Easy Paleo Banana Bread recipe

Originally posted March 5, 2019

Banana bread and I go way back. When I first started my blog, I mastered a regular version. Then, after my daughter was diagnosed with a gluten intolerance, I created a gluten-free and dairy-free version. In the last few years, I’ve been eating less grains and refined sugar. Which lead me to create a really good paleo version but I wanted something less dry. This easy paleo banana bread does just that. Let me know if you try it and what you think!

Easy Paleo Banana Bread

Yield: 1 loaf or about 12 servings

• 1 cup almond flour
• ¼ cup coconut flour
• ¼ cup unsweetened coconut flakes
• ¼ cup arrowroot flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger

• 4 large eggs, room temperature
• 3 ripe medium bananas, mashed
• ¼ cup melted coconut oil
• ¼ cup honey or maple syrup
• 1 teaspoon pure vanilla extract

Optional: ½ cup chopped walnuts, chocolate chips

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1. Preheat oven to 350°F (preheat to 325°F if using a dark metal pan) and prepare a loaf pan by greasing it with melted coconut oil or lining with parchment paper.
2. In a medium bowl, mix dry ingredients well until most of the almond flour is broken up. Set aside.
3. In a large bowl, mix the eggs, and banana.
4. To the eggs and banana, add the coconut oil, honey, vanilla, and walnuts (if using) and mix.
5. Add the dry ingredients to the wet and stir to combine. Do not overmix.
6. Place in loaf pan, smooth out the top with a spatula, and then place in the oven.
7. Bake for about 35 to 40 minutes. If the bread is getting too dark (this can be caused by the color of the pan), lower the heat 25°F.
8. Cook until sides are pulling away from the pan or when it feels firm. This bread does not rise very much but is absolutely delicious!