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Paleo Banana Bread
Fluffy, moist and delicious Paleo Banana Bread made with almond flour and sweetened mostly with banana.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 1 loaf
Calories: 192 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 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
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!
Cup of Yum
Notes
- *You can also use hazelnut meal
- **You can also use arrowroot flour or replace the tapioca flour with 1/3 cup additional almond flour.
Nutrition Information
Serving
1of 10
Calories
192kcal
(10%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
12g
(18%)
Cholesterol
38mg
(13%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 192
% Daily Value*
| Serving | 1of 10 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Cholesterol | 38mg | 13% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.