This bread is gluten free, dairy free, and leave off the almonds it becomes nut free too! When life gives you over-ripe bananas, what do you do? You make banana bread, of course! By combining coconut and tapioca flour and adding some coconut milk, this Paleo Banana Bread mimics the texture of traditional banana bread beautifully, without being either too eggy or too dry. Two extremes that seem to describe many coconut flour baked goods. With having to start providing more healthy dished to my table I found this recipe to be perfect! Why don’t you give it a try?
Paleo Banana Bread
This Paleo Banana Bread mimics the texture of traditional banana bread beautifully, without being either too eggy or too dry. Two extremes that seem to describe many coconut flour baked goods.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Adjust Servings: 1
Calories: 184.9kcal
Ingredients
- 2 over ripe bananas mashed with a fork
- ¼ cup honey
- 4 eggs
- ¼ cup palm shortening
- 1 teaspoon vanilla
- ½ cup coconut milk
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon grain free baking powder
- ½ teaspoon sea salt
- ¼ teaspoon cinnamon
- sprinkle of almonds optional
Instructions
- Preheat oven to 375 degrees Farenheit. Prepare a small bread loaf pan by greasing liberally or lining with parchment paper.
- By hand or with an electric mixer, combine the bananas, honey, eggs, shortening, vanilla, and coconut milk.
- In a separate small bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, sea salt, and cinnamon.
- Combine the wet and dry ingredients and mix thoroughly, making sure no lumps of coconut flour remain.
- Pour batter into loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out cleaning.
- Cool in the pan for about 30 minutes, then remove and cool completely on a wire rack.
- Skip the almond topping for a complete nut free version!
Notes
Cook's Tips:I doubled the recipe and made two loaves. You do not need to add extra time to bake. The clean toothpick test works better than (smell) or touch.I also used organic unbleached sugar and the bread was not sweet. If you add more sugar, about 1/4 cup the bread will be sweet.
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Nutrition
Serving: 1g | Calories: 184.9kcal | Carbohydrates: 16.8g (6%) | Protein: 4.8g (10%) | Fat: 12.2g (19%) | Saturated Fat: 3.7g (19%) | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 71.7mg (24%) | Sodium: 170.6mg (7%) | Potassium: 285.3mg (8%) | Fiber: 4.4g (18%) | Sugar: 6.1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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lisa diaz
November 25, 2014 at 4:58 PMwow, this sounds interesting! I will have to check this out. Sharing.
Marilyn
November 25, 2014 at 5:09 PMThanks Lisa! I was just writing on Instagram that this one was for you! It is so easy, just gotta have the right ingredients.