Happy Monday, friends. I'm re-sharing a recipe of mine that I baked this weekend for the hubs. He raved about the banana bread so I thought I'd share it again. This time I added a little Paleo "streusel" to the top for fun!
I'm entering into a busy week and traveling so this actually works out well for me. I'll be gone all of next week as well so I'll schedule another recipe to re-share that has been a MAJOR hit on my site. And I mean major. ;) Let that anticipation build for ya... If you didn't try the recipe before you will want to!
Anyway, when I first made this Paleo banana bread I was in experiment mode to use what I had on hand in my pantry at the time. A little of this. A little of that. And voila! The perfect Paleo banana bread was created. It is moist, rises perfectly, and slices perfectly. Hubby approved.
On the left is the original and on the right below is what I made Saturday with the "streusel" which is optional.
The menu (Paleo): banana bread.
- 2 ripe bananas
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 4 large, organic eggs (room temperature)
- 3 tbsp coconut oil (melted)
- 1/4 cup pure maple syrup
- 1 tbsp pure vanilla
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp sea salt
For the streusel
- 1/2 cup unsweetened, shredded coconut
- 2 tsp ghee
- 2 tbsp monk fruit powder or honey
- 1 tbsp ground cinnamon
Preheat your oven to 350* F. Coat the sides of a 9"x5" bread loaf pan with coconut oil.
In a large mixing bowl, combine the dry ingredients and mix together well. In a separate bowl, mash the two bananas and combine the rest of the wet ingredients. Add the wet ingredients to the dry ingredients and blend thoroughly using a hand mixer. Allow the batter to sit for about 5 minutes before transferring the contents to the bread loaf pan.
Bake at 350* F for 30-35 minutes before checking the bread with a toothpick. Insert a toothpick into the center of the loaf. When it comes out clear it is done baking. I turned my oven off at 30 minutes but allowed the bread to continue baking for 10 more minutes in the oven. My hope for this was to let it finish cooking yet not over cook it and dry it out as I was literally making up this recipe on my own. Turns out, that was the perfect trick. The Paleo banana bread was baked perfectly with the right firmness on the outside, moist on the inside, easy to slice and it held together perfectly should you want to spread anything on top of it like almond butter, etc.
I hope you enjoyed this post! If you make the Paleo banana bread I'd love to hear feedback. Also, if you're interested in other Paleo breads I have made, then you can check out the various recipes I've shared by clicking here. You can also find all of my previous recipe posts here. Don't forget that at the top of my site there is recipe tab which will offer you different categories to choose from. =)