This has been a staple in my house on and off for years. It is just so simply fabulous!
Not only is it tasty, it is nutritious, satisfying, and a wonderful comfort food!
Although this bread contains bananas it is not overly sweet at all. It is rich in fiber, fat, and protein, making it a wonderful low-glycemic addition to breakfast or a great snack. I toast it and enjoy with butter….yum!
I usually double the batch, slice up the loaves and freeze most of it. This way I can take out a few slices at a time to defrost.
Paleo Banana Bread, 10 servings
- 4 bananas
- 4 eggs, beaten
- 1.5 cup almond butter (chunky or smooth)
- 4 TBSP butter or coconut oil, melted
- 1/2 cup plain, whole-fat yogurt or kefir, or water
- 1 TSP vanilla extract
- 1 TSP almond extract
- 1/2 cup coconut flour
- 1/4 cup freshly ground flax seeds or chia seeds
- 1 TBSP cinnamon
- 1 TSP baking soda
- 1 TSP sea salt
- 1/2 TSP nutmeg
Preheat oven to 350 degrees F. Liberally spread butter in a standard-sized (1.5 Qt), glass or stone bread baking pan. Mix together dry ingredients in a small bowl. Then mix together wet ingredients in a mixer. Combine ingredients and pour into bread pan. Bake for 50 minutes and let cool before slicing. If you insert a toothpick it might come out “wet” with the ingredients, don’t keep baking too much or the bread will come out dry. The “wet” ingredients do tend to firm up during cooling.