*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very moist; great bread! I used almond meal instead of almond flour and honey instead of agave. I have tried other grain free/paleo breads but this one is much more moist and flavorful. I did have to cook mine about 50 minutes. Will definitely make again!
I customized this recipe a bit to make it more kid-friendly. I used 1cup almond meal and 1 cup baking flour and then added a streusel topping (2 Tbl softened butter 1/4 cup brown sugar 2Tbl rolled oats and 1/2 tsp cinnamon). It was delicious!
After reading the reviews I decided to try this recipe as muffins instead of a loaf and they turned out wonderfully! Here are the revisions I made: Added 1/2 tsp of ground nutmeg Increased the cinnamon to 1 1/2 tbsp Used vanilla soy milk instead of water Used vanilla extract instead of almond (didn't have any almond extract on hand) Used a combo of agave and real maple syrup (1/8c each) Added 3/4 cup of extra dark 65% cacao chocolate chips The muffins were super moist but firm and I WILL be making these again! Oh and I used a muffin pan with light spray of oil instead of paper cups because paper cups tend to stick way too much. Thank you!
These are delicious! I made them with about a 1/2 c raisins and cut down on the agave for some shredded coconut. Also, I subbed1/4 of the almond meal (1/2 c.) with ground flax seed, which I always do with almond-based recipes to help retain a little more moisture. This is a fantastic foundation recipe to continue tweaking with the ingredients I have on hand.
Also, I used a mini-loaf pan (4 loaves instead of 1 large one) and they baked perfectly in 45 minutes. Grain-free quick breads often perform better in smaller baking sizes since the leavening agent has to do less work.
Followed the recipe to a T... but when the loaf was still jiggly in the loaf pan after the allotted time I covered the top with a tent of aluminum foil and gave it another 15 minutes. Loaf was a toasty golden brown all over. Let it sit in the pan for an hour after removing it from the oven. It was as dense and wet as a saturated sponge. Smelled great but the flavor was absent and the consistency was mealy. Let it sit overnite and tried it the next morning -- no improvement. Disappointed.
Did some tweaking: substituted almond milk for 1/2 water ground flax for 1/4 almond flour honey for agave. Stuck with almond extract. Used small loaf pans and it filled 3 pans just over 1/2 way all cooked nicely in 45 mins. Due to picket eaters in my house one loaf was plain one with choc chip morsels one with choc morsels and walnuts. The choc chips definitely added needed sweetness and the walnuts topped off the yummy-ness. Agree with reviewer that this is a great base with which to experiment. Without chips would add more honey or other sweetener.
Really delicious. And so healthy! I used maple syrup instead of agave. Skipped the almond extract. Used vanilla extract instead of vanilla bean paste. And added a handful of raisins. It takes longer to cook than the recommended time. It might do better in two smaller loaf pans.
I followed the recipe exact except I left out the vanilla bean paste and added another banana. I poured the batter into a muffin tin that held six large muffins. I baked them for 45 mins at 350 and they came out absolutely perfect consistency! They were moist and delicious with just the right amount of sweet. So yummy and will make again for sure!
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