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This wonderfully moist and delicious paleo lemon banana bread is nut free and easy to make. The drizzle of lemon glaze makes this a beautiful Springtime treat!

paleo lemon banana bread recipe
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I’ve been baking a lot more lately, and I’ve been enjoying it. I’m usually not the best baker, but sometimes I get lucky with recipes that become household favorites. With Spring just around the corner, I’ve been craving some kind of lemon-y treat to brighten up our palate and I’m excited to share a delicious and healthy lemon banana bread recipe with you all.

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Paleo Lemon Banana Bread Recipe

Before creating this recipe, I was actually planning to bake some nut free banana bread using some very ripe bananas that were begging to be used. However, I quickly changed my mind after seeing some yummy looking lemon bars that my friend posted on social media which made me crave a lemon dessert. And I thought, “Why not combine the two together?”

I immediately started testing out the recipe, and I just love how delicious the final result is. This is a paleo lemon banana bread made with coconut flour and the texture is so incredibly moist and fluffy. The flavor is so amazing as well!

nut free banana bread batter
lemon banana bread made with coconut flour, with lemon glaze

Healthy Lemon Banana Bread Made with Coconut Flour

This paleo banana bread recipe with lemon is made with coconut flour. I often get questions about what to substitute coconut flour with in recipes, but coconut flour acts very differently from other paleo flours. I wouldn’t recommend using anything else.

One of the main factors that makes coconut flour so unique is that it absorbs a lot of moisture compared other flours. This is why you’ll find a large volume of wet ingredients in this paleo banana bread recipe, like eggs, lemon juice, bananas, and ghee. I highly recommend you stick to the original recipe!

healthy lemon banana bread recipe, sliced

Tips for Making Paleo Lemon Banana Bread Recipe

  • Use ripe bananas for the best texture, moisture level, and sweetness.
  • I wouldn’t recommend any other substitutions for coconut flour, since it’s unique and acts very differently from other paleo flours.
  • I’ve never tried substituting the eggs with flax eggs or applesauce, so I can’t recommend those and cannot guarantee results.
  • Use high quality coconut butter to make the lemon glaze. Cheaper brands won’t melt properly when heated. This is my favorite brand.
  • This nut free banana bread is made in a 8.5″ x 4.5″ standard loaf pan. If you use a larger pan, you’ll have to reduce the baking time and the bread will be shorter in height.

Hope these tips help. If you have any other questions about this delicious and healthy lemon banana bread, just leave me a comment below!

Other recipes you might love…

5 from 4 votes
Servings: 10 slices

Paleo Lemon Banana Bread (Nut Free)

This wonderfully moist and delicious paleo lemon banana bread is nut free and easy to make. The drizzle of lemon glaze makes this a beautiful Springtime treat!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
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Get this sent to your inbox, plus get new recipes from us every week!

Video

Ingredients 

  • 2 large overripe bananas, about 1 cup mashed
  • 3 large eggs
  • 1/4 cup ghee, or coconut oil, melted and cooled
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Lemon Glaze

Instructions 

  • Preheat the oven to 350 degrees F, and line a 8.5"x4.5" loaf pan with parchment paper with the ends hanging off the sides.
  • Mash the bananas, and combine them with eggs, ghee, lemon juice, lemon zest, maple syrup, and vanilla extract. Mix well.
  • Add coconut flour, baking soda, cinnamon, and sea salt, and whisk together until fully combined.
  • Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  • Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  • Remove from the oven, and cool for 30 minutes.
  • Use the parchment paper to remove the bread out of the loaf pan, and cool completely on a cooling rack.
  • While the bread in cooling, make the lemon glaze by combining all its ingredients together in a small saucepan and heat over the lowest heat until completely melted and liquified. If the mixture is too thick, add a splash of warm water to thin it out.
  • Drizzle the lemon glaze over the bread and garnish with lemon zest, if desired.
  • Slice, then serve.
  • This lemon banana bread will keep for 1 week chilled in an airtight container.

Nutrition

Serving: 1slice-makes 10, Calories: 143kcal, Carbohydrates: 13g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 44mg, Sodium: 147mg, Potassium: 131mg, Fiber: 4g, Sugar: 5g, Vitamin A: 63IU, Vitamin C: 7mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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17 Comments

  1. Calvin says:

    It looks delicious, but is it correct that you use only 1/2 cup of coconut flour? Doesnโ€™t seem like enough to make a loaf

    1. Jean Choi says:

      Yes, coconut flour is very absorbent so you don’t need much. Hope you try it out!

  2. Leanne says:

    5 stars
    This turned out so moist and flavorful. My Non-AIP friends ate this up and loved it! Will be a repeat in my recipe archive.

    1. Jean Choi says:

      Ah that makes me so happy. THANK YOU!!

  3. SmarteCookie says:

    Oh this looks so good, lemon just makes so many things better. I saw your notes about not subbing the coconut flour; however, we have a coconut allergy here so I’d love to know how to adapt this accordingly.

  4. grace says:

    Im planning on making this tonight! I have a ton of ripe bananas and meyer lemons. Do you think adding zucchini (grated) would still taste good?

    1. Jean Choi says:

      I think that’ll work but it may change the texture a bit since zucchini hold a lot of moisture. You can try lightly salting, sweat for 15-20 minutes, then squeeze out the moisture before adding it in.

  5. Amanda McNulty says:

    5 stars
    I have a lemon tree that has gone crazy and this was the perfect recipe to use up some of those lemons! Me and my husband both loved this and my husband has asked me to make it again, so you know it is a winner!

    1. Jean Choi says:

      Thank you so much!!

  6. Mia says:

    This was absolutely gross lemon and banana nope It was terrible

    1. Jean Choi says:

      So sorry you didn’t enjoy it. Maybe a more constructive criticism might be helpful. What specifically didn’t you like about it? Flavor? Texture?

  7. shirley kang says:

    5 stars
    just made this yesterday, lemoney, moist, light and fluffy. love it!

    1. Jean Choi says:

      Yay! So glad you liked it. ๐Ÿ™‚

  8. Kirsten Vaughan says:

    Delicious!! I made these as muffins instead of a loaf. Took about 40 minutes to bake & made 12 small-medium muffins. So good, thanks for the recipe ๐Ÿ˜ƒ

    1. Jean Choi says:

      What an amazing idea. I need to try that out!

  9. Emily says:

    5 stars
    This was soo good! So fresh and perfectly moist. Such a great idea to put lemon in this.

  10. Heather H says:

    5 stars
    I’m having one of those “why didn’t I think of that, moments”. I love anything lemon and I love banana bread and I can’t believe I never thought to put them together. Yum!