Grain-Free Paleo Banana Bread

I’m always trying to find different blends of grain-free flours to make the perfect base for a sweet bread or muffin. It’s a delicate science finding a combination that tastes great and gives the right consistency. This one came out so good and I finally made a banana bread recipe that doesn’t have chocolate chips in it. I do love the chocolate and banana combo, but I used dates and walnuts in this recipe, and I have to say, it gives the bread a moist but crunchy texture that is so good! You could always add a little chocolate chip to the batter if you are in the mood for a little more decadence.

Ingredients

  • 2 ripe bananas (you want a heaping, generous ½ cup mashed)
  • 3 Tbsp melted coconut oil
  • ½ cup almond butter
  • 3 Tbsp maple syrup
  • 3 Tbsp almond milk
  • 2 Tbsp coconut sugar
  • 1 tsp vanilla extract
  • ¼ cup casava flour
  • ¼ cup tapioca flour
  • 1/3 cup almond flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ teaspoon sea salt
  • 1 tsp cinnamon
  • 3 chopped dates
  • ½ cup chopped walnuts

Topping

  • ¼ cup chopped walnuts
  • ¼ cup coconut sugar
  • 1 tbsp melted coconut oil

Instructions

  1. Heat the oven to 375 degrees
  2. Mash the bananas and put into a large mixing bowl
  3. Add the coconut oil, almond butter, maple syrup, coconut sugar, almond milk, and vanilla and hand whisk the ingredients until well blended.
  4. In a small bowl, combine the flours, baking powder, baking soda, salt and cinnamon and then add to the wet ingredients.
  5. Using a whisk, blend until it is well combined…careful not to over mix because it will affect the texture of the bread.
  6. Add the nuts and chopped dates and mix together with a wooden spoon until well distributed.
  7. Pour the bater into an oiled loaf pan
  8. Mix the topping ingredients together in a small bowl and top the batter evenly with the strudel topping.
  9. Bake in the oven for approximately 45 minutes. I always just give it the finger test by pressing gently on the top of the loaf to make sure that it is somewhat firm. Cool before cutting!

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