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Paleoish Banana Bread – Vegan, Gluten-Free, Grain-Free, Sugar-Free Recipe

A cleaned up version of a classic favorite – banana bread! 

Course Breakfast, Dessert

Ingredients

  • 2 cups mashed bananas (about 4 small, 3 medium) the riper and the browner the skins the better!
  • 4 tbsp ground flax seed
  • 3/4 cup water
  • 2 tsp vanilla
  • 2 tbsp coconut sugar optional
  • 1/4 cup melted coconut oil
  • 2 cups gluten free flour I used Bob's Red Mill
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 tsp monk fruit sweetener all natural ground stevia leaf or lucuma could work

Instructions

  1. Make the flax eggs by combining the water and flax in a small bowl and let sit for 5 minutes. 

  2. While the 'eggs' are setting, preheat oven to 350F and grease a 9x5 pan or muffin tin with coconut oil.

  3. Combine all the wet ingredients in a medium bowl and mix until thoroughly combined. 

  4. Combine all the dry ingredients in a large bowl and mix until thoroughly combined. 

  5. Add the wet ingredients to the dry and mix just until there are no dry clumps – do not overmix. 

  6. Mix in your optional add-ins (walnuts, dark chocolate chips, coconut flakes, pecans, or any combination you like!). 

  7. Scoop the batter into your pan. If you're making muffins, fill them to about 3/4 full. It'll make around 18 muffins. 

  8. Bake the bread for about 50-60 minutes (I'd check at about 45), and the muffins for 18-20 minutes. 

  9. Store in the fridge for up to a week. 

Recipe Notes

**can sub regular eggs if not vegan