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  1. Preheat the oven to 350°F. Lightly grease an 8 1/2" by 4 1/2" loaf pan.

  2. In a medium mixing bowl combine the water, eggs, oil, and bananas.

  3. In a small mixing bowl whisk together the flour, sugar, cream of tartar, baking soda, and salt.

  4. Stir the flour mixture into the wet ingredients; then stir in the nuts.

  5. Scoop the dough into the pan. Smooth it into a loaf using a spatula or your wet fingers.

  6. Bake the bread for 45 minutes then tent with aluminum foil, shiny side up. Bake for an additional 25 to 35 minutes, until golden brown and the internal temperature is above 190°F.

  7. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then turn it out of the pan, and cool on a rack completely before slicing.

  8. Enjoy bread immediately once it's cool; it's best on the first day. Store any leftovers, well wrapped, in the freezer.

Tips from our Bakers

  • Because this paleo recipe is lower in added sugar than its conventional wheat cousins, it tends to have a shorter shelf life. We recommend freezing any surplus for future enjoyment rather than leaving it bagged at room temperature.