Paleo Banana Bread

I love this bread SOO much. On the go, for breakfast, a quick snack. This bread is high in protein from the amount of eggs as the coconut flour is super absorptive and needs the extra moisture. If this bread is 'too' moist, you can sub some of the coconut oil for low fat greek yoghurt. There is no added sugar, the only sweetness coming from the banana and dried fruits. It is so addictive I want to eat slice after slice. And to be honest, you can since its that healthy!

It also holds together well and doesn't fall apart like lots of paleo things do and is so satisfying to cut unlike a lot of healthy banana breads i've made.

I love to eat this for breakfast with almond butter and a boiled egg on the side for an extra protein kick. ( strangely enough I found that egg and salted almond butter taste quite nice together ).

Another reason I love this bread is that it uses one of my favourite flours that I try to use and eat as much as I can:

Coconut flour

This is a great flour for sensitive bodies. If you have food sensitivities and digestive issues like leaky gut or gut dysbiosis. It’s also a creamy, nutrient-dense alternative to nut and dairy products.

It’s dairy-free, gluten-free, nut-free, low in calories AND high in fibre.

Soft and Moist Paleo Banana Bread

Serves: 8

Ingredients

• 375g ripe bananas ( should be soft with brown spots on the skin )

• 4 eggs

• 50g sugar ( I used 25g of sugar with stevia )

• 50g coconut oil

• 1-2 tsp vanilla

• 64g coconut flour

• 24g almond flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 130g add-ins ( I use mixed seeds, chopped figs, apricots, raisins, goji berries etc.

Method

- Preheat a fan oven to 180 degrees Celcius. Line a loaf tray with tin foil or baking paper.

- Blitz the banana in a blender until silky smooth. Add in the eggs, blitzing after each addition. Pour into a large bowl. Stir in the sugar, vanilla and coconut oil.

- In a medium bowl, whisk all the dry until no lumps remain. Sprinkle it over the wet and stir until almost combined.

- Add in the extras then continue to fold and stir this through until everything is evenly distributed and the dry and wet are fully combined.

- Pour it into the tray and bake for 1 hour. If the bread browns too quickly, you can reduce the heat and cover it with tin foil but you may need to cook the bread for longer ( around 20-30 minutes ).

- Remove the bread from the oven and allow it to cool completely before removing it from the tin and cut into 8 even slices.