Banana bread is so rewarding to make with very little effort, and this recipe excludes sugar and grains in keeping with a Banting-style treat. We adapted this recipe from a wonderful Paleo banana bread recipe from the ‘Civilised Caveman’ (a Paleo legend). This recipe uses coconut flour in place of wheat flour, and produces a moist, nutritious and flavourful breakfast treat.
- 5 Bananas, well ripened (approx. 560g)
- 4 Eggs
- 1/2 cup Coconut Flour
- 1/2 cup Almond butter (or any other nut butter)
- 50g Butter, melted
- 1 Tbs. Cinnamon, ground
- 1 pinch Nutmeg, ground
- 1 tsp. Salt
- 1 tsp. Bicarbonate of Soda
- 1 tsp. Baking Powder
- 1 tsp. Vanilla Extract
In a food processer, blitz the banana, butter, egg and almond butter. Mix together the dry ingredients and add to the banana mixture, blitz till all ingredients are combined. If you prefer a sweeter banana bread, add a Tbs. honey to the batter. Pour the batter into a medium silicone loaf mould/ a greased loaf tin. Bake at 170°C for 40 minutes. Allow to cool slightly before demoulding.
This recipe didn’t even make it to the cake tin, we loved it warm with cream cheese/ mascarpone and slices of fresh banana. Ice your banana bread with cream cheese icing (made using whipped cream cheese and Sweet Nothings xylitol – blitzed to a powder) and dust with Silver / Gold Nicoletta Shimmer or Graffiti for Cakes.
