The Best Banana Bread Recipe (Paleo, Vegan)
I always have bananas in various stages of ripening in the kitchen. The majority of borderline ripe ones get frozen for later use in a smoothie. But recently, the far too spotty ones lingering on my countertop were just asking to be made into banana bread.
There are thousands of recipes on the internet — like this Tahini Date Banana Bread or Carrot Cake Banana Bread on my site for instance.
But sometimes I want something SIMPLE without the double chocolate chip, walnut, tahini, coconut, or zucchini added to the mix.
I just want a healthy, low sugar version of the classic unadulterated loaf my mom made growing up. I wanted the best banana bread recipe!
SO, with that in mind, I took a survey on Instagram and was actually able to honor almost all of thee requests!
This recipe is
Grain-free
Gluten-free
Vegan
Nut-free
Paleo
And — most importantly, it's absolutely delicious. A simple, perfectly textured banana bread that toasts + freezes beautifully.
My favorite way to enjoy?
Barely toasted with a good schmear of cultured vegan butter and a sprinkling of hemp seeds.
But macadamia butter is a close second…
The Best Banana Bread Recipe (Paleo, Vegan)
Makes 1 loaf (12 slices)
Ingredients:
2 Tbs. flax meal
1/3 cup filtered water
3 very ripe, medium-large bananas
1/3 cup coconut sugar
1/3 cup coconut oil, melted
2 tsp. vanilla extract
1 Tbs. raw apple cider vinegar
1 cup cassava flour
3/4 cup TigerNut flour
1 1/2 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. fine sea salt
Directions:
Preheat oven to 350 degrees. Line a 9x5” loaf pan with parchment paper and grease with coconut oil. Or use a silicone pan and grease lightly.
Whisk together flax meal with filtered water. Set aside for 10-minutes to thicken and gel.
In a large mixing bowl, mash bananas until only a few chunks remain. Add coconut sugar, coconut oil, vanilla extract, and apple cider vinegar. Using an electric mixer or whisk, beat until smooth and throughly combined. Next, incorporate flax + water mixture.
In the same bowl, add cassava flour, TigerNut flour, baking powder, baking soda, and sea salt. Use a rubber spatula to fold the dry ingredients into the wet until just mixed.
Transfer batter to prepared loaf pan and smooth the top.
Bake for 40-45 minutes until the edges are golden and pull away from the sides. Use a toothpick to test that the center is fully cooked — the crumb should still be a bit moist.
Let cool 5 minutes in the pan. Then transfer loaf to a cooling rack for rest at least one hour.
NotES:
Bread will keep well sealed at room temperature for several days or in the fridge for 5-6 days.
To freeze: Pre-slice and store between sheets of parchment paper for up to 2 months. Defrost at room temperature and then place in toaster oven to warm through.
If you can’t find TigerNut flour, almond flour would be a suitable substitute.
For a no sugar added version, I image you could leave out the coconut sugar completely. Or swap it out by blending 2-3 softened medjool dates with the banana.
