Perfect Paleo Banana Bread
I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious.
I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.
Perfect Paleo Banana Bread
Prep: 15mCook: 50mYield: 1 loaf
A delicious Paleo Banana Bread that tastes just like the real thing.
You'll Need...
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I'm a big fan of the parchment paper for easy removal from pan and easy clean up.)
In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.
Additional Notes
This recipe converts well to muffins. Divide batter between 12 muffin tins and reduce baking time to 18-22 minutes.