I’ve been on a serious bread-making streak lately. My last few posts have all been about bread—can you tell I love it? I do. Guilty as charged. It’s my weakness; I could happily eat loaf after loaf.
I’m not entirely sure what’s sparked this baking drive. Maybe it’s the cooler weather, the craving for comfort food as the holidays approach, or just the cozy weekends when the boys watch football and I relax in the kitchen. Whatever the reason, I’ve been having a blast experimenting with spices and Paleo-friendly flours. Care to join me? This Lemon Banana Paleo Bread is a family-pleaser—moist, fragrant, and full of warming autumn flavors.
Lemon Banana Paleo Bread
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- Author: Mariel Lewis
- Total Time: 55 mins
- Yield: 2 mini loaves 1x
Description
This Lemon Banana Paleo Bread is moist, wholesome, and delicious. It’s simple to make and fully Paleo-friendly—perfect for breakfast or a cozy snack.
Ingredients
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- 2 cups almond flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp ground cloves
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup honey
- 1 tbsp fresh lemon juice
- Zest of 1/2 lemon
- Slivered almonds, to garnish
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 3 ¼” mini bread pans with coconut oil spray and set aside.
- In a large bowl, whisk together almond flour, baking soda, cinnamon, salt, and ground cloves.
- In a separate bowl, whisk eggs, mashed bananas, honey, lemon juice, and lemon zest. Pour the wet mixture over the dry ingredients and mix until smooth.
- Divide the batter evenly between the two pans. Sprinkle slivered almonds on top and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool completely, then refrigerate for at least 2 hours to improve slicing.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American