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Paleo Banana Bread

Paleo Banana Bread Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas (about 1 1/4 cups mashed)
  • 3 large eggs, room temperature
  • 1/4 cup melted coconut oil or ghee, plus more for greasing
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or paleo chocolate chips (optional)

Method
 

  1. Preheat the oven to 350°F (175°C) and line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper. Mash the bananas in a large bowl until mostly smooth.
  2. Whisk in the eggs, melted coconut oil, maple syrup, and vanilla until combined.
  3. Fold in the almond flour, baking soda, salt, and cinnamon until no dry streaks remain. Fold in walnuts or chocolate chips if using.
  4. Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then lift out and cool completely on a wire rack before slicing.

Notes

For the best texture, use bananas with lots of brown spots. The loaf stays moist for up to 3 days wrapped at room temperature. If you want neat slices, cool it fully; slicing warm can cause crumbling.