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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
- 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!
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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Serving: 1g | Calories: 184.9kcal | Carbohydrates: 16.8g | Protein: 4.8g | Fat: 12.2g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 71.7mg | Sodium: 170.6mg | Potassium: 285.3mg | Fiber: 4.4g | Sugar: 6.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg