Breakfast · Muffins & breakfast bakes
Paleo banana bread
A moist, deeply banana-flavored loaf made with almond flour, three very ripe bananas and just a little maple syrup. Cinnamon warms it up and a touch of tapioca keeps the crumb tender. It slices better the next day, and is lovely toasted.
- Time
- 125 min (15 prep + 110 cook)
- Servings
- 10
- Per serving
- 226 kcal
- Protein
- 8 g
Ingredients
- 3 large, very ripe (about 1 1/2 cups mashed) overripe bananas
- 4 large eggs
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 3/4 cups + 2 tbsp almond flour, finely ground
- 1/4 cup tapioca starch (tapioca flour)
- 2 tbsp coconut flour
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/8 tsp salt
Steps
- Heat the oven to 350°F. Line a 22 x 11 cm (8 1/2 x 4 1/2 inch) loaf pan with parchment paper, leaving some hanging over the sides.
- Mash the bananas in a large bowl until almost smooth, then whisk in the eggs, maple syrup, melted coconut oil and vanilla.
- Add the almond flour, tapioca starch, coconut flour, baking soda, cinnamon and salt, and fold until no dry streaks remain. Scrape the batter into the pan and smooth the top.
- Bake for 60–65 minutes, laying a sheet of foil loosely over the top after 30 minutes because almond flour browns fast. It is done when a skewer in the center comes out clean.
- Cool in the pan for 20 minutes, then lift it out and cool completely before slicing, since the loaf is fragile while warm. It keeps 4 days in the fridge and freezes for 3 months in slices; toast or warm them to serve.
Good to know
How ripe should the bananas be?
Very ripe, with skins mostly black. They bring nearly all the sweetness here, so pale bananas give a noticeably blander loaf.
Why did my loaf sink in the middle?
It usually came out a little too early. A loaf this moist needs its full time, so test the very center with a skewer, and let it cool in the pan before you lift it out.
Alternative
Per
- Calories
- 297
- Protein
- (14%)
- 10 g
- Fat
- (58%)
- 19 g
- Carbohydrates
- (28%)
- 22 g
- of which sugar
- 12 g
- Fiber
- 4 g
- Sodium
- 231 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2258 kcal goes into the pot and 855 g of ingredients comes out as about 761 g of food: 297 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.