Paleo Banana Bread

What you see above is all that is left of the large loaf that I made yesterday, less than 12 hours ago – it was that good. There is a fresh loaf baking in the oven as I type this.

This recipe is my latest in-the-cave-crave.

I chose this recipe mainly because it was simplistic and based on coconut flour; but its also Paleo and, of course, gluten free. So grab yourselves some bananas and coconut flour and whip this baby up for a mind-blowlingly-easy, ridiculously tasty, guilt-free snack extravaganza (…that escalated quickly, but when you taste it, you’ll understand).

Also, for the energy-trackers out there, when cut into 12 thick slices, each slice is only 87 calories *happy dance*



4 large ripe bananas, mashed

4 large eggs

3 tablespoons of pure maple syrup*

2 teaspoons of vanilla extract**

1/2 cup coconut flour

1 teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda



Preheat the oven to 180°C (fan forced)

Combine all of the wet ingredients in a bowl (banana, eggs, maple syrup, vanilla extract).
If you’re not a fan of banana-chunks in your bread, give it a quick blitz with a stick blender until smooth.

Combine the remaining dry ingredients in a separate bowl, and then stir into the wet mixture.

Pour into a loaf pan and bake for 45 minutes, then let it sit for 30 minutes before turning out. (But lets be honest, we all sneak one fresh-out-of-the-oven slice and its glorious).

Serve warm with butter and a drizzle of maple syrup or honey for added tastiness.

And there you have it; it’s easy, it’s tasty, and it won’t leave you feeling yuck!

Soph x


*I used maple flavoured syrup, because that’s all I had
**I used vanilla essence, because again, stocks were low! :P


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