{paleo banana bread}


This recipe is a result of several disappointing attempts at creating a grain-free banana bread that doesn’t taste like cardboard. My last experiment using coconut flour was an epic failure so I was a little hesitant to give it another shot. Thankfully this recipe worked out and I was able to pull it off without adding any grain flour or sugar! 

{paleo banana bread}
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 4 ripe bananas
  2. 1 egg
  3. 2 teaspoon vanilla extract
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1/4 Cup unsweetened rice milk or almond milk
  8. 1 Cup almond meal
Instructions
  1. Line a loaf dish with wax paper and preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mash 3 of the banana with a fork (reserve one banana to decorate the top of the loaf).
  3. Add the egg to the banana and whisk.
  4. Add the baking powder, baking soda, salt, non-dairy milk, and vanilla to the banana mixture and combine well.
  5. Add the almond milk and combine.
  6. Pour the batter into the loaf dish, slice the 4th banana and decorate the top of the loaf with the bananas.
  7. Bake the loaf in the oven for 30-35 minutes, until a toothpick inserted into the middle comes out clean.
  8. Let the banana bread cool completely, preferably in the fridge, overnight. Serve with a big cup of bullet proof coffee and you're ready to rock!
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
Sep Cooks http://sepcooks.com/

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