Too Good Banana Bread

I probably eat about half a banana a day.

Banana Bread

“That’s BLASPHEMY!” some of you might be saying. “I thought bananas were too high in sugar to eat them everyday.”

Maybe. I’ve found that my system tolerates bananas better than other fruits like apples and pears.

And that I love me a half a banana with a little bit of almond butter on it.

And that having half a banana is in line with my goals– I can tolerate one or two servings of fruit a day without any physical or mental hangups.

As I only eat about a half a banana a day (mostly because I like to save my fruit rations for berries in the summer time), and I only like bananas without brown spots, we tend to have a surplus of brown spotty bananas at my house.

I sometimes freeze these to use in smoothies, but the other day, I decided to make some banana bread.

It’s been a long time since I’ve made a banana baked good.

Too Good Banana Bread

Ingredients:

3 very ripe bananas

5 Medjool dates

5 Tbsp warm water

3 eggs

2 cups almond flour

1/4 cup coconut oil

1 tbsp coconut flour

1 tsp cinnamon

1 1/2 tsp vanilla extract

1 tsp baking soda

1/2 tsp sea salt

unsweetened coconut flakes for sprinkling

Directions:

  1. Preheat the oven to 350 F and line a bread pan with parchment paper.
  2. In your food processor, combine the dates and warm water. Make sure to pit your dates first, or else this step will make a lot of noise and be very frustrating. Process until you have formed a nice date paste. Add the bananas and vanilla and process until just combined.
  3. Pour the banana mix into a bowl and add your coconut oil, and eggs– mix until evenly distributed.
  4. In a small bowl, combine all dry ingredients. Gradually add the dry ingredients to the wet while constantly stirring.
  5. Pour the batter into the bread pan and sprinkle some coconut flakes on top for garnish.
  6. Bake for 45 to 50 minutes or until edges have browned and a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack, and enjoy with some pastured butter on top!

This. Stuff. Is. Nuts.

I’m talking crazy-good.

Like “we may or may not have eaten half of the loaf the first day it was baked” good.

The bananas and dates add just enough sweetness.

The texture was just like “regular” banana bread. So good.

I’ve been eating a slice of banana bread with pastured butter for breakfast over the past few days. It brings me back to when my mom used to make banana bread…and I used to eat the whole loaf. I could easily have eaten this whole loaf by myself, so this is definitely a once-in-a-while-sweet-treat kind of deal.Perfect for breakfast, or dessert…I highly recommend sharing: if not to show off your amazing paleo baking skills, to avoid eating the entire thing yourself.

5.0 from 2 reviews
Too Good Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 very ripe bananas
  • 5 Medjool dates
  • 5 Tbsp warm water
  • 3 eggs
  • 2 cups almond flour
  • ¼ cup coconut oil
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • 1½ tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp sea salt
  • unsweetened coconut flakes for sprinkling
Instructions
  1. Preheat the oven to 350 F and line a bread pan with parchment paper.
  2. In your food processor, combine the dates and warm water. Make sure to pit your dates first, or else this step will make a lot of noise and be very frustrating. Process until you have formed a nice date paste. Add the bananas and vanilla and process until just combined.
  3. Pour the banana mix into a bowl and add your coconut oil, and eggs-- mix until evenly distributed.
  4. In a small bowl, combine all dry ingredients. Gradually add the dry ingredients to the wet while constantly stirring.
  5. Pour the batter into the bread pan and sprinkle some coconut flakes on top for garnish.
  6. Bake for 45 to 50 minutes or until edges have browned and a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack, and enjoy with some pastured butter on top!

About Allison

Allison is a Certified Holistic Health and Nutrition Counselor. She specializes in empowering individuals through 1 to 1 Health Counseling Programs to cultivate a carefree relationship with food, and to have more vibrant, natural energy by transitioning to a whole food, often Paleo, diet. DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I believe in and trust.

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19 Responses to Too Good Banana Bread

  1. Kriztina July 30, 2012 at 5:51 PM #

    I started Paleo in April and I love it! I feel great and when I discovered your recipes it made things interesting! I literally wanted to eat the batter while making this just by that cinnamony smell… Ahhhhh. Great recipe!

    • Allison July 30, 2012 at 7:47 PM #

      Yay! Thanks for sharing, Kriztina!

  2. Drenka September 23, 2012 at 9:40 AM #

    I just made this, I never had banana bread before! I was os excited to try it that by the time I had to add bananas I found out I only had 2, then when it came to eggs I only had one (already panicking, it’s sunday and here in Germany shops are closed on a sunday… i was SO SURE I had eggs…) and also only had coconut flakes… well, despite all the substitutions it smells delicious and I am sure it will taste delicious too. Next time I will buy all the proper ingredients and follow your recipe better but for now… thank you for sharing it! :)

    • Allison September 24, 2012 at 10:27 AM #

      You’re welcome, Drenka! I hope it turned out as delicious as it smelled!

  3. Alexis October 8, 2012 at 5:31 PM #

    Do you know what the nutritional facts would be for this banana bread? OMG i can’t stop eating it! SOOO good!

    • Allison October 12, 2012 at 11:37 AM #

      Hi Alexis! Sorry it’s taken me so long to respond to your comment! I had to do some internet math…

      Keep in mind that the ingredients in this bread are more calorie/nutrient dense than those in regular banana bread. AND that this bread is meant to be a sometimes sweet treat, and not necessarily an everyday bread.

      If you cut your loaf into 10 slices these are the nutritional facts:
      Cal 274
      Fat 19g
      Carb 20g
      Protein 8g

      Hope this helps! let me know if you have any other questions.

  4. Ross October 21, 2012 at 8:21 PM #

    Thank you so much for sharing this recipe. I have made 2 loaves now and they turned out perfectly. This is so nice to have a slice for my morning tea, warmed up with some butter!

    I have to keep telling myself that it is not super bad for me! So tasty it must be bad.

  5. Brandy December 21, 2012 at 12:20 AM #

    I just made this and it is so so so good! The only change I made was that I doubled the cinnamon. I am a cinnamon freak. I can’t wait for morning to have some more with my coffee. Thank you for sharing.

    • Allison December 21, 2012 at 10:19 AM #

      Yay! Double cinnamon sounds delicious! I’m so glad you like the recipe!

  6. Marni Gallerneault (@LMarni) January 24, 2013 at 4:32 PM #

    Great recipe that I didn’t need to change one thing to suit my tastes. Turned out so yummy!

    • Allison January 24, 2013 at 6:35 PM #

      Thanks, Marni! I’m glad you liked it!

  7. Angela March 19, 2013 at 7:19 AM #

    Hi! It sounds so healthy/delicious… I’m not too crazy about dates, any ideas what I could replace them with?

    • Allison March 19, 2013 at 7:09 PM #

      Hmmm…You could try another kind of dried fruit– like apricots or prunes. I’m not sure how it would turn out, but it’s worth a try!

  8. Shelley May 29, 2013 at 4:58 PM #

    Mine just came out of the oven and my kitchen smells so good!
    I substituted 1/4 cup of maple sugar for the dates/water because this is what I had in my kitchen, and added 2 Tbsp of Maca powder. I tore off a corner to taste, so delicious! Thank you for the recipe!

    • Allison May 30, 2013 at 11:23 AM #

      YUM! That sounds delicious, Shelley!

  9. Mary Lethbridge June 19, 2013 at 5:57 PM #

    Hi, I just made this banana bread, and it is THE BEST I have ever had. Usually I’m not a hugh fan of bananas or the bread, but this was delicious. I literally had to walk away from it or I would have eaten the whole loaf. Thank you so much for the recipe, this is definitely a recipe I plan to use often.

Trackbacks/Pingbacks

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