The best thing about getting bananas is that if you happen to not be able to eat them in time before the are over ripe, you can stick them in the freezer until you want to make some banana bread! I eat bananas and almond butter for breakfast quite often, so whenever my banana purchase doesn't get eaten quick enough, that's exactly what I do. This week, that happened, and so banana bread happened! I actually took the bread to a paleo potluck dinner and it was devoured instantly, so this one's a big hit!
Ingredients:
- 4 overripe bananas
- 4 eggs
- 1/2 cup almond butter
- 4 tbsp grassfed butter
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
Process:
- Preheat oven to 350
- Combine bananas, eggs, almond butter, and butter in blender.
- Add coconut flour, cinnamon, baking soda, baking powder, and vanilla to blender and blend.
- Pour batter in greased bread pan (or use a silicone mold like I did).
- Bake for 60 minutes.
- Let cool slightly in pan then flip it out onto a cooling rack to cool before slicing.
- Enjoy!
