Description
This paleo banana bread recipe offers a moist and tender loaf, filling your kitchen with a comforting aroma as it bakes. It’s an easy, naturally sweet treat, perfect for wholesome desserts or a satisfying breakfast for the whole family.
Ingredients
- 3 large bananas, mashed (360 g)
- 3 large eggs
- 0.33 cup coconut oil, melted (80 ml)
- 0.5 cup maple syrup (120 ml)
- 1 teaspoon vanilla extract (5 ml)
- 1.75 cups almond flour (190 g)
- 0.25 cup tapioca starch (30 g)
- 1 teaspoon baking soda (5 g)
- 0.5 teaspoon ground cinnamon (2.5 g)
- 0.5 teaspoon fine sea salt (2 g)
- 0.25 cup unsweetened cacao powder (30 g), for swirl
- 2 tablespoons maple syrup (30 ml), for swirl
- 1 tablespoon coconut oil, melted (15 ml), for swirl
- 0.5 teaspoon vanilla extract (2.5 ml), for swirl
- 0.125 teaspoon fine sea salt (0.5 g), for swirl
- 0.5 teaspoon unsweetened cacao powder (2 g), for garnish
Instructions
- Prep Your Space: Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
- Mash Bananas: In a large bowl, mash ripe bananas thoroughly with a fork until mostly smooth with a few small lumps.
- Whisk Wet Ingredients: Add eggs, 0.33 cup melted coconut oil, 0.5 cup maple syrup, and 1 teaspoon vanilla extract to the mashed bananas. Whisk until well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together almond flour, tapioca starch, baking soda, ground cinnamon, and 0.5 teaspoon fine sea salt until no lumps remain.
- Mix Batter Gently: Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined, avoiding overmixing. (If batter looks dry, add 1-2 tablespoons unsweetened almond milk).
- Prepare Cacao Swirl: In a small bowl, whisk 0.25 cup cacao powder, 2 tablespoons maple syrup, 1 tablespoon coconut oil, 0.5 teaspoon vanilla extract, and 0.125 teaspoon sea salt until smooth and thick.
- Swirl and Layer: Pour half of the banana bread batter into the prepared pan. Dollop half of the cacao swirl mixture over it. Add the remaining batter, then dollop the remaining cacao swirl. Gently swirl with a knife to create chocolate ribbons.
- Bake to Golden Perfection: Bake for 45-55 minutes until golden brown and a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
- Cool and Enjoy: Remove from the oven and cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the loaf onto a wire rack to cool completely before slicing.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness. You can elevate the loaf with paleo chocolate chips, chopped walnuts or pecans, or unsweetened shredded coconut. For a nut-free option, substitute almond flour with cassava flour. Ensure gluten-free certified flours if needed. To reduce carbs, slightly reduce maple syrup and use just ripe bananas. For a vegan option, substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 mins). Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 90 g)
- Calories: 320 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 50 mg
Keywords: paleo banana bread, easy recipe, wholesome dessert, breakfast, gluten-free, dairy-free, naturally sweet, cacao swirl, healthy baked goods