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Greatest plates · Breakfast
Paleo Banana Bread (Super Moist)
A one-bowl banana bread sweetened mostly by ripe banana, gluten-free and grain-free.
Serves 10Prep 10 minCook 60 minBreakfast
Containsdairy · egg · nuts
Inspired by a recipe from Downshiftology ↗
Protein 10%Carbs 38%Fat 52%
About 265 kcal a serve — 7 g protein, 26 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 10
Method
Preheat and grease
175°CPreheat the oven to 175°C (350°F). Use butter or coconut oil to grease the inside of an 8.5 x 4.5 inch loaf pan and set aside.
Mash the bananas
MashMash the ripe bananas with a fork in a large mixing bowl until smooth, about 300g of mashed banana.
In the bowlMash →
Add everything
Mix allAdd the almond flour, tapioca flour, baking soda, cinnamon, salt, eggs, melted butter, honey and vanilla to the mashed banana. Use a hand mixer to blend everything together for about 30 seconds — don't over beat.
In the bowlBlend all →
30 sec
Fill the pan
Pour the batter into the greased loaf pan and smooth the top.
Top with banana
On topPeel and slice the fresh banana in half lengthwise, then place it cut-side up on top of the batter.
On the trayTop →
Bake
50–60 minBake for 50–60 minutes. If the top gets too golden, loosely cover with a piece of aluminium foil. Test with a toothpick to check it's cooked through.
Cool and slice
Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy warm.
Cook's noteUse bananas that are brown and splotchy for natural sweetness; if the top over-browns, tent with foil so the centre finishes cooking.
Estimated per serve
265 kcal · 7 g protein · 26 g carbs · 16 g fatestimates, within ~10%
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