This is what a Paleo banana bread looks like

  • August 13, 2021

When paleo banana was first discovered, it was met with skepticism from those who thought that it was a bad thing for humans.

Today, the concept of paleo bananas is widely accepted, and the banana has been found to be one of the most nutritious foods on the planet.

However, there are a number of reasons why it’s so popular.

It’s low in carbs, high in protein, and is loaded with fiber, antioxidants, and vitamins.

Here’s how to make a delicious Paleo banana Bread recipe.


Banana Bread Recipe Ingredients: 1 banana, peeled and deveined 1 cup brown sugar 1 cup coconut oil 1 cup almond flour 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon baking oil 1/8 teaspoon vanilla 1/3 cup coconut milk (see note) Directions: Preheat oven to 350 degrees.

Cut the banana in half and scoop out the peel and dew.

Combine the sugar, coconut oil, and almond flour in a medium saucepan over medium heat.

Cook, stirring constantly, for about 6 minutes or until the sugar is dissolved.

Add cinnamon, salt, and baking powder.

Add the coconut milk, coconut flour, cinnamon, baking powder, and coconut, and stir to combine.

Pour in the coconut flour mixture and mix until well combined.

Mix in the banana peel and mix well.

Bake for 30-35 minutes or for a few minutes longer if the batter seems too dry.

Transfer to a wire rack and let cool for 15 minutes.


Banana Butter Recipe Ingredients (makes 2 servings): 1 cup butter, softened to room temperature 1/1 cup coconut flour 1/5 cup cocoa powder 1 teaspoon vanilla extract 1/16 teaspoon ground cinnamon 1/6 teaspoon ground ginger 1/10 teaspoon ground cloves 1/12 teaspoon ground nutmeg 1/15 teaspoon ground cardamom 1/20 teaspoon ground allspice 1/25 teaspoon ground star anise 2 tablespoons pure maple syrup 2 tablespoons milk (or more if desired) Directions (makes 1 serving): Heat butter and coconut flour in medium saucepeter over medium-low heat.

Add cocoa powder, vanilla extract, cinnamon and ginger.

Cook over medium high heat until the mixture begins to bubble, stirring often, about 3 minutes.

Remove from heat and add cardamoms and nutmeg, stirring to combine (or whisk until all of the ingredients are incorporated).

Stir in maple syrup, milk, and vanilla extract.

Let cool for 5 minutes.

Pour the batter into a greased 9×13 pan.

Spread evenly, and then bake in the preheated oven for 35-40 minutes or overnight. Enjoy!

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