Look no further for a paleo banana bread that tastes every bit as good as – if not even better than – its classic counterpart. This loaf is moist, chewy, flavorful, and healthy… and it’s speckled with shredded coconut; an addition that makes it just that much more delicious.
I’m relatively new to baking with gluten- and grain-free flours, so I used SlimPalate’s banana bread recipe as my inspiration.
One of the keys to any banana bread recipe, (paleo, vegan, or classic), is to use overripe bananas. I’m talking black-skinned bananas. The ‘nanas photographed throughout this post are – in my opinion – NOT ripe enough to be ready for inclusion in banana bread. The longer bananas are left to ripen, the sweeter and softer they get.
Using very ripe bananas allows you to go easy on the added sweetener, which in this case is honey. Most classic banana bread recipes call for a cup of refined white sugar. A CUP. And this is supposed to be a breakfast food?!
Not to fear; this recipe calls for a meager 1/4 cup of honey, so your blood sugar won’t spike after enjoying a slice or two with your morning cup of java or tea.
If shredded coconut isn’t your thing, no problemo. Swap in an equal amount of dark chocolate chips, cacao nibs, walnuts, pecans, or dried cranberries. If you’re feeling extra indulgent, add in a few of the previously listed ingredients.
Or, just keep the banana bread simple and omit any add-ins. It’ll still be the BEST paleo banana bread you will ever make.
|The BEST Paleo Banana Bread
|1 hour and 15 minutes
|1 loaf (9×5-inch)
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup (for sweetness)
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or dark chocolate chips (optional)
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
Mix Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Mix well until all the wet ingredients are fully combined.
Combine Dry Ingredients
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and ground cinnamon (if using).
Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. Be sure not to overmix.
Add Optional Ingredients
If you want to add some extra flavor and texture, fold in the chopped walnuts or dark chocolate chips into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Allow the Paleo Banana Bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!
Use ripe bananas with brown spots for the best natural sweetness.
Adjust the sweetness level by adding more or less honey or maple syrup to your taste.
Feel free to customize with your favorite mix-ins, like chopped nuts, dried fruit, or shredded coconut.
This Paleo Banana Bread recipe is the perfect way to satisfy your sweet tooth while staying true to your health-conscious goals. It’s a gluten-free, grain-free, and refined sugar-free option that doesn’t compromise on flavor. Enjoy a slice for breakfast or as a snack, and savor the goodness of ripe bananas in every bite. Give it a try, and you won’t be disappointed!
Estimated Nutrition Per Serving
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 47mg
- Sodium: 215mg
- Total Carbohydrates: 16g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 5g