My Favorite Paleo Banana Bread
I met friends in New Jersey a few months back to receive my master facilitator Psych-K certification, and my friend Nina brought banana bread, and we all went crazy for it! We stayed in a small Airbnb and had so much fun doing all things energy work! It was called deer country and no joke, on the way in at around 11 p.m. we must have seen about 50 deer along the roads while we were navigating ourselves to the house we had rented.
It’s currently fall, so I recently made this cake for my family, and it was teenager approved, which can a challenge sometimes with picky eaters around here!
This Paleo Banana Bread is so delicious and easy to make. It’s super easy and pretty fast as long as you have some overripe bananas hanging around, put them to good use and try this recipe!
I typically eat a slice of this for post workout or even on the weekends when I’m wanting a little sweetness or more of a treat in my life. I pair with some protein, like my favorite protein shake or my Easy Homemade Breakfast Sausage. It’s tastes wonderful with coffee or tea. I also like to add in for flavor to mix is up a bit with different variations as such:
Chocolate - add ½ cup of cocoa powder
Blueberry - Add 1 c fresh blueberries
Pumpkin pecan - reduce almond butter to ¼ c and add ½ c pumpkin purée and 1 cup roughly chopped pecan pieces
Speaking of yummy treats and snacks, I have a few others from the blog that you might love also:
Gut Healing Peaches and Cream Overnight Oats
Valentine’s Day Cupid Rice Krispie Treats
Homemade Dark Chocolate Peanut Butter Cups
My Favorite Paleo Banana Bread
Ingredients
- 4 bananas (2 ½ cups mashed) they can be yellow - don’t have to be brown and spotty
- 4 eggs
- ½ c almond butter (or other nut butter)
- 4 tbs grass-fed butter, melted (can substitute coconut oil, which I often do)
- ½ c coconut flour (or almond flour)
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- Pinch of sea salt
Instructions
- Preheat oven to 350
- Combine bananas, eggs, nut butter and grass-fed butter (or coconut oil) in a mixing bowl and mix well with a good hand mixer (or use blender or food processor if you wish)
- When the mixture is well-blended, add in coconut flour, cinnamon, baking soda, baking powder, vanilla and sea salt and mix well.
- Pour batter in silicon pan, or loaf pan greased well, and spread it evenly.
- Bake for 45–60 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and cool. Try to flip onto a cooling rack. (or, as I do, just slice it up and eat it out of the pan!)
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