This past weekend I was looking for something to make and glanced over at the ripening bananas. BINGO. Banana Bread! I have always loved banana bread growing up, even the instant kind that came in a box which didn’t even require the use of bananas. (A big red flag for fake food!). Of course I know better now than to eat those “instant quick breads” which are made up of refined flour and sugars, artificial flavors, emulsifiers and preservatives. However, I still wanted to create a bread that used minimal ingredients and was easy to make! After quickly glancing through various recipes for some inspiration, I was able to create this easy gluten-free, grain-free, real food delicious banana bread! I used coconut flour which is naturally gluten-free and a great alternative to wheat and other refined grain flours.
Paleo Banana Pecan Bread
- 4 ripe medium bananas (sliced in pieces)
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons grass-fed butter, melted (may substitute coconut oil)
- 1/2 cup coconut flour
- 1/2 cup chopped pecans
- 1 tablespoon cinnamon
- 1 tablespoon of baking powder
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- Preheat your oven to 350 degrees.
- Combine bananas, eggs, almond butter, and grass-fed butter in a blender or food processor.
- Pour blended ingredients into a large mixing bowl.
- Add in coconut flour, pecans, cinnamon, baking powder, vanilla and sea salt. Mix well.
- Pour batter into a greased loaf pan. (I used small amount of butter to grease).
- Place in preheated oven and bake for approximately 35 minutes or until a toothpick comes out clean (inserted into the center).
- Remove from oven and let cool. Flip bread onto serving tray.
- Slice bread and enjoy!