Banana Bread (sweetener-free)

Posted by on Jan 13, 2013 in Breakfast, grain-free | 21 comments

Banana Bread (sweetener-free)

There are a LOT of paleo banana bread recipes out there. I probably didn’t need to create a new one. But you know me! I can’t help myself.

This paleo, dairy-free, sweetener-free banana bread is bare bones, plain Jane. But don’t let that stop you from adding nuts, chocolate chips, coconut, or all of the above.

paleo banana bread

Paleo Banana Bread

preheat oven to 350° and grease a 7″x3″ bread pan

1 1/4 cups almond flour
1/2 cup arrowroot starch
2 tablespoons coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed ripe bananas * (about 3 bananas)
1/4 cup palm shortening (plus more for greasing the pan)
3 eggs
1 tablespoon vanilla

  • Combine bananas, shortening, vanilla, eggs and vanilla in the bowl of a food processor and kick it on for 30 seconds or so, until combined.
  • In a small bowl, mix the dry ingredients (almond flour though salt) and then add to the food processor. Pulse 6-8 times to combine. Scraping the sides with a rubber spatula, and pulse again a few times.
  • Pour into prepared pan and bake for 55-60 minutes, or until cooked through.
  • Allow to cool in the pan for at least 30 minutes, and then on a wire rack until completely cool, before you cut it. If you can stand it.

* please measure your mashed banana, instead of counting whole bananas, if you want the measurements to be accurate. Bananas are like snowflakes. Sort of.

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21 Comments

  1. I have issues with palm oil… could I sub butter?

    • I can’t promise the texture would be exactly the same, but I’m willing to bet that softened butter would work really well in this recipe. Let me know what you think if you try it!

  2. I have all the ingredients in my kitchen, but my smallest loaf pan is 8 inches. Do you think this would still work?

    • Yup! It will just change the height of the loaf. Maybe check it after 45 minutes, in case it bakes a bit quicker.

      • I’m coming back months later to tell you that this recipe has become a regular in my house. I make them as mini-muffins whenever I host the neighborhood kids for a playgroup. I add unsweetened carob chips to the mix, too. The kids all love them, one even asked to bring some home with him today. Lucky for everyone, there are no nut allergies in the group. Thank you for the recipe, it’s awesome to be able to keep my family Paleo while still providing snacks that dozens of kids have enjoyed.

  3. I just made these as muffins and they are great! I subbed butter for palm oil as I can’t find it in my area. It made 12 large muffins. Baked them for 22 minutes at 350. Thanks for the recipe!

    • Awesome! And thanks for the muffin baking time… I was having a tough time deciding between muffins and bread, and am glad to hear that this recipe worked well as muffins too.

  4. My daughter can’t process anything with coconut or made from coconut. Do you have an idea on a sub for the coconut flour? A little more almond flour maybe?

    • I would try 1.5 cups almond flour, and omit the coconut flour. The almond / arrowroot / coconut flout blend is one I’ve been liking for the texture, but is definitely not necessary if someone doesn’t tolerate one of the ingredients. Let me know how it turns out if you try it!

  5. I will. Thanks so much!!

  6. This recipe looks amazing. Thanks for creating it!
    Love,
    Jane

  7. This is really funny. “Bananas are like snowflakes.” I love it.

  8. So delish!!! I added a little maple syrup and Enjoy Life chocolate chips. Other paleo banana bread recipes I’ve tried use only coconut flour and I found them too “eggy”. This recipe is amazing!
    Thanks!

    • I’m so glad you like it! And I agree- I’m not a fan of the eggy textured grain-free breads either. Thanks Janet!

  9. Can I use ghee or coconut oil instead of the palm shortening? I’m excited to try it.

  10. I used coconut oil and it turned out just fine :)

    • Came here looking for this! Thank you, I’m excited to make it with coconut oil tonight :)

  11. Made these this morning and both my kids liked them. I subbed ground up sunflower seeds for the almond flour and added some mini chocolate chips. I also made them as muffins.

  12. I used softened butter, added unsweetened coconut, pecans and tiny chocolate chips. HO-BOY! This is a winner! Also my first grain-free baking experience, and I’m so glad I picked this recipe to start! Thank you. Paleo treats…here I come!

  13. Made these bad boys last night in a muffin tin– the recipe made 12 full muffins, but the tops didn’t rise. I used coconut oil instead of palm shortening, added a quarter cup of agave syrup, used defrosted frozen bananas for fresh ones, and subbed a mixer for my nonexistent food processor. They turned out awesome! Weirdly enough, when I tried one as soon as it came out it wasn’t that good, but after letting them sit out over night, they were awesome the next morning. Super moist! Thanks for the recipe. Loving this site!

    • Oh thanks I’m so glad you love it! I’m guessing maybe they didn’t rise because they were too moist, which would also explain them being better the next day. I find that thawed bananas are a much more liquid-y, and the agave surely added to the liquid ratio; I’ll work on experimenting with adaptations for frozen & thawed bananas when I have some time!

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