Paleo Cranberry Orange Banana Bread
Zesty, perfectly sweet, moist and fluffy paleo-friendly quick bread with little bursts of dried cranberries and orange is an amazing treat!
Servings: 1 loaf
Calories: 124kcal
Ingredients
- 3 ripe bananas mashed (1 cup)
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 tablespoon orange zest
- 2 teaspoons pure vanilla extract
- 2 cups finely ground almond flour
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup dried cranberries
- 2/3 cup toasted hazelnuts + more for topping
- 1 tablespoon unsweetened shredded coconut optional
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" baking pan with parchment paper.
- Add the first 8 ingredients (bananas through sea salt) to a blender and blend until smooth. Toss the dried cranberries and hazelnuts in 2 teaspoons almond flour so that they don't sink to the bottom of the loaf while baking. Fold the dried cranberries and hazelnuts into the banana bread batter.
- Transfer batter to the prepared loaf pan and smooth into an even layer. Top with more hazelnuts and unsweetened shredded coconut. Bake 35 to 45 minutes, until bread begins turning golden-brown around the edges. Turn off the oven and leave bread in the hot oven another 5 minutes.
- Remove banana bread from the oven and allow it to sit at least 30 minutes before slicing and serving.
Nutrition
Serving: 1slice | Calories: 124kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sugar: 20g