The Best Paleo Banana Bread Recipe
Without departing from the paleo diet, this recipe is incredibly tasty. We're talking about healthful ingredients that our ancestors would approve of - nuts, and almond flour.
Equipment
- 1 Large Bowl
- 1 Bread pan (approximately 24cm x 10cm x 6cm)
Ingredients
- 360 g Mashed ripe bananas approximately 2 large bananas
- 2 cups
Almond Flour - 1/2 cup Tapioca flour
- 5 g Salt
- 5 g Chemical yeast for cake
- 3 g Cinnamon powder
- 150 g
Monk fruit sugar or equivalent to regular sugar - 120 g
Coconut oil softened - 2 Eggs
- Optional: 75g walnuts broken into rustic pieces (not included in calorie count)
Instructions
- Preheat the oven to 180°C (356°F) and grease a bread pan. Line it with baking paper, leaving the ends uncovered.
- In a medium bowl, combine almond flour, tapioca flour, salt, chemical yeast, and cinnamon. Use a fork to mix well.
- In a larger bowl, mix together monk fruit sugar and softened coconut oil until creamy using a wire whisk.
- Add the eggs to the coconut oil mixture and continue whisking until homogeneous and shiny.
- Gently fold in the mashed bananas.
- Gradually add the dry ingredients from the medium bowl to the wet mixture. Mix until just incorporated.
- If using walnuts, fold them into the batter.
- Pour the batter into the prepared bread pan.
- Optionally, place a halved banana on top of the batter.
- Bake in the preheated oven for 40 to 50 minutes, or until the surface is well-browned and a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 15 minutes, then transfer it to a rack to cool completely.