Its back to school so that means lots of banana bread in the works, we don’t eat a lot of grain here, especially wheat so this is the perfect recipe for our family. You can of course choose other dry ingredients such as spelt flour but the consistency wont be quite the same. Here is my best ever paleo banana bread recipe and you wont believe that it contains no added sugar at all, that’s right, no sugar!
All the sweetness comes from those very ripe bananas that you were going to throw out for looking too brown! I love how moist this particular recipe is, its the perfect way to enjoy a sweet treat without all the extra sugar or grains. You can also play around with this recipe and add in nuts, I would suggest pecans or walnuts for added essential fats. You can also substitute the butter for ghee or coconut oil to get a great supply of MCT (medium chain triglycerides).
This recipe contains no preservatives so keep in the fridge in an air tight container or on the counter for just a few days. It also freezes really well so if you see really ripe bananas in the store at a fabulous price stock up and make a few batches to make it really economical!
- 3 ripe bananas
- 3 large eggs
- 1 tablespoon organic vanilla extract
- 4 tablespoons butter - melted OR use ghee or coconut oil
- 1 and 1 quarter cups almond flour
- quarter cup organic coconut flour
- quarter cup arrowroot start
- 1 teaspoon organic baking soda
- 1 teaspoon aluminum free baking powder
- 2 tablespoons flax seed (freshly ground if possible)
- half a teaspoon of pink Himalayan sea salt (if using butter with no salt in it)
- half a cup of chocolate chips (enjoy life or other organic variety)
- 1 cup of either pecans or walnuts (or a mixture of both)
- Preheat oven to 350 degrees.
- Butter and line a loaf pan with parchment paper. This will ensure an easy transition once it is cooked.
- In a large bowl mash the bananas with a potato masher or fork. Mash them very well.
- Whisk in the melted butter, eggs and vanilla.
- In a separate bowl whisk together the dry ingredients, making sure the coconut oil is lump free.
- Next stir the dry ingredients into the wet ingredients with a spatula until just combined. Add in any additional ingredients such as chocolate chips or nuts.
- Stir well.
- Pour batter into prepared loaf pan (I prefer a ceramic pan as it doesn't have all the nasties of an aluminum pan)
- Bake for 55-60 mins until the top is golden brown and a cake tester comes out clean.
- Place on a cooling rack for approx. 10 mins then carefully remove and leave to fully cool.
- Slice up and either store in the fridge in an airtight container for up to 2 weeks or freeze for a later date.
- This banana bread contains on additives or preservatives so you want to keep it in the fridge if possible. If leaving on a counter you can do this for up to 2 days in a sealed container.