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)!

Note: 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. 

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.

My FAVORITE Paleo Banana Bread using Bob's Red Mill Paleo Baking Flour! | FemFusion Fitness

My FAVORITE Paleo Banana Bread using Bob's Red Mill Paleo Baking Flour! | FemFusion Fitness

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
  • 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.

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