Description
Paleo banana bread is a grain-free, dairy-free version of the classic favorite, made with almond flour, coconut flour, ripe bananas, and natural sweeteners. It’s moist, nutrient-dense, and perfect for a healthy breakfast or snack.
Ingredients
- 3 ripe bananas, mashed
- 2 cups almond flour
- 2 tbsp coconut flour
- 3 large eggs
- 1/4 cup coconut oil, melted
- 2 tbsp honey or maple syrup
- 1 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: 1/2 cup chopped nuts, dark chocolate chips, or shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Mix until combined.
- Stir in almond flour, coconut flour, cinnamon, baking soda, and salt.
- Add apple cider vinegar or lemon juice and mix well.
- Fold in any optional add-ins like chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best sweetness and texture.Don’t skip the coconut flour—it helps absorb moisture and balance the almond flour.Cool completely before slicing to avoid a gummy texture.Make into muffins by dividing the batter into a muffin tin and baking for 18–22 minutes.Store in an airtight container at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
