americanbananapaleoalmond-flourbakingquick-bread

Banana Bread

Name: Banana Bread
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Cuisine: American
Ingredients: 180 g ripe bananas, peeled; 2 large eggs; 120 g almond flour; 30 g coconut oil, melted and slightly cooled; 25 g honey; 5 ml vanilla extract; 2 g ground cinnamon; 3 g baking soda; 1 g fine sea salt; 5 g coconut oil for greasing

This paleo banana bread is moist, tender, and richly banana-forward, with warm cinnamon and vanilla in every bite. Almond flour gives it a soft, delicate crumb and subtle nuttiness, while honey adds gentle sweetness without overpowering the fruit.

1h 5min

2 servings

667 kcal

American

Ingredients

Banana bread batter

180 gripe bananas, peeled
2 largeeggs
120 galmond flour
30 gcoconut oil, melted and slightly cooled
25 ghoney
5 mlvanilla extract
2 gground cinnamon
3 gbaking soda
1 gfine sea salt

Tin preparation

5 gcoconut oil for greasing

Instructions

1
Preheat the oven to 175°C. Grease a small loaf tin, about 15 x 8 cm, with the coconut oil for greasing. A smaller tin helps this reduced-size loaf rise properly and stay moist.
2
In a mixing bowl, mash the ripe bananas very thoroughly until mostly smooth with only a few small lumps. A smoother mash gives the finished loaf a more even crumb and prevents wet pockets.
3
Whisk the eggs into the mashed bananas until fully combined and slightly frothy, then whisk in the melted coconut oil, honey, and vanilla extract. Make sure the coconut oil is only slightly warm so it blends smoothly without cooking the eggs.
4
Add the almond flour, ground cinnamon, baking soda, and fine sea salt. Fold gently just until no dry patches remain. Do not overmix; almond-flour batters do not need vigorous stirring, and a light hand helps the loaf bake up tender rather than dense.
5
Scrape the batter into the prepared loaf tin and level the top. Bake for 32-36 minutes, until the loaf is well risen, golden brown, and a skewer inserted in the centre comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent it with foil during the last 10 minutes.
6
Rest the loaf in the tin for 10 minutes, then lift it out and cool for another 5 minutes before slicing. This short rest allows the crumb to set, which is especially important for almond-flour breads.
7
Slice and serve warm or at room temperature. For the neatest slices, use a serrated knife and let the loaf cool a little longer if needed.

Nutrition per serving

667 kcal

Calories

21g

Protein

46g

Carbs

47g

Fat

10g

Fiber

Notes

•Because this is a small 2-serving loaf, using an oversized tin will make it bake flat and dry; choose a compact loaf pan or a small cake tin.
•Very ripe bananas with plenty of brown speckles give the best sweetness and strongest banana flavour.
•This loaf is moist and tender rather than springy like wheat-based banana bread, which is typical for paleo baking.
•Serve plain, or with a little extra honey or almond butter if desired.

Background

Banana bread became especially popular in the United States in the early 20th century as home bakers looked for practical ways to use overripe bananas. Paleo-style versions emerged much later, replacing wheat flour and refined sugar with ingredients such as almond flour, eggs, and honey while keeping the familiar flavour and comforting loaf format.

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