Paleo Banana Nut Bread

by Sheena Posted on May 18, 2014

I love having bananas around the house for a quick pre/post workout snack…but I can never eat them all before a few of them start getting brown spots.

I freeze the overly ripened bananas and save them up for smoothies, muffins and of course banana bread. A little tip, instead of just freezing the banana whole, peel it and break it into 3-4 sections so that it is ready to go when you want to use it. Peeling a frozen banana kills your fingers! Store the bananas in a zipper bag, and you will have bananas right when you need them. 

This recipe is super simple, and super healthy. Not only is it gluten free, it is refined sugar free and dairy free! This recipe uses the natural sweetness of bananas and medjool dates to provide a subtle sweetness. The chopped pecans add a great texture to each moist slice. 

Paleo Banana Nut Bread
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
3 very ripe bananas
5 Medjool dates
5 Tbsp warm water
2 eggs
2 cups almond flour
1/4 cup coconut oil
1 tbsp coconut flour
1 tsp cinnamon
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp sea salt
1/2 cup chopped pecans (or your favorite nuts)
unsweetened coconut flakes for topping
Instructions
1. Preheat the oven to 350 F and line a bread pan with parchment paper.
2. In your food processor, combine the pitted dates and warm water. Combine until a date paste is formed (1 min), you may have to scrape down the side every 30 secs.
3. Add in the bananas and pulse until combined
4. Add in the coconut oil (this oil is a solid but that is ok...no need to melt it), eggs, and the vanilla and pulse until combined
5. In a separate small bowl, combine all the dry ingredients
6. Using a rubber spatula, remove the banana mixture from the food processor and place in another small bowl.
7. Add the dry ingredients into the wet ingredients a little bit at a time, folding in the dry ingredients each time until all the dry ingredients are mixed in. Do not over mix or the bread will turn out dry.
8. Add in the pecans and fold into batter.
9. Place batter into the parchment paper lined bread pan
10. Sprinkle with unsweetened coconut flakes (optional)
11. Bake for 40-45 mins (check with a knife to see if it is done)
12. Allow to cool for 10 mins and ENJOY!
Adapted from Friskylemon.com
Adapted from Friskylemon.com
The Prepped Chef https://www.pmaapestworld.com/
Wordpress Recipe Plugin by Recipe Card

Try this recipe for a quick snack or top it with natural peanut butter for an even more satisfying breakfast. 

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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