Healthy Banana Bread | No Refined Sugar, Paleo, Gluten Free

Slicing Perfect Paleo Banana Bread on a board under morning sunlight, beside a cup of coffee. The healthy gluten-free banana bread made with almond flour and coconut flour shows its fluffy, moist crumb, perfect breakfast for weekend.

Healthy Banana Bread | No Refined Sugar, Paleo, Gluten Free

Annie, Healthy Food by Annie

A warm and cozy loaf that is naturally sweet, incredibly soft, and completely gluten-free. This paleo banana bread is made with almond flour, coconut flour, and sweet ripe bananas. No refined sugar. No dairy. Just pure goodness.

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, Healthy Snacks & Treats, Pre & Post Workout

Cuisine Dairy-Free, Gluten-Free, Grain Free, Paleo, Refined Sugar Free

Servings 10

Calories 254 kcal

Ingredients

2 cups (200g) blanched almond flour
½ cup (50g) coconut flour
1 teaspoon cinnamon
1 teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon salt
2 large ripe bananas (about 370 g)
3 large eggs at room temperature
½ cup (90g) coconut sugar
¼ cup +1 tablespoon (68 g) melted coconut oil
1¼ teaspoons vanilla extract
1½ tablespoons apple cider vinegar or vinegar
3 tablespoons (45ml) almond milk

Topping

1 banana, peeled and sliced lengthwise
1 tablespoon (12g) coconut sugar

Instructions

Preheat your oven
Preheat to 175 °C (350 °F) for a conventional oven or 160 °C (320 °F) for a fan/convection oven.
Prepare the loaf pan
Grease and line a 29 × 14 cm loaf pan (or a 23 × 13 cm standard pan) with parchment. Leave an overhang on the sides to lift out easily.
Mix the dry ingredients
In a medium bowl, sift together almond flour, coconut flour, cinnamon, baking soda, baking powder, and salt. Whisk until fully combined.
Combine the wet ingredients
In a large bowl, mash bananas until smooth. Add eggs and whisk until incorporated.Mix in melted coconut oil, coconut sugar, vanilla extract, almond milk, and apple cider vinegar. Whisk until smooth.
Add dry to wet
Slowly fold half of the dry mixture into the wet. Mix gently. Add remaining dry mixture and fold until just combined. Do not overmix.
Fill the pan & smooth the top
Pour batter into the prepared pan. Smooth the top with a spatula.
Add the topping
Slice one banana lengthwise into thin halves. Place slices cut-side up on top of batter.Sprinkle with 1 teaspoon coconut sugar for a caramelized golden finish.
Bake until cooked through
Bake for 45–50 minutes (fan/convection) or 50–60 minutes (conventional).Test with a toothpick: it should come out clean or with a few moist crumbs.
Let it cool
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Tips:

✔️Use very ripe bananas for the sweetest flavor.

✔️Keep topping slices thin. Thick banana slices can weigh down the loaf and affect rise.

✔️Apple cider vinegar is key; It reacts with baking soda to help the loaf rise and create a fluffy texture.

✔️ Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition Facts per serving:

Nutrition per serving: 10 slices, Calories:254 kcal, Protein:5.4 g, Carbohydrate:22.1 g, Net Carb:18.6 g, Sugars:9.0 g, Fat:18.3 g, Saturated Fat:5.5 g, Fiber:4.5 g

These values are approximate and actual values may vary based on the specific brands or type of ingredients used.