Paleo Banana Bread - 2 Bananas Only!
Have you ever had leftover bananas that have gone bad, you tell yourself you’ll use for banana bread … and then realize all the healthy recipes out there call for 3 or 4 bananas?? That always bums me out. How annoying- my leftovers aren’t even enough to make something!
Well not anymore. Here’s a paleo recipe that relies on almond + tapioca flour and is delicioussss (it was gone within days, and it’s just 2 of us!) I hope you enjoy as much as we do!
Active Time: 15 mins Inactive Time: 40 mins Yields: 12-14 slices
Per Serving: 187 cal 4.1 g protein 14.3 g fat 13.7 g carbs
Ingredients:
2 large overripe bananas (about 1 cup, mashed)
¼ cup coconut oil
¼ cup creamy almond butter
2 TBS pure maple syrup
1 tsp vanilla extract
2 eggs (lightly beaten)
¼ cup tapioca flour
1 cup almond flour
½ tsp baking powder
¼ tsp baking soda
½ tsp sea salt
½ tsp cinnamon
½ cup enjoy mini chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Line a 9x5” pan with parchment paper and grease. Set aside.
2. In a small bowl combine tapioca flour, almond flour, baking powder, baking soda, salt and cinnamon.
3. In a microwave safe mixing bowl, melt together coconut oil and almond butter about 1 minute, then stir until combined.
4. Add mashed banana, maple syrup and vanilla extract to the oil + almond butter and mix.
5. Add eggs to the wet mix and stir until smooth.
6. Add dry ingredients to wet ingredients and mix until completely combined.
7. Gently fold in chocolate chips. Optional: sprinkle some more on top for some extra chocolaty delight!
8. Pour batter into prepared pan and bake for about 40 minutes, until a toothpick comes out relatively clean (note: the chocolate chips will make your toothpick not fully clean).
9. Let cool in the pan until room temperature. Store at room temp covered in foil so it doesn’t dry out.
10. Enjoy!
