I think we can all agree that banana bread was the GOAT of quarantine. Even now, whenever I go to the store I always over-purchase on bananas. They make a great addition to so many recipes whether they are perfectly ripe or just about to go bad. I had three very over-ripe bananas, so I made my way to the kitchen and created this delicious paleo banana bread that is also vegan and gluten-free!

I don’t follow any particular diet, but I do focus on whole-food nutrition and what feels good for my body. However, this banana bread recipe fits into so many diets, it’s expected to be wildly love by all. Whether you are paleo, vegan or gluten-free, this classic banana bread recipe is sure to be a fan favorite in your household.

How to Mash Bananas

I have heard that a potato masher works best when mashing bananas, however, I understand that not everyone has a potato masher in their household- myself included! So, what do I use? The good old- FORK. It has always worked wonderfully for me and I’ve never had any issues with it before. I like to turn the bowl to one side and just start mashing away until you have small and fine pieces of the banana.

No sugar added

This classic banana bread recipe has no sugar added. I kept it simple and sweet by allowing the bananas to take over the flavor level. If you are a person that likes their banana bread a little sweeter, you can simple add in 1/4 cup to 1/2 cup of your sweetener of choice. Some sweeteners to consider.

• Agave
• Honey
• Coconut sugar
• Sugar
• Brown sugar
• Monk fruit sweetener
• Purecane Sweetener

Other Banana Bread Ingredients

• Almond flour- Almond flour is a popular alternative to traditional wheat flour. It’s low in carbs, packed with nutrients and has a slightly sweeter taste. It’s also a great flour for those that are gluten sensitive. My favorite brand is Bob’s Red Mill.
• Coconut flour– Coconut flour is a soft, naturally grain- and gluten-free flour produced from dried coconut meat. It is a natural byproduct of coconut milk production. They then dry the coconut meat at low temperature and grind it until it produces a soft, fine powder which is then suitable for baking
• Flax egg- To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It’s that easy and makes as a great vegan alternative to eggs in recipes!
• Non-dairy yogurt- Yogurt adds even more moisture to this banana bread. I like to use yogurt as much as possible when I’m baking. It adds not only a great flavor but also allows the ingredients to blend together nicely. You can use either non-dairy yogurt if you are vegan or non-dairy. However, you can also use greek yogurt in place to achieve the same results!
• Almond butter- I love adding nut butters to my recipes in place of oil! This will allow you to add not only a great flavor, but you won’t have to add as much or even any at all of oil or butter.

Mini loaf pan

I used a mini loaf pan for this recipe! I love how cute the loaves turn out. However, if you don’t have this pan at home, you can still make this recipe as a regular loaf or even as muffins! The baking times however will change.

For a full size loaf pan– try baking it for 40-45 minutes and checking to see if it’s done.

For muffin size– try baking it for 20-25 minutes first to see if they are done.

I have not tested this myself, but these are great guesstimates to starts!