(gluten, grain, dairy, & processed-sugar free)
Paleo Banana Bread
2-3 ripened bananas
¼ cup liquified coconut oil (or Miyokos vegan butter, melted)
3-4 pasture-raised eggs, beaten
½ cup non-dairy milk
Approximately ½ cup purified water
2 cups Bob’s Red Mill Paleo Flour mix (or similar flour blend)
1 tsp ground cinnamon
1 tsp vanilla extract
3 tsp baking powder
* I use organic and fair-trade ingredients whenever possible.
Preheat oven to 375 degrees. Mash bananas well. Add the beaten eggs (4 eggs if using 3 bananas, 3 eggs if using 2 bananas) and mix well. Add the flour mix, cinnamon, vanilla extract, and non-dairy milk. Mix again.
Add enough water until the mix resembles a thick cake batter. The mixture may thicken after a few minutes because of grain-free ingredients (coconut flour, etc.) that absorb moisture. Add the baking powder and mix again.
Add batter to a greased (using coconut oil) glass bread pan and bake at 375 degrees for approximately 50-60 minutes. Bread is done when an inserted toothpick comes out completely clean in several areas of the center of the bread, and the top is golden brown.
Optional ingredients include ¼ cup pecan pieces or ½ cup Enjoy Life chocolate chips (adds sugar to the recipe).
If the center appears too moist after cooling, re-heat in a toaster oven. Store in the refrigerator and enjoy within 3 days.
Recipe created by Laura Farnsworth, MS, CNS