Paleo banana bread
makes 1 loaf of bread
3/4 cup almond flour
3/4 cup coconut flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp kosher salt
1/2 cup coconut oil, melted
3/4 cup honey or agave nectar
1 1/2 tsp vanilla extract
1/3 cup coconut cream
4 ripe bananas
1 cup of walnut, chopped
Preheat the oven to 350 degree.
In a bowl, mix together the almond flour, coconut flour, baking soda, baking powder and salt.
Sift the above dry ingredients and set aside.
In a blender, add together the melted coconut oil, honey or agave nectar, egg and vanilla extract.
Blend on medium high speed for a couple of minutes or until smooth.
Mash 3 bananas together with the coconut cream. Set aside.
In a mixer, add the dry and wet ingredients together. Mix on medium speed for 3 minutes.
Add the banana coconut cream and mix until everything is well incorporated.
Fold in the the chopped walnut.
Line the baking pan with parchment paper.
Add the batter to the pan. Smooth out the top.
Cut the last banana in half, length wise. Lay the banana halves on top of the batter. Gently press down so the banana is slightly submerged in the batter.
Bake for 50-60 minutes.
Brush the top with 1 tbsp of honey or agave nectar immediately after the bread is done baking.
Top with slivered almonds.
Good to know
To test the readiness of the bread while baking, insert a toothpick in the center of the pan, if it comes out clean then your bread is ready. I recommend start doing this at the 40-45 minute mark and continue testing every 5 minutes or so.
If the top of the bread starts browning too early, cover the baking pan with a piece of aluminum foil.
This bread is delicious hot or cold but I especially like mine slightly warm with a drizzle of coconut cream. Give it a try, I promise you’ll like it.