Paleo Banana Bread

Name: Paleo Banana Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 3 large ripe bananas; 2 large eggs; 2 tsp pure vanilla extract; 2 Tbsp pure maple syrup; 2 cups super fine almond flour*; 5 Tbsp tapioca flour**; 1 1/2 tsp baking powder; 1/4 tsp sea salt; 2 tsp ground cinnamon; ¼ tsp ground nutmeg

User Reviews

4.8

162 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
1 loaf
Calories
192 kcal
Course
Breakfast
Cuisine
American

Paleo Banana Bread

Tyler Espinosa

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Fluffy, moist and delicious Paleo Banana Bread made with almond flour and sweetened mostly with banana.

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Ingredients

Servings

3 large ripe bananas mashed (1 1/2 cups)
2 large eggs
2 tsp pure vanilla extract optional
2 Tbsp pure maple syrup
2 cups super fine almond flour*
5 Tbsp tapioca flour**
1 1/2 tsp baking powder
1/4 tsp sea salt
2 tsp ground cinnamon optional
¼ tsp ground nutmeg optional

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Instructions

Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter into an even layer.
Bake for 50 to 55 minutes on the center rack of the preheated oven, until the edges of the bread are golden-brown. Turn off the oven and allow bread to sit in the still-warm oven another 10 minutes. Quick breads are fully cooked once they have reached an internal temperature of 190 degrees F or higher in the center. Insert a digital thermometer into the center of the bread - if it is 190 or higher, it is cooked through. The ideal temperature range is 190 to 205.
Allow bread to cool for 30 minutes before releasing it from the loaf pan and cutting into slices.
Cut thick slices of bread and enjoy!