Apparently banana bread is the thing while in quarantine. Seeing everyones creations on the internet had me craving it, so of course I had to make my own. I’ve actually just been on a major banana kick since quarantine started… I don’t know what it is, but I guess my body needs the potassium? I’m downing bananas daily, which means I bought a lot and definitely had some ripe ones to use in a bread.

There is no sweetener in this banana bread (the bananas are it!), so it’s not super sweet. I prefer it this way as it’s not overwhelmingly sugar-y like many banana breads can be. This makes for a healthy breakfast option too. It still tastes delicious, though, and you could certainly add a drizzle of honey or maple syrup on top when it’s done.

Print Pin

No-Sugar Added Paleo Banana Bread

You won't believe this banana bread has no added sugar and is completely grain free! Enjoy this healthy version of a classic comfort food

Course Breakfast, Dessert, Snack

Cuisine American

Keyword comfort food, Low Sugar, sugar free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 5 hours hours

Servings 1 loaf

Author Victoria Faling

Ingredients

• 3 large or 4 small very ripe bananas black spots!
• 1/4 cup applesauce
• 1/4 cup coconut oil
• 2 eggs
• 1 tsp vanilla
• 1 cup tigernut flour
• 1/2 cup cassava flour
• 1/2 cup tapioca or arrowroot starch
• 3 Tbsp coconut flour
• 1 tsp baking soda
• 1 tsp baking powder see notes for how to make your own corn and aluminum free version*
• 1/8 tsp salt
• 1 tsp cinnamon

Instructions

• Preheat oven to 350F.
• Mash the bananas with a fork in a large bowl then add the remaining wet ingredients and blend with an electric mixer until well combined.
• Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
• Slowly add dry to wet as you beat with an electric mixer until all ingredients are just combined (don’t over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
• Let batter sit for 5-10 minutes. The batter should now be somewhat thick. You don’t want a runny batter and it should need to be scooped into the pan, not easily run from bowl to pan.
• Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the pan and even out the top.
• Bake for 60-65 minutes until golden on top and a toothpick comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. LET COOL COMPLETELY BEFORE CUTTING! This is key.
• This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, do it!
• This banana bread read keeps in an airtight container in the fridge for up to 5 days (if it lasts that long 😉 ) or store pre-cut pieces in the freezer. Tastes delicious warmed up and topped with a drizzle of honey, nut butter, butter, or any other favorite toast toppings!

Notes

Homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch