Good morning!
I hope you’re having a wonderful week/start to your weekend.
I’m about to make it even better..
Okay so tomorrow is Sunday {duh} aka the perfect day to bake a scrumptious, gooey, warm, healthy paleo banana bread.
Paleo Banana Bread
Check it out cutie. Low fat, low sugar, grain free.
You’re definitely gunna add this to your regular recipe list.
Ingredients:
- About 2 medium ripe mashed bananas
- 2 1/2 tbsp honey
- 2 tsp vanilla extract
- 3 1/2 tbsp butter or coconut oil {melted}
- 1/4 cup unsweetened applesauce
- 4 eggs
- Cinnamon {several dashes}
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 3/4 tsp baking soda
- Optional: 1 bar of Bernard Callebaut chopped. You can also add in any chopped nuts or sliced unsweetened coconut flakes on top if you’d like! Mmmmm
Directions:
- Preheat your oven to 170C {340F}.
- Grease and line a small loaf tin and set aside.
- In a medium mixing bowl, mash your bananas and mix in your honey, vanilla, melted butter/coconut oil, applesauce, cinnamon and eggs.
- Then toss in your coconut flour, baking soda, almond meal and optional chocolate chunks and allow to sit for two minutes. It mayyyy be runny at first but let it sit and absorb to form a thicker batter. Add a little bit of coconut flour if it’s super liquidy… The mix should be pancake batter consistency.
- Pour the mixture into the prepared loaf tin and bake for 40 minutes to an hour {keep an eye on it} or until your paleo banana bread is cooked through and a toothpick inserted into the middle removes clean.
- Allow to cool completely before slicing.
- Keep it in a sealed container, toss it in the fridge and it’ll keep up to a week. If you want you can freeze it too :)
xxoo Drea Marie
