Banana Bread

IMG_2571This recipe has been adapted ever so slightly from the great paleo cookbook ‘Make it Paleo’ by Bill Staley & Hayley Mason; if you haven’t got their book, I’d highly recommend it. It is a great way to use up those brown bananas you bought ages ago to have on the go but have forgotten about but can’t bare to throw away. I personally can’t have any brown spots on my bananas they need to be yellow, firm and cool, not yellow with brown flecks, mushy and warm. Gross. However this recipe is anything but gross, the only thing about it is that it is not 100% pure paleo as it does contain a small amount of maple syrup, though I think that it could quite easily be taken out and still taste great. The next time I make this recipe I will not add the maple syrup and let you know how it turns out as I’m sure the paleo purists will be iffy on this subject of maple syrup, as I myself am.

Regardless do try this recipe, there is no better way to use up those horrible brown bananas with the possible exception of a Banana & Blueberry Smoothie. It is great for taking as a sweet paleo snack on the road during your shift or to have with your tea in the break room at hospital. Better still, your paleo & non-paleo friends alike will love it! Who doesn’t love banana bread right?

Banana Bread

Preparation to Plate: 1 hour 10 minutes

Serves 4-6 People

Consume within 4-5 days


75g (½ cup) of Coconut Flour, sifted

6 eggs

½ tbsp Vanilla

¼ tsp Baking Soda

60mL (¼ cup) of Coconut Oil, melted

3 Overly Ripe Banans

6 Medjool Dates, made into Date Paste (see below)

1 tbsp Pure Maple Syrup, for the Date Paste (see below)

4 tbsp Water, for the Date Paste (see below)


Preheat the oven to 180ºC (350ºF, approx.). Sift the coconut flour into a bowl and add the baking soda. In a separate bowl add the eggs, vanilla and bananas; mix this with a hand mixer. Once smooth, add the Date Paste and mix again until smooth.

For the Date Paste – Pit 6 Medjool dates and add them to a microwavable/oven proof bowl with 3 tbsp of water. Heat in the microwave on the highest heat for 30 seconds. If you don’t have a microwave place it in the preheated oven for about a minute (generates the same effect). Remove the bowl, add another tbsp of water and return for another 30 seconds. Mash the mixture with a fork until the consistency is smooth.

Melt the coconut oil and add the mixture, blend until smooth. Add the dry ingredients to the wet and blend again until smooth. Add the mixture to a pre-greased loaf tin or to a lined loaf tin (loaf tin liners are unbelievably useful and available at most cookware shops and some supermarkets).


Put in the preheated oven for 40-45 minutes. The timing will vary depending on your own oven and whether it is fan/gas/electric; best option is to test the middle with the blade of a knife, it should come out clean and smoothly and the knife should be hot (test by touching it to your top lip). Once cooked through, take out, allow to cool and serve.


As I said this is adapted very slightly from Bill Staley & Hayley Mason’s recipe from ‘Make it Paleo’, the only difference is I didn’t add salt to the mixture and I added more bananas than they recommended. I will attempt the same recipe again but remove the Maple Syrup component and see if it compares taste wise. Watch this space.

Serving Suggestions:

Serve with a nice cup of peppermint tea in a plastic cup by the side of the road (plastic cup and side of the road optional). Sharing with crew mate/family/friends is compulsory though.


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