paleo banana bread
I took my most favorite banana muffin recipe and readjusted a few ingredients to make it Paleo compliant. I'm am a little afraid to say it's better but I think I hit it out of the park on this one. As a gluten free baker, once you figure out how to use the endless choice of flours and how to combine them, you hit this beautiful sweet spot where recipes come together and just satisfy.
I love having breads and muffins on hand for a million reasons. For one, I enjoy a delicious breakfast that I can grab on the go. The kids have a snack that I don't feel guilty about and how about feeling like your cheating, but you're completely wrong and it is really nutritionally perfect!
If you are not Paleo and can eat grains, I would definitely give my original Banana Muffins a try, but if you strictly Paleo, this one is for you.
On a side note, I split the batter into two bread pans. It can probably make one big loaf, but because of the cooking time, I think it would brown and dry out too much. The loaves are not as high, but a perfect portion nontheless, and besides, more to eat!
What you will need
- 2 cups Almond flour (Honeyville)
- 1/4 cup arrowroot flour
- 2-3 over ripe bananas (depending on size)
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbs. cinnamon
- 1/2 cup light olive oil
- 1/2 cup raw honey
- 2 eggs
Putting it together
- In a medium sized bowl, combine mashed bananas, olive oil, raw honey, and eggs. Whisk until incorporated.
- In another bowl combine, almond flour, arrowroot sea salt, baking powder, baking soda, and cinnamon.
- Pour wet ingredients into dry and mix thoroughly .
- Split batter between 2 glass loaf pans, sprayed with good quality cooking spray, you can also take it one step farther and line with a sheet of parchment.
- Top with crushed walnuts if you like.
- Tip, I place a sheet of foil over the loaf pans while cooking. This prevents them from getting to brown.
- Place in a 350 degree oven for 45-50 minutes, checking with a toothpick if center is cooked.
- Remove and let COMPLETELY cool before cutting (I know this is hard!)
I recommend Honeyville Almond flour in the recipe above. This is an affiliate link. I have used many almond flours and this by far is the most superior. I see such a difference in my recipes and would never supstitute another option. It is on the pricey side, but so worth it!