Sometimes you have to admit when you are great at something. I will admit I was great at making banana bread. I had a no-fail recipe that was perfect every time, and only made better with the addition of chocolate chips. The problem with it was that it was loaded with flour, Crisco, and sugar. Lots of sugar. Like a whole cup of sugar. But man was it good.
Enter paleo and no more banana bread. I tried a recipe once but it was so bland you would have never known it was full of bananas. I had given up. Yes, after only one recipe. Then, I stumbled across The Civilized Caveman’s Banana Bread Recipe and decided to give it another go because he’s awesome and makes great food.
I am SO glad I decided to try banana bread again! The texture isn’t quite the same, but that’s to be expected, considering the lack of gluten here. But I can taste the bananas, and they aren’t masked by a crap-ton of sugar. And the next best part is that the batter can be made in the Blendtec. You know I’m a fan of that. No mixing, only one thing to clean, just toss it in and push a button. That’s my kind of recipe.
This bread also got the thumbs up from all 3 kids (well, the baby said “more” so I’m taking that as a sign) and they tend to be brutally honest so you know this is good. One thing to note, while I loved my gluten-filled banana bread straight out of the oven, I prefer this one cooled down a bit. It’s a texture thing. Cooling it down allows it time to firm up just a bit.
You can head over to George’s site to see his variations and notes on the recipe, I’m just posting the loaf-pan version here. By the way, it’s great drizzled with a little honey, local of course. Enjoy!
Paleo Banana BreadPrint
- Preheat oven to 350F.
- Line a loaf pan with parchment paper, leaving flaps overhanging the edges.
- Place all ingredients in the Blendtec or other high-powered blender in the order listed. If you don't have a high-powered blender, put in a bowl and use a hand mixer or good, old-fashioned elbow grease.
- On the Blendtec, run the "Batter" cycle. Otherwise, blend/mix until well combined.
- Pour batter (it will be thick) into your prepared loaf pan and smooth the top.
- Place in the preheated oven and bake for 35-40 minutes
**Some people have said it takes longer in their ovens. If you test it and it's still gooey inside, add another 10-20 minutes until it's cooked through.**
- Remove from the oven when a toothpick inserted in the bread comes out clean.
- Cool on a cooling rack.