Primal Banana Bread: Grain-Free, Gluten Free, Super Moist!

 

This post may contain affiliate links.  This means if you click on a link and purchase an item, I will receive a small commission which will go towards running this blog.

 

The question was, what should I do with all of these black bananas?  Bananas, by definition are not low-carb, so no matter what I did with them, the outcome wouldn’t be keto.  However, you can still make very nutritious baked goods that aren’t keto (Hello Paleo/Primal)!  I was in search for a banana bread for my family.  Every recipe I tried, the banana bread sat in the freezer.  I tried a few different full fat, full grain, full sugar recipes.  Nothing worked

Since the kids are eating low-carb, I tried a few low-carb recipes and came up with this perfect recipe.  The kids LOVE it!  My husband, who often poo-poos low-carb cooking – loves it!

 

 

My main complaint about low-carb or paleo baked goods made with almond/coconut flour, is they often come out dry.  This isn’t dry.  It’s moist and delicious and simple to make!

Here is a recipe for a great moist banana bread that’s good for you and your family!

 

 

Gather the Ingredients

3 extremely ripe bananas (the best bananas are black!)

3/4 cup (84g)  finely ground almond meal

1/4 cup (30g) coconut flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp. butter or Ghee

2 Tbsp. sweet liquid whey (optional for extra delicious moisture)

2 large eggs

1/4 cup pure maple syrup

1 tsp. organic pure vanilla extract

Pecans, walnuts, almond slivers (optional) 1/4 cup

 

NOTE:  I find that it’s more accurate to measure the dry ingredients by weight rather than by cup.  Baked goods come out better!

 

 

Cook them up!

Heat oven to 350F degrees

Place parchment paper in a 9×5 bread loaf (easy clean-up)

Combine dry ingredients in a medium bowl.

Combine bananas and all wet ingredients in another bowl.  For ease, beat the wet ingredients in the food processor.

Add the wet ingredients to the dry and stir until combined.

Pour batter into prepared bread loaf pan.

Bake for 40-45 minutes (until a toothpick comes out clean).

Allow to rest 10-minutes

Enjoy!

 

 

Yum, yum!  Enjoy it with butter, jam, cream cheese, yogurt or by itself!

Have it for brunch, breakfast, dessert or a snack.  It’s filling and good!

 

 

[yumprint-recipe id=’7′] 

Did you try this recipe? I would love to hear how much you loved it! We love it here and I know you will, too!