This Chunky Paleo Banana Bread will not disappoint! It is gluten-free, refined sugar-free and super high protein! This can be made entirely nut free, just sub out the walnuts that feature in this recipe for some good, nut-free toasted granola/muesli clusters. When it comes to delicious sweet treats, I am all about texture. Hence, bare with me with the semi-long recipe list as I did some experimenting with some chunky bits in my recipe but it turned out wonderful! Please pay attention to the recipe footnotes, as this way you will avoid the mistakes I made. This recipe was inspired by Detoxinista.
- 4-5 overripe bananas (4 if the bananas are medium, 5 if they are itty-bitty)
- 3/4 of a cup of coconut flour
- 4 eggs
- 1/4 cup of coconut sugar
- 3-4 tablespoons of honey or maple syrup* (optional but I highly recommend)
- A dash or two of almond milk **
- 1/3 cup of dairy-free, paleo choc-chips ***
- 1/3 cup of dried cranberries
- 1/3 a cup of chopped walnuts OR NFO: 1/2 of nut-free granola/muesli or extra chocolate chips
- 2 teaspoon vanilla extract
- 2 teaspoon of ground cinnamon
- 1 teaspoon of nutmeg or allspice
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Preheat the oven to 180ºC/ 350ºF and line a 9-inch by 5-inch loaf (22-23 cm by 12-13 cm) pan with baking paper.
In a large bowl, mash the bananas with a fork. Once mashed, add the walnuts or granola, cranberries, choc-chips, eggs, coconut sugar, cinnamon, allspice or nutmeg, salt, and vanilla. Use a whisk or a fork to stir the mixture well.
- Slowly whisk in the coconut flour and baking soda to avoid lumps. **If your mixture is looking grainy (which it probably will), add a dash or two of your milk of choice.
Pour the batter into the lined loaf pan and bake until the centre of the loaf has risen and started to crack. about 45 to 55 minutes****. Poke with a baking spear or fork and check if it comes out clean. If your bread is a bit on the brown side, do not fear, it will be super moist inside still. Cool completely before slicing and serving.
This loaf is very moist and very dense. Trust me, it does not do well in hot and humid weather so save yourself the heartache and store it in the fridge in an airtight container or covered in plastic wrap.
*Honey or maple syrup will add another dimension of flavour to the banana bread and it helps with the consistency of the batter. If you are going for an even lower sugar option, feel free to omit.
** If your mixture looks grainy, as mentioned, add a few dashes of your milk of choice. Coconut flour is extremely absorbent, so do not fear if your batter appears a bit liquidy.
***If you aren’t too concerned about how paleo-friendly your choc chips are, look out for dark chocolate chips as they tend to be dairy free!
****If you have a super awesome oven like my partner’s mother does (she is the absolute best, she lets me take over her kitchen), then in the last 20 minutes, turn down your oven to 160ºC/320ºF.
Lots of love,