paleo banana bread

paleo banana bread

Ingredients:

  • 3 very ripe bananas, mashed
  • 120g extra virgin coconut oil – at room temperature if soft, or warmed slightly if too cold and solidified
  • 1/4 cup/50g rice malt/maple syrup
  • 3 large eggs, room temperature
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tbsp cocoa/cacao powder
  • 80g almond meal
  • 40g coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup/100g walnuts/nuts of choice

Directions:

  1. Preheat oven to 180C/375F bake setting. Grease and line a loaf tin with nonstick paper.
  2. In a large bowl, beat the coconut oil, syrup and eggs at high speed until combined.
  3. Add the bananas, vanilla essence, cinnamon and cocoa powder, beating further until mixed through.
  4. Sift in the almond meal, coconut flour, baking powder and salt. Fold through the wet mixture. Pour the batter into the loaf tin.
  5. Bake for 45-50 minutes, until the top has formed a crunchy crust and the loaf springs back when pressed.
  6. Cool on a wire rack for 20 minutes before removing from the tin. Cut slices while still warm and serve on its own (ideally alongside a cup of tea), or slathered in butter.
  7. Store in an airtight container for up to 3 days, or in the freezer for up to a month. Best served warm.
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