Paleo Banana Bread – GF, DF & SF
Recipe makes x2 small loafs or x 1 large loaf
Per slice – 233kcals, fat 16g, carbs 23g, fibre 4g, protein 6g
- 1.160kg ripe bananas
- 8 eggs
- 290g crunchy almond/peanut butter
- 9 tbsp coconut oil, melted
- 13 tbsp maple syrup
- 175g almond flour
- 75g coconut flour
- 2 1/2 tbsp cinnamon
- 1 1/4 tbsp baking soda
- 1 1/4 baking powder
- 2 tsp vanilla extract
- Pinch of salt
- 1/2 teaspoon nutmug
Preheat the oven to 160 C. Combine bananas, eggs, nut butter, maple syrup and coconut oil in a food processor. Once all of your ingredients are blended, add in coconut /almond flour, cinnamon, baking soda, baking powder, vanilla and sea salt and mix well.
Pour the batter in 2 greased loaf tins. Place in preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and flip the bread out onto a cooling rack for ten – 15 minutes, then enjoy!
Store in tightly sealed tupperwear to keep fresh through the week.