I absolutely love this banana bread! I can't remember where I originally found this recipe but I have since played around with it a lot to get it to where it is now.
I love this not only as morning or afternoon tea, but it also makes a great breakfast! I usually suggest making this in a Sunday afternoon because it takes 10 minutes to prepare, and then you have breakfast sorted for the next few days.
It's loaded with lots of essential fats, fibre, protein, minerals, good carbohydrates - everything you need to keep you full for longer and your energy levels up. Being paleo, it's also gluten-free, grain-free, dairy-free and refined sugar-free! Winner!
- 3 eggs
- 3 bananas
- 1/2 cup coconut flour
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 tspn vanilla extract (please use a good quality extract here, not an essence)
- 1 tspn cinnamon
- 1 tspn baking soda (bicarb soda)
- pinch of salt (I use Himalayan pink salt)
- Optional (as per picture below): pepitas and sunflower seeds for the top.
This part is easy peasy as you only need one bowl and a hand-help electric mixer (unless you want to use a fancier mixing device).
1. Place eggs, bananas, honey, coconut oil, vanilla and cinnamon into the bowl and mix well until well combined.
2. Add coconut flour, baking soda and salt, and mix again.
3. Pour into a lined loaf tin or dish (I use a glass, Pyrex rectangular dish as it's not as big as a regular loaf tin). Sprinkle with sunflower seeds and pepitas.
4. Bake at 180C for 40-50 minutes depending on your oven.
You can also make these as individual 'muffins' and this recipe should yield a dozen.
Bare in mind that because it doesn't contain wheat or gluten flour, it won't rise as much as a regular banana bread, and it's also a lot more dense, but that's just how I like it!