As you well know we love Banana Nut Bread at the Elliott homestead. In fact, you may remember this recipe I posted a while back – which is delightfully yummy I must add! Well, considering our love for this item, we wanted to have a purely Paleo option as well and y’all – this one hits the spot! It’s a bit more dense than our original version, but the taste is incredible, and it’s quite filling. It’s gluten free, fully Paleo, and so yummy even the pickiest of eaters wouldn’t know it was actually good for them 🙂
Ingredients:
2 medium bananas, mashed
2 tablespoons coconut oil, melted
1 tablespoon honey (organic/local honey is sweeter)
1 tablespoon vanilla extract
3 eggs (farm raised/local make it a bit fluffier)
1 cup almond flour (we make our own in the food processor)
2 tablespoons coconut oil, melted
1 tablespoon honey (organic/local honey is sweeter)
1 tablespoon vanilla extract
3 eggs (farm raised/local make it a bit fluffier)
1 cup almond flour (we make our own in the food processor)
1/2 cup coconut flour (yeah, we bought this)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped almonds
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chopped almonds
Directions:
- Preheat oven to 350 degrees F.
- Grease a 5×7 inch loaf pan (very well greased so it doesn’t stick!)
- Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined.
- Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are mixed together completely.
- Pour the mixture (which should be thick) into the loaf pan and smooth the top with a spoon.
- Sprinkle the chopped almonds evenly over the top.
- Bake for 32-35 minutes or until the bread is golden brown and a knife comes out clean.
- Let cool for about 10 minutes and then invert onto a wire rack to cool completely.
- Enjoy! Great for breakfast on the go or a tasty dessert type option!
What’s something you love to eat that you have made into a healthy option?
