Paleo Classic Banana Loaf
Indulge in the natural sweetness of this Paleo Classic Banana Loaf, a healthy twist on a cherished favorite. Crafted with ripe bananas, nutrient-rich almond and coconut flours, and sweetened naturally with honey, this loaf is completely grain-free and dairy-free, making it perfect for paleo enthusiasts and clean-eaters alike. Enhanced with hints of cinnamon and vanilla, and optionally studded with crunchy walnuts, this moist and flavorful bread is perfect for breakfast, a snack, or even dessert. With a quick prep time of 15 minutes and a beautifully golden bake in under an hour, this simple recipe transforms wholesome ingredients into a delectable treat that’s as comforting as it is nutritious. Make it your go-to for gluten-free baking brilliance!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 3 large eggs
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 0.5 cup walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas using a fork until smooth and no large chunks remain.
Add the eggs, coconut oil, honey, and vanilla extract to the mashed bananas. Whisk until all the wet ingredients are well combined.
In a separate bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients, stirring until no dry streaks remain.
If desired, fold in the walnuts to the batter for added texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove the banana loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cool, slice the banana loaf and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 108.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 506 mg | 39% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
