The BEST Paleo Banana Bread

Look no additional for a paleo banana bread that tastes each bit nearly as good as – if not even higher than –  its basic counterpart. This loaf is moist, chewy, flavorful, and wholesome… and it’s speckled with shredded coconut; an addition that makes it simply that rather more scrumptious.

I’m comparatively new to baking with gluten- and grain-free flours, so I used SlimPalate’s banana bread recipe as my inspiration.

One of many keys to any banana bread recipe, (paleo, vegan, or basic), is to make use of overripe bananas. I’m speaking black-skinned bananas. The ‘nanas photographed all through this submit are – in my view – NOT ripe sufficient to be prepared for inclusion in banana bread. The longer bananas are left to ripen, the sweeter and softer they get.

Utilizing very ripe bananas lets you go simple on the added sweetener, which on this case is honey. Most basic banana bread recipes name for a cup of refined white sugar. A CUP. And that is presupposed to be a breakfast meals?!

To not worry; this recipe requires a meager 1/4 cup of honey, so your blood sugar received’t spike after having fun with a slice or two along with your morning cup of java or tea.

If shredded coconut isn’t your factor, no problemo. Swap in an equal quantity of darkish chocolate chips, cacao nibs, walnuts, pecans, or dried cranberries. In the event you’re feeling additional indulgent, add in just a few of the beforehand listed substances.

Or, simply maintain the banana bread easy and omit any add-ins. It’ll nonetheless be the BEST paleo banana bread you’ll ever make.

The BEST Paleo Banana Bread

by Lauren Zembron (tailored from SlimPalate)

Prep Time: 10 minutes

Cook dinner Time: 40-45 minutes

Key phrases: bake breakfast snack dessert gluten-free

Components (1 loaf)

  • 1/2 cup finely floor blanched almond flour (I used Bob’s Purple Mill)
  • 1/2 cup coconut flour (I used Let’s Do Natural)
  • 1/2 tsp floor cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup melted coconut oil (measure after melting)
  • 1/4 cup honey
  • 4 giant eggs, ideally natural, evenly whisked
  • 1 tsp pure vanilla extract
  • 1 cup well-mashed overripe banana (2 giant or 3 medium bananas with black skins)
  • 1/2 cup finely shredded unsweetened coconut (or an equal quantity of darkish chocolate chips, cacao nibs, walnuts, pecans, dried cranberries, and many others.)


Preheat oven to 350°F. Flippantly grease a 9 x 5 inch loaf pan. Line the underside with a bit of parchment paper reduce to suit.

In a big bowl, whisk collectively first 5 substances (almond flour by way of salt).

In one other giant bowl, whisk collectively melted coconut oil, honey, eggs, and vanilla extract. Whisk in mashed banana.

Stir moist substances into the dry and stir till totally mixed. Fold in shredded coconut or add-ins of your alternative.

Evenly unfold batter into ready loaf pan. The batter will probably be relatively thick.

Bake for 40-45 minutes, or till a wood tester inserted into the middle of the bread comes out clear.

Let cool in pan for 10 minutes. Fastidiously take away bread from the pan and switch to a wire to chill utterly.