It’s happened to the best of us: we don’t eat as many fruits as we had anticipated during the week, so a couple of over-ripe bananas sit there in our kitchen corner, forming new brown spots every day. While they silently challenge, your imagination to come up with a way to eat them before they go bad, this paleo banana bread recipe smiles back at you: “The browner, the riper, the softer, the sweeter!”
This recipe is easy, calling for a blend of almond and coconut flours, with just a teaspoon of vanilla extract for that heavenly taste and aroma. The ripe bananas are already very sweet, but if your sweet tooth is hard to satisfy, you can choose how you sweeten your bread – from applesauce to honey, the alternatives to refined sugars are plenty.
This way, you can decide whether or not you even want the extra sweetness, while taking into consideration what your health and dietary restrictions allow you to indulge in.
Paleo Banana Bread
Total Time to Make: 65 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: Makes 1 large loaf or 2 mini loafs
- ½ cup finely ground blanched almond flour
- ½ cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 3 very ripe bananas, mashed
- 2 large eggs
- 2 tablespoons melted coconut oil
- ¾ teaspoon pure vanilla extract
- ¼ cup raw honey
- Sweetened applesauce
- Extra ripe banana
- ¾ cup sugar (brown or granulated white)
- 4 tablespoons maple syrup
- Optional: ½ cup chopped walnuts, ¼ cup cacao bits or ½ cup raisins
- Preheat oven to 350° F and prepare your loaf pan by lightly greasing it with coconut oil or lining it with parchment paper.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. Ingredients should be fully combined.
- In a small bowl, whisk together the wet ingredients: eggs, coconut oil, mashed bananas, vanilla and your choice of sweetener. Ingredients should be fully combined.
- Add the wet ingredients to the dry ingredients. Mix well until fully combined.
- Add in any of the optional ingredients (cacao bits, walnuts, raisins). Mix to combine.
- Pour batter into the prepared loaf pan.
- Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
- Remove from oven. Allow the bread to cool.
- Optional: sprinkle with shredded coconut
Once your paleo banana bread has cooled, you can remove it from the pan and allow it to fully cool on a wire rack. Wrap it up and keep the bread stored at room temperature for 2-3 days. If you like, you can even make multiple batches at once and keep the extra bread stored in the freezer for up to three months so that you always have some on hand for when those urgent cravings demand to be satisfied. This absolutely delicious banana bread is grain-free, gluten-free, dairy-free and – with the multitude of natural sweetening options – this bread is also refined sugar-free. Cut out a piece to enjoy with your breakfast, lunch or dinner. It is succulent when eaten with a cup of freshly brewed hot tea. Naturally sweet, fruity, and deliciously textured, this banana bread is simply divine.
What makes Paleo Banana Bread “paleo?”
- The flour you’re using is coconut flour and not your traditional grain based flour.
- You’re not using any refined sugars but instead using the ripe banana (and optional paleo sweeteners) as a natural sweetener.
- Paleo banana bread is dairy-free.