Light, moist, and naturally sweet, my paleo breakfast banana bread is perfect for those times when you want to surprise your loved ones. It’s also a great choice for parties, family reunions, and other events where you can bring a basket of baked goods.
This gluten-free bread is so delicious that no one will ever be able to tell that it’s healthy! Although it tastes totally sinful, it contains no grains, dairy, or sugar. It’s ideal for breast or as a snack between meals. All you need are a few ingredients that you may already have on hand. The bananas don’t even need to be really ripe. Even your kids will love this healthy dessert!
Personally, I like to serve banana bread warm. However, it tastes just good when you eat it right out of the fridge. This recipe comes closest to the banana bread I used to make before switching to paleo. If you’re trying to cut back on carbs, skip the honey. Bananas are naturally sweet, so you don’t have to add honey or maple syrup for extra flavor. The choice is up to you.
Like most paleo recipes, my breakfast banana bread can be customized with ease. You can swap ingredients, add more nuts, or use different spices. For instance, you can choose between almond flour and coconut flour. To obtain a denser texture, use almond meal. Feel free to replace coconut butter with almond butter or coconut oil. So, here is the best ever paleo breakfast banana bread recipe:
- ½ cup coconut flour
- 2 large bananas, mashed
- ⅓ cup coconut butter
- 5 eggs
- 1 tablespoon cinnamon
- Vanilla extract to taste
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup raw honey (optional)
- ¾ cup almonds or pecans (optional)
- Preheat the oven to 400 degrees
- Mix all ingredients in a food processor
- Grease a baking dish with coconut oil and then add the batter
- Place in the oven for about 50 minutes
- Before it's ready, add walnuts, almonds, or seeds on top for garnish (optional)
- Allow bread to cool for 20-30 minutes.
- Once cooled, slice and enjoy!