Friday, February 06, 2015

Paleo Banana Bread {nut and grain free!}

Whenever we have overripe bananas in the house they always get turned into banana bread.  Traditional banana bread is delicious but it has lots refined sugars and white flour, making it more of a dessert item than a breakfast bread or healthy snack.  So after a tweaking an existing recipe a bit, we now have a sugar and grain free paleo banana bread that is a total winner!

  • 1 1/4 Cup (about 4 ripe mashed bananas)
  • 2 1/2 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbs coconut oil (melted)
  • 1/4 cup unsweetened applesauce
  • 4 eggs
  • 3/4 cup coconut flour
  • 3/4 tsp baking soda
  • Preheat your oven to 350F.
  • Grease and line a loaf tin and set aside.
  • In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
  • Mix in your coconut flour and baking soda and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter.  If your mix is extremely liquidy, add in coconut flour one teaspoon at a time (I don't recommend doing this unless your coconut flour is not very absorbent)
  • Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
  • If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.
  • Allow to cool completely before slicing.


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