i deliciously hearty yet soft and moist Paleo banana bread is made with no grains, dairy, and no added sugar. It’s gluten free, Paleo, sweetened only with bananas and perfect for breakfast or a snack with your favorite spread.
I went totally “naked” with this bread with just the addition of a bit of cinnamon for flavor, but feel free to add any of your favorite mix-ins, including chopped nuts, chocolate chips, blueberries, cranberries, or anything else you can think of. It’s a great basic paleo banana bread recipes that’s quite forgiving, versatile, and always delicious!
It’s perfect toasted with a little vegan butter or nut butter and good totally plain, too. I recommend storing it loosely covered at room temperature for the first day, and covered in the refrigerator after that. You can also freeze the loaf and defrost in the refrigerator once reader to eat.
I hope you guys are ready to bake something super easy, tasty and satisfying! Preheat your
oven and peel your bananas! Let’s go!
Ingredients:
4 medium overripe bananas, mashed well
4 large eggs room temp
2 tsp pure vanilla extract
1/4 cup coconut oil melted & cooled to room temperature
1 3/4 cups blanched almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
Instructions:
Whisk together all dry ingredients and set aside.
Preheat your oven to 350 degrees F & line a medium loaf pan with parchment paper.
In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined.
Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will overmix the batter) until smooth.
Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown.
Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve.
Enjoy!
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