This is paleo banana bread is too yum! It’s “the best ever” according to Chef Dom.
If bananas are very ripe it ends up more like a banana cake but if they are only just ripe it’s like a bread loaf. We prefer is the less sweet version but either way very tasty and easy.
This paleo banana bread is perfect for school lunch boxes as its nut free and you can make it dairy free simply by substituting the butter for coconut oil (at 1:1 ratio).
Why you’re going to love this paleo banana bread:
- Perfectly moist
- Totally banana flavoured
- Gluten and grain free
- Sweet but not too sweet
- Satisfyingly filling
- Altogether nomnom-licious
Make sure you wait a good hour after cooking before you slice into this deliciousness because otherwise you will end up with a crumbling situation which tends to lead to over consumption of the crumbles and a bit of a mess!
I’m confident you’re going to love our pale0 banana bread. If you give it a go let us know what you think! Leave a comment or rate it – it really helps us better help you and is useful for our readers.
And of course as always – if you do take a pic of your creations then post it online and tag it #domskitchen so we can see what you’ve come up with!
- ¾ cup butter melted, plus more for the pan (or use coconut oil for dairy free)
- ¼ cp maple syrup*
- 1 cup mashed very ripe bananas (approximately 2 large sized)
- 4 large eggs
- ½ cp tapioca flour
- ½ cp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp powdered ginger
- ¼ tsp ground cloves
- ¼ tsp grated nutmeg
- Preheat the oven to 160°C.
- Lightly grease a standard loaf tin.
- Whisk the eggs in a large bowel and then add the butter and maple syrup and then whisk again then mix in the mashed banana.
- In another large bowl, mix together the dry ingredients (flours, baking soda, and spices).
- Pour the dry ingredients into the wet ingredients and then whisk until well combined.
- Pour the mixture into the loaf pan.
- The loaf is done when the edges are a golden brown and the middle of the cake is cooked through.
- Usual cooking time is 50- 60 minutes (check with a skewer and leave a bit longer if necessary).
- Leave the cake to cool before removing from the tin.