Paleo Banana Nut Bread
Paleo banana nut bread that is naturally sweetened with just bananas!
Banana nut bread has been a favorite of mine since childhood. Watching cartoons with my favorite blanket in hand and the smell of banana bread in the air was absolutely comforting! Well, not much has changed because I still love that scenario with the switch from cartoons to Grey’s Anatomy!
While this paleo bread is naturally sweetened, you are not missing out on anything when it comes to flavor. For this recipe, it’s best to use ripened bananas to really encapture the natural sweetness of the bananas into the bread. I only add the maple syrup in case you desire a sweeter banana bread. Coconut and almond flour is used instead of white flour as the flour combination are lower in carbs, higher in fiber and a better option for people with food allergies/paleo friendly.
The end result is a healthier moist bread that can be enjoyed for breakfast, dessert or as a snack! My favorite way to enjoy this bread is with peanut butter. Paired with a morning green smoothie, this is a very filling breakfast.
Have fun with the recipe and add chocolate chips or different types of nuts/seeds if you would like!
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Paleo banana nut bread that is naturally sweetened with just bananas!
INGREDIENTS
3 ripe bananas (mashed)
3 large eggs (lightly whisked)
1 tsp baking soda
1/2 tsp baking powder
1/4 cup + 2 Tbsp coconut oil (melted)
1/2 tsp cinnamon
2 Tbsp maple syrup (optional)
1/4 tsp salt
1 tsp vanilla extract
1/2 cup coconut flour
1/2 cup almond flour (finely ground)
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees. Grease a loaf pan or line loaf pan with parchment paper.
In a large bowl, combine bananas, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until fully combined.
In a separate bowl, combine baking soda and powder, cinnamon, salt, and flours.
Slowly add the dry ingredients to the wet ingredients until fully combined. Depending on how large your bananas were, you may need to add a liquid like coconut oil if your mixture is too dry. If your mixture is too runny, slowly add more almond flour. The batter should be wet but thick. Gently fold in walnuts to the batter.
Pour batter into loaf pan and bake for 45-50 minutes until cooked through and the top is brown.
Cool in pan for about 10 minutes before transferring to a cool rack. Enjoy!