“Mostly paleo” banana bread recipe

Like many of you, I have a serious love for banana bread. However, after traveling for a while in southern Europe and eating far too much delicious bread, I needed a gluten detox. So, I decided to go back to my trusted “mostly paleo” banana bread recipe. I say mostly paleo, as I used corn-based baking powder in this one. To make this recipe fully paleo-compliant, you would need to make your own baking powder out of baking soda and cream of tartar.

I’ve seen similar recipes online, but thought I’d tweak it a bit, as I didn’t have any coconut flour when I made it. The key for any banana bread is to use very overripe bananas. Basically, the ones that you think should be thrown away, full of bruises – those are the ones that work!

Since this uses almond and tapioca flour, rather than traditional flour, you want to make sure not to mix the wet and dry ingredients too much, or the bread won’t rise.

Here’s I made it:

– 3 large overripe bananas, mashed well

– 4 room temperature eggs

– 1 3/4 cups almond flour

– 1/2 cup tapioca flour

– 1/4 cup coconut oil, melted and brought to room temperature

– 1 tsp baking soda

– 1/2 tsp baking powder (to be fully paleo compliant, make your own with baking soda and cream of tartar)

– 1 tsp cinnamon

-1/2 tsp vanilla extract

– 1/4 tsp fine sea salt

– dark chocolate chunks (if desired! It’s dairy free as well)

Mix the dry ingredients in a medium bowl and set aside. Combine the beaten eggs, mashed bananas, vanilla, and coconut oil in a separate bowl. Mix the dry and wet ingredients together, by hand, until you don’t see any lumps. Bake in a parchment-lined pan at 350°F for 50-60 mins.