A paleo vegan banana bread made quickly in your food processor and totally free of all nuts and eggs too!! Seems too good to be true, but it is is not! A moist and flavorful banana bread that does not have to have any additional sweeteners (cooks choice!). A perfect after school snack, make a batch today!
A recipe with no grains, no dairy, no eggs, no nuts….it seems a bit impossible. I know I have felt that way before…but necessity is the mother of all inventions! My son needs to eat, so to the kitchen I go to experiment!
One of the best things about this paleo vegan banana bread is that you don’t even have to use any sweeteners if you do not want! The bananas provide a lovely sweetness…which is plenty for me…but of course, a few tablespoons of palm sugar or stevia is a great option too. The key is using the super black ones…loads of natural sugars!!
I am very excited to share this recipe with you all! I have made it more times than I can count, but each time the muffins get scarfed down so quickly, I don’t get a picture in! I plan on re-doing these pictures too…but wanted to get this great recipe in your hot little hands.
Special Ingredients For This Paleo Vegan Banana Bread:
- Whole psyllium husks – these help with binding in egg free baked goods
- Coconut flour: grain free, nut free, a great flour to cook with, and totally unique in its behavior.
More egg free and paleo treats?
- Sweet Potato Muffins – Nut Free
- Pumpkin Chocolate Muffins – Nut Free
- Dense & Fudgey Chocolate Brownies (nut free)
- Pumpkin Snickerdoodles
- Raw Chocolate Macaroons (nut free)
- Strawberry Macaroons (nut free)
Paleo Vegan Banana Bread – No Eggs | No Nuts | No Dairy:
Paleo Banana Bread - Egg & Nut Free
- 1 cup banana mashed, very ripe, or about 12-14 ounces super ripe bananas (lots of black spots!), this is about 3 average size bananas
- 1/4 cup coconut oil palm shortening
- 1/4 cup coconut milk beverage
- 3 tablespoons palm sugar optional, depends on sweetness of your bananas!, or more to taste
- 3 tablespoons coconut butter I make my own coconut butter: cheap & easy!, any nut butter would work here, but I needed it nut free!
- 2 tablespoons psyllium husks (2T chia meal + 1T gelatin works like a charm too!)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons coconut flour may also use part cassava flour!
Preheat oven to 350 degrees.
In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.
With the motor running, add the coconut flour. If your dough seems too thin and not loosely handable, it is ok to add more flour (cassava or coconut). When I use frozen over-ripe bananas, they always have more liquid, so I have to increase the flour a bit.
Add in any chopped nuts or chocolate chips and pulse to combine.
Using your hand or a 1.5T cookie dough scoop, roughly roll a generous spoonful of batter in your hands to form a ball. The dough is wet and soft, but if you handle it gingerly, you can loosely form it into a ball.
Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
Let cool completely for best texture (the psyllium makes them gooey when they are still warm)
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