Paleo Banana Bread
This super easy to make paleo banana bread is sweetened with dates, perfectly moist and satisfyingly dense to bite into. If you're eating a whole-food diet, you have to give this one a try!
What you'll need:
5-6 overripe bananas
1/4 cup date paste, or 4 dates pitted and softened in hot water for 5 minutes (see below)
4 large eggs room temp
2 tsp pure vanilla extract
1/4 cup coconut oil melted and slightly cooled
1 3/4 cups blanched almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine grain sea salt
How to make it:
Preheat your oven to 350° F, and line a medium loaf pan with parchment paper.
Whisk together all dry ingredients and set aside.
In a large bowl, mash the bananas and the date paste (or softened dates) with a fork (instructions to soften dates below), then whisk in together the eggs, vanilla and coconut oil until well combined.
Slowly fold the dry mixture into the wet. Don’t use an electric mixer here; you will overmix the batter and prevent it from rising properly. Mix just until moistened and no large chunks of flour remains.
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the loaf comes out clean.
Slice and serve!
Softened Dates: Using whole dates, bring 1/2 cup of water to a boil, then remove from heat. Add the pitted dates to the hot water and let stand for 5 minutes. Mash them around a bit to separate the chunky fiber bundle, discard the fibers. Add the soften dates to the bananas and mash together. Discard the water.