Go Back
–+ servings
Print
paleo banana bread muffins on a white plate with ooey gooey chocolate chips on a white square plate with a dark background

Paleo Banana Bread - Egg & Nut Free

Course Breads, Dessert, Snack
Cuisine American
Keyword egg free paleo banana bread, paleo banana bread, paleo banana bread egg free nut free, paleo vegan banana bread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24
Calories 56 kcal
Author Tessa the Domestic Diva

Ingredients

  • 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!

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.

  3. 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.

  4. Add in any chopped nuts or chocolate chips and pulse to combine.
  5. 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.
  6. Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
  7. Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
  8. Let cool completely for best texture (the psyllium makes them gooey when they are still warm)
Nutrition Facts
Paleo Banana Bread - Egg & Nut Free
Amount Per Serving
Calories 56 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 101mg4%
Potassium 33mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Vitamin A 5IU0%
Vitamin C 0.8mg1%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.