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5
from 1 vote
The Best Paleo Banana Bread
This Paleo Banana Bread is the best recipe around! It's soft, moist, and delicious with plenty of banana flavor!
Course
bread, dairy free, gluten free, Grain Fre, paleo
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
Slices
Calories
195
kcal
Author
Cassidy Stauffer
Ingredients
⅓
C
+ 1 Tbsp. Non-Hydrogenated Shortening
¾
C
Coconut Palm Sugar
2
whole
Eggs
2
Tsp.
Pure Vanilla
1 ½
C
Blanched Almond Flour
Very Finely Ground
¾
C
Arrowroot Flour
¼
Tsp.
Salt
¼
Tsp.
Baking Soda
1
Tsp.
Grain Free Baking Powder*
1
C
Very Ripe Mashed Bananas
about 2 large
Instructions
Preheat oven to 350 degrees.
Line an 8 x 4-inch pan with parchment paper and spray with cooking oil. Set aside.
Whisk together the almond flour, arrowroot, salt, baking soda, and baking powder. Set aside.
Mash the bananas with a potato masher or 2 forks, set aside.
Cream the shortening and coconut sugar.
Beat in the eggs, vanilla, and bananas.
Slowly add in the dry ingredients and beat until well combined.
Pour into prepared pan and bake 50 - 55 minutes. Check after 40 minutes and cover with foil if the top is getting too brown.
Cool for at least 1 hour before serving.
Notes
For grain free baking powder combine 1 part baking sod with 2 parts cream of tartar and 2 parts tapioca, arrowroot, or potato starch.
Be sure to
use over-ripe bananas
with lots of brown spots for this recipe.
Frozen bananas can be used
. If using frozen bananas, though, be sure to thaw completely before using them.
An 8 x 4 or 8 x 4.5-inch pan is a must. If using a larger pan, the baking times will be off and the slices will be extremely short.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Cholesterol:
33
mg
|
Sodium:
119
mg
|
Potassium:
147
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
65
IU
|
Vitamin C:
2.8
mg
|
Calcium:
31
mg
|
Iron:
0.5
mg