This is the healthiest banana bread recipe in my repertoire and I’m really excited to have it come to life during my journey towards living a simpler, Primal lifestyle.

I love it when experimental recipes are born out of necessity. I’ve got a few go-to recipes I follow for Banana Bread, but being off-grid travelling Australia, I found myself without a few key ingredients.

So, I threw caution to the wind and made it up with what I had! Pretty darn proud of myself.

It’s paleo, vegan, gluten-free, flour-free, and sugar free*! What’s not to love?!

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Healthy Primal Banana Bread

Ingredients

• 2 cups almond meal
• 10 soft medjool dates, (no seeds)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 large overripe bananas, mashed
• 2 eggs, whisked
• 1/2 cup coconut oil
• 1 teaspoon vanilla essence
• 1 lime, juiced

Method

• Preheat oven to 180 degrees. Line a bread tin with grease proof paper and set aside.
• Combine the dry ingredients (almond meal, baking powder, cinnamon), in a large bowl and mix well.
• In a separate bowl, melt the coconut oil.
• Place dates, bananas, eggs, coconut oil, vanilla essence, and lime juice in a mixer and blend. I use a Magic Bullet when on the road as it’s nice and small.
• Combine wet and dry mixture and mix until fully incorporated. Pour into the greased pan.
• Set to bake for 45 minutes – go for a swim – cook until a toothpick/skewer comes out clean from the centre.
• Tip: The first time you cook the bread, check at the 35 minute mark, then again at 40 minutes and so on – this is the time required for our small air fryer/oven in our caravan, so you need to check what’s best for your appliance/s.
• Cool for 10 minutes, before transferring to a wire rack to cool completely.
• Tip: if you prefer the bread firm, store in the fridge. If you’re impatient like me and love the bread warm, cut immediately and enjoy the crumbly texture.

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