Banana Bread Paleo Gluten Free
Healthy banana bread recipe made in just 5 minutes! This easy paleo gluten free banana bread has a secret healthy ingredient: cauliflower! No one ever tastes it though- and all the wheat eaters love this delicious banana bread. Easy almond flour banana bread recipe.
Think about the banana bread of your dreams…
Is it moist and soft and fluffy and delicous and loaded down with chocoalte chips?
Because my dream banana bread is.
This loaf gets devoured waaaaay too fast around here.
It’s like, well… it was here… and now it’s gone.
We love banana bread and we cannot lie!
gluten free banana bread secrets
Oh!
Did I forget to mention: I have a secret ingredient in here???
Did you guess it?
Yup, it’s that beautiful white stuff: cauliflower.
I know, I know…
You’re like, you’ve got to be kidding me; how are you getting away with this highway robbery?
But I am!
It’s totally delicious and works; you won’t even taste the cauliflower!
How I ever thought to put cauliflower in banana bread, I will never know.
The ideas come and go and most of the time they turn out yummy- like this one. 🙂
If you manage to get past the eating stage of this bread with a few slices left, then I suggest storing the leftovers covered on the countertop for 1-2 days.
After that, I toss it in the freezer in a stasher bag for 1-3 months for freshness.
This is the banana bread you serve your kids in the school boxes and you’re like- killing the vegetable game. 🙂
Sneakin’ those veggies in left and right!
My favorite ways to indulge in veggies are: in chocolate cakes, brownies, and banana bread– pretty standard, huh?
Okay, go make some banana bread.
Enjoy!
- 3 large bananas ripe
- 1 cup cauliflower raw and minced
- 3 large eggs
- 1 1/2 cup almond flour
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 cup chocolate chips
| Info |
| Cook Time | 80 minutes |
| Prep Time | 5 minutes |
| Servings |
slices
|
Rate this recipe!
|
Ingredients
|
- Preheat oven to 350F. Line a 8" by 4" bread pan with parchment paper.
- In a food processor or high powered blender, combine all ingredients (except chocolate chips) until completely smooth. Then pour batter into the bread pan lined with parchment paper. Sprinkle chocolate chips over batter and bake on 350°F for 80 minutes.
|
Nutrition Facts
Banana Bread Paleo Gluten Free
Amount Per Serving
Calories 296
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 3g
15%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 40mg
13%
Sodium 212mg
9%
Potassium 154mg
4%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
20%
Sugars 13g
Protein 10g
20%
Vitamin A
1%
Vitamin C
17%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
|
|
27Comments
Add yours+ Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can you sub maple syrup for the coconut sugar? Or honey?
Hi Amber, I think that could work if you add 2 tablespoons coconut flour to absorb the liquid. I don’t know that it will turn out exactly the same, but it should work.
I can’t wait to try this! Looks great!
Thank you Danielle!
When do you add the chocolate chips.
Just before baking- I forgot to add that part, just updated it!
The cook time is 80 minutes? The summary says cook time is 5 minutes but the details say 80. Please confirm.
Hi Kellie! Oh hahaha, I switched the two- it’s 5 minutes for prep and 80 to cook. 🙂 Thanks!
Any thoughts on an egg free version? I have tried chia egg and gelatin as substitutes for other recipes with not good results…. so many fun things have eggs! So I don’t even know it’s worth trying with egg substitute unless someone has had a good experience with subbing something….. :/
Hi Meg, I don’t really bake egg-free, so other than a flax egg I’m not sure.
Could you use frozen cauliflower instead?
Hi Lauren, I think frozen cauliflower would have too much liquid content vs. raw- it might make it a bit soggy.
Lauren – I used frozen cauliflower and once thawed, squeezed excess moisture out with a cheesecloth. Just did my taste test and I think it turned out awesome!
Hi there! Would this recipe work with a flax egg replacement? Trying to avoid using eggs. Thank you!
Hi Savilla, I don’t think I would try this with an egg replacement, because it would be quite gummy.
Hi Kaylie, can I ask you which kind of food processor or high powered blender you are using for your recepies🤩. Thank you 🙏🏻
Yes, this is the one I love and use: https://amzn.to/2WXOOa2
Hi! Do you think I could sub the coconut sugar with monk fruit sweetener instead?
Hi Anamaria, I haven’t tried it, but that should work! Enjoy 🙂
have you tried this with steamed cauliflower? Have some in the fridge and got excited when I saw it in the recipe…however, raw. Thoughts on trying it?
Hi Sara, I haven’t tried it with steamed cauliflower, I would opt for raw, but it might work… wil probably be omre liquidy, because it condenses it and you would end up with more than raw.
Hi Kaylee, can you use stevia instead of the coconut sugar? Thanks
Hi Michela, the flavor and texture would be different for sure, but it should work?
Hi Kaylie! What if I have cauliflower rice? Might that work?
That should work Nicole!
If cauliflower isn’t an option? Would you suggest something else? Or can it be taken out of the recipe entirely?
Hi Maddie, you can add mashed sweet potato or more banana and that should work. It might work with leaving it out as well.