I originally shared this Paleo Banana Bread recipe in 2013. It’s received hundreds of glowing reviews and remains one of the top three recipes on my blog…for good reason! It’s easy to prep with no mixer required, has short ingredients list, is gluten-free and Paleo-friendly and tastes delicious. I’ve made this recipe over and over again and I’m always amazed by how similar it tastes to regular banana bread.
Banana bread lends itself so well converting to Paleo Banana Bread for a few reasons.
The bananas are already so naturally sweet that you don’t need to add much more to it.
Banana bread is so versatile in general. I’ve gotten pretty crazy with modifications to regular banana bread in the past and it’s very forgiving.
The bananas add so much moistness to the bread and they’re a perfect complement to the more dense almond and coconut flours.
I used this recipe from Comfy Belly as my base to create my Paleo Banana Bread recipe and modified based on multiple rounds of testing and intuition. My main changes included reducing the number of eggs to improve texture, adding some additional spices, switching coconut oil for the olive oil and a few other small things.
I loved the way this Paleo Banana Bread turned out and I am pretty confident that you could serve this to anyone – regardless of their dietary preferences or restrictions – and it would be a winner!
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
1/2 teaspoon of kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup of almond flour
1/4 cup of coconut flour
2 tablespoons melted coconut oil
2 large eggs
2 very ripe medium to large bananas, mashed
1/4 cup of maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan by either oiling the dish or lining with parchment paper. (I’m a big fan of the parchment paper for easy removal from pan and easy clean up.)
In a medium bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.
Add wet ingredients to the dry and gently mix together until combined. Do not overmix.
Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.
Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.
These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
1½ cups large rolled oats
1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple (approximately one large apple)
Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in rockrecipes.com
This really is the Best Ever Banana Bundt Cake Recipe….and the Cream Cheese Frosting……you’ll hear angels singing after one bite!
This recipe is a treasure.
Print this out and go stick it in the family Bible. Your grand children will thank you.
Once upon a time I needed to use up some ripe bananas. I also needed to take a cake to a church activity that night so…. I googled banana cake and found this recipe. The recipe claimed to be the best ever. I gave it a shot. Turns out it really was the best banana cake I’d ever had.
Over the passing years I’ve tweaked the recipe just a little to better fit my cooking style and I gotta admit, I like it a little better my way.
….and I also feel like it is really important to cook it in a Bundt Pan.
One of the most important steps in this recipe is freezing the cake (in the pan) immediately after removing it from the oven. I put a hot pad down in my freezer so the hot pan won’t defrost anything.
It looks like this when I take it out. Run a knife along the edges and around the center tube before turning it out onto your cake stand or plate.
½ cup softened butter
¼ cup canola oil
2⅛ cup sugar
2 tsp lemon juice
1½ cup buttermilk, (i use sour milk* or ½ plain yogurt half milk if I don’t have butter milk)
2 tsp vanilla
½ tsp salt
2 tsp baking soda
3 cups all-purpose flour
1½ cups smashed very ripe bananas, I use 3 or 4 bananas
Preheat oven to 350 degrees
Grease and flour a bundt pan and set aside
Smash the bananas and mix in the 2 tsp of lemon juice and set aside
Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly
Add eggs one at a time and mix just until combined
Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined.
You can find complete recipes of this BEST EVER BANANA BUNDT CAKE RECIPE in reallifedinner.com
These pan fried cinnamon bananas are soooooo good! They only take a few minutes to make and they transform boring old bananas into a drool-worthy snack or dessert. I eat my pan fried bananas all on their own, but they would taste amazing (seriously AMAZING) served over ice cream. Or you could eat them with yogurt. Or even on french toast or pancakes. They’re caramelized on the outside with a soft and sweet inside and make a great dessert topping. Yum!
My family goes bananas for bananas. (Sorry, I had to do it…). It shocks me how many bananas we go through in our house. Bananas might be one of the most boring foods out there… in my opinion anyway. But they are one of those foods that everyone will eat. Not everyone necessarily loves them, but pretty much everyone in our house will eat a banana without complaining.
I’ll be the first person to admit that I’m not the biggest banana fan, or at least not the biggest raw banana fan. Sure, I’ll eat them cut up in my bowl of Cheerios, or along with a spoonful of peanut butter when I need to curb my appetite. But I don’t usually look at the bananas sitting in our fruit bowl on the counter and think to myself, “Mmmmm… bananas”. (But that’s probably because I’m already heading towards the cookies… I really need to work on that…)
I think I need to change the way I think about bananas, because do you know what I DO love? Cooked bananas. Man oh man, I’m not sure what happens to bananas when they get heated up, but WOW, they start to taste sooooo good! Once they hit the frying pan they go from a “Meh” fruit to an “Ohhhhhh, yes!” dessert. They get super sweet, and almost tangy. From boring to amazing in just a few minutes!
2 Bananas, cut into ½” pieces
½ teaspoon Cinnamon
1 Tablespoon butter
2 Tablespoons raw honey (or regular honey)
Combine the cinnamon, butter and honey in a frying pan over medium-high heat until melted and combined.
Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don’t burn.
I combined two New Orleans classic desserts into this Bananas Foster Bread Pudding Recipe. It’s rich, buttery, and moist with a distinct flavor that will keep you going back for bite after bite!
This Bananas Foster Bread Pudding Recipe that I developed always reminds me of 1. New Orleans and 2. my husband. We used to go to New Orleans once a year before we had children. New Orleans is what I consider to be the original ‘foodie town’. There is just such unique and inspiring foods and my inspiration for this Bananas Foster Bread Pudding Recipe. From gourmet to rustic, you can find food for any palette… and then some. We always have to visit our favorites, then try at least one new restaurant and one new food every visit.
The NOLA culinary adventure never disappoints.
10 cups dry bread, cubed (approximately 1 pound loaf of french
2 cup whole milk*
14 ounce can sweetened condensed milk
1 tablespoon vanilla extract
1 teaspoon butter extract
⅛ teaspoon salt
½ teaspoon cinnamon
5 bananas cut into 1 inch slices**
1 cup brown sugar
½ cup butter – no substitutions
4 tablespoon rum
1 cup chopped walnuts or pecans (optional)
Cube bread, place on a sheet tray and bake on 200 degrees F for 10 minutes.
Wrap heavy aluminum foil around bottom of 9 inch spring-form pan. Spray inside of pan with non-stick vegetable spray. Heat oven to 375 degrees and melt butter in oven in the spring form pan. Remove from oven and sprinkle brown sugar evenly over butter.
Slice bananas and soak in rum 3 to 4 minutes. Place banana slices in pan over butter and brown sugar starting in the center of pan. Cut bananas to fit any gaps. Pour the rum that you soaked bananas in over the bananas in springform pan.
You can find complete recipes of this Bananas Foster Bread Pudding Recipe in callmepmc.com