Mmmm banana bread. Does anything make the house smell better than a loaf of banana bread baking? The aroma seeps into every inch of the house with promises of deliciousness to come. When it comes out of the oven all warm and soft…it's impossible to not dig in right away.
But as every banana bread connoisseur knows…it is best to wait, because while warm banana bread is delicious, hot is just not as good. You want to find that perfect in between temperature, where it is still slightly warm to the touch, but cool enough that you can taste every delicious flavor.
Our Paleo banana bread recipes delivers the wonderful feeling banana bread give you without all those messy grains. This amazing banana bread recipe is made with ripe bananas, maple syrup, and almond and coconut flour.
The almond flour gives the bread a wonderful nutty flavor and texture, while the coconut flour adds just the right amount of airiness. The natural sweetness of the bananas pairs perfectly with the maple syrup making the bread just sweet enough, without being overpowering.
This bread is moist and filling. It will keep in the refrigerator for about a week and makes the perfect addition to lunches or for an afternoon snack. This bread is also great to make ahead of time and freeze. Freeze the loaf whole and then pull it out of the refrigerator and allow to thaw for about an hour before eating.
Looking for a way to eat the leftovers? Try making French toast with this yummy banana bread. Dip the slices of banana bread in an egg mixture, throw them on the griddle, and viola…banana bread French toast! Who says being Paleo has to be boring. Don’t want to go to the trouble of making French toast? Try popping a slice in the toaster and serving it with almond butter or a drizzle of honey. It makes a great “on the go” breakfast or snack.