Paleo Banana Bread (Refined-Sugar Free)

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Oh, banana bread. You've always had my heart.Banana bread is just one of those foods that's really hard not to love. Especially when it's warm out of the oven, and slathered with ghee, peanut butter, and extra sliced bananas. Unfortunately, classic banana bread is usually lacking in fibre and nutrients, and instead filled with refined flours and proccessed sugar.

That's why I created this Paleo and Sugar-Free Banana Bread. It's a healthier alternative that tastes just as delicious! The bread is super moist and nutrient rich, with hints of nuts and vanilla. The recipe is completely free from grains, gluten, dairy, and any sort of added sugars, making it perfect as a quick breakfast or nourishing snack for little ones.

Paleo Flour

Not all flours are grain-based. Nut flours, such as almond or coconut, are completely free from grains - and make excellent substitutes in paleo and gluten-free baking! I usually use almond flour, coconut flour, or a combination of the two in my recipes. I prefer nut-based flours because they can be easier to digest and healthier for our guts. And if you don't have access to almond flour, you can easily make your own! Just grind up whole almonds in a coffee grinder until a fine flour is formed.

Sugar-Free Sweeteners

Sugar-free sweeteners are perfect for low-carb, paleo, or keto baking. They don't affect blood-sugar, preventing our levels from spiking and crashing. However, it's important to be extra mindful of the types of sugar substitutes available. Some are much healthier then others! When choosing your sugar-free sweetener, the more natural the better. I always look for the least proccessed option, and usually go with stevia or monk fruit. These sweeteners are both extracted from plants, and have quickly become my two favourite natural sugar alternatives.

Ingredients

  • 2 large ripe bananas

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • 1/3 cup granulated monk fruit (or other sugar-free sweetener)

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 3 eggs

  • 2 tbsp coconut oil, melted

  • 1 tbsp apple cider vinegar

Method

Preheat oven to 350 degrees. Lightly grease a loaf tray with coconut oil.

Combine your bananas in a bowl along with the melted coconut oil. Using a fork, mash together until fully pureed. In a separate bowl, whisk together the almond and coconut flour, monk fruit sweetener, cinnamon, nutmeg, baking soda, and sea salt until any clumps are gone. Add the banana puree, and continue to stir.

In another bowl, combine the eggs and apple cider vinegar. Using a fork, beat together until bubbles form on the top. Add the mixture to the dry ingredients, and stir until fully incorporated.

Pour the mixture into your greased loaf pan. Top with chopped walnuts, cinnamon, or extra banana slices if desired. Bake for 35-40 minutes until the centre comes out clean. Allow the loaf to cool completely before removing from the tin.