Paleo Banana Bread Recipe
Paleo Banana Bread is a healthy, grain-free twist on the traditional banana bread, perfect for anyone following a Paleo diet or seeking a gluten-free alternative. Made with ripe bananas, almond flour, and natural sweeteners, this recipe offers a moist, tender texture with just the right amount of sweetness. Whether you enjoy it as a breakfast option or a snack, Paleo Banana Bread is a wholesome, flavorful treat that doesn't compromise on taste.
Equipment
- Mixing bowls
- Whisk
- 9x5-inch loaf pan
- Parchment paper
- Spatula
Ingredients
- 3 ripe bananas
- 3 arge eggs
- 1/4 cup coconut oil (melted)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Optional: 1/2 cup chopped walnuts or Paleo chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add eggs, coconut oil, honey, and vanilla extract. Whisk until well combined.
- In a separate bowl, mix almond flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Fold in walnuts or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy!
Notes
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- You can freeze individual slices for up to 3 months—just thaw and enjoy!
