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Paleo Banana Bread

How do I LOVE this recipe? Let me ponder the ways…



First of all, it’s super-simple to make, and requires only a few basic ingredients. Secondly, there’s no white flour of any kind involved, making it a healthier choice and very pancreas-friendly. Other checks in the plus column include the fact that other ingredients comprise real, unprocessed food, healthy fat, and zippo added sugar of any kind. And they taste fantastic!  Not the texture of  my mama’s banana bread, but I feel better after eating this version, so fair trade.

Because this more dense than traditional sweet breads, you’ll achieve better results with higher heat, then leaving it in a cooling oven for 20 minutes. This recipe works as a loaf, in a brownie pan (which I chose for convenience) or as mini muffins. When I’m in the mood for a dessert, I adore slathering a square with a little cashew butter – SO good!



Paleo Banana Bread
Print Recipe
Moist, delicious, comforting bread, that's also nutritious!
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30 minutes 20 minutes
Paleo Banana Bread
Print Recipe
Moist, delicious, comforting bread, that's also nutritious!
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
30 minutes 20 minutes
Ingredients
  • 4 bananas very ripe and cut in chunks
  • 4 eggs room temperature, if possible
  • 1/2 cup coconut flour
  • 2 tablespoons coconut oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt preferably Pink Himalayan
  • 1 teaspoon vanilla
Servings: people
Instructions
  1. Preheat oven to 350. Crack eggs into food processor or Vitamix. Add banana chunks in batches until well-blended.
  2. Add half the coconut flour and blend well before adding remaining half.
  3. Add remaining ingredients and blend well. If batter is too thick (consistency should be that of a thick pancake batter) add a bit of almond or coconut milk to thin.
  4. Scrape batter into sprayed pan or into muffin cups.
  5. Place on bottom rack of the oven and bake for 30 minutes.
  6. Turn heat off and leave in cooling oven for another 20 minutes.
  7. Remove and serve warm if desired. These refrigerate for up to a week...and they travel well for healthy road food!
Recipe Notes

Simple, nutritious comfort

Simple, nutritious comfort

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Comments (5)

  • Sandra H. 2 years ago Reply

    Sounds wonderful and very easy to make…. thanks for sharing this recipe!

  • Angel Rodriguez 2 years ago Reply

    Hi Stacy. I’m Angel. These are baking in my oven right now and they smell great. I didn’t have muffin pans only donut pans so I used those. I hope they turn out! When you leave them in a cooling oven, do you mean with the oven door open or closed? Sorry if that’s a dumb question. I just don’t want mine to burn. Thanks!

    Stacey Morris 2 years ago Reply

    There are no dumb questions, Angel! Let banana bread with the door closed. Hope it turned out well. LMK 🙂

  • Christine 2 years ago Reply

    Super delicious, Stacey! Mine turned out a bit egg-y and soft in the middle (still yummy). My batter seemed very thin. I used almond meal instead of coconut flour – might that have been the culprit? I may experiment with adding more meal next time…. or perhaps I should turn my oven up to a higher temperature? I will continue to experiment with my oven and ingredients but again, this is DELICIOUS! thanks!

    Stacey Morris 2 years ago Reply

    Thanks Christine – glad you liked! Sorry the texture wasn’t the best. The lack of coconut flour may have effected the thickness. Next time, just add a bit more flour so it’s not runny. LOVE these as a mid-afternoon snack. Totally cures the sweet tooth.

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