Banana Bread #2

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 eggs
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.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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4 Responses to Banana Bread #2

  1. Yummy! I bet it would be great spread with nut butter 😀


  2. Vinny Grette says:

    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 –


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