Paleo Banana Bread
Paleo Banana Bread - a simple, tried-and-true paleo banana bread recipe that is moist and delicious! Perfect for breakfast or snack!
Ingredients
- 1 ¾ cups mashed bananas about 3 large bananas
- 1 egg beaten (room temperature)
- 1 ½ cups paleo baking flour I used Bob’s Red Mill Paleo Baking Flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons ghee melted (or coconut oil)
- extra banana cut lengthwise to use as garnish (optional)
Instructions
- Prep: Preheat oven to 325℉. Grease 9 x 5 x 3 inch loach pan; set aside.
- Wet Ingredients: In a medium bowl, add 1 ¾ cups mashed bananas and 1 egg. Mix to combine.
- Dry Ingredients: In a separate bowl, combine 1 ½ cups paleo baking flour, 1 ½ teaspoons baking soda, and ¼ teaspoon kosher salt.
- Combine: Stir the dry ingredients into the wet ingredients. Mix in melted ghee or coconut oil. Spoon batter into prepared pan.
- Optional: Take an extra banana and carefully cut a think strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.
- Bake: Move to the preheated oven to bake for 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
- Rest + Serve: Let rest 5 minutes in the pan; carefully use spatula to loosen sides and then carefully turn out onto a wire rack to cool. Slice and enjoy!
Notes
- Let it cool: you MUST let this paleo banana bread cool completely before slicing! Always a must when paleo baking.
Nutrition
Calories: 194kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 286mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.3mg
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