Well, today a new chapter in my life begins. I’m starting a new job after being home full-time with my boys for almost two and a half years.

It’s a big day for me and I’m excited and a little nervous. Being home has been wonderful and I have enjoyed every second of the time with my children. Having the time to be able to focus on healing my body and soul has been priceless. With help from God, a few good friends and loved-ones, I have come a long way. Working on this website has been a creative outlet for me and I have enjoyed all the comments and emails I have received over the months. But, with new found health and vitality, the time has come to take on a new challenge. While I will definitely be busier than ever I fully intend to keep posting here.

In fact, I am quite sure I will need to come up with strategies for managing our paleo diet while working a very intense schedule. When I was preparing for my busy week ahead I decided to make some paleo banana bread to store away for breakfasts for at least a couple of days. We usually eat meatier fare in the mornings and I have had the luxury of time to devote to kitchen clean-up. Now, not so much!

Paleo Banana Cardamom Bread

The addition of cardamom came about mainly because I wanted to make something a bit different from the standard banana bread flavor. But the motivation to use this particular spice was the result of my own disorganization when it comes to grocery shopping. I was recently making a recipe that called for cardamom as one of about a zillion ingredients. When I was in the grocery store I could not for the life of me remember whether or not I had ground cardamom. So, of course, I bought a big jar of it. Come to find out, I already had two other jars! So I tried desperately to figure out what flavors go with cardamom. This spice has a strong, unique taste, with an intensely aromatic, resinous fragrance. In addition to being used in Indian cooking, cardamom is used in baking in many Nordic countries. Once I heard this news it occurred to me that it might compliment the flavor of banana – and I was right. Whew! That’s a relief. Something to do with the cardamom now.

paleo banana bread

When using almond flour I almost always add some coconut flour. Almond flour seems too wet and the addition of coconut dries it out a bit. The combination of the two seems to hit the “sweet spot” in grain-free baking. I had to make this a few times to come up with the right ratio as well as the best sized pan and oven temperature. The recipe for paleo banana cardamom bread you will find below is moist and aromatic – perfect with a cup of coffee in the morning or tea in the afternoon.

Paleo Banana Cardamom Bread


  • 2 cups blanched almond flour
  • 1/3 cup coconut flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup of mashed ripe banana (approximately 2)
  • 4 large eggs
  • 1/4 cup maple syrup
  • 1/4 cup liquified coconut oil (butter or ghee)
  • 2 teaspoons vanilla extract



  1. Preheat oven to 325 degrees F.
  2. Grease one loaf pan (8.5 x 4.5).
  3. Combine/sift dry ingredients in a medium bowl.
  4. Combine wet ingredients in a large bowl and whisk together (or use a stand mixer).
  5. Pour dry ingredients into wet ingredients and mix until fully incorporated.
  6. into loaf pans and smooth the tops.
  7. Bake for about 45-55 minutes.* (Banana bread is done when a toothpick inserted in the center comes out clean.)
  8. Remove banana bread loaf from oven, let it cool in the pan for a few minutes and then transfer to a wire rack to continue cooling.
  9. Store in the refrigerator.
We eat our paleo banana cardamom bread with pastured butter. Yum. Our whole family enjoyed it. I hope yours does too.
paleo banana bread

Thanks for stopping by. Leave me a comment and let me know how it turns out if you decide to try the paleo banana bread. Have a great week and wish me luck (maybe say a little prayer too).

* I tried cooking this banana bread at a temperature of 350 degrees F for 45 minutes but it seemed to brown too quickly while leaving part of the center under-done. 325 F for a somewhat longer time worked much better for me. Keep in mind I used a glass baking dish and different types of pans may produce somewhat different results.

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