When life gives you squishy, brown, spotty bananas you make banana bread of course! Plus, being my indecisive self, I couldn’t decide if I wanted to make banana bread or zucchini bread so I made it the best of both worlds.
Original recipe adapted from The Civilized Caveman’s paleo banana bread recipe with some substitutions and additions. Not only is this recipe flour, grain, and dairy-free, but it’s sweetened only with bananas! What I’ve learned about my experiences with sugar is a little goes a long way and fruit is already so sweet on its own you won’t even miss/need the sugar! Also, there’s a whole zucchini in there; anyway to sneak more veggies in. *wink*
I topped it off with Kite Hill Foods plain unsweetened almond yogurt (bomb vegan yogurt), Jem Organics cinnamon maca almond butter (my favorite nut butter of all time), Purely Elizabeth Coconut Cashew grain-free granola (highly addictive), and fresh berries from the farmers market (because berry season!).
As Gwen says…This sh*t is bananas!
Not only is this recipe for paleo banana zucchini bread flour, grain, and dairy-free, but it's sweetened only with bananas! Also, there's a whole zucchini in there; anyway to sneak more veggies in. *wink* Original recipe adapted from The Civilized Caveman's paleo banana bread recipe with some substitutions and additions.
- 3 bananas
- 3 eggs
- 1/2 cup Bob's Red Mill paleo baking flour almond flour, arrowroot starch, organic coconut flour, & tapioca flour
- 1/4 cup Jem Organics cinnamon maca sprouted almond butter
- 2 1/2 tablespoons coconut oil
- 1 grated zucchini
- 1 tsp ashwaganda
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp Organic Gemini's tigernut prebiotic smoothie mix tigernuts & pea protein
- 1/2 lemon zest
- pinch of sea salt
Preheat oven to 350℉
Combine your bananas, eggs, nut butter, shredded zucchini and coconut oil in a mixing bowl and mix well.
Then add in your paleo flour, spices/adaptogens, baking soda, baking powder, vanilla, lemon zest, sea salt, and the rest of the ingredients and mix well.
In loaf pan lined with parchment paper, pour in your batter and spread evenly.
Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and flip your bread out onto a cooling rack.
Slice, serve, and go BANANAS!
4 thoughts on “Paleo Banana Zucchini Bread”
I just made it, and it tastes so yummy! I didn’t have super ripe, bananas, so the bread wasn’t super sweet, but I like it that way! I can definitely see myself eating this for breakfast with a bit of yogurt, strawberries, and a drizzle of honey! Thank you so much!
I’m so glad you liked it! I also love that it’s not too sweet.
Thank you for your feedback!
Hi, I made this recipe, but I could not get the inside to bake! I followed all of the instructions, used the same ingredients, and the outside browned, but the inside was extremely wet and mushy. I baked it for about an hour and 45 minutes, switching the loaf to the top rack, but I could not get the inside to bake! Any tips? Thank you, I love your blog!
Hi! Hmm that’s strange. Maybe it wasn’t a high enough temperature? What temperature did you bake it at? You may need to raise or lower it depending on your oven. Hope that helped!