Paleo Banana Bread
Everyone loves banana bread don't they?
Banana bread is such an easy recipe to make and a great alternative for breakfast or snacks. The kids love it and it makes a good lunch box treat. We all crave comfort food at times and this Paleo banana bread is the perfect healthy alternative comfort food. No grains or refined sugar and you can substitute the nuts for any kind of dried fruit or if you fancy something chocolatey why not go with cacao nibs.
Paleo Banana Bread
Rated 5.0 stars by 1 users
Category
Baking
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Calories
238
This deliciously filling Paleo banana bread is made with no grains and no added sugar. It’s gluten free, Paleo, sweetened only with bananas and coconut sugar and perfect for breakfast or a snack with your favorite spread.
With this recipe the ingredients are simple – overripe bananas, you know those soft rather brown looking ones that are left in the fruit bowl that no one seems to want. coconut oil (refined or unrefined) or if you aren't bothered about dairy you can use a good organic unsalted butter.
This banana bread is a grain free flour mixture of almond and coconut flour yes, I know this sounds a strange combination, but I have tried many different recipes for a grain free banana bread and for some reason this combo of flours hits the spot!
Jules
Ingredients
-
3 Large ripe bananas
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1 Cup of ground almond flour
-
1 Cup of coconut flour
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4 Large eggs
-
⅓ Cup of melted butter or coconut oil
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2/3 Cup of coconut sugar
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½ Cup of chopped walnuts
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1 tsp of Ground cinnamon
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½ Tsp Bicarbonate of Soda
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½ Tsp Gluten Free Baking Powder
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1 Tsp Vanilla extract
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1 Pinch of Sea Salt
Directions
Preheat oven to 180 degrees/ 350 F and line a loaf baking tin with baking paper.
Melt your butter or coconut oil and leave to cool to room temperature. Take your eggs that also need to be room temperature so if you keep your eggs in the fridge, take them out earlier and let them come up to room temperature also.
Whisk the eggs together and set aside. Take 2 of the bananas and mash well in a large bowl then add the whisked eggs and stir in well. Once well combined stir in the coconut flour, almond flour, coconut sugar, bicarbonate of soda, baking powder, cinnamon and vanilla extract. Stir in well together, it should form a thick batter.
Sprinkle in a pinch of sea salt and stir through ¾ of the chopped walnuts. Then add the cooled melted butter or coconut oil and mix in well.
Transfer the combined batter to your baking tin and then add the remaining banana sliced on the top for decoration, sprinkle the remaining chopped walnuts on top also.
Place in the center of the oven for 45 minutes. Once baked transfer to a cooling rack and let the banana bread cool completely before eating and it will continue to cook slightly once out of the oven.
Recipe Note
This Paleo banana bread is fabulous eaten cold or even better lightly toasted with a spread of lightly salted butter! Store the banana bread in an air tight container and it will last 5-6 days although the family will probably eat it quicker than that!
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 238
- Carbs
- 20 grams
- Protein
- 9 grams
- Fat
- 18 grams
- Fiber
- 6 grams
- Sugar
- 5 grams
- Sodium
- 200 milligrams
- Potassium
- 220 milligrams
