Servings: 1 loaf
Paleo Banana Bread
Fluffy, moist and delicious Paleo Banana Bread made with almond flour and sweetened mostly with banana.
Equipment
- Blender or mixing bowl
Ingredients
- 3 large ripe bananas mashed (1 1/2 cups)
- 2 large eggs
- 2 tsp pure vanilla extract optional
- 2 Tbsp pure maple syrup
- 2 cups Super Fine Almond Flour*
- 5 Tbsp tapioca flour**
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp ground cinnamon optional
- ¼ tsp ground nutmeg optional
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter into an even layer.
- Bake for 50 to 55 minutes on the center rack of the preheated oven, until the edges of the bread are golden-brown. Turn off the oven and allow bread to sit in the still-warm oven another 10 minutes. Quick breads are fully cooked once they have reached an internal temperature of 190 degrees F or higher in the center. Insert a digital thermometer into the center of the bread - if it is 190 or higher, it is cooked through. The ideal temperature range is 190 to 205.
- Allow bread to cool for 30 minutes before releasing it from the loaf pan and cutting into slices.
- Cut thick slices of bread and enjoy!
Notes
*You can also use hazelnut meal
**You can also use arrowroot flour or replace the tapioca flour with 1/3 cup additional almond flour.
Nutrition
Serving: 1of 10, Calories: 192kcal, Carbohydrates: 18g, Protein: 6g, Fat: 12g, Cholesterol: 38mg, Sugar: 9g