My favorite Paleo banana bread has a little secret… It uses Bob’s Red Mill Paleo Baking Flour blend, which makes it EASY. No messy countertop full of open bags of coconut flour and almond flour and tapioca starch and arrowroot (which get ALL OVER THE PLACE, by the way)… Now the flours are ALL-IN-ONE with a single bag of Bob’s Paleo Baking Flour Blend. Please note: this is NOT a sponsored post. I get nothin’ from saying this. I just love Bob’s Red Mill (and I like easy, too)!
It’s important to know that Bob’s Paleo Baking Flour can’t necessarily be used as a direct one-for-one substitute for regular flour. You might need to play with it a bit, and/or follow the recipes on the package. You can also visit the product webpage HERE and click on “recipes” to see all of the recipes that the Bob’s Test Kitchen developed just for this new product.
I’ve found that Bob’s Paleo Flour is not only CONVENIENT and easy, but it also makes a light, fluffy banana bread… Not like other Paleo banana breads that are made with pure almond flour or coconut flour (or almond butter), which tend to be super dense, heavy, and oily. My favorite Paleo Banana Bread (made with Bob’s new mix) is light, tender, and yummy.
And did I mention it’s easy?
My Favorite Paleo Banana Bread
gluten free, dairy free, grain free
makes one standard loaf pan (9″ x 5″)
- 3 over-ripe bananas, mashed
- 1 ripe (or even under-ripe) banana, sliced (reserve for the top)
- 3 large eggs
- 1/3 cup coconut oil, melted
- 1/4 cup honey or pure maple syrup
- 2 tsp pure vanilla extract
- 2 cups Bob’s Red Mill Paleo Baking flour (click here, or search for it on vitacost.com)
- 1 Tbsp baking powder (I make my own using this recipe from Whole New Mom)
- 2 tsp cinnamon + extra to sprinkle on top, if desired
- 1/2 tsp sea salt
- 1/4 cup unsweetened shredded coconut
LIBERALLY GREASE a standard loaf pan, or line with parchment paper. Preheat oven to 350 F.
Mash 3 over-ripe bananas in large bowl (or puree in large food processor). Add eggs, liquified coconut oil, honey or syrup, and vanilla. Mix until completely combined. Add flour, baking powder, cinnamon, and salt. Stir until combined. Fold in shredded coconut.
Turn mixture into prepared loaf pan. Arrange reserved banana slices on top (no need to be perfect; just have fun!). Sprinkle additional cinnamon on top, if desired.
Place pan in pre-heated oven. Bake for 30 minutes uncovered. Cover lightly with foil, and then bake for another 30 minutes covered (until a toothpick or slim knife inserted in the center of the loaf comes out clean).
Remove from oven and let cool in the pan. I like to turn the pan on its side after 10-15 minutes, and then let it cool the rest of the way on its side (I feel like it stays fluffier this way; doesn’t “sink” as much).
Remove from pan and slice when cool! Store leftovers in the fridge or freezer.
If you want MORE options for healthy gluten-free recipes and a simple meal planning system, check out my friend Leanne’s Real Meals Weekly Meal Plans.
I’m a proud affiliate because I think Leanne (of Healthful Pursuit) rocks. Her recipes are delicious, her meals are FREE from most common allergens, and she knows how to make things streamlined and attainable. Her weekly meal plans are affordable and a great resource for anyone who wants to eat clean but is totally overwhelmed by the reality of shopping and cooking meals every day… Yes, it can be stressful. Yes, it can be a lot. Real Meals Weekly Meal Plans takes out the guesswork and makes it easy!
Watch my interview with Leanne about meal planning in general (and get more details about Real Meals Weekly Meal Plans):