Paleo Banana Bread with Cinnamon & Nutmeg

One of the recipes I’m asked for most is a gluten-free or paleo banana bread. So I figured I may as well hop on the self-isolation banana bread train.

Banana bread is one of the recipes I remember always making with my mom when I was little. While delicious, that recipe uses the classic white flour and white sugar — two ingredients I recommend my clients stay away from.

A lot of my acne clients are dealing with digestive issues. Remember, gut health is the foundation to clear skin. It’s actually the first thing I work with my clients on in The Clear Skin Solution.

For many, avoiding grains of all kind is an important part of healing the digestive lining. And in that case, the pre-mixed gluten-free flour blends are usually off the table as they are mostly rice or sorghum-based. Instead, I have them use a combination of grain-free flours/starches in their recipes, like:

• Almond
• Arrowroot
• Cassava
• Coconut
• Tapioca

In this paleo banana bread recipe, I used both almond flour and arrowroot starch. These guys keep the bread super moist but don’t crumble apart. Enjoy a slice with my homemade Pumpkin Spice Latte or Red Velvet Latte.

The Best Paleo Banana Bread

Super moist and flavourful paleo banana bread made with almond flour, honey, and warming spices. Perfect treat to have alongside my pumpkin spice latte.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 1 loaf

Author: Katie Stewart Wellness

Ingredients

• 3 ripe bananas
• 3 eggs
• ¼ cup unpasteurized honey
• 2 tbsp olive oil
• 1 tbsp pure vanilla extract
• 2 cups almond flour
• ¼ cup arrowroot starch
• 1 tbsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder I used a paleo one
• ½ tsp nutmeg

Optional:

• 1/3 cup crushed pecans or walnuts for topping

Instructions

• Preheat oven to 350. Lightly grease a bread pan with coconut oil and then line with parchment paper leaving a little on the ends to be able to lift the bread out after baking.
• Mash bananas in a bowl. Stir in eggs, honey, olive oil and vanilla. Combine well. (I put everything in my food processor and pulse until smooth)
• In a separate bowl, combine the remaining ingredients (minus the nut topping).
• Add the wet to the drink and stir until well combined.
• Pour into bread pan and sprinkle with crushed nuts (if using).
• Bake in the oven for 40-50 minutes (I have a hot oven and did 40).
• Remove from oven and let cool for 30 minutes.
• Using the ends of the parchment paper, lift the bread out of the pan and place on a cooling rack to cool completely.