I returned home from holiday to discover four over-ripened bananas and set out to create a Paleo, dairy-free, gluten-free, refined-sugar free banana bread. What came out of the oven was so delicious I knew that I had to share it with you all straight away! Perfect for breakfast on its own or topped with almond butter and dark chocolate chips for a snack.
Wishing you happy and healthy baking!
4 Medium Ripened Bananas
1 1/2 Cups Blanched Almond Flour
2/3 Teaspoon Pink Himalayan Sea Salt
3/4 Teaspoon Bicarbonate of Soda
3 Teaspoons Ground Cinnamon
*If you do not love cinnamon as much as I do, you may use 1/2 teaspoon less and the final product will still be amazing!
1/2 Teaspoon of Cloves
*May be omitted if diet does not permit
1/4 Teaspoon Nutmeg
1/4 Cup Organic Grade B Maple Syrup
1 Heaping Teaspoon of Good Vanilla Extract
4 Large Pastured Eggs
Preheat Oven to 350C/180F
Cover a medium sized loaf pan with parchment paper
In the bowl of a stand mixer, mix dry ingredients until all parts are evenly distributed.
One at a time, add each egg and mix until well incorporated.
Slowly add remaining wet ingredients until combined and there are no visible pockets of dry ingredients remaining.
Pour the mixture into the lined loaf pan.
On the rack in the center of the preheated oven bake for 45 minutes or until a toothpick comes out dry.
Allow to cool for one hour before slicing and serving.