This Paleo banana bread has a great flavor and texture.
You can create your own almond flour by grinding blanched almonds in a coffee grinder. I have one to use just for nuts and seeds. Grind them only until they are mostly flour. If you let it go for too long, the almonds break down into almond butter. After grinding, put it through a sieve to strain out the chunks that didn’t break down enough.
I’m not going to lie–the whole straining process is kind of a pain. But if you are like me and 11 bucks is a substantial amount of money, it’s worth it to just buy the five dollar bag of blanched almonds and do it yourself. Buy the slivered or sliced variety to make it even easier.
If you would rather spend the money and not deal with the trouble of making it, there are several brands of prepared almond flour you can buy.
You can also grind your own flax seeds the same way. It isn’t necessary to strain the flax meal, so it is much easier. Just grind and use.
I used two medium-sized bananas, which equals around 3/4 cup. I like to let them get really ripe for flavor.
Paleo Banana Bread
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flax seed meal
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 4 eggs, beaten
- 1/4 cup coconut oil
- 3 tablespoons coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 medium ripe bananas, mashed
- Optional: 1/2 cup chopped walnuts
- Preheat oven to 350 degrees.
- Whisk together almond flour, coconut flour, flax seed meal, salt, and baking soda.
- In a separate bowl, whisk together eggs, coconut oil, coconut milk, apple cider vinegar, and maple syrup.
- Stir bananas into the egg mixture.
- Add the flour mixture to the egg mixture. Stir well.
- Spread batter evenly into a well-greased bread pan.
- Bake for 50 minutes to an hour, until a knife inserted into the center comes out clean.
© Liz Davis If CaveMom Baked Cookies 2012 | Paleo Banana Bread