© Kaylee Murphy
Best Paleo Banana Bread
For a long time I’ve been determined to find the best recipe for paleo banana bread, one that tasted like the kind we used to make before I went gluten free. Well, I’m happy to say that I finally came up with the one! Even my Dad can’t get enough of it, and he’s a VERY picky eater. Plus, I found these great mini loaf pans at Bed Bath and Beyond, so I couldn’t wait to try them out! Now I can make cute little loaves like they sell at the store 🙂
How My Banana Bread Went from Bread to Cake
I just happened to make the banana bread right before my Mom’s birthday, so when I asked her what kind of cake she wanted, she said she wouldn’t mind having the banana bread! BUT, it’s not a birthday without a cake! So, I decided to use the same recipe, double it, and bake it in two 9-inch round cake pans instead. I couldn’t beleive how great it turned out!
Every Cake Needs a Frosting
Then, I was determined to find the best paleo frosting since she loves her cream cheese frosting, but my sister and I are both dairy-free. I came up with a Cashew Maple Cinnamon Frosting/Glaze (dairy-free and paleo) that was even BETTER than cream cheese frosting (the texture was more like icing, but the taste made up for it). So, if you’re crazy about bananas like me and just can’t seem to find the perfect frosting recipe, this recipe is for you! Enjoy!
- 1 & ¼ cups mashed ripe bananas
- 2 cups almond flour
- ½ cup tapioca flour
- ⅓ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 pasture-raised eggs
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract (make sure it's gluten free!)
- Optional: ¼ - ½ cup peanut butter, ¾ - 1 & ½ cup dairy free chocolate chips or chunks
- Cashew Cinnamon Maple Glaze
- Preheat the oven to 350˚ (F).
- Then, grease two mini loaf pans with coconut oil (or two 9-inch round cake pans--see option 5 below).
- Next, mash the bananas with a fork and add them to a large mixing bowl.
- Add the rest of the ingredients to the mixing bowl and use a mixer to mix the ingredients until they are combined. Now, there are 4 options here: 1. Pour the batter into both mini loaf pans evenly. 2. Add ½ cup peanut butter and/or 1 & ½ cups dairy free chocolate chips or chunks before pouring the batter into the mini loaf pans. 3. Pour half the batter into one mini loaf and then mix ¼ cup peanut butter and/or ¾ cup dairy free chocolate chips or chunks into the remaining batter and pour it into the second mini loaf pan. 4. (requires a double batch) Pour this batter into one 9-inch round cake pan and then make another batch and pour it into another 9-inch round cake pan for a two-tiered cake.
- Then, bake the mini loaves for about 40 minutes or until the bread is set and a toothpick comes out clean. If you decided to use two 9-inch round cake pans, bake them for about 30-35 minutes or until the middle is set
- Let the loaves or cakes cool for a couple minutes. Next, run a knife around the edges so that the loaves come out of the pans clean.
- Once the loaves or cakes feel loose around the edges, flip them out of the pans onto a cooling rack. Slice, serve and serve the loaves, or let the loaves or cake cool completely before frosting/glazing. Enjoy!
The Frosting/Glaze
- 1 and ½ cup raw cashews, soaked overnight
- ½ cup maple syrup
- 2 teaspoons vanilla flavoring
- 1 teaspoon fresh lemon juice
- ¾ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 large pinch of fresh vanilla beans
- Place all the ingredients in a blender. Then, blend the mixture until it is smooth and creamy.
- If you’re putting this glaze on a cake, cupcakes, etc., place the frosting in the fridge so that it’s not so runny and it’s easier to to spread without dripping everywhere.
- After the glaze is chilled, frost away!
Looking for a nut-free banana bread? This recipe by the Paleo Running Momma is nut-free, but still delicious! I make it all the time!
Can’t get enough banana bread? Try these pancakes!
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