Can I make bread without eggs?

If you have an egg allergy , I recommend using an egg replacer or chia eggs in place of the eggs. Make sure to use enough of the substitute to replace the number of eggs in the recipe. Note that when you use an egg substitute, you may find your bread is more flat and dense. This is because eggs help breads and cakes rise.

Why is my banana bread not moist?

This is likely because you added too much flour to the batter. If you scoop your flour directly out of the bag with a measuring cup, this can cause the flour to compact down. You can end up with as much as 40% more flour by measuring this way! For volume measurements, use the fluff, scoop, and sweep method. Fluff the flour in your container, scoop it with your measuring cup, then sweep the top with a knife.

Can I make paleo banana bread into muffins?

Yes! If you want to make muffins, cook them at 350°F, but you'll need to reduce your cooking time significantly. They should be done somewhere between 25-30 minutes depending on the size of your muffins.

How ripe should bananas be for banana bread?

The best bananas for banana bread aren't yellow, they're black! When a banana is overripe, the starch is broken down, which makes the banana softer and sweeter. This not only makes it easier to mash, it also makes the bread much softer and moist when baked!

Paleo Banana Bread

Name: Paleo Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: America
Ingredients: 3 large (or 4 medium) very ripe bananas, mashed; 3 large eggs, room temperature; ¼ cup melted coconut oil; ¼ cup honey; ¼ cup coconut sugar; 1 teaspoon vanilla extract; 2 cup blanched almond flour; ¾ cup tapioca flour; 1 tsp baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon sea salt

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Paleo Banana Bread

This paleo banana bread is the perfect texture—golden on the outside, and soft and moist on the inside. This recipe takes minutes to mix up, and the bread is gorgeous when it comes out of the oven! Great as breakfast or a snack with your favorite spread.

Prep: 10Cook: 60Total: 1 hour 10 minutes

Servings: 12 slices 1x

Ingredients

3 large (or 4 medium) very ripe bananas, mashed
3 large eggs, room temperature
¼ cup melted coconut oil
¼ cup honey
¼ cup coconut sugar
1 teaspoon vanilla extract
2 cup blanched almond flour
¾ cup tapioca flour
1 tsp baking soda
1 teaspoon ground cinnamon
¼ teaspoon sea salt

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Instructions

Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk: In a large mixing bowl, whisk together the mashed banana, eggs, coconut oil, honey, coconut sugar, and vanilla together until combined.
Mix the batter: Add the almond flour, tapioca flour, baking soda, cinnamon, and salt, and mix until just combined.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake in the center of the oven for 50-60 minutes, or until a toothpick comes out clean.
Serve: Let the bread cool for at least 15 minutes prior to lifting out of the pan, then let it cool completely on a wire rack before serving. Enjoy!

Notes

This recipe works in an 8×4 inch or 9×5 inch loaf pan.
Bananas are best very overripe. Even if it’s covered in dark spots, it will be perfect for banana bread.
The easiest way to mash the banana is to mix it in your mixing bowl using the beater attachment. Mix on a low speed for 10-12 seconds until perfectly mashed.
You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold them into the batter before transferring it to a loaf pan.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/paleo-banana-bread/