Paleo Banana Bread

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. 

5 from 1 vote

Print Pin Rate

Course: Bakery

Cuisine: American

Keyword: dairy free, gluten free

Method: Bake

Skill Level: Basic

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Adjust Servings: 1

Calories: 184.9kcal

Author: Marilyn Lesniak

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.

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 184.9kcal (9%) | 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 (7%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Banana Walnut Bread

Traditional recipe ypur grandma used to make. Moist and delicious.

Check out this recipe

Blueberry Banana Bread With A Secret Touch

Treat your palate and your family with this Blueberry Banana Bread. It comes with a secret!

Check out this recipe

Banana Bread

The best recipes come tried and true from family. This is one.

Check out this recipe