Healthy Breakfast Recipes – Paleo Banana Bread

This banana bread is amazing. Not just amazing-for-a-paleo-banana-bread. Amazing in general. It’s slightly sweet, has a beautiful texture, and is jam-packed with banana flavor. Still not convinced? All your burning questions, answered below!

What mix-ins can I add to this banana bread?

Glad you asked! We love dairy-free chocolate chips, chopped walnuts, almonds, chia seeds, or flaxseeds. We’d suggest 1/2 cup each of larger add-ins, and 2 tablespoons for smaller add-ins like chia or flax.

I don’t have agave. Is there anything I can replace it with?

Yes! There are so many natural sugars you can substitute with. Maple syrup or honey would be delicious, and dry sugars like coconut sugar or date sugar would work as well. You’re getting lots of natural sweetness from the bananas so 2 tablespoons should be plenty, no matter what kind of natural sugar you choose.

How long does this banana bread keep?

Stored in the refrigerator, this bread can last for up to a week. If you don’t like it cold, it’s AMAZING toasted. If you’d like to freeze it for longer, slice it and transfer to a large ziplock bag. In the freezer it can last up to 4 months!

Can I use peanut butter instead of almond butter?

That depends: are you paleo? If you answered “yes”, then no! Peanuts are not paleo (because they’re not actually nuts, they’re legumes) so they’re a no-no. Cashew butter or sunflower butter is a-ok, though!

YIELDS: 6 SERVINGS PREP TIME: 15 MINS TOTAL TIME: 1 HOUR
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INGREDIENTS
1/3 c. coconut flour
1/4 c. almond flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 c. coconut oil
1/4 c. smooth unsweetened almond butter
2 large ripe bananas, mashed (about 1 c.)
2 tbsp. agave syrup
1 tbsp. pure vanilla extract
2 large eggs


DIRECTIONS
Preheat oven to 350° and line an 8″-x-5″ loaf pan with parchment paper. In a medium bowl, whisk to combine coconut flour, almond flour, cinnamon, baking powder, baking soda, and salt.
In a large, microwave-safe bowl, combine coconut oil and almond butter. Microwave until coconut oil is melted and almond butter is more liquid, 10 seconds on high. Whisk in mashed bananas, agave, and vanilla, then whisk in eggs. Gently fold in dry ingredients until just combined.
Pour batter into prepared pan and bake 40 to 45 minutes, until top is golden and a toothpick inserted into the center comes out clean. Let cool completely before slicing.



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