Paleo Banana Bread Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 slices
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Calories
369 kcal
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Course
Dessert
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Cuisine
North American
Paleo Banana Bread Recipe
Description
The Paleo Banana Bread recipe begins by mashing ripe bananas and mixing them with eggs, melted coconut oil, lemon zest and juice, and coconut sugar. The dry ingredients, almond flour, tapioca starch, and baking soda, are folded in gently to maintain a tender crumb. Fresh berries are folded through the batter for bursts of fruity flavor and moisture.
Once baked in a loaf pan for about an hour at 350°F, the bread develops a golden crust while staying moist inside. The addition of lemon juice and zest balances the sweetness and enhances the fruit notes. The loaf is finished with a glaze made from raw cashews, honey, lemon juice, and water, blending to a creamy topping that complements the flavors.
Practical notes suggest adding collagen powder for extra nutrition, though optional. Cooling before glazing is recommended. The recipe emphasizes gentle mixing and covering the loaf midway through baking with foil to prevent over-browning on top.
Ingredients
Paleo Banana Bread
- 2 large banana about 1 lb, ripe
- 3 large egg
- 2 tablespoons coconut oil melted
- lemon zest and ¼ cup juice
- coconut sugar ¼ cup
- 1 ½ cups almond flour
- ½ cup tapioca starch
- 1 teaspoon baking soda
- ¼ cup raspberry plus a couple extra for garnish
- ¼ cup Blueberry
- ¼ cup blackberry
Paleo Lemon Glaze
- ½ cup cashew nuts raw
- ¼ cup honey
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
Paleo Banana Bread
- Preheat your oven to 350 degrees. Line a loaf pan with parchment paper, allowing some extra to fold over the edges to make it easier to lift out the banana bread.
- Mash the bananas with a fork in a large bowl. Add the eggs, melted coconut oil, lemon zest and juice, and coconut sugar and whisk well. Add the almond flour, tapioca starch, and the baking soda and stir until just combined. Do not overmix.
- Add the raspberries, blueberries, and blackberries and gently fold into the batter.
- Pour the batter into the prepared loaf pan and top with a few extra berries. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. Halfway through baking, cover the loaf with aluminum foil to prevent the top from browning too much.
- Let the banana bread cool for 10 minutes then carefully lift it out of the pan and finish cooling on a cooling rack. Drizzle with the lemon glaze.
Paleo Lemon Glaze
- Place all the ingredients in a high powered blender and blend on high until smooth. If you have a regular blender, strain the glaze through a fine mesh sieve after you blend it so that it is smooth.
Notes
- Adding ½ cup collagen powder to the batter boosts protein content without altering flavor significantly.
- To prevent over-browning, cover the loaf halfway through baking with foil.
- Cool the banana bread for 10 minutes in the pan then completely on a rack before adding the glaze.
- The berry mixture adds moisture and natural sweetness, combining well with lemon zest and juice for balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1 slice (of 8) | |
| Calories | 369kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 210mg | 9% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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