I’ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh I’m drooling just writing this.
Some tips to make you successful:
- Make sure your bananas are very spotty to brown/black. It’s where most of the sweetness comes from.
- Use a good quality grass fed butter if you can, it makes a difference!
- I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if that’s your thing!
- I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if you’re a purist.
Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.
Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!
Best Banana Bread Ever
Ingredients
- 3 spotty/brown bananas
- 3 eggs
- 1/3 cup melted grass fed butter
- 1/3 cup maple syrup
- 1 1/2 cup almond flour (packed)
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/3 cup dark chocolate chunks
Instructions
- Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
- In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
- Mix in dry ingredients, and stir until well combined
- Pour mix into lined baking ban. Top with chocolate chunks
- Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
- Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days