Wet Mix, Meet Dry Mix
Anyone who has baked a homemade loaf of bread before knows that every bread recipe requires two key components: a wet mixture and a dry mixture. This moist banana bread is no exception, so with that in mind, the first thing that you’ll be doing is preparing your wet mixture. You’ll need a food processor for this step, and you’ll be using it to blend your eggs, bananas, almond butter, melted coconut oil, and vanilla.
When it comes to eating fruit, I honestly feel like bananas don’t get the respect they deserve. Everyone always focuses on either fruit that contains a lot of vitamin C, like apples and oranges or the antioxidant rich family of berries. Bananas are no slouch in the nutrition department, though. They contain lots of fiber, vitamins, minerals, and they’re packed full of antioxidants and other bioactive compounds that have been proven to help lower blood pressure and protect you against different types of chronic disease. (1) In addition, there’s also the fact that they just taste plain delicious when used to make banana bread.
With your wet mixture prepared, it’s time to turn your attention to the dry mixture. For this step, simply combine your coconut flour, almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt together in a bowl. Using both coconut and almond flour is a much healthier baking alternative to refined wheat flours, and they both pack in a lot of nutrition and flavor to the recipe. It’s the cinnamon and nutmeg that really take this banana bread to the next level though, at least in my opinion. Not only do both of these spices greatly enhance the flavor of the bread, but they’re also incredibly good for you as well. Cinnamon in particular is held in high esteem thanks to its wide variety of medicinal health benefits, thanks to its anti-inflammatory, antidiabetic, anti-cancer, and antioxidant properties. (2)
All that’s left from here is to combine your wet and dry mixtures and then pour the batter into your baking pan before putting it in the oven for 30 minutes. Once you take your first bite of this moist banana bread, you’ll see exactly what I’m talking about when I say that it just might be the best banana bread recipe I’ve found thus far. Even if it doesn’t end up topping your list, you’ll still end up with an absolutely delicious loaf of banana bread, so you really can’t go wrong either way with this recipe!
P.S. – Looking for more great paleo banana recipes? We’ve got you covered with everything ranging from banana pancakes to banana ice cream. Check out some of these great recipes:
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- 2 ripe bananas, chopped
- 2 eggs
- 1/3 cup almond butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- ¼ cup coconut flour
- ¼ cup almond flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- ½ tsp baking soda
- ¼ tsp baking powder
- pinch of salt
- Preheat oven to 350°F.
- Line an 8×4 inch loaf pan with parchment paper. Set aside.
- In a food processor, add the eggs, bananas, almond butter, coconut oil, and vanilla and blend to combine.
- In a bowl combine the coconut flour, almond flour, cinnamon, nutmeg, baking soda, baking powder and salt.
- Add wet ingredients to dry ingredients and mix to combine.
- Pour the batter into prepared pan.
- Bake for 30-40 minutes or until a toothpick, inserted in the middle comes out clean.
|Vitamin A||12.1 µg|
|Vitamin C||1.7 mg|
|Folic Acid (B9)||11 µg|