Get the Recipe: Paleo Banana Bread
This paleo banana bread is light and fluffy and filled with dark chocolate chips. It's lightly sweetened with coconut sugar and ripe bananas. It's a great healthy breakfast, snack or dessert!
Ingredients
- 1 cup ripe bananas, about 3 small bananas
- 3 eggs, room temperature
- 3/4 cup almond butter, or cashew butter
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 1 1/4 cup almond flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
- Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
- Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
- Once combined, add in chocolate chips, reserving ¼ cup chocolate chips. Pour batter into lined bread pan. Then, sprinkle remaining chocolate chips on top.
- Cook for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
- Let bread cool completely before slicing and serving, about 2 hours.
Notes
- Use ripe bananas for best results.
- Creamy almond butter will yield a more moist banana bread.
- Use a nut butter made from only nuts and salt. Do not use chunky nut butter or one made with added sugars or oils.
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Completely cool before slicing and serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread freezes well!
Calories: 408kcal, Carbohydrates: 32g, Protein: 12g, Fat: 28g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 333mg, Potassium: 396mg, Fiber: 6g, Sugar: 14g, Vitamin A: 109IU, Vitamin C: 3mg, Calcium: 174mg, Iron: 2mg