Paleo Banana Bread
User Reviews
5
Paleo Banana Bread
Description
Get the Recipe: Paleo Banana Bread features ripe bananas mashed with eggs and creamy almond butter to create a rich batter. Coconut sugar and vanilla extract sweeten and flavor the bread naturally. The blend of almond flour and tapioca flour provides a gluten-free base that maintains moisture and structure.
Chocolate chips stirred into the batter, and some sprinkled on top, melt slightly during baking, adding texture and sweetness. The bread bakes in a parchment-lined pan at 350 degrees Fahrenheit until a toothpick inserted comes out clean, indicating even cooking. Cooling completely before slicing allows the loaf to set for neat slices.
This banana bread makes a practical choice for those seeking grain-free baked goods with wholesome ingredients. It's suitable for slicing for breakfast, snacks, or serving alongside coffee or tea. Ripe bananas and smooth almond butter both contribute to the bread's moistness and dense crumb.
Using ripe bananas and creamy almond butter enhances moisture and flavor. Baking until the toothpick is clean avoids dryness. Leftover bread can be stored at room temperature in an airtight container for up to three days or frozen to extend shelf life.
Ingredients
- 1 cup banana about 3 small bananas, ripe
- 3 egg room temperature
- 3/4 cup almond butter or cashew butter
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
- Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
- Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
- Once combined, add in chocolate chips, reserving ¼ cup chocolate chips. Pour batter into lined bread pan. Then, sprinkle remaining chocolate chips on top.
- Cook for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
- Let bread cool completely before slicing and serving, about 2 hours.
Notes
- Use ripe bananas to ensure the bread is moist and flavorful.
- Choose smooth almond or cashew butter without added oils or sugars for best texture.
- Bake until a toothpick inserted in the center comes out clean to avoid overbaking.
- Allow the bread to cool completely before slicing to help it hold together.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 333mg | 14% |
| Potassium | 396mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
