Paleo Banana Bread
When it’s cold and wet outside there is nothing I love more than to curl up with a good book… or some new research articles! But the cherry on top is a cup of tea and a freshly baked treat. Paleo banana bread is a great excuse to get your oven cranking. It has a warm doughy texture and is just sweet enough to light up the reward centers in your brain. It’s also full of protein, fiber, and micronutrients to help support your healthy eating endeavors.
If you are new to the refined sugar-free life and/or are in the process of reducing carbohydrates, this recipe is a great stepping stone to help curb your sweet tooth. The banana and the honey contain natural sugars and provide a deliciously sweet taste in combination with fiber and antioxidants. This helps to satisfy your need for sweet and, at the same time, keeps your blood glucose levels more stable than the classic, refined carbohydrate filled, non-paleo version.
Choose Your Own Fillings
Make this recipe your own but editing the insides. Walnuts are the classic addition, but you can always go nut free, add a bit of chocolate, or swap the cinnamon for cardamom. Cardamom pecan bread anyone? 1/4 cup of chocolate chips is a great addition to this recipe, but be careful to avoid processed sugar and other additives. I love chips that are made from 100% cacao like Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips.
Wrap in bee’s wax impregnated paper or store in a glass container for a couple of days on the counter. It will last up to 1 week in the fridge. Don’t want to share? Slice it and store in an airtight container in the freezer. When you’re ready for a piece, just pop it in the toaster!
Paleo Banana Bread
- 2 large bananas approximately 1 cup when mashed
- 3 large eggs
- 2 TBSP coconut milk
- 3 TBSP coconut oil ghee, butter, or a mixture of them; melted
- 1.5 TBSP honey
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 TBSP coconut flour
- 1 tsp baking soda
- 1/2 tsp Himalayan sea salt
- 1 tsp cinnamon
- 1 tsp apple cider vinegar
- 1/3 cup walnuts optional
- Preheat oven to 350°F.
- Prepare a 9x5-inch loaf pan by lining the bottom with a piece of parchment paper. Lightly grease the sides of the pan and the parchment paper using butter, coconut oil, or ghee.
- In a large mixing bowl, mash the peeled bananas. This can be done by hand with a fork or using an electric mixer. Add the eggs, honey, melted coconut oil, coconut milk, and vanilla extract.
- In a separate small mixing bowl, combine the almond flour, coconut flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until the batter is mostly smooth. Some small banana chunks are okay, but try to evenly incorporate all of the dry goods.
- Mix in the chopped walnuts and the apple cider vinegar.
- Pour the batter into the loaf pan.
- Optional: Slice an extra banana into thin rounds and place them on top of the load. Make sure to leave empty space in the center of the loaf to help with even baking. Dust with cinnamon.
- Bake for approximately 45 minutes or until a toothpick comes out clean.
- After baking, allow the bread to cool on a wire rack for 10 minutes then flip the loaf pan onto its side and allow to cool for an additional 10 minutes. This will help give your bread an even shape and prevent it from collapsing in the middle.