I often make Banana and Raisin Bread, and you will usually find some in my freezer as it freezes beautifully, but I wanted to try a different recipe and this Paleo one seemed to fit the bill.
The bread was very quick to make and was deliciously moist and flavoursome.
4 bananas, the riper the better
140g nut butter, ie almond or cashew
4 tablespoons grass-fed butter or coconut oil
75g coconut flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of sea salt
Using a Nutribullet or blender, combine the eggs, bananas and two butters until well mixed.
Mix together the remaining ingredients in a bowl and pour over the egg mix. Stir well until fully combined.
Pour into a parchment lined loaf tin (the base of my tin measured 18cm x 8cm) and bake for 55 – 60 minutes at 350°F or until a cocktail stick comes out clean.
Turn out and remove parchment paper and allow to cool.
Recipe adapted from Civilized Caveman Cooking.
NB: All the photographs in this blog have been taken by me, and are of food I have prepared myself.
Yummy! I bet it would be great spread with nut butter 😀
Most definitely. We like cashew butter.
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Lovely! I use over-ripe bananas to make banana bread too. But I recently found a new use for them. Have you tried banana ice cream yet? – Here’s an easy and delicious frozen dessert that can’t help but boost your good health – https://cookupastory.wordpress.com/2017/04/11/banana-ice-cream-desserts-two-ways/
Thank you. I’ll look into that icecream recipe.