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Paleo Banana Bread (Dairy-Free, GF + Refined Sugar Free)
4
from 1 rating
Prep Time:
7
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
42
minutes
minutes
Servings:
1
loaf
Author:
Justin + Erica Winn
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Ingredients
2
eggs
1/4
cup
coconut milk
1/4
cup
pure maple syrup
2
cups
almond flour
1/4
cup
tapioca flour
1/2
tsp
baking soda
pinch of salt
1
banana, mashed but left a little chunky
Instructions
Preheat your oven to 350° fFahrenheit and line a bread pan with parchment paper.
In a large mixing bowl, whisk eggs.
Add coconut milk and maple syrup to the bowl and whisk until everything is smooth.
In a smaller mixing bowl, use a whisk to mix up the almond flour, tapioca flour, baking soda, and salt.
Slowly add the dry ingredients to your bowl with the wet ingredients. Whisk until a batter forms. It will be a little thicker than a muffin batter.
Fold your mashed banana into the batter.
Pour the batter into your parchment lined bread pan, and spread evenly in the pan.
Bake for 30-35 minutes, the top of the loaf will start to brown and it will split a little too.
Remove from the oven and let it cool for a few minutes.
Slice and serve. You can store your bread in an airtight container on the counter or in the fridge for about 5-7 days.