Paleo Almond Flour Banana Bread

Total time1 hr 20 min

Prep time10 min

Cook time55 min

Ripe mashed bananas bring natural sweetness and moisture to this loaf, backed up by a touch of maple syrup and warm notes of cinnamon and ginger. Almond flour gives the crumb a dense, satisfying texture with a nutty depth that regular flour just can't match, and coconut oil keeps every slice rich and tender. A quick fold-and-bake method means minimal fuss: mash, whisk, fold, and into the oven it goes until the top turns deep golden and the edges pull cleanly from the pan. Toss in the chopped walnuts for extra crunch, or leave them out for a smoother, ultra-moist slice. This one bakes up beautifully into a loaf you can slice thick, toast, or eat straight off the cooling rack, and it's a genuinely solid pick for a Paleo-friendly kitchen.

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Ingredients

10 servings

3 very ripe medium bananas (about 1 ¼ cups mashed)
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3 large eggs
3 tbsp coconut oil, melted and cooled
2 tbsp maple syrup
1 tsp pure vanilla extract
2 ½ cups almond flour (blanched, finely ground)
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp fine salt
½ cup walnuts, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom with a strip of parchment paper.
2
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only small lumps remaining.

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