Almond Paleo Banana Bread
This paleo banana bread is made with almond and coconut flour for a moist, naturally sweet loaf that's grain-free, gluten-free, and dairy-free. Sweetened almost entirely by ripe bananas, with just a tablespoon of honey or maple syrup. Ready in under 45 minutes and topped with chopped almonds for crunch. Use blanched almond flour for the best texture, and the riper the bananas, the better.
Servings 12 slices
Ingredients
- 2 medium bananas mashed
- 2 tablespoons coconut oil melted
- 1 tablespoon honey or maple syrup
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup (4 oz.) blanched almond flour
- ½ cup (2 oz.) coconut flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup chopped almonds
- 1 teaspoon turbinado sugar not paleo, totally optional!
Instructions
- Preheat oven to 350 degrees F. Grease a 7.5 x 3.5 inch loaf pan.
- Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.2 medium bananas, 2 tablespoons coconut oil, 1 tablespoon honey or maple syrup, 1 tablespoon vanilla extract, 3 eggs
- Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.1 cup (4 oz.) blanched almond flour, ½ cup (2 oz.) coconut flour, 1½ teaspoons baking soda, ½ teaspoon salt, 1 teaspoon cinnamon
- Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.¼ cup chopped almonds, 1 teaspoon turbinado sugar
- Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
- Keep tightly wrapped for up to 3 days.
Notes
- I use Honeyville Blanched Almond Meal Flour and I haven't tried this recipe using a different brand, so if you try something else, let us know how it works in the comment section!
- For the coconut flour, I use Bob's Red Mill, which is readily available at most grocery stores.
- This recipe is heavily adapted from Running to the Kitchen
Make Ahead & Storage
- Room temperature: Store tightly wrapped at room temperature for up to three days.
- Refrigerator: Keeps well in the fridge for up to one week. Let slices come to room temperature before eating, or toast lightly.
- Freezer: Freezes well for up to three months. Slice before freezing and store in a zip-top bag. Thaw at room temperature or toast directly from frozen.
