A moist, slightly dense Paleo banana bread. Being Paleo means, it’s also gluten free and refined sugar free. This is the perfect recipe you need, no dry crumbles, and great cakey paleo banana bread.
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Few days ago, I published this post Should you follow Paleo diet {Part 2} It was more like an update on an old post. Paleo diet was the number 1 of fad diets in 2013, and its still has its supporters and followers. I’m not following paleo diet at all. However, baking with healthier ingredients is what I’m into these days. While they will have some sugar, it’s way healthier than traditional desserts. Just like banana bread, this paleo version is light on sugar, and made of nut flours, which they are healthier than white wheat bleached flour.
And another good reason is my husband wants to lose weight. He doesn’t eat healthy and I’ve talked about that before, and this really frustrating because sometimes I believe I’ve failed at helping him making better choices when it comes to food. I’ve tried lots of tricks, some worked and some failed. Like when I add walnut and spinach, two food items that he won’t eat, I hid them into green olive spread or when I hide vegetables in soups. However, it’s still hard and it starts to impact what my son eats 🙁 .
Now he wants to reduce sugar intake, to lose weight, which is great. Well, of course he miss bread and cakes while he on Paleo. So, I though of making a treat he loves, this banana bread. And while I made many gluten free baked good, this wasn’t very hard. It needed few times to perfect it. And here it is, ready for YOU
And you need to follow recipe as it, it’s already has many substitution, well almost everything in a cake. The flour, the oil, the sugar. And it’s perfectly healthy, and doesn’t need any chocolate chips or icing of any kind. it’s perfect as it is, but of course YOU are free to do so, but remember everything adds calories.
Banana
Some paleo fundamentalist don’t encourage eating banana, while you are on paleo diet, since it has good amounts of sugar. However, I believe bananas are healthy when you eat them in moderation.
Why you should add banana to your diet:
- It’s a good source of vitamin B6 and vitamin C, also it’s high in potassium and manganese, and other minerals.
- It can lower blood pressure, because the potassium in it helps balancing the its ratio to sodium in the blood.
- You feel happy because it has the amino acid tryptophan that is got converted to a serotonin (A neurotransmitter that helps you improve your mood) .
- It makes you feel relaxed, since it has magnesium, and potassium which known to be muscle relaxants.
This is extra yummy banana bread. In this bread the flavor of banana is mild, but this is how I prefer it. I like a subtle banana flavor. If you prefer a strong banana flavor, I’ll advise you to follow this recipe as it is first. Next time, you can add more banana, however, this will affect the liquid ratio, and you will need to adjust the amount of oil/milk in the recipe.
Xanthan gum is essential in the recipe. it binds you well the rest of the ingredients. Bob’s red mills is my trusted brand. Sometimes it’s hard to find. But you can easily find it online, click here
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Easy Paleo Banana Bread
Ingredients
- 80 g almond flour
- 20 g coconut flour
- 40 g tapioca starch
- 60 g coconut oil (liquid state)
- 75 g coconut sugar
- 3 large eggs
- 30 ml Almond milk
- 1 large ripe banana mashed
- 1 Tb of cinnamon
- 1 1/2 tsp of apple cider vinegar
- 1/4 tsp of baking soda
- 1/4 tsp xanthan gum*
- 1/8 tsp salt
Instructions
- ** Preheat the oven to 160 C , 320 F. Grease your loaf with coconut oil or any neutral oil that is paleo.
- In a small bowl ,mix dry ingredients, almond flour, tapioca starch ,coconut flour, cinnamon , baking soda, xanthan gum, and salt.
- In a big bowl cream oil, and coconut sugar until the mix is smooth.
- Add eggs to the sugar mixture, one by one, and beat well after each one.
- Beat mashed banana with eggs mixture.
- Now add the wet mixture into the dry mixture gradually, with alternating with almond milk .
- pour the batter into your loaf pan, and put in the oven for 45 mins or until a tooth pick comes out with little crumbs.
- Get the pan out of the oven, keep the bread in the pan for 10 mins on a wire rack.
- Remove from the pan , and cool completely .
- Then keep it in air tight container, preferably in the refrigerator. up to 3 days.
Notes
* You can use other binding agents other than xanthan gum , like psyllium husk or guar gum. But xanthan gum gives the best result.
I used a betty crocker loaf pan that;s is dark, so i had to reduce the oven temperature to 140 C. the size is 27 *15 cm
