I’ve never been a sponge or bundt cake person, so banana bread never really sounded all that interesting to me…Until I discovered banana pancakes and ice cream and the general awesomeness of the banana that is!

This is the staple paleo banana bread recipe, I usually use dark chocolate chips in mine, but there are no ends to the possibilities here. Replace the chocolate chips with nuts and try other spices if you like.

I often bake this for weekend trips on the cabin or on the boat. It’s a great snack or lunch but can very well be a dessert too!

Recipe:

• 4 eggs
• 140 grams roasted almond butter
• 4 ripe bananas, I like very ripe ones
• 75 grams coconut flour
• 4 tbs melted butter or coconut oil
• 1 ts baking powder
• 1 ts baking soda
• 1 ts vanilla extract
• 1 tbs cinnamon or apple pie spice
• ¼ ts salt
• Optional: large handful of dark chocolate chips (70%)

Set your oven to 175 degrees Celsius. Mash your bananas and combine them with eggs, almond butter and butter in a blender. Mix until fully blended and smooth.

Add coconut flour, baking powder, baking soda, spice, vanilla and salt and mix until blended. When everything is combined, add your chocolate chips and stir to distribute evenly in the batter.

I line a bread mold with baking sheet; I cut one sheet in the length of mold and leave the ends of the sheet sticking out over the sides of the mold. Then I repeat the procedure with a thin sheet on the length of the mold. -Or you could just use a silicon bread mold!

Pour your batter into the mold and bake for 60 minutes.

banana bread