The Best Banana Bread Recipe (Paleo, Vegan)

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I always have bananas in various stages of ripening in the kitchen. The majority of borderline ripe ones get frozen for later use in a smoothie. But recently, the far too spotty ones lingering on my countertop were just asking to be made into banana bread.

There are thousands of recipes on the internet — like this Tahini Date Banana Bread or Carrot Cake Banana Bread on my site for instance.

But sometimes I want something SIMPLE without the double chocolate chip, walnut, tahini, coconut, or zucchini added to the mix.

I just want a healthy, low sugar version of the classic unadulterated loaf my mom made growing up. I wanted the best banana bread recipe!

SO, with that in mind, I took a survey on Instagram and was actually able to honor almost all of thee requests!

This recipe is

• Grain-free

• Gluten-free

• Vegan

• Nut-free

• Paleo

And — most importantly, it's absolutely delicious. A simple, perfectly textured banana bread that toasts + freezes beautifully.

My favorite way to enjoy?

Barely toasted with a good schmear of cultured vegan butter and a sprinkling of hemp seeds.

But macadamia butter is a close second…

The Best Banana Bread Recipe (Paleo, Vegan)

Makes 1 loaf (12 slices)

Ingredients:

2 Tbs. flax meal
1/3 cup filtered water
3 very ripe, medium-large bananas
1/3 cup coconut sugar
1/3 cup coconut oil, melted
2 tsp. vanilla extract
1 Tbs. raw apple cider vinegar
1 cup cassava flour
3/4 cup TigerNut flour
1 1/2 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. fine sea salt

Directions:

Preheat oven to 350 degrees. Line a 9x5” loaf pan with parchment paper and grease with coconut oil. Or use a silicone pan and grease lightly.

Whisk together flax meal with filtered water. Set aside for 10-minutes to thicken and gel.

In a large mixing bowl, mash bananas until only a few chunks remain. Add coconut sugar, coconut oil, vanilla extract, and apple cider vinegar. Using an electric mixer or whisk, beat until smooth and throughly combined. Next, incorporate flax + water mixture.

In the same bowl, add cassava flour, TigerNut flour, baking powder, baking soda, and sea salt. Use a rubber spatula to fold the dry ingredients into the wet until just mixed.

Transfer batter to prepared loaf pan and smooth the top.

Bake for 40-45 minutes until the edges are golden and pull away from the sides. Use a toothpick to test that the center is fully cooked — the crumb should still be a bit moist.

Let cool 5 minutes in the pan. Then transfer loaf to a cooling rack for rest at least one hour.

NotES:

Bread will keep well sealed at room temperature for several days or in the fridge for 5-6 days.

To freeze: Pre-slice and store between sheets of parchment paper for up to 2 months. Defrost at room temperature and then place in toaster oven to warm through.

If you can’t find TigerNut flour, almond flour would be a suitable substitute.

For a no sugar added version, I image you could leave out the coconut sugar completely. Or swap it out by blending 2-3 softened medjool dates with the banana.

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