Paleo Banana Bread
User Reviews
0
0 reviews
Unrated
Paleo Banana Bread
Report
PERFECT Paleo Banana Bread with coconut flour, almond butter, and maple syrup or honey. This moist, tender banana bread tastes like the real deal but is flourless and made with NO butter, NO oil, and NO sugar! The best healthy banana bread recipe you will ever bake!
Share:
Ingredients
- 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 like to use Grade B maple syrup, which has a more intense flavor
- 3 tablespoons almond butter I used the drippy, natural almond butter**
- 1 teaspoon pure vanilla extract
- ¾ cup coconut flour***
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
Add to Shopping List
Instructions
- Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9x5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
- In a large mixing bowl, mash the bananas (I like to use a hand mixer on low speed to make this quick and easy). Double check to make sure you have about 1 1/2 cups of banana total. Briskly whisk in the eggs, maple syrup, almond butter, and vanilla. Sprinkle the coconut flour, cinnamon, baking soda, nutmeg, and salt over the top. By hand (I find a whisk works best for this part), stir until evenly combined. The batter will be thick. Pour the batter into the prepared pan and gently smooth the top.
- Bake for 50 to 60 minutes, until the top is golden and springs back lightly when touched and a toothpick inserted in the center comes out clean. If it any point the bread starts to brown more than you would like, loosely tent the pan with foil and continue baking. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as handles, remove the bread from the pan to cool completely.
Notes
- *I cannot recommend any substitution for the eggs. Because it is such a large amount, other swaps such as flax eggs or applesauce would be an experiment. If you do decide to play around, I'd love to hear how the recipe comes out.
- **If you do not need the bread to be Paleo, you can use peanut butter in place of the almond butter. Other nut butter substitutes are fine also. If you use sunflower seed butter, be warned that your bread may come out slightly green (though it will still be delicious!)
- ***Coconut flour is very unique and acts very differently from other flours in recipes, and thus I cannot recommend any substitutions.
- TO STORE: Refrigerate bread in an airtight storage container lined with paper towels for up to 1 week.
- TO FREEZE: Wrap leftover bread tightly in plastic wrap, and then place it in a freezer-safe ziptop bag or airtight storage container. Freeze for up to 3 months. For best results, let thaw overnight in the refrigerator before serving.
Nutrition Information
Show Details
Serving
1slice (of 10)
Calories
202kcal
(10%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
112mg
(37%)
Potassium
239mg
(7%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
189IU
(4%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices (1 9x5-inch loaf)
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1slice (of 10) | |
| Calories | 202kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Potassium | 239mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
