Banana Paleo Bread
Bananas have often been referred to as “the perfect food”. As such, we always ensure there are plenty of bananas in the house. One weekend though, we had to take an unexpected trip out of town. The bananas did not fare well during our absence. Upon our return they were past the point of where my daughter would eat them. There were “too many brown spots”.
It reminded me of one of my favorite recipes handed down to me from my grandmother for banana bread. It was the perfect solution to repurposing the bananas with “too many brown spots” on them. I pulled out my handwritten recipe card and modified the ingredients with paleo items. This was the result:
- 1 cup raw, organic, gluten-free, unbleached, coconut flour
- ¾ cup almond meal
- 2 ¼ teaspoon double acting baking powder. Note. Ensure the baking powder is not derived from either potato or corn (including cornstarch) and is aluminum free.
- ½ teaspoon pink Himalayan salt.Substitute. Sea salt
- ⅓ cup organic, virgin coconut oil
- 3 organic, bananas
- 2 omega 3, free-range, eggs
- ⅓ cup honey
- Preheat oven to 350°.
- Stir the dry ingredients (flour, meal, baking powder, and salt) in a mixing bowl. Add the coconut oil and mashed bananas. Stir well.
- In a separate small mixing bowl, use a whisk or hand mixer to combine the liquid ingredients (eggs and honey).
- Combine the liquid ingredients with the dry ingredients and mix well.
- Place the batter into a greased (extra virgin olive oil) bread pan. Bake for 45-50 minutes or until done. Note. It is done when you can insert a toothpick into the center of the loaf and it comes out clean with no batter on it.
- Cool before slicing. Makes one loaf.