Paleo Banana Breakfast Bread

by Susan on February 17, 2017

Half of the people in our household refuse to eat bananas, so we often wind up with overripe ones on hand. Usually I peel, chop and freeze them to add sweetness and bulk to smoothies. Sometimes, though, I decide to bake up something for me and the boy (the two banana eaters of the family). This recipe that I adapted from Simply Gluten Free magazine is grain, gluten, dairy and refined sugar-free. I found the batter a little dry so loosed it up with a little almond milk. You could use coconut milk as well if you want to keep the loaf nut-free.

This one tastes delicious heated up and either on its own or with a little sunflower or almond butter spread on it. While the dark chocolate chips are optional, I do think they’re a great addition. Of course, I’m a dark chocolate addict so I always think it’s a good thing!

One warning: I have baked this twice and the first time simply greased my pan with coconut oil. The bread was really tough to remove and stuck a bit to the bottom. I definitely think that both greasing the pan and using parchment will ensure a clean and easy removal.

Paleo Banana Breakfast Bread
adapted from Simply Gluten Free

3/4 cup coconut flour, sifted
1/4 cup ground flaxseed chia seed meal
1/4 cup unsweetened shredded coconut
2 tbs. arrowroot starch
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp.  ground cinnamon
1/4 tsp. kosher or fine sea salt
1/4 tsp. ground nutmeg
5 large eggs, room temperature
2 large very ripe bananas, mashed
1/3 cup coconut oil, melted and cooled, plus more for greasing the pan
2 tbs. raw honey or pure maple syrup
1 tsp. vanilla extract
1/4 cup unsweetened vanilla almond milk or coconut milk
Handful of dark chocolate chips, optional

Preheat the oven to 325ºF. Grease a 9- by 5-inch loaf pan with coconut oil and line with a piece of parchment paper, allowing some to hang over the edges of the pan.

In a large bowl, whisk together the coconut flour, chia seed meal, shredded coconut, arrowroot starch, baking powder, baking soda, cinnamon, salt, and nutmeg. In a medium bowl, whisk together the eggs, bananas, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry and mix to combine thoroughly. If the mixture seems a bit dry, add up to 1/4 cup unsweetened almond milk or coconut milk. Pour into the greased loaf pan and top with dark chocolate chips, if using.

Bake for 45-60 minutes or until a tester inserted comes out clean. Cool completely before slicing.

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