Have a bunch of bananas sitting on your counter that are past the stage when they are good for eating? Sure, you could put them in a smoothie, but why not whip up a loaf of this easy banana bread?
When I was a kid, I didn’t really like bananas. But my mom’s banana bread? That was heaven. It was moist and delicious; perfect spread with a thick layer of butter. She loved to make it when our friends came over or when we had brunch guests. This is my Paleo-fied version of her wheat-based recipe. I used coconut flour and arrowroot — both of which are available at most health food stores — instead of wheat flour.
This loaf is nut-free, grain-free, and contains no refined sugar. Eggs contribute a sizable amount of nutrients and protein. As an added bonus, coconut flour is full of fiber and is low in carbohydrates.
But making this paleo banana bread in a healthy way doesn’t make it any less easy to make. Just mash some bananas, mix in some eggs and few more ingredients, and bake! It takes just a few minutes to prep the batter for the oven. Set the timer, walk away, and when the timer beeps, you’ll have a beautiful loaf of banana bread.
Even non-Paleo eaters won’t guess that this soft, fluffy, sweet bread is free of grains. Serve with some soft butter or some fruit-sweetened jam for an extra-yummy snack. The leftovers are wonderful chilled or made into a Paleo version of french toast.
So use up those ripe bananas and make a loaf of Paleo banana bread – you’ll be glad you did!
Coconut Flour Paleo Banana Bread
Prep Time:10 minutes Cook Time: 45 minutes Yield:1 loaf (8-10 slices)
- 3 bananas
- 4 eggs
- 1/4 cup honey
- 1/3 cup coconut oil, melted
- 1/3 cup coconut flour
- 3 T arrowroot starch
- 1 T cinnamon
- 1/2 t baking soda
- 1/4 t salt
How To Make It
- Preheat oven to 350°F.
- Grease a 7.5” by 3.5” loaf pan with a bit of coconut oil.
- In a large mixing bowl, mash the bananas and mix in the eggs, honey, and coconut oil.
- Add the coconut flour, arrowroot, cinnamon, baking soda, and salt, and mix well.
- Transfer to prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
- Let cool a bit, then remove from pan. Either let cool all the way and serve room temperature or chilled, or slice and serve warm.
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