Paleo Banana Bread Recipe

Paleo banana bread is one of my all-time favorite recipes. It is incredibly moist, soft, and delicious.

5 from 1 vote

Prep Time 15

Cook Time 55

Total Time 1 10

Course Snack

Cuisine American

Servings about 15 slices

Calories 2504 kcal

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.

Keyword American, Banana, Paleo banana bread

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