Banana bread is one of those wholesome treats in life. . .sweet, but it won’t send you running to the dentist, super satisfying and the perfect pal to butter. I have been a little bit skeptical when it comes to paleo/gluten-free baking (since I’m a novice), but this recipe, adapted from Fat Girl in a Skinny Body, is spot on.
3 very ripe bananas (any size will do)
2 tsp vanilla extract
1 tsp almond extract
1 tablespoon honey (maple syrup or agave nectar would work too)
¼ cup coconut oil, melted
2 cups almond meal (easily found at Trader Joe’s)
½ teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees
Mix bananas, eggs, vanilla, almond, honey and coconut oil in a bowl and mix with a hand mixer (or you can use a stand mixer)
Add in almond flour, salt and baking soda and mix until smooth-ish 😉
Add batter to your greased (I used coconut oil) loaf pan (I used a 5 x 9 inch)
Bake for 45-55 minutes, depending on your oven or until a toothpick inserted comes out clean
Remove from oven and allow to cool (but not too long — you still want your butter to melt a bit!)
This nummy banana bread is not going to be as sweet as you would expect from a traditional loaf. I haven’t tried this yet, but if you add semi-sweet or dark chocolate chips — I’m sure it would increase the decadence! But, thankfully, the texture is the same, if not better!
What are your favorite paleo/gluten free baked goodies? I need some more recipes!