Description
Enjoy this delicious Paleo Banana Bread made with almond flour. It’s a gluten-free and grain-free treat perfect for any occasion.
Ingredients
Scale
- 3 ripe bananas, mashed
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/4 cup honey or maple syrup (optional, for added sweetness)
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas.
- Add the eggs, melted coconut oil, honey or maple syrup (if using), and vanilla extract to the mashed bananas. Mix well.
- In a separate bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in any optional additions like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- For a dairy-free option, use coconut oil.
- This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg