This Paleo Almond Flour Banana Bread recipe offers a delicious and healthier twist on a classic comfort food. You’ll love how easy it is to make this moist, flavorful bread that fits perfectly into a healthy lifestyle.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for natural sweetness and moisture.
- Almond Flour: Provides a gluten-free and grain-free base. Do not substitute with other flours like coconut flour directly, as ratios differ.
- Eggs: Binds the ingredients.
- Coconut Oil: Adds moisture and richness. Melted butter or ghee can be used as a substitute.
- Maple Syrup: Natural sweetener. You can also use honey.
Ingredients
- 3 very ripe medium bananas, mashed (about 1 cup)
- 2 cups almond flour
- 3 large eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Servings: 8 slices
- Tools Needed: Loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal. This ensures your healthy banana bread won’t stick.
2. Combine Wet Ingredients
In a large bowl, mash your ripe bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract, then whisk until well combined. This forms the flavorful base of your Paleo Almond Flour Banana Bread.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the almond flour, baking soda, ground cinnamon, and salt. Make sure there are no clumps. This step ensures even distribution of leavening agents.
4. Combine Wet and Dry
Pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined, being careful not to overmix. If using, fold in the optional chopped walnuts or chocolate chips now.
5. Bake the Bread
Pour the batter into your prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. A golden-brown top indicates it’s ready.
6. Cool and Serve
Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack. Slice and enjoy your delicious Paleo Almond Flour Banana Bread.
Variation Ideas
- Nutty Twist: Add pecans or shredded coconut to the batter.
- Fruity Addition: Mix in a handful of fresh berries like blueberries or raspberries.
- Spice It Up: A pinch of nutmeg or allspice can enhance the flavor.
Storage Instructions
Store your Paleo Almond Flour Banana Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature or gently warm in a toaster.
Frequently Asked Questions (FAQ)
What makes this banana bread paleo?
It uses almond flour instead of grain-based flours and natural sweeteners, making it free from grains, gluten, and refined sugars.
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before mashing.
Why is my banana bread too dense?
Overmixing the batter can lead to a dense texture. Mix only until the ingredients are just combined.
Can I omit the maple syrup?
The sweetness will be reduced significantly, but you can try. Ensure your bananas are very ripe for maximum natural sweetness.
Is this recipe good for healthy banana bread recipes?
Absolutely, it’s a great option for healthy banana bread recipes due to its natural ingredients and lack of refined sugar and grains.
Can I make muffins instead?
Yes, simply divide the batter into a greased muffin tin and reduce the baking time to 20-25 minutes.
