🍞 What Makes This Recipe So Good
When I say this paleo banana bread recipe is perfect, I mean it is PERFECT. We tested it, and retested it, and adjusted it, and tested it again… My family and I were eating banana bread for days. Zero complaints, though, because each loaf was even better than the last – and the first one was pretty delicious! The result of all that recipe testing, banana peeling, and bread eating? An almond flour banana bread that’s the right amount of sweet, moist but not dense, and soft without crumbling. This is definitely the best banana bread we’ve ever eaten. If the thought of baking banana bread (or any bread really) intimidates you, do NOT panic. This one is surprisingly easy to make, even if you’re a beginner baker. In just a few steps you’ll have an amazing almond flour banana bread that’s gluten free, grain free, refined sugar free, and paleo-friendly. Even better than that, it tastes just as good as (if not better than!) regular banana bread.
👩🏼‍🍳 Chef’s Tips
The best bananas for making banana bread are not bright yellow! No, for the best banana bread (whether it’s almond flour banana bread or not), you want to use over-ripe bananas. Like, really over-ripe. Think bananas with black splotches on the peel. Even better, use a banana with a peel that’s entirely (or almost entirely) black. If your bananas are still a little too fresh, you can speed up the ripening process super easily. Just put the bananas in a brown paper bag and fold the top of the bag closed. This traps the ethylene gas in with the bananas and makes them ripen much faster than they would just sitting out on the counter. This trick still takes a couple of days, though. If you need to get ripe bananas fast, you can bake the bananas (unpeeled) at 300° Fahrenheit until the peels are black and the bananas are soft. Let them cool completely before using them in your bread.
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