I don’t know if you’re like me but I tend to buy bananas with the best of intentions.
“The kids will have them as snacks!” (yeah right).
“I’ll put them in smoothies!” (but it’s so cold).
“They make such good sandwiches! (then I forget) “Especially with fried chicken!” (who’s making fried chicken though?)
That means there are always 2 or 3 just hanging out going overripe. So now I just let them do their thing because I found the perfect banana bread that’s grain-free, refined sugar-free. Basically it’s healthier banana bread. You’ll hardly miss your old banana bread once you try this. At the very least you can have it with your coffee and not feel an ounce of guilt.
I say “hardly” because it won’t rise all nice and high like a typical banana bread but that’s okay because the texture is on point! It’s delicious and my 12-year-old can’t even tell the difference. And dare I say it? It’s moist! Moist (sorry weirdos, there’s just no other word here)!
I first ran across my favorite paleo banana bread recipe over at Peanut Butter Runner’s blog. I modified this recipe just a touch and played with my sweeteners a bit. But it’s pretty close to Jen’s.
Paleo-Friendly Banana Bread
- 3/4 cup of blanched almond flour (this is a finer texture like regular flour)
- 1/4 cup of coconut flour (you can sub extra almond flour here)
- 3/4 teaspoon of baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon of kosher salt
- 1/2 teaspoon cinnamon
- Dash to 1/4 teaspoon nutmeg (I do the lesser amount)
- 2 TBS melted coconut oil (I like refined so it doesn’t have flavor)
- 2 large eggs
- 2 very ripe bananas, mashed
- 1/4 cup of maple syrup, coconut nectar or honey ( I have used Trader Joe’s Vanilla Bean Maple Syrup) + option of an additional tablespoon or so.
- 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees. Oil or butter a 9 x 5 loaf pan or dish or line with parchment.
- In a medium bowl, whisk together flours, baking soda, baking powder, salt, spices. Separately in a small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until well combined.
- Add wet ingredients to the dry and gently mix together until combined being careful not to overmix. But taste it at this point. When it comes to baking with these type of flours and adding the soda/powder/salt…you don’t want the batter to have that acidic/salt background so if it does, just drizzle in a touch more sweetener. The bigger the bananas, the sweeter it will be too.
- Pour batter in prepared loaf pan and bake for 45-50 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes then turn out onto a wire rack to cool completely. (Does anyone ever do this if it’s in a pretty pan?) I did this time. 😉
- Once cool you can slice and try to make it last the day. You will want some with coffee (again) tomorrow.
Do you have favorite banana bread recipe?