This paleo banana bread, made with coconut flour and almond flour, is gluten free and dairy free. For those not keeping track of such things, it’s also awesome tasting.
This paleo banana bread recipe is gluten-free and dairy-free, for those keeping track of such things. But it’s also compelling enough in the taste department to make anyone—even someone without those particular dietary restrictions—crave a second slice. Maybe even a third. Do we hear fourth? Just bear in mind that with its subtle hint of cardamom, this is most definitely not your grandma’s banana bread. It’s even better. Originally published June 6, 2015.–Renee Schettler Rossi
Paleo Banana Bread
- Quick Glance
- 15 M
- 1 H
- Makes 1 loaf
Special Equipment: 8 1/2-by-4 1/2-inch or 7 1/2-by-3 1/2-inch loaf pan
- 2 cups (200 grams) almond flour, preferably blanched
- 1/3 cup (38 grams) coconut flour
- 1 1/2 to 2 teaspoons ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, ghee, or unsalted butter, melted, plus more for the pan
- 1 cup mashed ripe bananas (about 2 bananas)
- 3 large eggs
- 1/4 cup pure maple syrup (not that Aunt Jemima crap)
- 2 teaspoons vanilla extract
- 1. Preheat the oven to 325°F (162°C). Slick an 8 1/2-by-4 1/2-inch or 7 1/2-by-3 1/2-inch loaf pan with coconut oil, ghee, or unsalted butter and line it with parchment paper, letting the ends of the parchment extend beyond the sides of the pan.
- 2. Weigh the flours and sift them into a large bowl. (That’s right, you want to first weigh the flours rather than measure them by the scoop. Trust us on this. And then you want to sift the flours through a strainer, ensuring there are no chunks of almonds that’ll make your banana bread gritty. If your almond flour is too coarse to strain, toss it in a food processor and pulse until it’s sufficiently fine.) Toss in the cardamom, baking soda, cinnamon, and salt and mix well.
- 3. In another large bowl or the bowl of a stand mixer, dump the coconut oil, ghee, or unsalted butter along with the bananas, eggs, maple syrup, and vanilla. Gently stir with a spoon or beat on low speed with the paddle attachment of your stand mixer until very well combined.
- 4. Add the dry ingredients to the wet ingredients in 3 batches, mixing just until fully incorporated after each addition. Scrape the batter into the prepared pan and smooth the top.
- 5. Bake for 45 to 65 minutes. Your banana bread is done when a toothpick inserted into the center comes out clean. (This banana bread tends, like most paleo breads, to be a touch dense, so err on the side of overbaking it rather than underbaking it.) Remove it from the oven and let the banana bread cool in the pan for several minutes. Run a knife around the inside edge of the pan to loosen the banana bread and use the parchment paper to lift the loaf from the pan. Transfer to a wire rack to cool a little longer. The banana bread is best when served warm. Cool any leftover bread and then tightly wrap it and stash it in the refrigerator. Warm the leftover bread prior to noshing.