Paleo Banana Bread

perfectly moist banana bread - uses a secret ingredient!

make this perfectly moist banana bread using my super special secret ingredient

This is not your typical banana bread… it’s better. Why? Because I use a super special secret ingredient to make this Paleo Banana Bread awesome. Banana bread has a rep of  being sort of dry and crumbly – nothing special. I wasn’t a fan of it growing up, but this paleofied version… oh it’s good.

So, what’s my super special secret ingredient? Apple juice. Yep. 100 percent apple juice is what makes this banana bread perfectly moist and it also eliminates the need for any additional sugar. The bananas and apple juice add the perfect amount of sweetness to the bread.

This recipe is very simple – mix the dry ingredients together in your stand mixer, then add the wet ingredients while the mixer is on low. Pour it in a loaf pan, and bake. I use almond flour as the base for this bread with a bit of coconut flour as well. The reason I use coconut flour is because it’s great at absorbing moisture and so it absorbs the apple juice – making this bread moist rather than mushy. I learned this trick when I made my boozy Christmas cake last year and needed my cake to absorb the caramel rum sauce.

When the bread comes out of the oven, spread some ghee on a thick slice and serve. I enjoy eating this bread with a cup of my masala chai for breakfast. You can also enjoy this as a snack or as dessert (as if I really needed to say that…)!

perfectly moist banana bread - uses a secret ingredient!

oh ghee, this bread looks good. ;)

4.0 from 1 reviews
Paleo Banana Bread
Wet ingredients
Dry Ingredients
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, add the dry ingredients and mix well.
  3. Slowly pour wet ingredients while the mixer is on low. Mix until well combined then pour into a greased or parchment lined loaf pan.
  4. Place in your preheated oven and bake for 45-50 minutes or until a knife/toothpick inserted into the center comes out clean.
  5. Remove from oven and once cool enough to touch, carefully flip the bread out and allow it to continue cooling.
  6. Slice and serve.


  1. Val says

    I’m wondering if you have tried freezing the banana bread? Also how long it would keep if just refridgerated?

  2. hanaelulu says

    I love your site, advice and recipes! I can’t wait to try this one out. I do have a question. I don’t want to use coconut flour due to sensitivities to it. I’m not sure what I can sub for it, as it sucks up a lot of the liquid in a recipe. Sometimes I just use arrowroot powder and deal with the runniness. Can you recommend something I could do? Should I use less apple juice? Thanks so much, for all that you share!

    • says

      Hi! If you decide to leave the coconut flour out then maybe leave out the apple juice too. You can just use honey or maple syrup as a sweetener instead. I haven’t tried it this way so if you do, please let me know how it works out for you!

  3. Brittney says

    I used a vitamix for the wet ingredients. Instead of the apple juice, I peeled a whole green apple and blended that into the mix, it turned out great.

  4. Akbar Ali says

    I’ve made this a few times now and it always turns out spectacular! It isn’t a fluffy bread, but still moist in its dense quality. Highly recommended.

    I recently went vegan and will try this with an egg replacer and vegan butter…here’s to hoping it works! Many thanks again for this recipe.

  5. Janelle says

    I made this banana bread this week and it was a hit! All gone within two days. I also used a green apple in place of apple juice as someone mentioned in the comments and it still turned out well. I found it a little too moist, however, none of the other consumers complained. I may add a little additional coconut flour next time.

  6. cassandra clayman says

    can i use flaxseed meal instead of almond flour? or use more coconut flour? I already started making this recipe and no more almond flour!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: