Description
Enjoy the wholesome goodness of this Paleo Banana Bread—a moist, grain-free, and naturally sweetened loaf that’s perfect for healthy breakfasts or snacks! Packed with ripe bananas, almond flour, and coconut oil, this recipe skips refined sugars and gluten while delivering incredible flavor and texture. Follow these expert tips to bake a loaf that’s soft, satisfying, and paleo-approved
Ingredients
- For the Banana Bread:
- 3 ripe bananas, mashed
- 1/4 cup coconut oil, melted (or avocado oil)
- 1/4 cup pure maple syrup (or honey)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Prepare the Batter:
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth and well combined.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and cinnamon (if using). Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- If adding nuts, gently fold them into the batter at this stage.
Assemble the Loaf:
- Pour the batter into the prepared loaf pan and spread evenly. Smooth the top with a spatula.
Bake: Place the loaf pan in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
Cool and Serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Cuisine: American
