Paleo Banana Bread

Meaningful Eats

8 servings

Paleo banana bread is easy to make and has delicious flavor and texture. It's grain and dairy-free! Make this recipe for a breakfast treat or healthy snack.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 55

cooling time 10

Total Time 1 20

Author Erin Collins

Ingredients

Wet Ingredients:

1 cup mashed banana about 2 bananas
2 eggs
1/2 cup coconut sugar
3 tablespoons coconut oil melted
1 teaspoon lemon juice
1 teaspoon vanilla extract

Dry Ingredients:

1 2/3 cups almond flour
2 tablespoons coconut flour
2/3 cup arrowroot powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Optional:

1/2 cup mix-ins walnuts, chocolate chips, etc.

Instructions

Preheat oven to 325F. Grease a 9x5 loaf pan.
In a large bowl, add the wet ingredients. Mix together using a hand mixer until smooth. In a medium bowl, mix together the wet ingredients. Add the dry ingredients to the wet and mix until smooth, about 1 minutes.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes until a toothpick inserted into the center of the loaf comes out clean.
Cool in the pan for 10 minutes. Turn out onto a rack and cool completely. Enjoy!

Notes

Mix-ins: Add things like chopped nuts or dairy-free chocolate chips for more texture and flavor.

Storage: Paleo banana bread will last for a few days covered at room temperature, or up to a week in the refrigerator.

Freezing: Wrap the loaf tightly with plastic wrap, then place in a freezer-safe storage bag. It should keep well frozen for up to 3 months. Thaw in the refrigerator for a few hours prior to eating it.

Easy snacking: Freeze individual slices to grab as needed, which will also help the loaf last longer.

Nutrition