Banana Bread (paleo)

It’s finally summer which, for me, means time at the beach with my toes in the sand, sitting poolside with friends, movies in the backyard, long and wonderfully warm days, flip flops all day every day, meals outside, and more concerts. This weekend we are going to a music festival at the Rose Bowl and it seems like the perfect way to kick off the summer. At these kind of events I am always the girl with the backpack with extra layers, band-aids, hand sanitizer, and of course snacks. Always snacks. This banana bread will be the perfect addition to this year’s snack collection.

The banana bread will be a great way to get steady energy from the natural sugars in the bananas without all the gluten or grains. I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not get overwhelmed by too many other flavors. The overripe bananas lend a natural sweetness to the recipe so no additional sweetener is necessary! I sprinkled the top with some seasame and a few seeds for a little bit of crunch. This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use.

paleo (gluten free, grain free, dairy free), refined sugar free

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Banana Bread

I often find banana breads to be lacking in the banana flavor. I believe that the bread should be packed with bananas and should not be overwhelmed by too many other flavors. This banana bread is just that. And the overripe bananas lend a natural sweetness so no additional sweetener is necessary!

paleo (gluten free, grain free, dairy free), no added sugar

Servings 1 loaf

Ingredients

• 4 egg pasture raised if possible
• 3-4 bananas 2 cups mashed
• 1 tsp vanilla
• 1/4 cup coconut oil melted
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinammon
• 1/8 tsp nutmeg
• coconut oil for loaf pan

Instructions

1. Preheat oven to 375 degree and grease loaf pan

2. In a stand mixer, beat eggs on high until light and super fluffy

3. Add in mashed banana and vanilla and mix on low

4. Add melted coconut butter and mix on low

5. Add in all dry ingredients to well ingredients and mix until everything is just well incorporated

6. Pour batter into prepared loaf pan and smooth the top with a rubber spatula. Add any nuts or seeds to the top of the batter.

7. Bake for 45-60 minutes testing for done-ness with a toothpick. 

Recipe Notes

This can be eaten just as it is or toasted and topped with butter or nut butter. I like to bake, let cool completely, slice, and keep frozen for future use. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.