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Paleo Banana Raspberry Bread

Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Servings: 8 slices
Calories: 294kcal

Ingredients

Bread

  • 1 medium banana
  • 1/4 cup soft medjool dates
  • 2 large eggs
  • 1/4 cup almond butter
  • 1/4 cup golden milled flax meal
  • 1/2 cup almond flour
  • 1 teapsoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup raspberries

Glaze

  • 5 tablespoons coconut manna or coconut butter
  • 3 tablespoons warm water
  • 2 tablespoons lemon juice
  • 3-4 drops stevia liquid

Instructions

  • Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
  • In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
  • Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
  • For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.

Nutrition

Calories: 294kcal | Carbohydrates: 20g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 107mg | Fiber: 8g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 2.2mg
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