Paleo Banana Bread
This moist, tender, and super simple Paleo banana bread is made with finely ground almond flour and a touch of coconut flour for structure. Put those ripe bananas to use, and make the house smell amazing!
Yield: 1 standard loaf banana bread
Equipment
- Blender or food processor
Ingredients
- 2 tablespoons (28 g) virgin coconut oil melted and cooled
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 3 (300 g) peeled ripe bananas
- 3 tablespoons (63) honey
- 1 ½ cups (180 g) finely ground blanched almond flour (not almond meal)
- ¼ cup (28 g) coconut flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan with unbleached parchment paper and set it aside.
- In a blender or food processor, place the coconut oil, eggs, 2 of the bananas, honey, almond flour, coconut flour, baking soda, salt and cinnamon, and blend until smooth.
- Dice the remaining ripe banana, and gently fold the banana pieces into the smooth batter.
- Pour the batter into the prepared loaf pan and smack the pan flat on the counter a few times to break up any large air bubbles.
- Place in the center of the preheated oven and bake for about 45 minutes, or until the top is relatively firm to the touch and the loaf is golden brown all over. The toothpick test isn’t very reliable with this bread.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve.