Paleo Vegan Banana Bread

Name: Paleo Vegan Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 Loaf
Ingredients: 3 large ripe bananas; 2 Tbsp ground flax seed; 6 Tbsp water; 2 tsp pure vanilla extract; 2 Tbsp pure maple syrup; 2 cups finely ground almond flour; 5 Tbsp tapioca flour; 1 tsp baking powder; 1 Tbsp ground cinnamon; 1 tsp sea salt; 1/2 cup vegan chocolate chips

User Reviews

4.8

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
1 Loaf
Calories
261 kcal
Course
Breakfast
Cuisine
American

Paleo Vegan Banana Bread

Tyler Espinosa

Report

Grain-free, egg-free, dairy-free banana bread makes for an amazing breakfast or snack!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

3 large ripe bananas mashed
2 Tbsp ground flax seed
6 Tbsp water
2 tsp pure vanilla extract
2 Tbsp pure maple syrup
2 cups finely ground almond flour
5 Tbsp tapioca flour
1 tsp baking powder
1 Tbsp ground cinnamon
1 tsp sea salt
1/2 cup vegan chocolate chips

Add to Shopping List

Instructions

Whisk together the ground flax seed and water in a small bowl until well combined. Allow mixture to sit 15 minutes, stirring occasionally, until mixture is thick and gooey, like the consistency of beaten eggs.
Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
Whisk the flax eggs, mashed banana, vanilla extract, and pure maple syrup together in a mixing bowl. In a separate bowl, stir together the remaining dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients and stir until combined.
Transfer the banana bread batter to the lined loaf pan and place on the center rack of the preheated oven. Bake 50 to 60 minutes, or until loaf turns golden brown and feels firm when gently poked in the center. If the loaf begins to look too brown on the top at any point, you can cover it with aluminum foil to protect the top from burning. Turn off the oven and allow loaf to sit another 8 minutes in the warm oven.
Remove loaf from the oven and allow it to cool at least 10 minutes before slicing and serving.

Notes

Baked goods are considered fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. To verify the internal temperature, insert a digital thermometer into the center of the loaf and wait until the numbers stop moving to get an accurate read.
Because this recipe doesn't contain eggs, you don't need to worry as much about it being fully cooked; however, for the best texture you still want the bread to bake to around 200 degrees.