Is it just me or does anyone else buy bananas just to let them get ripe and brown so you’re FORCED to make Banana bread? Growing up Banana Bread was my favorite thing to eat in the mornings for breakfast. It symbolizes the ultimate comfort of cozy mornings with the family. It also goes so well with a nice hot cup of coffee.
I didn’t think I would be able to make a paleo version of my momma’s banana recipe (because hers is absolutely delicious) and keep the same amount of deliciousness. But this Paleo Banana Bread with coconut may come in a close second to hers. The ripe bananas and subtle crunch from the coconut packs a powerful bite of flavor. We swapped out the all-purpose flour for almond flour and tapioca flour. Compared to 1 cup of cane sugar in the original recipe, this recipe only uses 2 tablespoons of coconut sugar.
The riper your bananas are, the sweeter your bread will be naturally. The shredded coconut also adds sweetness to your banana bread. So if you are someone that doesn’t like your banana bread as sweet you can definitely cut back on the coconut sugar or cut it out altogether.
While I love this paleo banana bread with coconut in the mornings, it also makes for a great dessert in the evenings. If you’re looking for a weeknight dinner try our hearty Healthy Zuppa Toscana soup or our Paleo Jambalaya.
How to ripen your bananas
Close them in a brown bag
Have you ever packed a banana for lunch and stuck it in your bag or lunch box only to open it and find new brown spots on your banana? That’s because putting your bananas in a closed bag is known to do just that! So if you just bought a fresh bunch of bananas and want them to ripen faster place them in a bag and they will ripen within 24-48 hours.
Place them in a warm area
You can place your bananas on a cooling oven or on top of the refrigerator to ripen faster. Anywhere thats warmer will bring out the fruit’s sugar, causing it to ripen. Just be sure to check on them once the brown spots start to form.
Cook in the oven
At 300 degrees, place your bananas in the oven for about 15-30 minutes. You will want to cover the baking sheet with aluminum foil in case your banana starts to ooze. The banana will be ripe when the peel turns black and shiny. Keep a close eye on them because time will vary.
Bake your Paleo Banana Bread
Before mixing your ingredients, preheat your oven to 350 degrees. With parchment paper, line a 9″ x 5″ pan. I like to leave the edges of the parchment paper sticking out because it makes it easier to pull the bread out of the pan when it comes time to cool.
You will want to mix together your bananas and wet ingredients first. I like to keep some banana chunks in mine. Add your bananas, shredded coconut, coconut sugar, eggs, avocado oil, and vanilla extract first.
Next, add your almond flour, tapioca flour, baking soda, and salt. Using a spatula, fold your dry ingredients into the wet mixture. Once it’s well-blended pour into your lined pan.
I baked my banana bread with coconut for 20 minutes in the oven, then removed it and covered it with aluminum foil and baked an additional 25 minutes. Covering it with aluminum foil kept the top from browning too quickly. If you like your bread a little more browned on top you can cook it longer uncovered. It will still be super moist on the inside and middle.
Check your banana bread using a toothpick. You will know your banana bread is done when the toothpick is no longer wet.
I pulled my banana bread with coconut out of the pan using the parchment paper to allow it to cool.
This banana bread with coconut will freeze well up to 3 months. So if you want to make a bunch in advance so you can have some to pull out it is a wonderful thing to keep stocked up.
The post Paleo Banana Bread with Coconut appeared first on The Health Playbook.
