This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener.
I didn’t title it as such, but this is a paleo bread. At least I think it is.
Can we discuss this whole paleo thing for a moment? So, the premise is to eat “like a caveman would”. Ok, I get that. But I have a really hard time distinguishing between eating the foods a caveman would’ve been able to eat versus the methods a caveman would’ve had at his disposal.
Baking just seems completely counterintuitive to the whole paleo thing. I mean, did cavemen have ovens? Baking soda? No.
And then there’s the whole bean thing. Beans were definitely around back then, why aren’t they included on the “ok” list?
So, no beans, but bread’s ok.
Um, I can’t be the only one confused by this.
And let me just disclose that I’m totally no paleo expert (as if that weren’t already apparent). I’ve done a bit of online browsing and read a decent amount of other people’s posts on the diet. That’s it.
What I’ve basically realized after wasting my time reading far too many articles about it is that maple syrup falls in the (quite large) gray area.
This almond coconut banana bread has a tablespoon of it. I’ll leave the determination up to you.
I had no intention of specifically making a paleo bread, I just wanted a higher protein one with no traditional flours or sweetener.
Had I judged the outcome based on what the dough looked like, this would’ve been inedible. The dough was incredibly thick and I didn’t think there was any way it would rise at all or turn out to be anything other than rock hard.
I was totally wrong. One of the few times in life I’m happy about that.
It’s just perfectly sweet enough from the banana and it’s so incredibly moist. If I could describe my perfect bread texture, this would be it.
I was floored.
Maybe those cavemen were on to something. You know, with their ovens and all.
But not that jelly! That’s just me being controversial.
Looking for more banana bread recipes? Try one of these:
Pumpkin Banana Chocolate Chip Bread
Cinnamon Sugar Banana Pecan Bread with Raspberry Butter
Almond Coconut Banana Bread
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flax seed meal
- 11/2 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
Instructions
- Preheat oven to 350 degrees. Grease 2 small loaf pans (5 3/4" x 3 1/2").
- Combine dry ingredients in a medium bowl.
- Combine wet ingredients in a small bowl and whisk together.
- Pour wet into dry ingredients and mix until fully incorporated.
- Divide evenly (dough will be thick) into loaf pans and smooth the tops.
- Bake for about 35 minutes.
- Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I made this with 3 bananas instead of 1, an extra tablespoon of coconut oil, and a little more maple syrup. I also added 2 tablespoons of cinnamon. The dough wasn’t as thick and sticky as she said it was going to be. I baked it in one 8×8 pan instead of 2 smaller loaf tins, and the bread came out pretty fluffy for paleo bread. Normally I have issues with coconut flour but I think the 4 eggs did the trick.