Nut Free Paleo Banana Bread
This easy nut free paleo banana bread is grain, gluten, dairy, and refined sugar free! Healthy and low sugar, this banana bread recipe is the best way to use up ripe bananas.
Servings 1 loaf
Ingredients
- 4 large very ripe bananas about 1.5 cups mashed with 1 banana leftover
- ¼ cup applesauce
- ¼ cup olive oil
- 2 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup tigernut flour sifted
- ½ cup cassava flour
- ½ cup tapioca or arrowroot starch
- 3 tablespoon coconut flour
- ½ teaspoon baking soda
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350F.
- Mash 3 of the bananas with a fork in a large bowl then add the remaining wet ingredients and mix in a stand mixer or with a hand mixer until well combined.
- Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
- Add dry to wet and mix on low 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. Slice the leftover banana in half lengthwise and gently press it into the top of the batter (this is purely for aesthetics and doesn't need to be done).
- 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!
Notes
Homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch