Paleo Sunflower Banana Bread Recipes

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PALEO BANANA BREAD



Paleo Banana Bread image

This paleo-friendly, gluten-free banana bread is dense and moist. YUM!

Provided by MelissaMC

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 serving cooking spray
2 cups almond flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 eggs
½ cup water
1 teaspoon almond extract
¼ cup agave syrup
2 ripe bananas, mashed
½ teaspoon vanilla bean paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
  • Mix together almond flour, ground cinnamon, and baking soda in a bowl.
  • Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
  • Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.8 g, Cholesterol 27.3 mg, Fat 4.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 0.6 g, Sodium 117 mg, Sugar 7.5 g

PALEO SUNFLOWER BANANA BREAD



Paleo Sunflower Banana Bread image

My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins.

Provided by I Heart GFNY

Categories     Breakfast Bread

Time 1h20m

Yield 8

Number Of Ingredients 10

½ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon, or more to taste
¼ teaspoon salt
3 ripe bananas
6 eggs
¼ cup coconut sugar, and more for topping
1 teaspoon alcohol-free vanilla extract
⅓ cup sunflower seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
  • Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 16.5 g, Cholesterol 139.5 mg, Fat 7 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 345.8 mg, Sugar 10.3 g

PALEO SUNFLOWER BANANA BREAD



Paleo Sunflower Banana Bread image

My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins.

Provided by I Heart GFNY

Categories     Breakfast Bread

Time 1h20m

Yield 8

Number Of Ingredients 10

½ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon, or more to taste
¼ teaspoon salt
3 ripe bananas
6 eggs
¼ cup coconut sugar, and more for topping
1 teaspoon alcohol-free vanilla extract
⅓ cup sunflower seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
  • Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 16.5 g, Cholesterol 139.5 mg, Fat 7 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 345.8 mg, Sugar 10.3 g

PALEO SUNFLOWER BANANA BREAD



Paleo Sunflower Banana Bread image

My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins.

Provided by I Heart GFNY

Categories     Breakfast Bread

Time 1h20m

Yield 8

Number Of Ingredients 10

½ cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon, or more to taste
¼ teaspoon salt
3 ripe bananas
6 eggs
¼ cup coconut sugar, and more for topping
1 teaspoon alcohol-free vanilla extract
⅓ cup sunflower seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
  • Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 16.5 g, Cholesterol 139.5 mg, Fat 7 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 345.8 mg, Sugar 10.3 g

PALEO ALMOND-COCONUT BANANA BREAD



Paleo Almond-Coconut Banana Bread image

This banana bread is paleo friendly and made with almond flour, almond butter, and shredded coconut.

Provided by Heath Morgan

Categories     Banana Bread

Time 55m

Yield 8

Number Of Ingredients 9

2 medium bananas, mashed
3 large eggs
¼ cup almond butter, softened
3 tablespoons agave nectar
2 cups blanched almond flour
½ cup unsweetened shredded coconut
3 teaspoons baking powder
½ teaspoon sea salt
1 cup mini dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a bread pan with parchment paper, tucking the paper around the sides to keep it in place.
  • Combine mashed bananas, eggs, almond butter, and agave nectar in a large bowl.
  • Mix together almond flour, coconut, baking powder, and sea salt in a second bowl. Whisk almond flour mixture into egg mixture until just combined.
  • Fold the majority of chocolate chips into the batter, reserving 1 to 2 tablespoons for the top. Pour batter into the prepared pan, spreading it out evenly. Press reserved chocolate chips into the top.
  • Bake in the preheated oven until the top is golden brown, 30 to 35 minutes.
  • Remove from the oven and pull on the edges of the parchment paper to remove the loaf from the pan. Transfer to a wire rack and cool for at least 10 minutes before slicing.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 37 g, Cholesterol 69.8 mg, Fat 31.3 g, Fiber 7.1 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 358.1 mg, Sugar 18.3 g

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