Paleo Almond Butter Banana Bread {Guest Blog by Hanja}

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Hi, my name is Hanja! I’m so honored to be the first official “guest blogger” on April’s site!
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I’m trying very hard to cut out gluten but sometimes I just like something sweet for breakfast (see our Chia Seed Pudding recipe for alternatives!).  This was a perfect remedy to my incessant sweet tooth.  My office gets fresh fruit delivered every week and we had a bunch of bananas on Friday that would go bad if left over the weekend and…light blub idea!…time to make Paleo banana bread!
The recipe is pretty self explanatory.  The bananas I grabbed were quite large so I had at least 3 cups of banana mash in my recipe, which made the bread a little more spongy.  I meant to add some walnuts to the batter before I put it in the over but I spaced, oh well.
The next morning I ran over to April’s apartment to take some photos and we ended up spending the entire day cooking and watching The Real Housewives.  Talk about some girl time – we threw in a few cocktails for good measure…but only after a long walk with Lucy down to the beach.
I ended up leaving town a few days after I made this and had to throw it in the freezer so it wouldn’t go bad.  This stuff freezes so well, it was as moist as the day I made it after being in the freezer for over a week.  I hope you enjoy it as much as I did!

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Paleo Almond Butter Banana Bread {Guest Blog by Hanja}


Yields 8 servings // Prep time 10 min // Cook time 60 min
Ingredients
  • 4 bananas, (2 1/2 cups mashed) I got a little over 3 cups but went with it
  • 4 eggs
  • 1/2 cup almond butter (140 grams)(or coconut, sunflower seed, macadamia nut, etc butter)
  • 4 Tbsp grass-fed butter, melted (I used a combo of Ghee and Coconut Oil)
  • 1/2 cup coconut flour (can also use almond flour, macadamia nut meal, etc)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • Pinch of sea salt
Instructions
  1. Preheat the oven to 350 degrees F
  2. Combine bananas, eggs, and nut butter, and grass-fed butter in a blender, food processor or mixing bowl and mix well (if using a mixing bowl you need a hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Grease a 9×5 loaf pan with a fat of your choice (I used  combo of ghee and coconut oil).
  5. Pour in your batter and spread it evenly throughout
  6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  7. Remove from oven and flip your bread out onto a cooling rack
  8. Slice and serve

 

This is a modified version of this recipe: http://civilizedcavemancooking.com/grain-free-goodies/paleo-banana-bread/

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12 Comments

  1. sweetgreenkitchen on April 28, 2014 at 8:35 pm

    This looks so yummy! I love banana bread and almond butter is one of my faves, plus I’m always looking for ways to eat delicious food with a little less grain. There are several bananas going brown in my kitchen right now, I know just what to do with them.

    • April Murray on April 29, 2014 at 8:37 am

      You should definitely try this recipe, I was really blown away by how moist it was.

  2. Jess A on April 29, 2014 at 6:08 am

    Awesome! I actually have coconut flour that I’ve been trying to use up. Perfect opportunity!

  3. angelica870 on April 29, 2014 at 8:47 am

    Reblogged this on angelica robles.

  4. Greta @ fueledbyfresh on April 29, 2014 at 9:47 am

    Looks yummy! I get many of my paleo recipes from Civilized Caveman Cooking! He has some awesome ideas!

  5. The Primitive Palate on April 29, 2014 at 12:56 pm

    What a great recipe! Technically, it’s low carb, too! I bet the left overs would make a great french toast for brunch! Or maybe Pain Perdu with some coconut milk ice cream if you want to get fancy :)

  6. fourcandleskitchen on April 30, 2014 at 8:18 am

    This looks delicious! Think I’ll make some this weekend!

    • April Murray on April 30, 2014 at 8:23 am

      Thanks for stopping by!! This recipe is so moist and delicious!! Enjoy :)
      -April

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