Super Moist Banana Bread (gluten-free, paleo)
Posted by Lisa on December 14, 2016 / 5 Comments
This healthy, super moist banana bread recipe is delicious and easy to make – it only takes one bowl! It’s also gluten-free, grain-free, dairy-free and paleo. Watch the video for step-by-step instructions.
I just checked the weather this morning and it looks like we’ve got rain (and possibly snow) on the horizon this weekend. Which means it’s gonna be brrrr cold. Now, I’m not usually a fan of cold weather, but since we haven’t really jumped into fall or winter yet this year, I am looking forward to breaking out the winter boots, scarves and coats. You know, items that get oh, about one month of use per year in sunny SoCal. Ha!
Click the image below to watch the banana bread video:
If you follow me on Instagram (and watch my stories), you saw all the attempts at getting this paleo banana bread recipe just right. First it was too dry. Then it was too dense…and had no airiness or cute little holes in the slices. But on the third try, that magical third try, it improved significantly and gave me renewed hope that I could indeed perfect this recipe.
So I tweaked some of the ratios, added a banana on top for a little flair…and bam. 4th try was the winner! Yesiree. I just created a super moist, gluten-free, grain-free, modifiable-to-be-dairy-free, paleo-friendly…and dare I say healthy banana bread recipe. And more importantly, one that’s repeatable.
I just baked two loaves of this bread (again) for my dad on the weekend, sliced it up and placed two slices (with a little piece of parchment paper between) into individual ziploc bags and froze them. Then, when my dad gets a craving for banana bread, all he has to do is heat them up. Batch cooking at it’s finest.
This video above walks you through how easy it is to make this super moist banana bread. But here’s the crux of it. Make sure you’ve got bananas that are several days old and they’re all brown and splotchy (which means they’re sweeter inside). I don’t add a lot of extra sugar in this recipe because I think the bananas are sweet enough on their own.
Mash the bananas in a bowl and add the remainder of the ingredients. I tend to add the dry ingredients first and then the wet, just so that when I turn on the hand mixer flour is less likely to blow up everywhere. But it doesn’t really matter the order. Beat the dough for about 30 seconds (it’s best if you don’t over beat), pour it into a loaf pan and cook it in the oven.
Banana bread does get quite golden on the outside and given that everyone’s oven temps vary, just keep an eye on your first batch. If you’d like to keep the color lighter on top, you could always cover the pan with aluminum foil halfway through.
- 2-3 ripe bananas (approx 1¼ cups mashed)
- 1 fresh banana
- 2 cups almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ¼ cup butter or coconut oil, melted
- ¼ cup honey
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees fahrenheit.
- Use butter or coconut oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside.
- Mash the bananas with a fork in a mixing bowl. Add the remaining ingredients, then use a hand mixer to blend everything together for 30 seconds. Pour the batter into the loaf pan
- Peel and slice the fresh banana in half lengthwise, then place it on top of the batter.
- Cook the banana bread for 50-60 minutes. If the top gets too golden, you can cover with a piece of aluminum foil. Use a toothpick to test that the banana bread is cooked through.
- Remove the banana bread and let it cool for 5 minutes in the loaf pan. Then slice it up and enjoy.
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