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!
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.
In 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)!