Banana Bread made so healthy and delicious that you won’t be able to wait to make this recipe again.
A recipe for bread without traditional flour may be scary or too far of center to try. However, you have never tried my paleo version utilizing coconuts and almonds to bring this healthy treat to life. When followed correctly this recipe will make One 8-inch Loaf.
1 cup almond flour
1 cup coconut flour
3/4 cup palm sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very large ripe (yellow/black), mashed well
6 Tablespoons coconut oil, melted and cooled
4 large eggs
1/4 cup coconut milk (full fat)
1 teaspoon vanilla extract
Coconut oil to grease pan
1. Adjust an oven rack to the lower-middle position and heat the oven to 350° F. Grease an 8 1/2 x 4 1/2 inch loaf pan.
2. Whisk the flours, palm sugar, baking soda and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, coconut oil, eggs, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula just until combined. The batter will look thick and chunky.
3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 55 minutes, rotating the pan half way through baking.
4. Let the loaf cool in the pan for 10 minutes, then turnout onto a wire rack and let cool 1 hour before serving.