Paleo banana bread is one of my all-time favorite recipes. It is incredibly moist, soft, and delicious. Paleo banana bread is a perfect option for breakfast and daily snacks. So, here’s the recipe for a sugar-free, gluten-free, and grain flour-free snack.
I love this recipe as I can add different flavors to the bread like vanilla essence or choco chips. It can be stored in a refrigerator for 2-3 days. So, anytime you feel hungry, satiate your cravings with this healthy diet food.
To make paleo banana bread, take 2-3 mashed bananas and add two eggs with maple syrup and vanilla in it. Now, add coconut flour, almond flour, baking soda. Sprinkle cinnamon and salt in it. Whisk the mixture into a batter and bake it for 50-60 minutes. Your Paleo banana bread is ready to gobble.
I will show you the step-by-step procedure to make delicious paleo banana bread further in the article. Also, have a look at the additional information and instructions provided down. Don’t forget to have a look at the similar video I’ve provided further in the article. Try this recipe and share it with your friends and family.
Paleo Banana Bread Recipe
- Loaf pan
- Measuring cups
- Measuring Spoons
- Parchment Paper
- 2-3 Ripe bananas (about 1 1/4 cups)
- 2 cups Almond flour
- 1/2 cup Coconut flour
- 1 teaspoon Baking Soda
- 1 teaspoon ground Cinnamon
- 1/4 teaspoon Salt
- 2 Eggs (large)
- 1/4 cup Butter or coconut oil
- 3 tablespoon Maple syrup or honey
- 1 teaspoon Vanilla
- Place the rack in the center of the oven and preheat the oven at 350F.
- Take a metal loaf pan with parchment paper and let some of the paper hang over two sides. Grease the paper in the pan with coconut oil or butter. Leave it aside.
- In a large bowl, mash 2-3 bananas with a fork. Now, whisk the eggs, maple syrup(or honey), and vanilla into it. Sprinkle almond flour, coconut flour, baking soda, cinnamon, and salt in it. Mix it well into a perfect batter.
- Pour this batter into a loaf pan containing parchment paper and gently smooth the top.
- Bake it for 50 to 60 minutes until the top of the batter is golden and springs back slightly when touched. Insert a toothpick to check if it's baked. If the toothpick comes out clean, the bread is ready. Keep it aside and let it cool for some time.
- You can store it in a refrigerator for 2-3 days.
- You can also add chocolate chips or anything else to add the flavor of your choice.
- I do not recommend using any substitution for eggs.
- Don’t worry if your batter contains a large number of eggs, bananas, and oil. Coconut flour absorbs a large amount of moisture. So, your batter needs to be full of liquid to ensure that bread comes out perfectly moist.
- You can also use almond butter instead of almond flour.
- You can also use tapioca flour instead of almond flour,
- Don’t forget to have some extra butter or oil for greasing the loaf pan.