Paleo Banana Bread

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the loaf pan with parchment paper, leaving enough overhang to lift out the baked loaf.

   Cookware: loaf pan, oven, parchment paper

2. Step 2

   Mash the bananas in a mixing bowl until mostly smooth.

   Ingredients used: 300.0 gr Banana

   Cookware: fork, mixing bowl

3. Step 3

   Whisk the eggs, coconut oil, maple syrup, vanilla extract, and apple cider vinegar into the mashed banana until evenly combined.

   Ingredients used: 5.0 ml Apple Cider Vinegar, 60.0 ml Coconut Oil, 3.0 piece Egg, 45.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

4. Step 4

   Whisk the almond flour, coconut flour, baking soda, cinnamon, and salt together in a separate mixing bowl.

   Ingredients used: 192.0 gr Almond Flour, 5.0 gr Baking Soda, 28.0 gr Coconut Flour, 1.5 gr Fine Salt, 2.5 gr Ground Cinnamon

   Cookware: mixing bowl, whisk

5. Step 5

   Fold the dry mixture into the banana mixture just until no dry patches remain. Scrape the batter into the lined loaf pan and level the top.

   Cookware: loaf pan, mixing bowl, Silicone spatula

6. Step 6

   Bake at 175°C until the center is set and reaches about 96°C, 50–60 minutes.

   Timer: 55 min (fixed)

   Cookware: loaf pan, oven, parchment paper

7. Step 7

   Cool in the pan for 15 minutes, then lift out the loaf and cool on a wire rack for at least 20 minutes before slicing.

   Timer: 35 min (fixed)

   Cookware: loaf pan, parchment paper, wire rack