Paleo Banana Bread

Shockingly good banana bread that is grain-free, dairy-free AND refined sugar free. A one-bowl wonder that is a cinch to make and makes a great Passover treat too. I love it toasted with butter OR peanut butter- now that’s my kind of high protein breakfast…

Recipe:
4 large overripe bananas, mashed
1/2 cup/105g coconut oil
1/2 cup/120g almond or cashew butter ( I prefer cashew butter here)

4 tablespoons maple syrup
2 teaspoon vanilla extract or paste
4 eggs
1/2 cup/61g coconut flour
1/2 cup/ 66g almond flour

1 teaspoon baking powder (use kosher for Passover baking powder if necessary)
1/2 teaspoon baking soda (same as above)

1 teaspoon kosher or sea salt
1 teaspoon cinnamon
1 cup chocolate chips (optional)

Preheat oven to 350°F/180°C. Line an 8x4” loaf pan with parchment paper.
Melt the coconut oil and cashew butter together in the microwave for one minute.

Combine coconut flour, almond flour, baking powder & soda, cinnamon and salt in a small bowl.

Add the maple syrup, vanilla extract and mashed bananas to the melted coconut oil/cashew butter mixture and whisk until well combined. 

Whisk in the eggs followed by the almond flour mixture. Let the batter sit for 2 minutes to thicken.
Fold in chocolate chips, if using.
Pour the batter into the to the prepared pan and bake for about 40 minutes until a toothpick inserted comes out clean.
Allow to cool for at least 30 minutes before removing from the pan.