Description
This recipe for the best paleo banana bread is made with ripe bananas, almond flour, tapioca flour, and sweetened with maple syrup! Perfect texture, tender crumb, moist, and oh-so-delicious. Plus the batter is mixed in the blender for minimal dishes and easy clean up (instructions for mixing in a bowl are also included in the recipe below).
Ingredients
Scale
- 3 large ripe bananas or four small – about 1 1/2 cups – mash to measure more easily
- 3 eggs
- 1/3 cup of avocado oil or melted and cooled coconut oil / ghee (you don’t want the melted fat to be super hot when you add it to the batter, or it could start cooking the eggs)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
-
1 1/2 cups almond flour
-
3/4 cup tapioca flour
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon plus more for the top
- 3/4 teaspoon sea salt
- about 1/2 cup chopped nuts and seeds for the top of the loaf – I used walnuts and pumpkin seeds (optional)
- flaky sea salt for the top of the loaf (optional)
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×5 loaf pan and line with parchment paper so it hangs over the long sides – optional but will make the loaf easier to remove from the pan once baked.
To make in the blender:
- Add bananas, eggs, avocado oil, maple syrup, vanilla extract, almond flour, tapioca flour, baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon sea salt to the blender and blend on low, until smooth – use a tamper to stir it around so it mixes evenly, or stop occasionally to scrape down the sides.
to make in a mixing bowl:
- Mash bananas well in a large bowl and add eggs, avocado oil, maple syrup, vanilla extract, almond flour, tapioca flour, baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon sea salt and mix well.
To bake the banana bread:
- Pour into greased loaf pan and sprinkle with a little extra cinnamon, and swirl around with the tip of a knife.
- Top with nuts, seeds, and flaky sea salt if using.
- Bake for about one hour to an hour and 20 minutes – until center is firm and a toothpick comes out dry when poked in the center.
- Allow to cool slightly before removing from the pan and slicing.
Notes
how to store the best paleo banana bread
- Stores well at room temperature or in the refrigerator in a ziploc bag or an airtight tupperware for up to 5 days. If it’s really warm outside / in your kitchen I would opt to store it in the refrigerator.
- Can also be stored in the freezer as a whole loaf wrapped in plastic wrap, or sliced and wrapped as individual slices. Thaw in a slightly warm oven, toaster, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour and 20 minutes
- Category: bread
- Method: oven
- Cuisine: american