First, I am not a baker. No real reason why not, I just don’t tend to bake. It’s probably because I’m afraid I’ll gobble every last crumb up all by myself. Sweet things really set me off. Once I get started it’s really hard to stop.

There are three reasons why I have finally decided to try my hand at baking. First, I have been looking at “paleo” treats for a while. I keep reading that paleo treats don’t create the sugar buzz that traditional treats do. I like the sound of that. It would be nice to have a baked good now and then that won’t send me in search of cookies and candy bars. The second reason, and this is a little embarrassing, is that it has just occurred to me that if I want my 15 year old son to stop eating nasty processed treats I should probably make him homemade treats. Dah! No kidding, I just thought of that. The third and most important reason is the three really black/brown bananas on my counter.

I found this Banana Bread recipe at I scoured the web for a paleo banana bread recipe that didn’t have a lot of added sweeteners. I found a bunch of recipes but most of them had maple syrup, or even regular sugar. My sweet tooth starts to hum when I read the words maple syrup & sugar. There is one really delicious looking recipe over at I’m going to try that one at some point. I do LOVE dates.

On to the Banana Bread of today. It turned out GREAT! I didn’t have a loaf pan so I made muffins. The batter made exactly 12 regular sized muffins. Super moist and fluffy. I ate one right out of the oven. Not too sweet, just sweet enough. My daughter just ate one and loved it (she is hard to please).


  • 1 cup almond flour
  • 1 cup almond butter
  • 3 medium, really ripe bananas
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup melted chocolate, optional (I didn’t use the chocolate)

What to Do:

Preheat oven to 350 degrees

Combine all of the ingredients (except chocolate if you are going to use it) in your mixing bowl. Mix until it is all well combined and there aren’t any visible chunks of banana. Spoon batter into 12 regular sized muffin cups (I used liners in my muffin pan). If you are using the chocolate, pour a little on top of each muffin. You can swirl the chocolate with a toothpick.

I baked my muffins for 20 minutes in a convection oven. I put the temp down to 330 degrees because of the convection bake.

If you use a loaf pan you want to cook for about 35-40 minutes. You want the center of the loaf to be hard to the touch.

*I added chopped walnuts to my batter. Love it! The walnuts are a perfect complement to the bananas. I think chocolate chips would be great. I also think some shredded zucchini would be delicious. I’m sure there are a zillion things you can add. If you have a great idea please share it.

Enjoy, Eat Well, Feel Great!

* Did anyone notice my awesome little kitchen dude that holds my IPad. You can just see his feet in the first image. Thanks Mom! He’s great and he looks really cute on the counter.

* 15 year old son, liked, did not love the muffins. He suggested that I make banana bread, because he likes banana bread. I told him these were banana bread! Hmmmm… I think maybe I’ll try 4 bananas next time. He does eat a lot of processed food so I think his sweet tooth is out of wack. The muffins are delicious and plenty sweet.


Tagged with:

6 Responses to Banana Bread

  1. amy d says:

    Oh, I understand the sweet tooth issue! I went “crazy” during the holidays, as was baking lots & tasting lots! I finally decided to stop & did so cold turkey, and it wasn’t hard at all. Maybe just cause I had decided? Also, I take a supplement that helps with the cravings (but not the habit of eating sweets everyday; that takes will power). AND eating good fats is a great trick, too! Awhile back, I would eat a pat of butter on something (even a prune) to stop the craving – it really works! I remember hearing (Sally Fallon Morell?) that when you don’t get enough good fats (say on a low-fat diet) that your body will CRAVE carbs, as it will make the necessary things your body NEEDS from them. That explained a LOT about why traditional dieting didn’t work for me!

    Sigh. For your son, the hard thing is that he, like you said, accustomed to a sweeter taste. Darn white sugar! Only thing it’s good for is Kombucha!

  2. Nanny says:

    I love him! He’s perfect. I saw his “toes” and am so glad you took his picture. I went looking for the the Cocoanut Aminos at Whole Foods they didn’t have any but checked on the article “locations” and they sell it at our Health Food place in Hanover. Whole foods did have “Bragg’s Liquid Aminos, but it is soy based. I did buy a bottle as the sodium is really low and is supposed to taste like soy. Thought I’d try it instead of soy sauce. I also like the “expeller cocoanut oil” idea for me – to not have the taste. They might have that as well. Will look soon. I did buy a jar of ghee, so can use that until I find what I’m looking for. Those banana muffins looked yummy!

  3. amy says:

    I have had my sweet tooth under control for almost 12 months. I was really nervous about making the muffins. Turns out (at least with this recipe) that what I have read is correct. The muffins have no added sugar and are not too sweet. They did not send me into a sugar frenzy. I ate one and didn’t feel the need to go back for another. Although it’s now hours later and they are still on the counter looking tasty. I need to put them away!

  4. Lisa says:

    Yum! I can’t wait to try this recipe. I always have old bananas in my freezer.

  5. amy says:

    They are really good. You can’t trust my sons taste buds they are out of wack! Everyone else who tried the muffins LOVED them. You can taste the banana more once the muffins have cooled to room temp. My daughter and I are going to make more tomorrow in the mini-muffin pan. Bite sized snacks – yippy.

  6. […] the recipe for the muffins incase you are ready to dive in and add the […]

Leave a Reply to Nanny Cancel reply

Your email address will not be published. Required fields are marked *