This Paleo Banana Bread is delicious! It’s beautiful on the outside, moist and sweet on the inside, and tastes like a cloud. It’s also dead-simple to make. It is the best introduction into the world of Paleo baking I can think of.
Let me go on the record by stating that I do not like baking. I don’t play well with precise measurements. I was also born without a sweet tooth. I think they refer to it in the medical world as “Savoury-Palate Syndrome,” in which the patient experiences undying cravings of all things savoury and no things sweet. I’m the kind of guy who would rather have another serving of gloriously steamed vegetables before going in for dessert. But it’s December and the holiday season is among us. A time of frivolous calorie consumption and unnecessary spending!
If you happen to find yourself in need of making dessert for yourself or loved ones, might I recommend abstaining from store-bought, preservative-laced, sugar-packed desserts such as the ones you may be used to. Instead, bake yourself some delicious Paleo Banana Bread. In fact, I hesitate to call it “Bread” because it lacks the unhealthy refined starches and grains in other breads. It’s more of a Banana Loaf. Especially considering the texture of this baked-good. It isn’t dense or firm. It’s moist, airy and delicate. It reminds me of firm custard. In any case, it’s delicious and that’s all that really matters, isn’t it? That and the fact that it looks like bread so everyone who eats it won’t question its healthy properties.
Since I am not a baker, I had to seek out a recipe with which to work. I came across a recipe by Juli Bauer over at PaleOmg, that seemed easy, delicious and promising; FIND HER RECIPE HERE. The basic recipe for her Coffee Cake Banana Bread is repeated here with a few very minor adjustments.
1) I added ¼ cup almond flour to the batter since I found it to be too wet with just ¼ cup of coconut flour. Plus, my family doesn’t like coconut flour all that much so I had to hide its strong flavour a bit.
2) I had an abundance of bananas (they were on sale) so I used 4 bananas, instead of the 3 that Juli’s recipe calls for. And I had a shortage of eggs, so I used 2 eggs instead of the 3 called for in Juli’s recipe. I found that you don’t need as many eggs in the bread since it will overpower the texture and leave you with more of a custard than a bread. I made it both ways, hence my lack of eggs the second time around, and preferred it with 2 eggs.
3) Juli’s recipe calls for a topping of grass-fed butter, coconut sugar, almond flour, cinnamon and pecans. Though it sounds delightful, I am not a huge fan of using butter, even if it is grass-fed, if it can be avoided. Experience has shown me that my intake of dairy signals an instant flare in mucous production and a drop in my immune system. I am not lactose intolerant but my body does not react well to dairy. Everyone’s different so go according to your own experience. If you are just starting your Paleo journey, however, I recommend avoiding butter and substituting Ghee in recipes, since it is butter without the dairy solids. So instead of Juli’s topping, I simply added some whole bananas that I sliced in half overtop of the bread. Not only will it impress the hell out of everyone who lays eyes on it, it doesn’t over-sweeten the Banana Bread, which is already sweet enough from the maple syrup.
4) Juli’s recipe suggests a baking time of 50 min. Of course all ovens vary and effect cooking times. My Banana Bread took 1:10 to bake at 350F. I suggest setting the timer to 50 minutes and testing it with a thin wooden skewer or cake tester to see if it comes out clean after being inserted into the thickest part of the loaf. If it doesn’t come out clean, keep baking and retest every 6-7 minutes until it does.
Word of Caution:
Do not expect this to have the same texture or density as traditional banana bread. Instead, you’re aiming for a soft loaf that borders on a very firm custard. It sounds strange but you’re essentially making a baked banana omelet since the coconut and almond flour doesn’t have enough starch to hold things together beyond that. However, the bread will stand, even rise a bit, and will undoubtedly look like ‘bread’.
Give this recipe a go and let me know what you think in the comments below.
- 4 ripe bananas, mashed
- 1 whole banana – for topping
- ¼ cup organic maple syrup (preferably Canadian, eh!)
- 1 tsp organic vanilla extract (or 1 tsp dried vanilla beans)
- 2 eggs
- ¼ cup organic almond butter
- ¼ cup coconut flour
- ¼ cup almond flour (I use this one from Bob’s Red Mill)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- Preheat the oven to 350F.
- In a large bowl, combine 4 mashed bananas, ¼ cup maple syrup, 1 tsp vanilla extract, 2 eggs and ¼ cup almond butter.
- Once combined, add in ¼ coconut flour, ¼ almond flour, 1 tsp cinnamon, pinch of sea salt, 1tsp baking soda, 1 tsp baking powder and mix thoroughly.
- Grease the inside of a 9 X 5 baking dish with coconut oil or ghee. Line with parchment paper and pour in the batter. Give the bottom of the loaf pan a few taps against the table to get rid of any air pockets.
- Slice a whole banana in half, lengthwise, and place it cut-side up on top of the batter.
- Bake the bread in the oven for 1:15 hrs or until you can insert a cake tester into the thickest part and it comes out clean.
- Let the bread cool for at least 15-20 minutes before serving.