When I started to cook Paleo foods is when I first realized how useful bananas could be for adding substance to recipes. Obviously they are the star in different banana breads or muffins, but I’ve also now used bananas in pancakes, smoothies, and even ice cream. I used to just eat bananas by themselves, as a fruit, and that was the only way they were served. My friends made fun of me in school because I would drizzle a dab of honey on each bite of banana. (I liked sugar, a lot.) I’ve always loved the honey and banana combination and now I can enjoy it in the form of a loaf of bread.
The batter for this bread can be whipped together in about 5 minutes and then it is ready to go in the oven. This makes it a great morning recipe, before everyone else gets out of bed. By the time they stroll into the kitchen for breakfast the bread is ready to go. Yes, I am using my family as a reference point for this morning schedule and timing, where my mom gets up way earlier than the rest of us lazy bums. But we were still grateful for a nice surprise like a loaf of warm banana bread waiting for us.
- 4 bananas, mashed with a fork (the more ripe, the better)
- 4 eggs
- 1/2 cup almond butter
- 4 tbsp ghee
- 1 tsp vanilla
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, add the bananas, eggs, almond butter, ghee, and vanilla. Use a hand blender to combine well.
- Add in the coconut flour, cinnamon, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Pour the batter into the loaf pan, and place in the oven. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread on a cooling rack and allow to slightly cool before slicing.
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|Vitamin A||90 µg|
|Vitamin C||5.1 mg|
|Folic Acid (B9)||30 µg|