Almond Flour Banana Bread

Never in the history of my grocery shopping trips have I ever purchased the correct number of bananas to get through a week. It doesn’t matter if I buy four bananas or forty, it always seems that at the end of the week we have exactly three speckled brown bananas left over, just asking to be made into banana bread. That’s all to say that I’ve made a lot of banana bread in my life! I’d say I make close to 30-40 loaves per year, and all that banana bread baking has made me into quite the banana bread connoisseur. To me, perfect banana bread must be: (A) super, incredibly moist (B) dense as all get out—this is not the time for a light and fluffy texture, and (C) intensely banana-flavored. So when I set out to make a grain-free, dairy-free, paleo banana bread recipe, it had an incredibly high standard to live up to! Luckily, dense quick breads like banana bread are the perfect introduction to paleo baking. The grain-free flours like the almond flour we use here lend themselves to dense, moist breads and are easy to find at most major supermarkets. Getting fluffy, grain-free sandwich bread is an experiment in more advanced paleo baking, but getting perfect paleo banana bread? That’s easy as can be!

How do you make banana bread paleo?

Making banana bread paleo is as simple as swapping out a few key ingredients. In place of the typical all-purpose flour (or whole wheat flour, in the case of our One Bowl Whole Wheat Banana Bread), we use grain-free and gluten-free almond flour and tapioca flour. In place of butter, we use melted coconut oil. And that’s it! Magically, your banana bread has become paleo and gluten-free. Read the post »