Lora Hogan > Recipe  > Paleo Day Five: Rain Interference leads to PALEO BANANA BREAD

Paleo Day Five: Rain Interference leads to PALEO BANANA BREAD

So Florida did what Florida does best…it poured.  I wasn’t able to make it to the grocery store, so this day was a bit cobbled together.

Thankfully, the rain allowed me some baking time utilizing ingredients already in the home! Which leads to, cue the drum roll, my first ever PALEO BANANA BREAD!

Y’all know I love banana bread and making different banana bread recipes (see the recipe index for a complete list of past banana bread variations). I simply HAD to try and make it Paleo.  This one turned out delectable–my only complaint is that it is a bit more crumbly than normal banana bread. I think this is due to a) to the presence of coconut flour and b) because I tried to spread cold almond butter on it. I’ve also moved it into the refrigerator, which helps it to stay more solid.

I am still feeling very energetic since “going Paleo.” I also find that I’m drinking a ton of water and feel very thirsty. (I normally drink ridiculous amounts of water, so the fact that I have upped my consumption is kind of scary.) I also am tired really early. Bed time came again at 9pm on Day Five! (Say what!?!?) I have had zero problems getting up in the morning, however.


  • Two slices Paleo Banana Bread (recipe to follow)
  • Barney Butter Bare Almond Butter with no added salt or sugar (smooth)
  • Organic Prunes (not totally Paleo, I could only eat about two of them–they seem so sweet now! But it was the only fruit I had left in the house.)
  • Two slices Applegate Farms Turkey Sausage

Paleo Banana Bread:

 Paleo Banana Bread!


  • 1/2 cup coconut flour
  • 1/2 cup almond meal/almond flour (I used almond meal from Bob’s Red Mill)
  • 3 super ripe bananas (medium-large), mashed
  • 1/2 cup melted ghee
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/3 cup honey (or another sweetener equivalent to 1/4 cup sugar)
  • 4 eggs
  • 1/2 teaspoon organic vanilla extract (read the labels–they sneak stuff into vanilla extract!)
  • Pinch of sea salt


  1. Preheat oven to 350 degrees and grease up a bread loaf pan.
  2. Combine dry ingredients in a large bowl. If you have a sifter, sift dry ingredients. If you do not, mash them super well with a fork to get out any clumps. (Have fun with this and REALLY smash smash smash out clumps.)
  3. In a small bowl, combine eggs, honey, vanilla, and ghee. Add egg one at a time, mixing thoroughly after each egg. (Note: can be done by hand, I recommend a stand mixer or hand-held mixer for extra fluffiness.) Add mashed bananas.
  4. Make a hole in the middle of the dry ingredients. Add banana-egg-ghee mixture. Stir to combine using as few strokes as possible.
  5. Transfer to bread loaf pan. Bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
  6. Let cool before transferring from pan!! Then let it cool some more before storing in the refrigerator. (Or another cool spot.)

How did my first try at banana bread go? Let me know what you think!


It rained. I had no food. I accidentally ate the breakfast I had for Friday! Whoops!

  • Fitlife Foods Marathon Morning with egg whites, kale, low-sodium chicken bacon, and chicken sausage.
It poured. No grocery store for me! 🙁

  • Fitlife Foods Go Lean Chicken: Grilled chicken, cauliflower, kale, and spaghetti squash


  • Dancing around my apartment to silly 90s tunes
  • Kundalini Yoga for 20 minutes
  • Yin Yoga for 45 minutes

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