Paleo almond banana bread

paleo, Gluten Free, Gluten Free, Vegetarian, Soy Free

6 Servings, 300 Calories/Serving

60 Minutes

Our paleo-friendly version of banana bread made with almond flour that’s highlighted with almond extract has a wonderfully nutty bite. Coconut flour makes this bread lighter and a bit more spongy than what you may be used too. It’s tastiest when sliced, toasted and served warm with almond butter.

Ingredients

  • 4 ripe bananas
  • ½ cup coconut oil - melted
  • 1/3 cup raw honey
  • ? teaspoon almond extract
  • 4 large eggs
  • 1 cup almond flour - sifted
  • ¼ cup shredded coconut
  • ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ cup coconut oil - melted
  • 1/3 cup raw honey
  • ? teaspoon almond extract
  • 4 large eggs
  • 1 cup almond flour - sifted
  • ¼ cup shredded coconut
  • ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda

Instructions

1

Make the batter

Heat the oven to 350°F.
  • Line a loaf pan with parchment paper.
In a mixing bowl, mash the bananas with a fork. Add the coconut oil, honey, almond extract, and eggs, and mix until well combined.
In a separate mixing bowl, combine the almond flour, shredded coconut, salt, cinnamon, and baking soda until well combined. Gradually add into the banana mixture, mixing continuously, until a smooth batter forms.

2

Bake the loaf

Pour the batter into the prepared loaf pan and bake in the oven until a toothpick inserted into the thickest part of loaf comes out clean, 45 to 55 minutes.

3

Serve

Remove from the oven, transfer to a wire rack, and let rest for about 15 minutes before removing from the pan.
Slice and serve while still warm.

Nutrition per serving: Calories: 300, Protein: 7 grams, %DV Protein (50 grams): 14.%, Total Fat: 20 grams, Saturated Fat: 10 grams, Cholesterol: 115 mg, Sugar: 19 grams, Added Sugar: 11 grams, Sodium: 270 mg, Carbs: 29 grams, Fiber: 4 grams, % DV 25 grams (Fiber): 16%

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