paleo banana bread Recipe

1 November 2015

It's the first day of a brand new month!  I have been so unwell in the past few weeks and not been able to work on the website much but now I'm back and I really pleased to be able to share one of my favourite recipes with you from my favourite blogger and author, Elana Amsterdam. This paleo banana bread recipe is an adapted version of the one in her book, "Paleo Cooking from Elana's Pantry".  My version is made with the Thermomix (of course!) and makes 2 batches.  We normally eat one and freeze the other.  At the height of my paleo following, I was carrying a couple of frozen loaves in my carry on luggage for travel but, I've learned to relax a bit in recent years!  I also sneak in cinnamon, chia seeds and/or poppy seeds, depending on what I have in the pantry.  I know banana bread is off limits for a lot of people following the LCHF way of life but as you probably gathered already, I'm happy with whatever little bit of change I can implement and I follow more of an 80/20 rule for my diet.  Anyway, who doesn't love a good banana bread and this one is gluten free has lots of beautiful nutrients in it.  I'll just say one thing, cover it in lots of butter!  Enjoy!


INGREDIENTS (makes 2 loaves):

  • 2 cups almond meal (You can meal your own if you want to use almonds but I had some in the pantry)
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon (optional, not that cinnamon should ever be optional!)
  • 1/2 teaspoon poppy seeds/chia seeds
  • 8 medium to large eggs
  • 4 tablespoons coconut oil (sometimes I substitute with butter)
  • 4 tablespoons coconut sugar
  • 4 - 6 very ripe bananas



1.  Preheat oven to 180°C.

2.  Put the coconut oil or butter into the bowl and melt for 1.5 mins/100°C/Speed 1.

3.  Put in the rest of the ingredients.  With the bananas, I just break them up into 2 or 3 pieces.  Blend together for about 2 mins at Speed 5, scrap down and blend for another minute.

4.  Pour into 2 loaf pans evenly.  I use silicon moulds and I like to shake it around and slap the bottom of the filled pan onto the bench to get all the bubbles to rise to the top to avoid holes in the finished product. (That was hard to describe, I really need to start that YouTube channel!)

5.  Bake in the oven for 25 minutes, then cover with foil so it doesn't brown too much on the top.  Bake for another 25 minutes.  Check that it is cooked through using a skewer.

6.  Let it cool a little before serving with butter.  Perfect for an afternoon pick me up before school run. Yum!

Heidi Modrovich

Your Brand in Harmony

The Modrovich Residence