Almond Paleo Banana Bread

This paleo banana bread is made with almond and coconut flour for a moist, naturally sweet loaf that's grain-free, gluten-free, and dairy-free. Sweetened almost entirely by ripe bananas, with just a tablespoon of honey or maple syrup. Ready in under 45 minutes and topped with chopped almonds for crunch. Use blanched almond flour for the best texture, and the riper the bananas, the better.

📝 Ingredients

• 2 medium bananas (mashed)
• 2 tablespoons coconut oil (melted)
• 1 tablespoon honey or maple syrup
• 1 tablespoon vanilla extract
• 3 eggs
• 1 cup (4 oz.) blanched almond flour
• 1/2 cup (2 oz.) coconut flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup chopped almonds
• 1 teaspoon turbinado sugar (not paleo, totally optional!)

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F. Grease a 7.5 x 3.5 inch loaf pan.
2. 2Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.
3. 3Add in the almond flour, coconut flour, baking soda, salt, and cinnamon, and stir until all the ingredients are fully incorporated.
4. 4Pour the mixture, which should be thick, into the prepared loaf pan and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top.
5. 5Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely.
6. 6Keep tightly wrapped for up to 3 days.