I enjoy baking for the people I love and keeping it healthy is important to me! When I have overly ripe bananas, pears or apples getting ready to turn I often search for a paleo bread or muffin recipe to whip up. Why paleo? The recipe will be based on higher protein almond flours vs other starchy grains that lack the same protein/nutrition. I also like using healthy oil alternatives like coconut and avocado. This is a new recipe I experimented with and it turned out great! I always bake 2 loaves and freeze one for a future brunch or lunch potluck!
Ingredients:
- 2 cups almond flour
- ¼ cup arrowroot flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 tablespoons coconut sugar
- 3 small/medium ripe bananas (I like them to start to turn brown before use)
- 2 large eggs
- 2 tbs avocado oil
- 1 tsp vanilla
- 1/3 cup dark dairy free chocolate chips (optional)
- ½ cup crushed walnuts (optional)
Directions:
- Preheat oven to 350
- Wisk together banana, eggs, oil, vanilla
- Mix by hand dry ingredients, flour, baking soda, salt, coconut sugar
- Mix together dry and wet ingredients, add chocolate chips and walnuts and mix
Add batter to a greased bread pan. I always use greased parchment paper to prevent sticking. I use coconut oil to grease the pan/parchment.
Bake for 45-50 min- check after 45 min with a knife/toothpick
Take out from oven and let rest for 10 min then transfer to drying wire rack until room temp. Can serve warm or freeze for a later time