No Added Sugar, No Grains, Easy and Amazing Banana Bread...There are only two Paleo recipes I haven't had to change a measurement in or revamp the entire thing to make it feel and taste to my liking. This is one of those. The only thing that seems to be different is coking time, but let's face it, that doesn't count. This recipe is from Primally Inspired and you can go here for the original recipe: http://www.primallyinspired.com/no-sugar-no-grains-easy-and-amazing-banana-bread/.
Here it is for quick reference...my notes are in red.
Amazing Paleo Banana Bread
Makes 1 loaf or roughly 1 1/2 dozen muffins filled 3/4 full
Ingredients:
4 very ripe bananas, mashed (3 if they are very large, too wet, otherwise)
1/3 cup coconut oil or grass-fed butter, melted
4 free-range eggs
1tsp vanilla (I use double fold(strength))
1 ½ tsp cinnamon
½ cup organic coconut flour (do not substitute another flour – it will not work)
1 heaping tsp baking soda
¼ tsp salt
optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.
DIRECTIONS:
Preheat the oven to 350 degrees. Throw everything together in a medium bowl and mix until combined. Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 50-60 minutes or until center is set and top is golden. Enjoy! These also make great regular sized muffins. Bake at 340˚F for about 40 minutes, check at 30 minutes, as muffins can dry out. *If you find that your bread did not cook through in the middle, stick a few toothpicks through the piece you sliced off in through to the loaf and pop that baby back in for another 7-10 minutes.
*Your bananas should be extremely brown, almost to the point when you would throw them away or freeze them. If they are not overly ripe, your bread will not be as sweet and probably not taste as good. If you are using non-ripe bananas, you should add about a 1/3 cup of maple syrup to the batter.
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