Paleo Banana Bread
Guys, let me tell you, this banana bread is absolutely incredible. And I don't mean just incredible for a paleo banana bread. It's simply amazing, period. With its gentle sweetness, delightful texture, and an abundance of banana flavor, it's a real winner. Still not convinced? Keep reading as we address all your burning questions below!What can I add to this banana bread?We're glad you asked! There are endless possibilities for mix-ins. We highly recommend dairy-free chocolate chips, chopped walnuts, almonds, chia seeds, or flaxseeds. For larger add-ins, aim for about 1/2 cup each, while 2 tablespoons will suffice for smaller add-ins like chia or flax.I don't have agave. What can I use as a substitute?No worries! There are plenty of natural sweeteners you can use instead. Maple syrup or honey would be delicious alternatives. Additionally, dry sugars like coconut sugar or date sugar would work well. Since the bananas provide ample natural sweetness, 2 tablespoons of any natural sugar should be sufficient.How long can I keep this banana bread?When stored in the refrigerator, this bread can stay fresh for up to a week. If you prefer it warm, toasting it is a game-changer. If you'd like to freeze it for longer, slice it and transfer the slices to a large ziplock bag. In the freezer, it can last for up to 4 months!Can I use peanut butter instead of almond butter?That depends. Are you following a paleo diet? If the answer is "yes," then unfortunately, peanut butter is not suitable as it is not considered paleo (since peanuts are actually legumes, not nuts). However, cashew butter or sunflower butter are great alternatives and perfectly paleo-friendly!
Ingredients
- 1/3 c. coconut flour
- 1/4 c. almond flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 c. coconut oil
- 1/4 c. smooth unsweetened almond butter
- 2 large ripe bananas, mashed (about 1 c.)
- 2 tbsp. agave syrup
- 1 tbsp. pure vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350° and line an 8"-x-5" loaf pan with parchment paper. In a medium bowl, whisk to combine coconut flour, almond flour, cinnamon, baking powder, baking soda, and salt.
- In a large, microwave-safe bowl, combine coconut oil and almond butter. Microwave until coconut oil is melted and almond butter is more liquid, 10 seconds on high. Whisk in mashed bananas, agave, and vanilla, then whisk in eggs. Gently fold in dry ingredients until just combined.
- Pour batter into prepared pan and bake 40 to 45 minutes, until top is golden and a toothpick inserted into the center comes out clean. Let cool completely before slicing.
Nutrition
Calories: 268kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 10gCholesterol: 62mgSodium: 236mgPotassium: 247mgFiber: 5gSugar: 8gCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!