powder, sea salt, and cinnamon) ingredients and stir together until there are no lumps. Set aside.
- In a large mixing bowl, mash the bananas using a fork. Measure out 1 rounded cup of mashed banana and discard the rest.
- Combine the wet ingredients (mashed banana, eggs, maple syrup, almond butter, and vanilla) in the large mixing bowl and whisk together so that there are no lumps and everything is well incorporated.
- Add dry ingredients to the bowl of wet ingredients and stir together until there are no lumps or streaks.
- Transfer the batter to the lined bread pan and spread it evenly using a rubber spatula. Place the bread in the oven and bake for 35-40 minutes, or until a toothpick can be inserted into the center and come out cleanly. Turn the oven off and let the bread sit inside the oven for an additional 5 minutes with the heat off.
- Remove the bread from the oven and allow it to cool for about 10 minutes before using the parchment paper to lift the bread from the pan. Serve immediately or store at room temperature for 4-5 days. Allow the bread to cool fully before placing it in an airtight container or Ziploc bag.
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