This Coconut Rum Paleo Banana Bread Recipe uses frozen bananas, and is moist and tender with a tropical banana bread twist.
Growing up, banana bread felt like a special treat every time my mom would bake a loaf.
As an adult, I don’t make it often, but when I make banana bread I like to have fun with the add-ins with things like Piña Colada Banana Bread.
There are two things I love about banana bread: 1) how easy it is to make, and 2) how fun it is to switch up the flavor profile!
Best Banana Bread with Frozen Bananas
Have you ever froze bananas and then wondered what you can make with them other than smoothies?
It turns out, frozen bananas are perfect in banana bread! In this recipe, I roasted my frozen bananas (straight from the freezer) with a splash of rum because I wanted a tropical flavor profile. You can skip the rum, or instead use a little bit of rum extract (or vanilla extract).
Pro Tip: Roasting the bananas helps bring out their natural sweetness.
What makes this the BEST banana bread with frozen bananas is that it has great texture and flavor.
This Paleo Banana Bread Recipe has a moist, tender crumb, but isn’t soggy. Coconut sugar (or light brown sugar, if keeping it paleo isn’t a concern) and banana add sweetness. Vanilla, cinnamon, and nutmeg add complexity, while rum and coconut add a bit of tropical flair.
Can You Freeze Mashed Bananas? Can You Use Frozen Mashed Bananas to Make Banana Bread?
Yes, you can absolutely freeze mashed bananas!
If you want to use frozen mashed bananas in this recipe, I recommend skipping the roasting step. Just thaw the frozen mashed bananas and use!
How to Make Easy Banana Bread with Almond Flour
To keep this bread paleo, I used a combination of almond flour, milled golden flaxseed, and psyllium husk powder as the dry ingredient base.
To make easy banana bread with almond flour, simply whisk together the dry ingredients and wet ingredients in separate bowls. Subsequently, stir the wet ingredients into the dry. Pour the batter into a loaf pan and bake!
Paleo Banana Bread FAQs
Can You Make Banana Bread with Unripe Bananas?
In general, it’s best to use ripe or overripe bananas to make banana bread. This is because ripe or overripe bananas are sweeter, have a more highly concentrated banana flavor and aroma, and are easier to mash so they mix into your batter better.
If you want to whip up a loaf but your bananas aren’t ripe yet, you can bake your unpeeled bananas in a 300F oven until they turn black, about 15 to 20 minutes.
Can I Make This Recipe Into Paleo Banana Bread Muffins?
Yes, this recipe is easy to make into paleo banana bread muffins!
To do so, simply bake the batter in lined muffin wells at 350F until a toothpick inserted in the center of the muffins comes out clean or with just a couple crumbs.
How Do I Make Paleo Chocolate Banana Bread?
The easiest ways to make paleo chocolate banana bread is to simply add ¾ cup of paleo-friendly chocolate chips or stevia-sweetened chocolate chips to this recipe.
More Paleo Banana Recipes to Try:
- Classic Banana Nut Muffins
- Banana Pudding
- Paleo AIP Banana Flour Chocolate Chip Edible Cookie Dough
- Banana Snack Cake
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Coconut Rum Paleo Banana Bread
Ingredients
- Coconut oil spray
- 3 medium bananas frozen
- 2 tablespoons dark rum see Note
- 2 cups almond flour
- ½ cup milled golden flaxseed
- 1 cup coconut sugar or light brown sugar
- 2 teaspoons cinnamon
- ½ tablespoon psyllium husk powder
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon nutmeg
- 4 tablespoons coconut oil melted and cooled slightly
- 4 large eggs
- 2 tablespoons unsweetened full-fat canned coconut milk
- 2 teaspoons pure vanilla extract
- ½ tablespoon apple cider vinegar
- ½ cup pecans coarsely chopped
- ½ cup unsweetened coconut flakes
- 1 ripe banana peeled and halved length-wise (see Note)
Instructions
- Preheat the oven to 400F. Spray the inside of an 8 by 8-inch casserole dish with coconut oil. Place the frozen bananas in the dish and sprinkle on the rum. Roast for 30 minutes. Cool to lukewarm.
- Turn the oven down to 350F. Line a 9 by 5-inch loaf pan with parchment paper.
- Whisk together the almond flour, milled golden flaxseed, coconut sugar, cinnamon, psyllium husk powder, salt, baking soda, and nutmeg in a large bowl.
- Transfer the roasted bananas (along with any liquid) to a medium bowl and mash with a fork. Whisk in the coconut oil, eggs, coconut milk, vanilla, and vinegar.
- Stir the wet ingredients into the dry, and then fold in the pecans and coconut flakes (the batter will be thick).
- Spoon the batter into the prepared loaf pan and spread it out evenly. Lay the banana halves on top, lightly pressing them into the batter.
- Bake until a wooden pick inserted into the center of the loaf comes out clean or with just a couple crumbs, about 1 hour to 1 hour 15 minutes. Cover the top of the loaf with foil after 1 hour if the top starts to get too dark before the loaf is cooked through.
- Turn off the oven and let the loaf cool in the oven with the door ajar.
- Once cooled, slice and enjoy.
Helpful Tips
- If You Don’t Want to Roast the 3 Bananas: Roasting the bananas develops and enhances their flavor and natural sweetness. However, if you’re pressed for time you can skip this step and simply mash the bananas instead (fresh or frozen mashed bananas will work here).
- The Banana on Top That Gets Split in Half Lengthwise: This banana should be ripe and fresh, not frozen. Or you can omit it if you want.
- Rum Substitute: If you don’t have rum on hand, you can use 2 tablespoons of water instead and if desired, add ½ teaspoon rum extract (or vanilla extract).
Nutrition
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