Happy Monday! There is just something about banana bread that never disappoints. It was a chilly rainy morning when I spotted our very brown bananas. I instantly wanted to make banana bread so that is exactly what I did! This banana bread is completely paleo, gluten, soy, dairy and nut free. What I love most about this recipe is that it is so yummy as is, but is also the perfect base to add anything to it to jazz it up. You could add chocolate chips, nuts, fruit, coconut flakes or whatever suits your fancy! I already have a couple ideas of how to transform this recipe into something even better!
I made this recipe with maple sugar, but coconut sugar will work as well. If you use coconut sugar be prepared to have a darker loaf after baking. If you don’t have paleo flour on hand or access to it, don’t worry! It is a 1:1 ratio of conventional wheat flour which means you can use a gluten free flour or even cassava flour in these exact measurements.
Happy eating!
Paleo Banana Bread
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Banana Bread
Serves: 1 loaf
Ingredients
- 1½ cups paleo baking flour
- 3 bananas, mashed
- 4 eggs
- ½ cup maple sugar
- ¼ cup almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- In a large bowl add all the ingredients accept the paleo baking baking flour. Using a hand mixer, mix until smooth.
- Add the paleo baking flour ½ cup at a time. Fully mix before adding the additional ½ cups. Pour the dough into the loaf pan and bake for 40-45 minutes.
- Let cool and enjoy!