This Paleo recipe for banana bread is a high protein gluten free treat that is quick and easy to make. When I posted my recipe for Paleo Bread, the feedback was so amazing that I knew I’d need to come up with more gluten free Paleo bread recipes for you all.
I’ve been working on this Banana Bread recipe for a couple of weeks and will be serving it to my guests when we break our fast for Yom Kippur this year.
We are having about 30 people over next week after Yom Kippur services and it will be the biggest break fast I have ever hosted. All of the families that we invited have sons in the boys’ Hebrew school classes at our synagogue. And all of the older boys (my son J’s age) are about to be Bar Mitzvah’d in the next year as is J.
If you are looking for a healthy gluten free menu designed to break your fast on Yom Kippur, then check out my Yom Kippur Break Fast Menu.
Paleo Banana Bread
- 3 bananas (about 1 ½ cups) mashed
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- ¼ cup palm shortening
- 2 cups blanched almond flour
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- Place bananas, eggs, vanilla, honey and shortening in a food processor
- Pulse ingredients together
- Pulse in almond flour, salt and baking soda
- Scoop batter into a greased 7.5 x 3.5 magic line loaf pan
- Bake at 350° for 55-65 minutes
- Remove from oven and allow to cool
- Serve with Dandelion Root Coffee (optional)
When you make this banana bread, be sure to use ripe bananas. Also, if you want the loaf to be as tall as mine, then use the recommended size loaf pan, if you use a larger one, your batter will spread out to fill the horizontal dimension of the pan and will be short when it comes to the vertical dimension.
If you do not have (or are allergic to) the recommended ingredients and wish to make the loaf, feel free to experiment with your own ingredient choices and let us know how it goes. I am not sure how your desired substitutions will work out; as I often say, I wish I had a crystal ball and could automatically know if an ingredient change would work (or not). However, I do test each recipe, each time I make the slightest variation (think ¼ teaspoon of baking soda –if I add or subtract that, it’s a whole new batch of bread in the oven).
So, since I’m out to make the most recipes I can for my family (and you all), I’m moving on from this recipe and heading out to conquer others and make more gluten free Paleo recipes for everyone.
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