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Paleo banana bread in a white loaf pan on a wire cooling rack.
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Paleo Banana Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Breakfast, Dessert, Snack
Cuisine: Dairy-free, Gluten-free, Grain Free, Paleo, Vegan
Servings: 1 loaf
Author: anaankeny.com
Ingredients
  • 3 ripe bananas
  • 1/2 tsp baking soda
  • 1/4 cup honey or coconut sugar for a vegan option
  • 1/4 cup canned coconut milk
  • 1/4 cup water or the coconut water from the can
  • 1/2 tsp baking powder
  • 1 3/4 cups cassava flour or gluten-free flour blend for non-Paleo version
  • 1/2 cup unsweetened coconut shreds
  • pinch of sea salt
Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x5 (or similar size) bread pan with cooking spray and set aside.

  2. In a small bowl or on a plate, mash all 3 bananas and add the baking soda. Stir together until it is creamy and milky in color.

  3. In a large mixing bowl, add the creamed bananas, honey, canned coconut milk, and water. stir together.

  4. Add the baking powder, cassava flour, unsweetened coconut shreds, and pinch of sea salt. Stir together.

  5. Pour the dough into the prepared bread loaf. Bake in the oven for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely before slicing.

Recipe Notes

Store leftovers in an airtight container for up to 3 days. 

To freeze, let cool completely then place in a freezer-friendly container and freeze for up to 2 months.