Ingredients
- 4 medium overripe bananas or 3 larger ones, mashed well
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup refined coconut oil melted and cooled to almost room temperature
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder you can make your own paleo baking powder*
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
Instructions
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Preheat your oven to 350°F and line a medium loaf pan (8.5x4.5") with parchment paper on the bottom and up the sides (for easy removal).
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In a large bowl, whisk together the eggs and mashed bananas, then add vanilla and coconut oil until and whisk until well combined.
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Add the dry ingredients to the same bowl - the flours, baking soda and powder, cinnamon and salt and stir gently to combine. Don’t use an electric mixer - you will overmix the batter and prevent it from rising properly. Allow the batter to rest for 5 minutes to thicken.
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Transfer the batter to the prepared loaf pan and bake in the preheated oven for 50-60 minutes until deeply golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely (or for at least 30 minutes) in the loaf pan resting on a wire rack, then remove using the parchment paper to help you, slice and serve. I recommend cooling almost completely before slicing for clean slices. Enjoy!
Recipe Video
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartarfollow. For this recipe, you will need just 1/2 tsp total of this mixture.