You are probably thinking to yourself, “Okay, what makes this banana bread so different?” “ Is it even good if it’s Paleo?” Rest assured, this recipe is by far the closest recipe to the real deal! It is moist, delicious, it is actually healthy, and so easy to make.

What I love most about this recipe is that it uses almond flour which is so much better for you than regular all-purpose flour. Secondly, it uses no dairy. It is simply coconut oil with the mashed bananas that makes this banana bread so moist. Lastly, there are only 2 eggs that are needed in order to make this recipe. I can’t tell you how many recipes out there call for an absurd number of eggs. Like, do I really want to use all my eggs to make a banana bread dish?! Haha!

So, I’m glad you found this recipe because after you make this Paleo banana bread you will never want to go back to any other recipe.

Ingredients:

• 2 or 3 Ripe Medium Bananas

• 2 Large Eggs

• 1/4 Cup of Coconut Oil

• 1/4 Cup + 2 Tablespoons of Maple Syrup

• 1 Teaspoon of Vanilla Extract

• 3 Cups of Almond Flour

• 2 Teaspoons of Cinnamon Powder

• 1 Teaspoon Baking Soda

• 1 Teaspoon Baking Powder

• 2 Pinches of Salt

• 9x5 Loaf Pan

• Parchment Paper (Optional)

Prep Time:  10 Minutes
Bake Time: 45 - 50 Minutes
Chill Time: 10 - 15 Minutes

Directions:

1. Preheat your oven to 325 degrees F. and grease your loaf pan or line with parchment paper.
   
   

2. In a mixing bowl, mash your ripe bananas, then add your eggs, coconut oil, maple syrup, and vanilla extract and mix well.
   
   

3. Add your almond flour, baking soda, baking powder, cinnamon, & pinches of salt to your wet ingredients. Mix until combined.
   
   

4. Pour mixture evenly into your loaf pan and bake for 45-55 minutes in the oven.

   
   

5. Let your loaf pan cool for 10-15 minutes and serve! If you want to keep for another day, be sure to wrap loaf in plastic wrap or foil. Enjoy!