This bread is one of my all time FAVORITES. It is moist, flavorful, does not have one ounce of added sugars of ANY kind, and zero grains or gluten. Have a slice toasted with some grass fed butter (if you eat butter) – or – one of my favorites, toast a slice, add fresh banana to top of the bread, drizzle with honey and sprinkle with toasted coconut chips. Voilà, you have a dessert that will impress any guest. I also gift this bread to teachers, clients and friends. It is that good. Read on for the full recipe and tips and tricks I’ve learned to make this banana bread absolutely perfect.
Best Grain and Gluten Free Banana Bread EVER (Paleo)
– 4 overripe medium sized bananas
– 4 large room temperature eggs
– 1/4 cup coconut oil – melted and cooled
– 2 tsp vanilla extract
– 1 3/4 cups blanched almond flour
– 1/2 cup tapioca flour
– 1 tsp baking soda
– 1/2 tsp grain free baking powder (see image for recipe)
– 1 tsp cinnamon
– 1/4 tsp finely ground sea salt
Before you do anything else, measure and melt your coconut oil so it has time to cool. Preheat the oven to 350. Line a standard loaf pan – typically 8 1/2″ x 4 1/2″ – with parchment paper.
Mash up the bananas really well. You want them to look like a lumpy banana pudding.
I like to save time and not use too many mixing bowls – so I crack my eggs right over the mashed banana. But – whisk the eggs just on top of the banana BEFORE you combine the banana and egg. Once the egg yolks and whites are whisked together, mix in with the mashed banana. Add coconut oil and vanilla extract. Mix well to combine.
Next combine all remaining dry ingredients. Again, I like to save time so I don’t sift everything together (like I probably should) – instead I use a small whisk to not only combine the dry ingredients, but to also break up any big lumps.
Add the dry to the wet ingredients in batches, mixing to combine each time until completely mixed. Pour mixture into the parchment lined loaf pan.
Bake at 350 for 60 minutes. I know that seems like a long time; you may look at the bread at 45/50 minutes and see that the top is a nice golden brown and think, it’s done! It’s probably not done. Unless you like really wet bread, give it that last few minutes to really firm up.
Store bread in the fridge. The finished bread holds up really well for toasting – in both a conventional toaster and the toaster oven. Enjoy!