Paleo Banana Bread
User Reviews
4.8
Paleo Banana Bread
Description
This banana bread recipe combines mashed ripe bananas with almond flour and tapioca flour as the primary flours, creating a grain-free, Paleo-friendly quick bread. Baking powder, salt, and optional warm spices like ground cinnamon and nutmeg balance the flavor and help with lift and texture. Eggs provide structure and moisture, while pure maple syrup adds natural sweetness and depth of flavor. Vanilla extract enhances the aroma and taste.
The batter is poured into a parchment-lined 9-by-5 inch loaf pan and baked at 350°F until the edges are golden-brown and a digital thermometer reads 190°F or above, indicating doneness. Allowing the bread to rest in the turned-off warm oven for 10 minutes helps finish cooking gently. After cooling 30 minutes, the bread is sliced to enjoy.
Substitutions include using hazelnut meal instead of almond flour or arrowroot flour for tapioca flour, preserving the recipe's texture and flavor profile. The bread yields a moist, slightly dense crumb with banana sweetness and warm spice, fitting Paleo lifestyle needs without grain or refined flour.
Ingredients
- 3 large banana mashed (1 1/2 cups, ripe
- 2 large egg
- 2 tsp vanilla extract optional, pure
- 2 Tbsp pure maple syrup
- 2 cups almond flour super fine
- 5 Tbsp tapioca flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt 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!
Notes
- Hazelnut meal can replace almond flour for a different nutty flavor.
- Arrowroot flour is a suitable substitute for tapioca flour in this recipe.
- Ensure the bread reaches an internal temperature of 190–205°F for proper doneness.
- Allow bread to cool before slicing to maintain structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 192 kcal
% 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.
User Reviews
Overall Rating
4.8
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