Paleo style banana bread is something I make for my eldest child to take to school in his lunch. I try to keep him off grains as much as possible, so this banana bread which is grain free and sugar free is the perfect solution.
The almond flour and eggs that it’s made with give it a high protein content, which provides lasting energy and satiety.
I do use butter because my family prefer the flavor of it to coconut oil but you can sub in coconut oil in place of butter for a true paleo experience.
Now, because I have a thermomix, I have, of course, adapted this recipe so I can use my beloved thermomix to make it. It takes next to no time to whip up so give it a try, you won’t regret it.
Paleo banana bread in your thermomix
- Place 50 grams of coconut oil/butter in your thermomix, melt on 90 c, speed 1, for 2 minutes.
- Add 1 tablespoon of honey, 1 tablespoon of vanilla essence and three ripe bananas. Mix on speed 4 for 10 seconds.
- Add 4 eggs, mix on speed 4 for 10 seconds.
- Add 180 grams of almond flour/meal, 1/2 teaspoon of sea salt and 1 teaspoon of baking soda.
- Mix together using turbo in several short bursts.
- Now scrape your batter into a lined tin. This makes a small loaf so to get a proper loaf-shaped banana bread, you’ll need to use a rather small loaf pan.
- I have one that is approx 9 cm x 16 cm and 6 cm deep, which is perfect, but the other way I bake this is to use three miniature loaf pans, each one of which is approx 11 cm x 6 cm and 3 cm deep.
- They make the cutest little loaves, which you can see in the picture above. They rise a bit but not as much as regular bread of course, so fill your tin/tins quite close to the top.
- Bake at 170 c for approximately half an hour. Check with a wooden skewer to see if it’s done.
This makes a very moist, flavorsome loaf and keeps well in the fridge, if you can resist eating it for long enough. As a perfect paleo treat it’s just delicious on it’s own, you can gently toast it and cover it in real butter, like my husband does.