Are you ready to elevate your snack game with a delightful twist on a classic favorite? Our Paleo Lemon Banana Bread is not just any ordinary loaf; it’s a scrumptious blend of ripe bananas and zesty lemon that will tantalize your taste buds and leave you craving more! Perfect for breakfast or as a guilt-free treat, this recipe is not only gluten-free but also packed with wholesome ingredients. With just a handful of simple steps, you can create a moist, flavorful bread that’s sure to impress your family and friends. Dive into this recipe and discover how easy it is to indulge in a deliciously healthy option that will brighten your day!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 3 eggs
- 1/4 cup honey
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. Make sure there are no large lumps remaining.
- Add the 3 eggs to the mashed bananas and whisk together until fully combined.
- Pour in the 1/4 cup of honey, 1/4 cup of melted coconut oil, and 1 tsp of vanilla extract. Mix well until all the wet ingredients are thoroughly combined.
- In a separate bowl, combine the dry ingredients: 1/2 cup of almond flour, 1/2 cup of coconut flour, 1 tsp of baking soda, and 1/4 tsp of salt. Stir until well mixed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- Fold in the 1 tbsp of lemon zest and 2 tbsp of lemon juice into the batter, ensuring even distribution of the flavors.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice and enjoy your Paleo Lemon Banana Bread as a delicious snack or breakfast option!
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, so be gentle!
- Zest and Juice Fresh Lemons: For the best flavor, use fresh lemons for both zest and juice. The vibrant citrus notes will elevate your bread to the next level.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. A toothpick inserted into the center should come out clean when it’s done.
- Cool Completely: Allow your bread to cool on a wire rack before slicing. This will help maintain its structure and moisture, giving you perfect slices every time.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for a quick snack later!
Nutrition Facts
Calories: 229kcal
Carbohydrates: g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: 70mg
