PALEO BANANA BREAD
This paleo-friendly, gluten-free banana bread is dense and moist. YUM!
Provided by MelissaMC
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
- Mix together almond flour, ground cinnamon, and baking soda in a bowl.
- Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
- Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.8 g, Cholesterol 27.3 mg, Fat 4.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 117 mg, Sugar 7.5 g
PALEO ALMOND-COCONUT BANANA BREAD
This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.
Provided by Heath Morgan
Categories Banana Bread
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
- Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
- Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
- Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
- Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g
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- Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9x5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
- In a large bowl, mash the bananas (I like to use a hand mixer on low speed to make this quick and easy). Double check to make sure you have about 1 1/2 cups of banana total. Briskly whisk in the eggs, maple syrup, almond butter, and vanilla. Sprinkle the coconut flour, cinnamon, baking soda, nutmeg, and salt over the top. By hand (I find a whisk works best for this part), stir until evenly combined. The batter will be thick. Pour the batter into the prepared pan and gently smooth the top.
- Bake for 50 to 60 minutes, until the top is golden and springs back lightly when touched and a toothpick inserted in the center comes out clean. If it any point the bread starts to brown more than you would like, loosely tent the pan with foil and continue baking. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as handles, remove the bread from the pan to cool completely.
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