When you first decide to go grain-free, you might experience a phenomenon where all your favorite breads pass before your eyes, one by one, as if you’re saying goodbye to them forever. “Farewell!” you’ll cry out. “Thank you for your bready goodness all these years—I’ll never forget you!”
This reaction is only partially based in reality: No, you’re not saying goodbye to breads forever; but yes, you’re right that you won’t ever forget the breads you loved before you made the grain-free leap. In fact, if you’re anything like us, you’ll spend a good chunk of your time trying to replicate your favorite breads in a grain-free kitchen, over and over, until you get it just right.
We’re still working on a few of these (English muffins, anyone?) but here’s one we recently got down to a science: the perfect paleo banana bread. And I’m here to tell you how to make it.
It’s easy as pie…er, bread…to make this delicious, moist, sweet, banana-filled loaf, and you probably have most of the required ingredients just hangin’ out in your pantry already. But the first and most important step here is the main squeeze: the banana.
While most paleo banana bread recipes only call for a couple of bananas, I’ve found that the best paleo banana bread actually calls for double what you’d expect. Four large bananas do the trick, kicking up the banana flavor several notches while giving the bread that dense, doughy quality that paleo baked goods so often lack.
Once you have your bananas (yellow or brown, any variety of ripeness will do!) just raid your cupboard for those staples any home cook should always have on hand: nutmeg, cinnamon, baking powder, baking soda, and sea salt. The sweetness of this bread comes from the pure maple syrup and honey, while the consistency of the bread depends on coconut flour, so make sure you have those on hand, too. (Our favorite coconut flour is this kind by Let’s Do Organic—it *does* matter which kind you use, and I highly encourage you to use this! Other coconut flours are grainy, brown, and sometimes bland. This one ain’t.)
With the scrumptious batter made, the key to baking the perfect paleo banana bread is not to overcook it. A burned banana bread is a very, very sad sight indeed. Done right, this recipe will give you just what you’ve been craving: that golden-brown banana bread top that flashed before your eyes when you first decided to go grain-free…
- 4 large bananas
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 4 Tbs. butter, softened
- ½ Tbs. honey
- 1 Tbs. pure maple syrup
- ½ cup coconut flour (use this kind by Let’s Do Organic)
- 1 tsp. baking soda
- 1 tsp. baking powder
- One pinch of sea salt
- Preheat oven to 350 degrees.
- Combine bananas, eggs, vanilla, butter, maple syrup, and honey in a food processor and pulse until smooth. If you don't have a food processor, combine ingredients in a large mixing bowl and use a hand-held mixer to beat until smooth.
- In a separate bowl, combine dry ingredients: cinnamon, nutmeg, coconut flour, baking soda, baking powder, and sea salt. Stir with a wooden spoon until combined.
- Pour dry ingredients into the wet ingredients. If using a food processor, pulse until wet and dry ingredients are thoroughly combined and mixture is smooth. If using a hand-held mixer, beat ingredients together until mixture is smooth.
- Grease a bread loaf pan with butter or cooking spray, and pour banana bread batter into the pan.
- Bake banana bread at 350 degrees for 55-60 minutes, or until the top of the bread is golden-brown and a toothpick inserted in the center comes out mostly clean.
- Let the cooked banana bread rest for about 5 minutes. Then transfer the bread to a cooling rack, and let it cool for another 5 minutes.
- Enjoy this perfect paleo banana bread with a slab of melted butter and a drizzle of maple syrup on top!
Have fun learning how to make the perfect paleo banana bread? We’d love to hear your thoughts!