Vegan Paleo Banana Bread

I had a bunch of very ripe bananas hanging in the fruit basket and knew it was time to either use them or freeze them for smoothies. Inspired by my crossfit friends I decided to take the challenge and create  paleo friendly banana bread.

The mission was to come up with a banana bread using no added sugar, no eggs (to still keep it vegan friendly) and no grains. Of course, it still had to be as delicious as traditional banana bread.  I am excited to present to you with our version of Vegan Paleo Banana Bread!

This grain free banana bread with pistachios and raisins is moist and delicious and packed with protein!

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  Vegan Paleo Banana Bread

  Prep Time15 minutes mins

  Servings: 0

  Ingredients

  • INGREDIENTS
  • Dry Ingredients
  • 3/4 cup coconut flour
  • ¼ cup arrowroot flour
  • ½ cup almond flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • ½ cup chopped pistachios or walnuts
  • ½ cup raisins
  • Wet Ingredients
  • 4 very ripe bananas
  • 3 chia eggs 3 tablespoon of chia seeds mixed with 3 tablespoons of water, let the mixture sit for 15 to 20 minutes
  • ½ cup coconut milk
  • ½ cup unsweetened applesauce
  • 1 tsp pure vanilla
  • ¼ tsp pure almond extract optional

  Instructions

  • Preheat oven to 350F
  • Line a loaf pan with parchment paper or grease well with coconut oil and set aside.
  • In a small bowl mix flours, cinnamon, baking soda, and salt. Add pistachios or walnuts and raisins and stir until well coated and set aside.
  • In the bowl of your food processor, combine all the wet ingredients and process until very smooth.
  • Add that to the dry ingredients and mix with a spatula until well combined, no more.
  • Pour the batter into the prepared loaf pan and sprinkle with coconut or chopped pistachio.
  • Place in the oven and bake 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
  • Set loaf on a wire rack and let it cool in the pan for about 5 minutes.
  • Finish cooling on the rack and transfer to the refrigerator, where it will keep for up to a week in an airtight container.

  Notes

  Vegan, Paleo, GF, Grain Free

  Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.

Zuzana