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Great banana bread is a valuable staple recipe because it can be a perfect gift, a satisfying snack, and an energy-packed way to start the day. Bananas contain potassium, which can help regulate blood pressure and help muscles to contract properly without cramping up. The warm spices in this recipe also have health benefits such as regulating healthy glucose levels in the blood and lowering blood pressure.
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1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the flours, baking soda, baking powder, salt, and spices.
3. In a small bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla until well combined. Whisk the banana and shredded coconut into the wet ingredients.
4. Add the wet ingredients to the dry ingredients and stir together until just combined. Do not overmix the batter or the bread will be too dense.
5. Lightly grease a 9 x 5-inch loaf pan and dust it with the almond flour.
6. Spoon the batter in the loaf pan, and bake for about 55 minutes, until a knife inserted in the center comes out clean.
7. Let the loaf cool for about 20 minutes before turning it out onto a wire rack to cool completely before serving.
Makes 1 standard loaf (8–10 slices).
This pretty bread has a definite crunch from the seeds and satisfying sweetness from the dried fruit. It is an easy energy-packed breakfast or a perfect snack for a pick-me-up throughout the day. The sesame seeds contain amino acids, calcium, and an assortment of minerals. They have a distinctive nutty flavor (especially if you lightly roast them) that provides a pleasing complexity to this bread.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, beat together with a hand mixer or whisk the almond butter, coconut oil, and eggs until the mixture is well blended.
3. In a small bowl, sift together the arrowroot powder, salt, and baking soda.
4. Add the arrowroot mixture to the almond butter mixture and stir until well combined.
5. Gently stir in the cranberries, sunflower seeds, sesame seeds, pumpkin seeds, and the sliced almonds except for 2 tablespoons.
6. Spoon the batter into the loaf pan and top with the remaining sliced almonds.
7. Bake for 40–50 minutes, until a knife inserted into the center comes out clean.
8. Let the loaf cool in the pan for at least 1 hour before serving.
Makes 1 standard loaf (8–10 slices).
This bread is sunshine and summer in one pretty, glazed loaf. It is sweet, tart, and creamy all at the same time. The trick to the pure lemon flavor is to use both the lemon juice and the zest in the bread, as well as a generous splash in the glaze. Follow the instructions carefully to get the correct texture.
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For the bread:
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For the glaze:
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Make the bread:
1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a large bowl, whisk together the eggs, coconut oil, lemon zest, lemon juice, coconut milk, and honey until incorporated.
3. In a medium bowl, stir together the coconut flour, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and stir to combine well.
5. Spoon the batter into the loaf pan and bake for 35–45 minutes, until golden brown and a knife inserted in the center comes out clean.
6. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until ready to glaze.
Make the glaze:
7. When the lemon loaf comes out of the oven, combine all the ingredients for the glaze in a small saucepan over low heat.
8. Stir constantly until the glaze comes to a simmer. Then remove it from the heat.
9. Cool for at least 15 minutes and then slowly pour over the bread.
10. Place the bread in the refrigerator for at least an hour until the glaze firms up.
Makes 1 standard loaf (8–10 slices).
This is an almond-scented loaf sweetened with honey and topped with lightly toasted nuts. What could be nicer than this simple breakfast bread with a cup of tea? If you want to toast this bread, it is better to wait at least until the second day for the loaf to be firm and easy to slice . . . if there is any left!
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, combine the almond flour and baking powder.
3. In a large bowl, using an electric mixer, beat the eggs with the coconut oil and honey. Add the almond extract and water, and stir well to combine.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Pour the batter into the loaf pan and sprinkle the almond slices over the top.
6. Bake for 30–40 minutes, until a knife inserted into the center comes out clean.
7. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8–10 slices).
One of the joys of growing your own zucchini is the bounty of the harvest. And one of the problems is what to do with the proliferation of squash! This traditional recipe is a delectable way to use zucchini and create a perfect afternoon snack or late-evening treat before bed. It is better to leave the skin on the zucchini when you grate it to add texture to the loaf. Just make sure to wash the squash well, especially if it is purchased from a store rather than from your garden.
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1. Preheat oven to 350 degrees F and lightly grease two 2½ x 4½-inch mini loaf pans.
2. In a medium bowl, stir together the almond flour, baking soda, spices, and salt.
3. In a large bowl whisk together the eggs, honey, banana, and zucchini for about 2 minutes or until very well mixed.
4. Add the dry ingredients to the wet ingredients and stir to combine.
5. Spoon the bread batter into the mini loaf pans.
6. Bake for 30–35 minutes, until a knife comes out clean when inserted in the center.
7. Let the loaves cool for 10 minutes. Then turn it out onto a wire rack until ready to serve.
Makes 2 small loaves (8–10 slices in total).
If you are looking for a dense, sweet breakfast loaf, this recipe fits that description. Dates are very rich in fiber, calcium, and iron, and eating even one a day contributes to vibrant health. Dates can help regulate digestion, assist with weight control, and contribute to a healthy heart. If you can’t find whole dates for this recipe, you can use a prepared paste; however, take care to avoid any products with added sugar or preservatives.
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1. Preheat oven to 350 degrees F and lightly grease two 2½ x 4½-inch mini loaf pans.
2. In a food processor, pulse together the almond flour, coconut flour, baking soda, and salt.
3. Add the dates to the processor and pulse until the mixture looks like crumbs.
4. Add the eggs and apple cider vinegar to the other ingredients and pulse to combine.
5. Add the walnuts and pulse a couple times.
6. Transfer the batter to the mini loaf pans.
7. Bake for 30–32 minutes, until a knife inserted in the center comes out clean.
8. Allow the bread to cool for at least 3 hours on a wire rack before removing the loaves from the pans.
Makes 2 small loaves (8–10 slices in total).
Pumpkin is a much loved ingredient in many desserts and breads because the taste is robust, and canned pumpkin is very convenient. The pretty orange color of pumpkin flesh shows this squash is high in beta-carotene, which has been linked to reducing the risk of certain cancers. Pumpkin is also high in vitamins A and C, fiber, potassium, and zinc. Pumpkin also contains L-tryptophan, which can create feelings of well-being and happiness. So this delicious loaf will be a healthy addition to your diet and make you smile!
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1. Preheat oven to 325 degrees F.
2. In a medium bowl, stir together the almond flour, baking soda, spices, and salt.
3. In a large bowl, whisk the eggs until foamy, about 2 minutes.
4. Whisk in the pumpkin until smooth, and then whisk in the honey and coconut oil.
5. Add about half of the dry ingredients to the pumpkin mixture and stir to combine.
6. Add half the water to the pumpkin mixture and stir to incorporate.
7. Repeat with the rest of the dry ingredients and water until the batter is well blended.
8. Lightly grease a 9 x 5-inch loaf pan and line the bottom with a piece of parchment. Grease the parchment.
9. Spoon the batter into the loaf pan and smooth out the top.
10. Sprinkle with pumpkin seeds and bake for about 1 hour, until a knife inserted into the center comes out clean.
11. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
This is a tangy sunny loaf that bursts with sweet citrus flavor and the wholesome goodness of tangerines. It can be tricky to zest tangerines because they have thin skins, so use a gentle touch and wash the fruit before zesting or grating. Tangerines are a great source of vitamin C, which is very important for boosting immunity and fighting free radicals that cause cell damage.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, stir together the almond flour, poppy seeds, and baking powder until well combined.
3. In a large bowl, whisk together the eggs, tangerine juice, zest, honey, and apple cider vinegar.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Spoon the batter into the loaf pan.
6. Bake for 40–45 minutes, until a knife inserted in the center comes out clean.
7. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until ready to serve.
Makes 1 standard loaf (8–10 slices).
This bread is slightly sweet, dense, and simple to make. The maple syrup and cashews are a delectable combination, but this bread needs a little time in the refrigerator to mellow and firm up before slicing. If you don’t need slices, then enjoy this bread warm from the oven in chunks.
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1. Preheat oven to 350 degrees F and lightly oil a 9 x 5-inch loaf pan.
2. In a large bowl, stir together all the ingredients except the cashews and raisins until well combined.
3. Gently stir in the cashews and raisins.
4. Lightly oil the loaf pan and line the bottom of the pan with parchment paper.
5. Spoon the batter into the loaf pan.
6. Bake for 35 minutes, until a knife inserted in the center comes out clean.
7. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool. Refrigerate for 2 hours or overnight before serving.
Makes 1 standard loaf (8–10 slices).
This pretty loaf is a feast for the eyes as well as the taste buds. It is a lovely golden brown with jewel-like studs of tart cranberry. Cranberries contain powerful antioxidants and vitamin C, which are great for the immune system. Make sure you buy unsweetened dried fruit and not the ones artificially flavored with cherry or strawberry.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a large bowl, stir together the coconut flour, baking powder, baking soda, and salt until very well combined.
3. In a medium bowl, whisk together the orange juice, orange zest, mashed banana, and coconut oil until blended.
4. Add the eggs and stir to combine.
5. Add the wet ingredients to the dry ingredients and stir to combine.
6. Add the honey and cranberries to the batter and stir to combine.
7. Spoon the batter into the loaf pan and smooth the top.
8. Bake for about 1 hour, until a knife inserted in the center comes out clean.
9. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
The finished loaf from this recipe is a tender, golden loaf marbled with chocolate and topped with juicy raspberries. It is what Grandma might have called a “company loaf.” You would be proud to serve this to guests, but you also might find yourself hoarding every crumb for yourself. Only use fresh berries or you might find the loaf gets soggy.
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1. Preheat oven to 350 degrees F.
2. In a medium bowl, stir together the coconut flour, flaxseed meal, baking soda, cinnamon, and salt until combined.
3. In a large bowl, beat together the eggs, mashed banana, and vanilla until well blended.
4. Add the dry ingredients in small amounts to the wet ingredients and stir to combine.
5. Spread the fresh raspberries in the bottom of a lightly greased 9 x 5-inch loaf pan, and pour two-thirds of the batter over the raspberries.
6. Add the cocoa powder and coconut milk to the leftover batter and stir to combine.
7. Spoon the chocolate batter over the other batter, and use a knife to swirl the chocolate batter through in a marble pattern.
8. Bake for about 50 minutes, until a knife inserted in the center comes out clean.
9. Allow the bread to cool completely on a wire rack before removing it from the pan. Serve the loaf raspberry side up.
Makes 1 standard loaf (8–10 slices).
Toasted raisin bread is one of life’s true pleasures, and this loaf is no exception. Make sure you chill it completely before trying to slice it for toasting, or simply enjoy it warm from the oven. The combination of honey and raisins creates a sweet flavor, so keep that in mind for sandwich toppings. Grilled chicken is absolutely sublime on this bread, especially with a nice olive-oil mayonnaise.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a large bowl, stir together the coconut flour, baking soda, and salt.
3. In a medium bowl, whisk together the eggs, coconut oil, honey, and vanilla until well blended.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Stir in the raisins and walnuts.
6. Spoon the batter into the loaf pan and smooth the top.
7. Bake for 50 minutes, until a knife inserted in the center comes out clean.
8. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
This is a simple recipe bursting with orange, almond, and honey. It is more of a quick bread than a sandwich bread, so serve it topped with a Paleo-friendly jam or on its own right out of the oven. Oranges are known for their vitamin C, but they are also low on the glycemic index and an important part of a heart-healthy diet.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, stir together the almond flour and baking powder.
3. In a large bowl, whisk together the eggs, orange juice, orange zest, honey, and apple cider vinegar until well blended.
4. Add the dry ingredients to the wet ingredients and stir to combine.
5. Spoon the batter into the loaf pan and sprinkle the top with almonds.
6. Bake for 40–45 minutes, until a knife inserted in the center comes out clean.
7. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
Coconut flour is a very common ingredient in Paleo breads, and this recipe also includes shredded coconut to enhance the flavor. Coconut is excellent for the immune system, skin, and hair. Eating coconut will also promote very healthy teeth and bones, especially if you shred your own from the actual fruit.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, stir together the coconut flour, baking soda, and salt.
3. In a large bowl, whisk together the eggs, coconut oil, honey, and vanilla until well blended.
4. Add the dry ingredients to the wet ingredients and stir to combine.
5. Stir in the coconut, pecans, and poppy seeds.
6. Spoon the batter into the loaf pan and smooth the top.
7. Bake for 30–40 minutes, until a knife inserted in the center comes out clean.
8. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
Banana bread is a staple in the Paleo bread repertoire, so it is nice to find a recipe with an unusual variation or ingredient. Cardamom is not the most well-known spice, but once discovered, it might become a favorite. This comes from a plant that is a member of the ginger family, so it should be no surprise that it is pungent and warm. Its exotic flavor combines perfectly with the tropical elements of coconut and banana in this moist loaf.
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1. Preheat oven to 325 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, stir together the almond flour, coconut flour, shredded coconut, baking soda, spices, and salt until thoroughly combined.
3. In a large bowl, whisk together the mashed banana, eggs, maple syrup, coconut oil, and vanilla until blended.
4. Add the dry ingredients to the wet ingredients and stir to combine.
5. Spoon batter into a loaf pan and sprinkle the top with shredded coconut.
6. Bake for about 45 minutes, until a knife inserted in the center comes out clean.
7. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 standard loaf (8–10 slices).
Pumpkin is used to infuse a richer taste in this pretty berry-studded bread. Pumpkin absorbs flavors easily, so it is a great ingredient for spiced quick breads. Besides being high in beta-carotene, pumpkin is also a natural diuretic, which aids in flushing toxins from the body.
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1. Preheat oven to 375 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, beat together with a hand mixer or whisk the cashew butter, pumpkin, banana, and eggs until it is a thick and smooth.
3. Add the almond flour, cinnamon, baking powder, baking soda, nutmeg, ginger, and a sea salt, and stir to combine well. Fold the blueberries into the batter.
4. Spoon the batter into the loaf pan and smooth the top.
5. Bake for 45–60 minutes, until a knife inserted in the center comes out clean.
6. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until ready to serve.
Makes 1 standard loaf (8–10 slices).
This recipe is a great starting point for people trying to bake Paleo breads for the first time because it is straightforward but produces a special-tasting loaf of bread. Raisins are a source of boron, which is critical to bone health and the prevention of osteoporosis. They also contain concentrated amounts of polyphenolic phytonutrients, which can help prevent degenerative eye diseases.
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1. Preheat oven to 325 degrees F and lightly grease an 8 x 4-inch loaf pan.
2. In a large bowl, stir together the flaxseed meal, coconut flour, arrowroot powder, baking soda, cinnamon, and sea salt until very well combined.
3. Add the eggs and applesauce, and stir until batter is smooth.
4. Let the batter sit for about 5 minutes, and then stir in the apple cider vinegar and raisins.
5. Spoon the batter into the loaf pan and smooth the top.
6. Bake for 1 hour, until a knife inserted in the center comes out clean.
7. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until ready to serve.
Makes 1 small loaf (6–8 slices).
Tart dried cherries, decadent dark chocolate, ripe bananas, and moist pumpkin puree are mixed together in this recipe to create an exceptional bread that tastes like an indulgence. It will satisfy your cravings for desserts with one bite, and it might become your favorite bread recipe for special occasions and afternoon snacks.
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1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the mashed banana, pumpkin puree, and oil. Add the eggs, one at a time, followed by the honey and vanilla, and stir well to combine.
3. In a medium bowl, combine the almond flour, baking soda, baking powder, and cinnamon.
4. Add the flour mixture to the wet ingredients and stir until well combined.
5. Carefully fold in the cherries and chocolate chips.
6. Pour the batter into a lightly greased 9 x 5-inch loaf pan.
7. Bake for 35–40 minutes, until the top of the bread is browned and a knife inserted in the center comes out clean.
8. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8–10 slices).
This recipe creates banana bread that is so marvelous that most people will not guess it is Paleo. Bananas are one of the most Paleo-friendly ingredients in baking, so they are featured in many recipes. Bananas are also a very good choice for anyone looking to follow a healthy lifestyle because they are a great source of many nutrients and vitamins and are high in fiber, potassium, vitamin A, iron, phosphorus, and natural sugars.
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1. Preheat oven to 325 degrees F.
2. In a large bowl, beat together with a hand mixer or whisk the mashed banana, eggs, honey, coconut oil, and coconut cream until well mixed.
3. In a medium bowl, stir together the remaining ingredients (except the pecans) to combine.
4. Add the dry ingredients to the banana mixture and beat to incorporate.
5. Grease an 8 x 4-inch loaf pan and line the bottom with parchment paper. Grease the parchment as well.
6. Spoon the batter into the loaf pan and smooth the top. Sprinkle with the pecans.
7. Bake for 45 minutes, until a knife inserted in the center comes out clean.
8. Let the loaf cool for 10 minutes. Then turn it out onto a wire rack until completely cool.
Makes 1 small loaf (6–8 slices).
This bread is traditionally made with lemons, but limes are a great alternative. Lime is one of the smaller citrus fruits, but it still has significant nutritional benefit, including vitamin C, calcium, iron, and phosphorus. The high vitamin C content can help fight the colds, help in the healing process for cuts, and promote eye, gums, teeth, and bone health.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, stir together the flour and baking powder until combined.
3. In a large bowl, using an electric mixer, beat the eggs, coconut oil, and honey. Add the lime zest and water, and stir to combine.
4. Add the flour mixture to the wet ingredients and stir until well combined. Fold in the poppy seeds.
5. Pour the batter into a loaf pan.
6. Bake for 30–40 minutes, until a knife inserted in the center comes out clean.
7. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8 to 10 slices).
The smell of this bread baking is heavenly, but most people don’t realize these spices are also incredibly healthy. Ginger is wonderful for the digestive system and helps alleviate nausea and indigestion. It is also an anti-inflammatory, which can positively impact arthritis and help fight free radicals in the body.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together the almond flour, baking soda, and spices until well combined.
3. In a large bowl, using an electric mixer, beat the eggs until frothy. Add the water, vanilla, and maple syrup, and beat until well combined. Stir in the applesauce and mix well.
4. Carefully add the dry mixture to the wet ingredients and stir until just combined.
5. Pour the batter into the loaf pan, and bake for 35–40 minutes, and spices until the top of the bread is browned and the edges are crisp.
6. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8–10 slices).
When getting the pumpkin for this healthy bread, make sure you choose plain canned pumpkin rather than pie filling, to avoid unhealthy sugars and additives. If you have time, you can even roast your own little pumpkin in the oven and use the scooped out flesh for a truly spectacular depth of taste. Make sure you let the pumpkin cool down before beating it together with your eggs, or the eggs will cook instead of blend!
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1. Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with coconut oil and set aside.
2. In a medium bowl, stir together the almond flour, baking soda, cinnamon, nutmeg, and cloves.
3. In a large bowl, using an electric mixer beat the pumpkin puree, honey, and eggs until frothy.
4. Carefully add the dry mixture to the wet ingredients and stir until just combined.
5. Pour the batter into the loaf pan, and bake for 30–40 minutes, until the top of the bread is lightly browned and a knife inserted into the center comes out clean.
6. Allow the bread to cool completely on a wire rack before removing it from the pan. Slice and serve.
7. Store any leftover slices in an airtight container or wrapped in plastic wrap for up to 3 days.
Makes 1 loaf (8–10 slices).
If you are a French toast fan, this will be your new favorite Paleo bread. The crunch of walnuts, sweetness of maple syrup, and moistness from the ripe bananas all combine together in this delectable loaf. This bread, unfortunately, is not one to try hot from the oven because it needs to be completely cool to slice easily. Have patience, though—it is worth it!
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together the almond flour, cinnamon, and baking soda until well combined.
3. In a large bowl, using an electric mixer, beat the eggs until light yellow and frothy. Add the water, vanilla, and maple syrup, and beat until well combined.
4. Stir in the mashed banana, and then fold in ½ cup of the chopped walnuts.
5. Carefully add the dry mixture to the wet ingredients and stir until just combined.
6. Pour the batter into the loaf pan, sprinkle with the remaining walnuts, and bake for 35–40 minutes, until the top of the bread is browned and the edges are crisp.
7. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8–10 slices).
Many non-Paleo bread recipes use applesauce as a base ingredient because it adds moistness, flavor, and texture to the finished loaf. This recipe makes applesauce the star. This loaf should be made with unsweetened applesauce (homemade, if possible) for the best results.
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1. Preheat oven to 350 degrees F and lightly grease a 9 x 5-inch loaf pan.
2. In a medium bowl, sift together the almond flour, cinnamon, and baking soda until well combined.
3. In a large bowl, using an electric mixer, beat the eggs until frothy. Add the water, maple syrup, and vanilla, and stir until well combined. Stir in the applesauce, and then fold in the chopped apple.
4. Carefully add the flour mixture to the wet ingredients and stir until just combined.
5. Pour the batter into the loaf pan and sprinkle the pecans over the top.
6. Bake for 35–40 minutes, until the top of the bread is browned and the edges are crisp.
7. Allow the bread to cool completely on a wire rack before removing it from the pan.
Makes 1 standard loaf (8–10 slices).