As I stepped outside today, I was greeted with nothing other than the pure, crisp smell of fall. We have officially entered the best time of the year and you can’t tell me you don’t love it. I can name a million and four things about this season that makes me melt into a puddle and cry tears of joy but I’ll just name one.

BANANA. FREAKING. BREAD. 

Growing up my mom would always have some homemade goodies for us. We rarely got to buy candy or chips from the store but we did get homemade bread and cookies and that my friends, is a 1000x better. Her recipe is the best I’ve ever had but I needed to enjoy banana bread all season long and into next summer so I’m bringing you a healthy alternative.

This bread is made with paleo goodness. That means no refined sugar, grains, or dairy. Which in my opinion is a great way to keep this bread guilt free going into the season that is full of sugary treats.

This Paleo Banana Bread is made in the blender. Yes, you read that right, a blender. Why spend your time washing dishes when you can spend your time stuffing your face? Exactly. So throw all the ingredients into a blender, (I use a Vitamix) and let that do the work. If you don’t have a blender, you could, of course, mix this all by hand but I would highly recommend investing in a good blender. My Vitamix is used every day for various recipes!

Making healthy banana bread can be tricky because we want to make sure things still stay moist. I make this promise here and now that this bread is so moist and soft without crumbling that I want to curl up in a ball and scream.

I hope you enjoy this stupid easy Paleo Banana Bread. Let me know if you give this a try!

Easy + Healthy Paleo Banana Bread 

servings: 1 medium loaf 

ingredients: 

• 3 large ripe bananas
• 2 eggs
• 1 tsp. pure vanilla extract
• 3 tbsp. 100% pure maple syrup
• 2 cups almond flour
• 1 tbsp. baking powder
• 1/4 tsp. pink Himalayan salt
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

directions: 

• Preheat oven to 350 degrees F
• Generously grease a medium bread pan and set aside
• Combine all ingredients in a blender (I use this one) and blend until smooth
• Pour into bread pan and bake for 40-50 minutes. (mine was done right at 40 minutes – stick a toothpick in the middle, if it comes out clean, it’s done)
• Leave in the pan for 30-40 minutes to allow for clean cuts. This step is important, don’t skip it!

TIPS: Store for 4-5 days or freeze for later. Nutmeg makes this kind of like a spiced banana bread, although it’s not much. If you don’t want that, just skip that step and add a tiny more cinnamon if you wish. This bread is so good for breakfast or as a snack throughout your day.

I hope you enjoy!

all my love,