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When Paleo Running Momma blogger and Paleo Baking at Home author Michele Rosen started eating a paleo diet for health reasons, she found that most of the store-bought baked goods weren't very satisfying. So, she started experimenting at home, eventually developing dozens of delicious paleo cakes, breads, muffins and more, including this banana bread.
"This deliciously hearty, yet soft and moist banana bread is made with no grains, dairy or added sugar. It's gluten-free, Paleo and sweetened only with bananas and is perfect for breakfast or a snack with your favorite spread. Kid-approved and easy to make!" —Michele
Note: To make paleo-friendly (corn-free) baking powder, mix 1 teaspoon baking soda with 2 teaspoons cream of tartar. For this recipe, you will need ½ teaspoon of the mixture.
For more Paleo recipes, check out these Chai Pancakes with Coconut Whipped Cream and Cloud Bread.
Ingredients
- 4 large eggs, at room temp
- 4 small to medium very overripe bananas or 3 larger ones, mashed well
- 2 teaspoons pure vanilla extract
- ¼ cup coconut oil, melted and cooled to almost room temp
- 1 ¾ cups blanched almond flour
- ½ cup tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder or make your own paleo baking powder (see Note)
- 1 teaspoon cinnamon
- ¼ teaspoon fine-grain sea salt
Yield
Serves: 10
Preparation
Preheat your oven to 350°F, and line a medium loaf pan with parchment paper.
In a large bowl, whisk together the eggs and mashed bananas, then the vanilla and coconut oil until well combined.
In a medium bowl, whisk together the dry ingredients.
Slowly stir (don't use an electric mixer—you will overmix the batter and prevent it from rising properly) the dry ingredients into the banana mixture just until moistened and no visible flour remains.
Transfer the batter to the prepared loaf pan and bake until deep golden brown and a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Allow to cool completely in the loaf pan set on a wire rack.