A delicious treat for those following a Paleo diet. It’s also gluten and dairy-free!
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As you will know if you follow it, the Paleo diet is based on the idea that we should eat what our hunter-gatherer ancestors ate because that is what our digestive system has evolved to do. Farming practices that started just 10,000 years ago introduced grains and dairy products that, according to the Paleo diet, our bodies are not equipped to process efficiently, leading to modern health issues such as obesity and illnesses like type 2 diabetes.
We live in a modern world, though, and it can be hard to completely omit the types of food we grew up on… like Banana bread!
This ingenious recipe makes a delicious and 100% Paleo banana bread that will satisfy these cravings without straying from the tenets of the diet.
Even if you’re not following the Paleo diet, this banana bread is delicious and satisfying, and totally dairy and grain-free. That means that if you have a lactose intolerance or a gluten allergy, this loaf’s for you, too! Quite frankly, it turned out so good that we’d be happy to have it at our next neighbourhood coffee afternoon… though coffee is not, strictly speaking, always considered a permissible Paleo food!
Is Best Paleo Banana Bread Healthy?
Those of us who follow the Paleo diet do it for health reasons, and there’s plenty of evidence to support the claim that eating this way is healthy. The ingredients here are quite calorie dense but are also rich in nutrients, vitamins and minerals. They are also all completely natural and contain no preservatives or flavor enhancers. Paleo or not, it’s generally our view that anything home made, where you know exactly what the ingredients are, is going to be healthier than a factory-made product.
On ripe bananas
Bananas grown green, and in that state are quite starchy and not at all sweet. However, they continue to ripen after they’re picked. The riper they get, the more the starches in the banana break down into natural sugars. When bananas are speckled with black dots they’re very sweet, and as they turn black they get even sweeter. This loaf gets almost all its sweetness from the bananas, so the riper the better for this recipe.
INGREDIENTS
- 2 large overripe bananas about 1 cup when mashed
- ¼ cup melted coconut oil plus a little extra for greasing
- ¼ cup creamy almond butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- ¼ cup coconut flour
- ¼ cup almond flour
- ½ teaspoon baking powder make sure it’s grain-free for strict Paleo
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup dark chocolate chips optional, but recommended for a touch of indulgence
INSTRUCTIONS
Heat
Preheat your oven to 350°F. Prepare the baking pan with parchment paper and coconut oil.
Mix
Blend coconut and almond flour, baking powder, baking soda, sea salt, and cinnamon.
Stir
Microwave and stir together the coconut oil and almond butter.
Infuse
Stir in the mashed bananas, maple syrup, and vanilla extract.
Combine
Add gently the beaten eggs.
Mix Again
Combine the dry and wet ingredients. Fold in chocolate chips if desired.
Bake
Pour, smooth, and bake for 30-40 minutes.
Chill
Cool in pan for 5 minutes, then transfer to the rack.
Devour!
FAQs & Tips
This loaf can be stored unrefrigerated for a day or two if it’s going to be consumed quickly. If you plan on keeping it longer, store it in the fridge in an air-tight container. For freezing, we recommend pre-slicing the loaf and wrapping each serving individually – that way you can pull out the number of servings you need when you need them.
It’s true that most chocolate chips aren’t paleo – they contain dairy, sugar and often some soy products. Paleo chocolate chips are available in some grocery stores, or you can try using cacao nibs.
Let the loaf cool completely on a wire rack before you slice it.
Don’t over-mix when you combine the wet and dry ingredients, that’ll make sure your loaf comes out nice and fluffy. Around 30 seconds should do it!
Omit the maple syrup and you’re good to go!
Serving Suggestions
This loaf makes a great afternoon snack or lunch-box addition. It’s also a wonderful hostess gift for your Paleo friends! If you drink coffee (some people following a Paleo diet don’t), this loaf is the perfect accompaniment. It’s worth pointing out that even though it’s a Paleo recipe, the loaf is so delicious that you should consider making it even if you don’t follow a Paleo diet.
Best Paleo Banana Bread Recipe
Ingredients
- 2 large overripe bananas about 1 cup when mashed
- ¼ cup melted coconut oil plus a little extra for greasing
- ¼ cup creamy almond butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- ¼ cup coconut flour
- ¼ cup almond flour
- ½ teaspoon baking powder make sure it’s grain-free for strict Paleo
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ cup dark chocolate chips optional, but recommended for a touch of indulgence
Instructions
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Preheat your oven to 350°F. Line an 8×4-inch baking pan with parchment paper, letting the edges overhang for easy removal later. Lightly grease the paper with coconut oil to ensure nothing sticks.
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In a small mixing bowl, whisk together coconut flour, almond flour, baking powder, baking soda, sea salt, and cinnamon. This blend of flours will give your bread a delightful texture without the grains.
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In a large glass bowl, melt the coconut oil and almond butter together in the microwave for about 1 minute. Stir until they’re well combined, creating a smooth, rich base for your bread.
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To the oil and almond butter mixture, add the mashed bananas, maple syrup, and vanilla extract. Stir these in to infuse your bread with natural sweetness and depth of flavor.
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Mix in the lightly beaten eggs until the mixture is smooth and homogenous. This will help bind all the ingredients, giving your bread structure and moisture.
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Gradually fold the dry ingredients into the wet mixture. Stir until just combined to avoid overworking the batter, which can affect the bread’s texture.
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If you’re using chocolate chips, now’s the time to gently fold them in. They’ll add little pockets of joy with each bite!
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Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-40 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for about 5 minutes. Then, using the overhanging parchment paper, lift the loaf out and transfer it to a wire rack to cool completely. This patience pays off with perfect slices.
Nutrition
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