grain-free banana bread

Ok, so I know I just recently mentioned that I try to stay away from primal versions of non-primal foods, but I have found a few palatable recipes that mimic some non-primal treats.  One of them is this banana bread recipe.  Most of my searching for recipes like this happened when I was pregnant and I was having all kinds of cravings and aversions.  I found this recipe over at TGIPaleo after I started to get bored with another banana bread recipe I was using.  I happened to have all the ingredients on hand and I needed to use up some overly ripe bananas.  I liked the first batch I made, but decided it wasn’t quite sweet enough for me, so when I made it tonight, I added a little honey to the original recipe.  The result was a lovely, moist, mildly sweet treat.  This is the kind of food that I probably shouldn’t eat every day, but it’s great to have around if I need to grab a quick breakfast on my was out the door.  I also found it’s great to take on camping trips to have on hand for breakfast or a snack (and my non-primal family gobbled it up!)  the original recipe calls for:

  • 3 very ripe bananas
  • 6 eggs
  • 1 T vanilla
  • 1/2 cup coconut flour
  • 1/2 cup ground flax
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 cup honey (my addition and totally optional)

First mash all the wet ingredients together.

Then mix in all the dry ingredients (I used a hand mixer).

Pour into a greased loaf pan and bake at 350 for 45-55 minutes.

I think I am going to try this again in the Fall with pumpkin instead of bananas.  I might even throw in some walnuts or pecans!

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