Paleo almond banana bread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paleo almond banana bread

Paleo almond banana bread

Gluten-Free Friendly, Soy-Free, Paleo, Vegetarian, <600 Calories

2 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 300, Total Fat 20g (26% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 270mg (12% DV), Total Carb. 29g (11% DV), Fiber 4g (14% DV), Total Sugars 19g (Incl. 11g Added Sugars, 22% DV), Protein 7g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

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.
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