Our Paleo Family

Paleo Banana Bread

Why do we always end up with rotting bananas at the end of the week? I guess I just need to buy fewer. But when I do, the hungry mouths around here eat them all up and beg for more. It’s like the missing sock in the dryer conundrum.

But there is a solution to the banana problem: banana bread. Every home needs a good recipe for banana bread. One that is quick, easy and delicious. And keeps us from throwing away those too brown bananas.

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There are tons of great paleo banana bread recipes floating around, but most of them call for almond butter or sunflower butter. We don’t often have either one in our fridge so I wanted a recipe that used the same basic paleo pantry ingredients I use for everything else.

And here it is! I hope you enjoy it. My family sure did.

Now I’ve got to find some missing socks.

Paleo Banana Bread
Print Recipe
Just like classic banana bread, minus the grains and refined sugars. Sure to be a breakfast treat for your family.
Servings Prep Time
12 servings 15 minutes
Cook Time
15-60 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
15-60 minutes
Paleo Banana Bread
Print Recipe
Just like classic banana bread, minus the grains and refined sugars. Sure to be a breakfast treat for your family.
Servings Prep Time
12 servings 15 minutes
Cook Time
15-60 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
15-60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare loaf pan or muffin tins by either lining with parchment paper/muffin cups or spraying with cooking spray.
  3. Mix together dry ingredients: arrowroot, almond flour, cinnamon, baking soda and salt.
  4. In a separate bowl, mash bananas until no large lumps remain. Add in the other liquid ingredients: eggs, vanilla, maple syrup and palm shortening. Whisk well.
  5. Combine dry and wet ingredients and gently combine well. You don't want to over mix. Just make sure all the dry ingredients are fully moistened.
  6. Pour into prepared loaf pan or muffin pans. I made one full loaf and one pan of mini muffins (24 muffins). I could have fit all of the batter in my loaf pan, but I didn't want to take the chance of it overflowing. Plus, mini muffins are fun!
  7. Bake until toothpick inserted in center of bread comes out clean. For loaf, takes approximately one hour. For mini muffins, 15 minutes. If you're making large muffins, I would start with 20 minutes on the timer. Just check regularly.
  8. When baked, cool on a cooling rack for 10 minutes then remove from pans and cool completely. Store in an airtight container in the refrigerator. Lasts up to one week. But it probably won't be around that long.
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