This Paleo Banana Bread is a great way to enjoy the flavor of this classic treat without grains, dairy, or refined sugars. This recipe is healthy, delicious, and perfect for satisfying your sweet tooth
Why You’ll Love This Recipe
- This hearty bread recipe is perfect for breakfast, snacking, or dessert.
- Tender and fluffy this homemade quick bread is picky-eater approved.
- Nutritious, yet comforting this classic recipe will bring you nostalgic memories.
Ingredients
You only need a few simple ingredients to help you make this tasty bread recipe. You can find all
- mashed ripe bananas
- eggs
- vanilla
- full fat coconut milk
- chia seeds
- almond flour
- ground cinnamon
- sea salt
- baking soda
- coconut flour
- ground flax seed
- chopped walnuts or pecans
Equipment
You only need a few kitchen tools to help you make this homemade quick bread recipe. Gather these tools and get ready to enjoy a slice of sweet bread.
How to Make
- Preheat the oven to 350°F.
- Line a loaf pan with parchment paper or grease with coconut oil or use a muffin tin with paper liners.
- Place bananas, eggs, vanilla, coconut milk, and chia seeds in a food processor. Pulse ingredients together until smooth. You can also mix by hand in a medium-sized bowl.
- Add almond flour, cinnamon, salt, baking soda, coconut flour, and flax, and pulse (or stir) to combine.
- For muffins: bake for 20-24 minutes.
- For the loaf: bake for 55-65 minutes.
- Remove from oven, and allow to cool.
Storage
Leftover banana bread can be stored in an airtight container at room temperature for up to 2 days.
You can also freeze banana bread for up to 3 months. Simply wrap in plastic wrap, and store in a freezer-safe bag. Thaw overnight in the refrigerator before slicing and serving.
Pro Tips
Here are a few tips to make sure that your paleo banana bread turns out perfectly every time that you make it.
- If you are making muffins instead of a loaf, you can use silicone muffin liners if you prefer. You may want to grease the inside of them lightly with a little coconut oil.
- Out of parchment paper? You can use coconut oil to grease your loaf pan.
- I prefer to use Native Forest brand coconut milk because it contains no guar gum.
- Make sure that you use coconut milk and not cream of coconut. The cream of coconut is sweetened which is not what you need for this recipe.
FAQs
Do you have questions about this paleo banana bread recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, banana bread freezes well. Just make sure that you wrap it tightly to protect it from freezer burn.
No, there is no such thing as a too ripe banana when it comes to making banana bread.
Yes, you can use black bananas when making banana bread. As long as your bananas are not rotten or moldy they are safe to use.
Paleo Banana Bread
Equipment
Ingredients
- 3 ripe bananas mashed with a fork
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup full fat coconut milk I like Native Forest no guar gum canned coconut milk
- 1 tablespoon chia seeds
- 2 cups almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup coconut flour
- 1 tablespoon ground flax seed
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F.
- Line a loaf pan with parchment paper or grease with coconut oil or use muffin tin with paper liners.
- Place bananas, eggs, vanilla, coconut milk and chia seeds in food processor. Pulse ingredients together until smooth. You can also mix by hand in a medium sized bowl.
- Add almond flour, cinnamon, salt, baking soda, coconut flour, and flax and pulse (or stir) to combine.
- For muffins: bake for 20-24 minutes
- For loaf: bake for 55-65 minutes
- Remove from oven, and allow to cool