Banana Bread Paleo Recipe

If you’re looking for a healthy and satisfying snack, this banana bread paleo recipe is perfect for you! Not only is it delicious and easy to make, but it’s also grain-free, gluten-free, and dairy-free. So, whether you’re following a paleo diet or just looking for a healthier alternative to traditional banana bread, this recipe is sure to satisfy your cravings.

Ingredients

• 3 ripe bananas, mashed
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (180°C) and grease a loaf pan with coconut oil.
2. In a large mixing bowl, beat together the mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
3. Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the bowl and mix until well combined.
4. Pour the batter into your greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the banana bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
6. Slice and serve, or store in an airtight container in the refrigerator for up to 1 week.

Nutritional Information

Serving size: 1 slice
Calories: 185
Fat: 9g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g

Cooking Time

45-50 minutes

Equipment

• Loaf pan
• Mixing bowl
• Whisk or electric mixer

Serving Suggestions

This banana bread is delicious on its own, but you can also try topping it with coconut butter, almond butter, or fresh fruit. It’s also great served warm with a scoop of dairy-free ice cream!

Variations

Feel free to experiment with different add-ins to make this banana bread your own. Try adding chopped nuts, shredded coconut, or dark chocolate chips to the batter before baking.

Substitutions

If you don’t have almond flour or coconut flour, you can try using another grain-free flour, such as cassava flour or tigernut flour. You can also substitute the honey with maple syrup or coconut sugar, and the coconut oil with ghee or avocado oil.

Storage

This banana bread can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. To thaw, simply let it sit at room temperature for a few hours.

Tips

• Make sure your bananas are ripe and mashed well to ensure a moist and flavorful banana bread.
• If you don’t have a loaf pan, you can also bake this recipe in muffin tins for individual portions.
• Be careful not to overmix the batter, as this can result in a tough and dry banana bread.

Notes

For best results, use high-quality ingredients and follow the recipe closely.

Frequently Asked Questions

Can I use frozen bananas?

Yes, you can use frozen bananas in this recipe. Simply thaw them before mashing and using in the batter.

Can I use a different sweetener?

Yes, you can substitute the honey with maple syrup, coconut sugar, or another sweetener of your choice.

Can I use a different oil?

Yes, you can substitute the coconut oil with ghee, avocado oil, or another oil of your choice.

Is this recipe vegan?

No, this recipe contains eggs. However, you can try substituting the eggs with a flax or chia egg to make it vegan.

This banana bread paleo recipe is a great way to satisfy your sweet tooth without compromising your health. It’s easy to make, delicious, and packed with nutrients to fuel your body. So, why not give it a try and see for yourself how tasty and satisfying it can be?