Paleo Almond Banana Bread
Paleo Almond Banana Bread takes roughly 45 minutes from beginning to end. For 55 cents per serving, you get a breakfast that serves 12. One portion of this dish contains roughly 5g of protein, 10g of fat, and a total of 154 calories. 2030 people have tried and liked this recipe. Head to the store and pick up coconut flour, salt, bananas, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Bakerita. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Grain-Free Almond Butter Banana Bread (Paleo), Paleo Banana Bread Cake with Chocolate Almond Ganache, and Banana Bread Pecan Almond Butter (Vegan, Paleo + Whole30) are very similar to this recipe.
Servings: 12
Ingredients:
1 cup (4 oz.) almond flour
¼ cup chopped almonds
1½ teaspoons baking soda
2 medium bananas, mashed
1 teaspoon cinnamon
½ cup (2 oz.) coconut flour
2 tablespoons coconut oil, melted
3 eggs
1 tablespoon honey
½ teaspoon salt
1 teaspoon turbinado sugar (not paleo, totally optional!)
1 tablespoon vanilla extract
Equipment:
loaf pan
oven
knife
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Grease a 5x7-inch loaf pan.Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.Keep tightly wrapped for up to 3 days.
Step by step:
1. Preheat oven to 350 degrees F. Grease a 5x7-inch loaf pan.
2. Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined.
3. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.
4. Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
5. Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean.
6. Let cool for 10 minutes and then invert onto a wire rack to cool completely.Keep tightly wrapped for up to 3 days.
Nutrition Information:
covered percent of daily need
