Paleo Banana Bread Recipe: Delicious & Healthy Treat

Hey y’all! If you’re looking for a delightful treat that’s both healthy and scrumptious, this Paleo Banana Bread is just what you need. Perfect for breakfast, a snack, or even dessert, this banana bread is moist, flavorful, and completely free from refined sugars and grains. Let’s get cooking!

Why You’ll Love This Paleo Banana Bread

• Gluten-free and grain-free, it’s perfect for those with dietary restrictions.
• Rich in natural sweetness from ripe bananas and a hint of honey.
• Moist and tender texture that stays fresh for days.
• Easy to make with minimal ingredients and prep time.
• Perfect for breakfast, a snack, or a healthy dessert option.

Ingredients

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Directions

Prepare the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth.
3. In another bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon.
4. Gradually mix the dry ingredients into the wet ingredients until fully combined.

Bake the Bread

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For a nut-free version, consider using sunflower seed flour instead of almond flour. Learn more about alternative flours here.
• If your bananas aren’t ripe enough, you can bake them in their skins at 300°F (150°C) for about 15 minutes. Check out this quick ripening method.

Variations

• Chocolate Chip Banana Bread: Add 1/2 cup of dark chocolate chips to the batter.
• Nutty Banana Bread: Fold in 1/2 cup of chopped walnuts or pecans.
• Berry Banana Bread: Mix in 1/2 cup of fresh or frozen blueberries or raspberries.

Required Equipment

• 9×5 inch loaf pan
• Mixing bowls
• Spatula
• Wire rack

Storage Instructions

Store the Paleo Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap for up to 3 months.

Suggested Pairings

• Serve with a dollop of almond butter for extra protein.
• Pair with a warm cup of chai tea for a cozy treat.
• Top with fresh fruit and a drizzle of honey for added sweetness.

Pro Tips

• Ensure your bananas are very ripe for the best natural sweetness. For more on banana ripeness, visit this guide.
• Use room temperature eggs to help the batter mix more smoothly.
• Let the banana bread cool completely before slicing to avoid crumbling.

FAQ

• Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before mashing.
• Is there a substitute for coconut oil? You can use melted butter or ghee as a substitute.
• Can I make this recipe vegan? Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).