Paleo Banana Muffins / Bread

Sarah’s Rap: Apparently I’m in a mood to bake this week (which is definitely not an unusual phenomenon), so thought I’d share another of my go-to recipes with you. I recently wrote a post about my Paleo Blueberry Muffins, which I have baked at least 4 times over the last two weeks, sharing it with friends and family. I even made a batch and baked it in a 13×9″ cake pan and it turned out fabulous! Another favorite in our household is my Paleo Banana Muffin and Bread recipe.

I was typing it up today to send to Melissa at her request, as I made it the other day for her while I’m here visiting. Yup, you heard me right! The Sister Rap sisters are reunited for the first time in almost a year. I’m so thankful to be visiting while she has her post-mastectomy reconstructive surgery and my mom is also having a surgery. Otherwise I’d be a country apart, fretting. Now that I’m here, I do what I always do when I want to take care of someone – I bake for them! 

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This Paleo Banana Muffin and Bread recipe was originally based on Betty Crocker’s Banana Bread recipe from my childhood, and I’ve modified it over the years to be Paleo.

I was given my first cookbook around the age of 10. It was a Betty Crocker cookbook that was put to so much use over the years that pages were falling out everywhere when I finally got rid of it in a cookbook clean-out a few years ago. This cookbook was a true joy for me and spurred my passion for cooking and baking. I loved to browse the recipes and learn new techniques. It helped me grow from baking cupcakes from a boxed mix to cooking dinners for my family while still in high school and baking a variety of yummy treats from scratch. The banana bread recipe was always one of my favorites, along with the zucchini and pumpkin breads.

If you have a favorite recipe you grew up with, but can no longer eat it due to dietary restrictions, don’t be afraid to play around with the recipe. Usually replacing the flour with a gluten-free or Paleo blend works well. For milk and butter, it’s easy to replace these with a dairy-free milk and coconut oil. Sugar can be replaced with coconut sugar, maple sugar or honey – and I usually cut the amount in half so my kids get a lower-sugar version! Since I can’t eat any of these healthier sweeteners, I just use a teaspoon of liquid stevia and/or canned butternut squash puree. My taste buds have become accustomed to less sweetness these days and that’s a wonderful thing folks (not to mention a near miracle considering the amount of sugar I consumed in the first 35 years of my life).

I hope you enjoy this recipe.

Paleo Banana Bread / Muffins

  • 3 large, very ripe bananas, mashed (will measure 1/3 cup; may need more bananas if using smaller ones)
  • 2 eggs at room temperature
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup, honey or butternut squash puree
  • 1 teaspoon vanilla
  • 2 cups finely ground almond flour (or replace this and following coconut flour with “Paleo Flour blend”)
  • 2 Tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • Optional: 1 cup each stevia-sweetened chocolate chips and/or chopped walnuts

Preheat oven to 350 degrees. Line muffin pan with paper liners, or grease bottoms only of two medium-sized (8 1/2″) loaf pans. If using loaf pans, I like to line the bottoms with a piece of parchment paper (after grease pan) and then grease the parchment paper too.

Ripe BananasIn large mixing bowl, blend mashed bananas, eggs, coconut oil, maple syrup/honey/squash and vanilla. Whisk to blend.

In a small bowl, mix flour, baking soda and salt. Add flour mixture to wet banana mixture and stir until just combined. Add optional chocolate chips and/or walnuts if using. Scoop batter into either prepared muffin cups or loaf pans.

Bake in 350 oven until browned and a toothpick inserted in center comes out clean, approximately 15-20 minutes for muffins and 40-60 for loaves.

Let cool 5 minutes in pan. Remove to wire rack to cool further.

Happy baking (and noshing)!
Sarah

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