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 left to use in a bread.
I attempted several times to make a vegan version, but it just doesn’t come out quite right. I’ve found the inside is always gummy and dense. Using eggs seems to be the key factor in banana bread, allowing the loaf to rise and get that perfect crumb.
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 are (imo) and makes for a healthy breakfast option too. It still tastes delicious though and you could certainly add some sweetener if you’d like or drizzle some honey or maple syrup on top when it’s done.
No-Sugar Added Paleo Banana Bread
Makes 1 loaf
-3 large or 4 small very ripe bananas (black spots!)
-1/4 cup applesauce
-1/4 cup coconut oil
-1 tsp. vanilla
-1 cup Tigernut flour (tigernut’s are a tuber, not a nut)
-1/2 cup cassava flour (if you do not have cassava flour or don’t want to use it, you can replace with coconut flour, just omit the extra 3 tbs. listed next)
-3 tbs. coconut flour (if you are allergic, omit and use extra cassava flour. You may need a couple extra tbs depending on consistency, see recipe)
-1/2 cup tapioca or arrowroot starch
-1 tsp. baking soda
-1 tsp. baking powder (I make my own: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
-1/8 tsp. salt
-1 tsp cinnamon
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, do it!
Bread 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!