Banana bread and I have a long, tangled history—like an old friendship with its ups and downs, but always comforting. This easy Paleo version? It’s like the reunion episode of your favorite show, familiar yet with a twist. Imagine the aroma wafting through your kitchen as you look forward to a healthy, guilt-free indulgence.
Steps
- Preheat your oven to 350°F (175°C) and line a medium loaf pan with parchment paper. In a separate bowl, whisk together all the dry ingredients and set them aside for later use.
- In a large mixing bowl, combine the eggs and mashed bananas. Add the vanilla extract and coconut oil, whisking until the mixture is smooth and well blended.
- Gradually incorporate the dry ingredients into the wet mixture, stirring by hand just until the batter is moistened and no traces of flour remain. Avoid using an electric mixer to prevent overmixing, which can affect the bread’s rise.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until the loaf is deeply golden and a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan on a wire rack before using the parchment paper to lift it out. Slice and enjoy!
Ingredients
- 3 large overripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted (refined or unrefined)
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar (or use regular baking powder if not strictly paleo)
Nutritional Values
Calories: 2480kcal | Carbohydrates: 200g | Protein: 60g | Fat: 160g | Saturated Fat: 60g | Cholesterol: 650mg | Sodium: 2090mg | Potassium: 2180mg | Fiber: 30g | Sugar: 60g | Vitamin A: 1250IU | Vitamin C: 41mg | Calcium: 670mg | Iron: 13mg
FAQ
- Can I use regular baking powder instead of making a paleo-friendly version?
- Yes, you can use regular baking powder if you’re not strictly adhering to a paleo diet. The homemade version in the recipe is a paleo-friendly alternative to avoid corn-based ingredients.
- Is it essential to use overripe bananas for this recipe?
- Overripe bananas are recommended because they are naturally sweeter and softer, which helps in sweetening the bread without added sugar and contributes to a moist texture.
- Why shouldn’t I use an electric mixer for this banana bread recipe?
- Using an electric mixer can lead to overmixing the batter, resulting in a denser, flatter loaf. It’s best to gently mix the ingredients by hand to ensure the bread rises properly.
- How should I store the paleo banana bread?
- It’s best to store the bread loosely covered at room temperature for the first day. After that, keep it covered in the refrigerator. You can also freeze it and thaw it in the refrigerator when ready to eat.
- Can I add extra ingredients like nuts or chocolate chips to the bread?
- Absolutely! Feel free to customize your banana bread with your favorite mix-ins, such as chopped nuts, chocolate chips, or berries, to enhance the flavor and texture.
Tips
- Use overripe bananas for maximum sweetness and moisture; the browner and softer they are, the better the flavor and texture of the bread.
- Avoid using an electric mixer to combine the ingredients; gently mix by hand until just combined to ensure the bread rises well and has a good texture.
- Customize the bread to your taste by adding mix-ins such as chopped nuts, chocolate chips, or berries for extra flavor and texture.
- Store the bread loosely covered at room temperature for the first day, then refrigerate it to maintain freshness. You can also freeze any leftovers for later use.
Equipment
- Medium Loaf Pan – Specifically needed for baking the banana bread.
- Parchment Paper – For lining the loaf pan.
- Wire Rack – For cooling the bread after baking.
