Paleo Banana Bread
This paleo banana bread uses coconut flour and almond flour instead of wheat, coconut oil instead of butter, and honey or maple syrup instead of sugar, so it has no grains and no dairy. Three ripe bananas and three eggs hold it together. Mix the wet and dry ingredients separately, combine, and bake in a greased loaf tin at 175°C (350°F) for 45 to 50 minutes. It makes one loaf.
Paleo Banana Bread
A moist, grain-free loaf made with ripe bananas, coconut and almond flour, eggs and a little honey or maple syrup, spiced with cinnamon.
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil.
In a large bowl, combine mashed bananas, eggs, melted coconut oil, honey, and vanilla extract.
In a separate bowl, whisk together coconut flour, almond flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool before slicing and serving.
How ripe should the bananas be?
As ripe as you can get them: skins heavily spotted with brown, or even mostly black. Riper bananas are sweeter, mash more easily and give a moister loaf. If yours are still yellow, bake them in their skins at 150°C for 15 to 20 minutes until the skins go black, then cool before mashing.
Why use both coconut and almond flour?
Coconut flour is very absorbent, so a small amount soaks up a lot of liquid and gives the loaf structure. Almond flour adds fat and a softer, cake-like crumb. Neither works well alone in this recipe. Do not swap one for the other cup for cup: replacing the coconut flour with the same amount of almond flour gives a loaf that will not set, and the reverse gives a dry brick.
How do I know it is cooked?
A skewer pushed into the centre should come out clean or with a few moist crumbs, and the top should spring back when pressed lightly. Ovens vary, so start checking at 40 minutes. If the top is browning before the middle is set, lay a sheet of foil loosely over the tin for the rest of the bake.
Why did my banana bread sink or turn out gummy?
The usual causes are underbaking, cutting it while it is still hot, or too much liquid from very large bananas. Grain-free loaves keep setting as they cool, so leave it in the tin for 10 minutes, then on a rack for at least an hour before slicing. If your bananas are very large, use two and a half rather than three.
What can I add to it?
Up to half a cup of chopped walnuts, pecans or dairy-free dark chocolate can be folded in at the end. A sliced banana laid along the top before baking makes it look like the bakery version. Keep add-ins to half a cup so the loaf still holds together.
Can I make it without honey or maple syrup?
Yes. Very ripe bananas carry enough sweetness on their own for many people, so you can leave the honey or maple out. The loaf will be a little less sweet and slightly drier, and may need a few minutes less in the oven.
How long does paleo banana bread keep?
Because it has no preservatives and plenty of moisture, it keeps for about 2 days covered at room temperature, or up to a week in the fridge. It also freezes well for up to 3 months: slice it first, then toast slices straight from the freezer.
For quick paleo meals, see our easy paleo dinners.