One of my staple sweets was banana bread when I was in college and then living in New York City. The deli on First Ave that I lived above would actually give me their old bananas and butter to make them banana bread. I was used to having so many leftover brown bananas because I prefer them perfectly yellow-no brown. There is a small window of opportunity to eat a banana perfectly yellow so as you can imagine, there was always left over bananas.
Since going Gluten Free, this was not an issue because I could replace wheat flour with rice or even ground oats. Now that I am eating mostly Paleo (95% of the time), I was anxious to try this recipe grain free. My husband took half of it with him on a recent plane ride so I think it’s safe to say it’s good for the average palate.
- ½ c Coconut Flour
- ½ c Almond Meal/Flour
- 3-4 Tbsp Ground Toasted Flax Meal (the toasted has a nice “pie crust” flavor)
- 3-4 Tbsp of Ground Walnuts (or another like Macadamia or Pecan)
- 1 c Mashed Ripened Bananas (about 2 or 3)
- ½ c Melted Grass Fed Organic Butter or Coconut Oil (or a combination)
- ¾ tsp Cinnamon
- ¾ tsp Baking Soda
- ¼ c Honey
- 4 Eggs
- ½ tsp Vanilla
- Pinch of Sea Salt
Combine the wet ingredients first, add baking soda and spices add flours. Spray a bread pan with coconut oil or melted butter. Bake 350 for 45-50 min, checking to see if the middle is done and firm. You may need 5 minutes more or less, make sure to check it since every oven is different.