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
- 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
- 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!
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.