This simple recipe for Paleo or vegan friendly banana nut bread makes it easier than ever to whip up a batch of homemade goodness . You’re just an hour away from a slice of warm, freshly baked gluten-free banana nut bread. I promise this healthy version won’t disappoint!
A couple of tips I’ve learned along the way with this recipe. Use only the ripest bananas. Not only will it make easier for mashing, but also create a stronger, richer banana flavor. The trick is once you notice the skins start to develop freckles and the fruit gets a little too soft for snacking, then it’s banana bread time! Also, If you tend to like things on the sweeter side add a fifth banana then the four the recipes calls for.
First off you’ll want to preheat your oven to 350 degrees and grease the loaf pan with coconut oil. I recommend mashing the bananas first in a bowl then add the eggs, almond meal, cinnamon and mix well by hand. Once you’ve got the batter all mixed together then add the chopped pecan. Do a couple of more stirs to mix in the nuts. Now you’re ready to pour the batter in a loaf pan. Place pan in the oven and bake for 45 minutes or until a toothpick comes out dry. Let the bread sit for ten minutes and viola!
If you want to make the vegan friendly version, sub the eggs for flax eggs. Simply place two heaping tablespoons of flaxseed meal and six tablespoons of water into the food processor/blender and pulse a couple of times. Let the mixture sit for a few minutes.
- 4 organic ripe bananas mashed
- 2 organic eggs or Flax eggs (vegan-friendly)
- 1/2 cup chopped pecans
- 1 1/4 cup almond meal
- 1/4 tsp. cinnamon
First, pre-heat oven to 350 degrees. Combine mashed bananas, eggs, almond meal and cinnamon in a bowl and mix well. Then fold in pecans. Place batter into a loaf pan greased with coconut oil. Bake for 45 minutes. Let cool before serving. Bon Appétit!SHARE WITH FRIENDS: