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.
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.