Buy Now → Moist 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
Scale
- 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.