Paleo Banana Bread

If you’re looking for a delicious and healthy way to enjoy banana bread, this Paleo Banana Bread recipe is just what you need! Made with simple, wholesome ingredients, this bread is not only gluten-free but also perfect for those following a paleo lifestyle. It’s moist, flavorful, and best of all, it’s easy to whip up! Whether you’re enjoying a slice for breakfast or as a snack, this Paleo Banana Bread will become a new favorite in your home.

Why This Recipe Is Reliable

This Paleo Banana Bread recipe is a winner because it utilizes simple ingredients that you probably already have in your pantry. The combination of ripe bananas and almond butter creates a moist texture that is often hard to achieve in gluten-free baking. Plus, it’s packed with protein thanks to the eggs, making it a filling option for any meal of the day. Each bite is infused with warm flavors that are sure to please everyone at the table.

Ingredient Checklist

• 3 very large ripe bananas (mashed, about 1 1/2 cups or 1 pound once mashed)
• 6 large eggs (at room temperature)
• 3 tablespoons pure maple syrup (or honey; I prefer Grade B maple syrup for its richer flavor)
• 3 tablespoons almond butter (use drippy, natural almond butter)
• 1 teaspoon pure vanilla extract
• 1 cup coconut flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Recommended Tools

• Mixing bowls – For combining your ingredients.
• Whisk – To ensure that the eggs and wet ingredients are well blended.
• Measuring cups and spoons – For accurate ingredient measurement.
• Loaf pan – A standard 9×5 inch loaf pan works perfectly.
• Spatula – For scraping the sides of your mixing bowl and transferring the batter.

How to Prepare Paleo Banana Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.

Step 2: Prepare Your Loaf Pan

Grease your loaf pan with a little coconut oil or line it with parchment paper to prevent sticking.

Step 3: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. This will be the base of your bread and will add natural sweetness.

Step 4: Combine Wet Ingredients

Add the eggs, pure maple syrup, almond butter, and pure vanilla extract to the mashed bananas. Whisk everything together until well combined.

Step 5: Mix Dry Ingredients

In another bowl, combine the coconut flour, ground cinnamon, baking soda, ground nutmeg, and kosher salt. Stir to mix thoroughly.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense bread.

Step 7: Pour into Loaf Pan

Transfer the batter into your prepared loaf pan, smoothing out the top with a spatula.

Step 8: Bake

Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly domed.

Step 9: Cool and Slice

Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Holiday & Seasonal Touches

• Add chopped nuts or chocolate chips for a festive touch.
• Incorporate dried fruits like cranberries for a seasonal flavor.
• Top with a sprinkle of cinnamon sugar before baking for a sweet crust.
• Serve with a drizzle of honey or maple syrup during holiday gatherings.

Mistakes That Ruin Paleo Banana Bread

Even though this recipe is simple, a few common mistakes can lead to disappointing results:

• Using unripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be.
• Overmixing the batter – This can result in a dense loaf, so mix until just combined.
• Not measuring ingredients accurately – Baking is a science; precision matters!
• Skipping the cooling time – Allowing the bread to cool helps it set and makes slicing easier.

Freezer-Friendly Notes

This Paleo Banana Bread is perfect for freezing! Once cooled, wrap the bread tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature or pop slices in the microwave for a quick treat.

Paleo Banana Bread Q&A

Can I substitute the almond butter?

Yes! You can use other nut butters such as cashew butter or sunflower seed butter for a nut-free option.

How can I make this bread sweeter?

If you prefer a sweeter banana bread, consider adding an extra tablespoon of maple syrup or honey, or even a handful of chocolate chips.

Can I use a different type of flour?

Coconut flour is unique in its absorption properties, so I wouldn’t recommend substituting it with other flours. However, if you want to experiment, you could try a 1:1 gluten-free flour blend.

How should I store leftovers?

Store leftover Paleo Banana Bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze.

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Make It Tonight

Now that you’re equipped with this easy and delicious Paleo Banana Bread recipe, it’s time to get baking! Gather your ingredients, preheat your oven, and enjoy the delightful aroma filling your kitchen. This bread is not just a treat; it’s a wholesome addition to your diet that everyone will love. So, roll up your sleeves and make a batch tonight! You won’t regret it.

This Paleo Banana Bread is a wonderful way to enjoy the sweet flavor of bananas while sticking to healthy ingredients. With its simple preparation and delicious taste, you’ll find yourself making this bread on repeat. Whether you’re having it for breakfast, a midday snack, or as a dessert, this bread is sure to satisfy your cravings while keeping you nourished. Enjoy every slice!

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Paleo Banana Bread

This Paleo Banana Bread is a delicious and healthy treat! Made with ripe bananas and almond butter, it's perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: Paleo

Ingredients Equipment Method Notes

Ingredients

  

For the Bread:

• 3 large ripe bananas (mashed, about 1 1/2 cups or 1 pound once mashed)
• 6 large eggs (at room temperature)
• 3 tablespoons pure maple syrup (or honey; preferably Grade B for richer flavor)
• 3 tablespoons almond butter (drippy, natural almond butter)
• 1 teaspoon pure vanilla extract
• 1 cup coconut flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Loaf pan
• Spatula

Method

 

Preparation Steps:

1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
2. Step 2: Grease your loaf pan with coconut oil or line it with parchment paper.
3. Step 3: In a large mixing bowl, mash the ripe bananas until smooth.
4. Step 4: Add eggs, maple syrup, almond butter, and vanilla extract to the mashed bananas and whisk until well combined.
5. Step 5: In another bowl, combine coconut flour, cinnamon, baking soda, nutmeg, and salt, stirring to mix thoroughly.
6. Step 6: Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
7. Step 7: Transfer the batter into your prepared loaf pan, smoothing out the top with a spatula.
8. Step 8: Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

• For added flavor, consider mixing in chopped nuts or chocolate chips.
• This bread is freezer-friendly; wrap tightly and freeze for up to 3 months.
• Allow the bread to cool completely before slicing for cleaner cuts.