Moist Paleo Banana Bread (No Sweetener)
Recipe Key
This Moist Paleo Banana Bread is incredibly delicious and easy to make. The best part is there is NO SWEETENER. The sweetness comes from the bananas. It’s a healthy, gluten free, dairy free bread made with almond flour that you’ll feel good about having for breakfast.
What makes this banana bread so good?
First it’s a healthy gluten free bread made without any sweetener. Ripe bananas make it deliciously sweet, even my grandson loves it.
It’s moist and tender with a hearty texture you can enjoy alone or topped with your favorite spread.
No special equipment needed. It’s made in a bowl and mixed together with a fork or whisk.
This is a such a good recipe, everyone loves it even if they’re not paleo or gluten free.
Since there is plenty of protein, fiber and not too many carbs it’s a delicious healthy breakfast.
Ingredients
This moist paleo banana bread is made with simple ingredients you can find in you supermarket or health food store.
Bananas: The bananas give the bread sweetness and flavor. It’s also key for the bread’s moist texture.
Almond flour: To get a tender, hearty texture use super fine blanched almond flour and not almond meal.
Tapioca Flour: This is used to get a nice light and fluffy texture that is very similar to regular all-purpose flour. It holds the bread together well.
Pastured Eggs: They are important in binding the ingredients together and they provide good protein. For a vegan option substitute flax eggs.
Baking powder and baking soda: These leavening agents provide lift and a fluffy texture.
Sea Salt: Helps balance the flavor and enhances the sweetness.
Cinnamon and Pure Vanilla Extract: These ingredients give the bread a sweet rich taste.
Expert Tips
This is a simple straight forward recipe. Here are a few tips to make it come out fabulous every time.
Weigh your flours and oil using a kitchen scale. While it is not absolutely necessary, it will give you a more consistently perfect bread. I actually find it easier to weigh the ingredients than to measure. I weigh the oil right into the small pan I use to melt it.
Use ripe bananas, they are sweeter. They should be serval days old with at least a few brown spots on them.
Measure the bananas after you mash them. Mash them in a large bowl and then measure in a measuring cup. Use the same bowl to mix the wet ingredients so you have less clean up.
It’s best if the eggs are at room temperature, they mix better with the batter and rise more easily. Get the freshest eggs you can find, buy local when possible.
- TIP: You can bring your eggs to room temperature quickly by placing them in a bowl of warm tap water for 5 minutes.
Don’t over mix the batter once you add the flour. Over mixing can cause the bread to get tough and chewy.
Make a parchment paper sling for easy removal and nice clean cut slices. A parchment paper sling covers the bottom of the pan and goes up and over 2 of the sides. The overhanging edges serve as handy little tabs to easily and cleanly lift delicate baked goods out of the pan.
Frequently Asked Questions
Yes the recipe is easily doubled and baked in two pans.
Yes, fill lined muffin tins 3/4 full and bake in preheated oven for 20 minutes or until tester comes out clean.
Keep your bananas bunched together and place them inside a brown paper bag and loosely fold down the top. To help speed up the process, add a ripe banana or ripe avocado or apple in the bag. The ethylene from the ripe fruit will circulate and speed up the natural ripening process for the bananas
Serving
Serve the paleo banana bread warm, at room temperature or toasted. It’s great alone or spread with ghee, grass fed butter, almond butter or jam.
Storing
Store in an airtight container or plastic bag so it doesn’t dry out. It will stay at room temperature for 3 days. If you plan to keep it longer store it in the refrigerator.
Freezing
This paleo banana bread freezes very well. Wrap in parchment paper and put into a plastic bag or store in an air tight container. Cut it into slices first, this way you can pull out one slice at a time and pop into the toaster oven.
You’re going to love this yummy paleo banana bread. It’s moist and satisfying. The taste is sweet and indulgent but it’s made without any sweeteners. The texture is hearty yet tender. There is a good amount of protein and it’s easy to make. Healthy enough for breakfast and delicious enough for a snack.
More Paleo Gluten Free Quick Breads
- Easy Banana Blueberry Bread (Nut Free)
- Lemon Poppy Seed Bread
- Golden Paleo Gluten Free Sandwich Bread
- Paleo Breakfast Bread
If you make this recipe, it would mean so much to me if you would leave a comment or a rating! Thanks!
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PrintMoist Paleo Banana Bread (No Sweetener)
This Moist Paleo Banana Bread is incredibly delicious and there is NO SWEETENER. It’s gluten free, dairy free and healthy enough for breakfast.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Ingredients
- 1/4 cup coconut oil melted and cooled (56 grams)
- 4 large pastured eggs, room temperature*
- 1 3/4 cups blanched almond flour (196 grams)
- 1/2 cup tapioca flour (60 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 1/4 cups mashed bananas (about 3 medium)
- 2 teaspoons pure vanilla extract
Instructions
- Remove eggs from the refrigerator to warm up to room temperature.*
- Melt the coconut oil in a small pan over low heat and set aside to cool.
- Preheat your oven to 350 degrees F. Use coconut oil to grease the sides of a medium loaf pan and line with a parchment paper sling.* You don’t’ have to grease the bottom.
- In a medium bowl, mix the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt until evenly combined. Set aside.
- In a large bowl, whisk together the eggs and mashed bananas. Add vanilla and coconut oil and mix until well combined. (You can use a hand mixer but it’s not necessary).
- Stir in the dry ingredients and mix until just moistened and all the flour is combined. Don’t over mix, don’t use a hand mixer.
- Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean.
- Allow to cool completely in the loaf pan resting on a wire rack, about 30 minutes.
- Use a knife to loosen the sides not covered in parchment. Lift up using the parchment paper to help you. Let cool 10 minutes more.
- Slice and serve. Enjoy!
Notes
You can bring your eggs to room temperature quickly by placing them in a bowl of warm tap water for 5 minutes.
A parchment paper sling covers the bottom of the pan and goes up and over the 2 long sides. The overhanging edges serve as handy little tabs to easily and cleanly lift delicate baked goods out of the pan.