Spiced Banana Bread Mary and Sara

Spiced Banana Bread

Makes 1: 8×4-inch loaf (6-8 slices)
Prep time: 15 minutes | Cook Time: 50 minutes | Ready Time: 1 hour + 15 minutes

After so many years of making our tried-and-true version of Banana Bread (from the Bride and Groom Cookbook), we are thrilled to share our new and improved version, made with some healthy substitutions. Yep. Your body is thanking us for “Making Healthy Delish!”

The big difference between these two recipes is that the Bride and Groom recipe calls for all-purpose flour, canola oil and sugar; this updated version features Paleo flour (see note) or GF flour, if ya like, coconut oil and maple syrup, respectively. Also, we pulled back on the sweetener because bananas are naturally so sweet. TRUST us. You will love it! If you prefer using the previous ingredients, go right ahead and do what works for your family. We will still love you:)


2 large ripe bananas (1 C puree)

4 eggs

1/2 C Virgin coconut oil, melted and cooled to room temp, plus more for greasing the pan

3 Tbsp maple syrup

2 tsp vanilla extract

1 1/2 C Paleo flour, or gluten-free baking flour (see note)

2 tsp ground cinnamon

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp nutmeg, preferably freshly grated

1/4 tsp finely ground sea salt


Preheat oven to 350 degrees F. Place the peeled bananas in food processor or blender and process until smooth. Measure 1 cup banana puree (freeze extra for later use)  and set aside. Add eggs to the food processor (no need to wash it), and pulse until well blended. Return the banana puree back to the food processor. Add the coconut oil, maple syrup and vanilla. Pulse until incorporated. In a separate bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg and salt. Add dry ingredients to food processor and pulse until just blended. Pour mixture into a greased 8 by 4-inch bread pan.

Bake for about 45-50 minutes or until tester comes out with lose crumbs attached. We always check after about 30 minutes and usually need to cover the bread loosely with foil so it doesn’t get too brown. Remove from oven and let cool on a rack for 15 minutes before removing from the pan.


Note: Paleo flour is a staple in our pantry because we aim for a grain free diet.  Gluten free flour is predominantly made with rice flour, while Paleo blends are made with a combo of almond flour, arrowroot starch, coconut and tapioca flour.  The brand that we use is Bob’s Red Mill.




2 large ripe bananas

4 eggs

virgin coconut oil

maple syrup

vanilla extract

Paleo flour, or gluten-free baking flour (see note)

ground cinnamon

baking soda

baking powder

ground nutmeg