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 – A great alternative to traditional flour, almond flour has a naturally slightly sweet flavor and works well in baking. My go-to brand is Bob’s Red Mill.
• Coconut Flour – This finely ground flour is made from dried coconut meat and adds a light, slightly tropical flavor to baked goods. It absorbs more liquid than other flours, so a little goes a long way!
• Flax Egg – To make a flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water, stir, and let it sit in the fridge for 15 minutes until it thickens. It’s a simple swap for eggs in many recipes.
• Non-Dairy Yogurt – Yogurt adds moisture and helps bring all the ingredients together. You can use dairy-free yogurt or Greek yogurt, depending on your preference.
• Almond Butter – A great alternative to oil, almond butter adds richness and a hint of nuttiness to the recipe. You may not need as much (or any) oil or butter when using it!

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!

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Paleo Banana Bread

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Hannah Kling

This is one of my favorite classic banana bread recipes. It has a super-moist texture, light flavor, and beautiful golden brown outside. This banana bread recipe is paleo, vegan and gluten-free. It’s made with a blend of almond and coconut flour and has no added sugar, just sweetened with over-ripe bananas!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 7 servings

Ingredients  

1x2x3x

• 3 over ripe bananas
• 1/2 cup almond butter
• 1 flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water)
• 1 tsp vanilla
• 1/3 cup non-dairy yogurt
• 1 cup almond flour
• 1/3 cup coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350F and spray mini loaf pan with non-stick spray.
• In a large bowl, mash the banana with a fork or potato masher until only small chunks are visible.
• Then, add in almond butter, flax egg, vanilla and yogurt and mix until well combined. Set aside.
• In a smaller bowl, combine almond flour, coconut flour, baking powder, and cinnamon and mix until well incorporated.
• Add wet ingredients to dry and mix until well combined.
• Option to add in chocolate chips to the batter or sprinkle on top, or both!
• Add batter to mini loaf tin cavities and sprinkle with chocolate chips.
• Bake in the preheated over for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!