coach tawnee

Just a warning: This loaf will not last long in your house!

This simple gluten-free banana bread recipe hits the spot, and it’s hard to tell it’s even gluten-free. There is nothing dry or chalky about this bread; it’s about as moist and flavorful as it gets. It’s also dairy free with no added sugar, and you can probably make a vegan version using a flax egg.

If you follow a Paleo template, this bread fits with its clean unrefined ingredients, but sometimes I find it odd to call homemade baked goods “paleo.” Ya know? Real paleo banana bread was probably just, well, a banana.

Regardless, this bread is also nutrient-dense: Bananas are high in potassium, Vitamin B6, Vitamin C, plus antioxidants. This bread also has a variety of healthy fats from the eggs, coconut oil and almond flour.

You can try adding optional ingredients like walnuts, chocolate chips, coconut flakes, etc., although I haven’t done that with this specific recipe yet so I don’t know if it changes the bake time or consistency.

Directions

Preheat oven to 350. Grease a regular-size loaf pan with a healthy fat.

Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine wet and dry into the larger bowl and mix together. I found that a Kitchen Aid did a great job creating the desired consistency, but any powered mixer should work fine.

Add mix to loaf pan and bake for 50-55 min. (Mine was good after 50min, but some ovens vary; test with a toothpick!)

Let cool in pan for about 5-10 minutes, then remove and place on dish. Slice and dig in!