Paleo Banana Bread

For the past month or so I've been focusing on eating as clean as I can & after reading many medical research articles about diet and PCOS, Endometriosis and Myasthenia Gravis... they all said that limiting gluten has consistently shown a decrease in symptoms.

I was sold! And you know what, IT'S TRUE!

The other night Nathan went to the store for me and I had asked him to pick up a bunch of bananas for my smoothies. Well... he took the "bunch" quite literally and brought back many bunches of bananas. So many that a whole bunch of them turned super ripe. Almost bad. That led my search of gluten free banana bread. I found a really great p a l e o banana bread recipe on Pinterest and decided to give it a try.

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original pinterest recipe link HERE

1 cup + 1 tbsp (250g/2 medium bananas) ripe mashed banana 

2 1/2 tbsp (50g) honey

2 tsp (10ml) vanilla extract

3 1/2 tbsp (50g) butter or coconut oil, melted 

1/4 cup (60g) unsweetened applesauce

4 eggs (~200g)

1/2 cup (55g) coconut flour 

1/2 cup (50g) almond meal

3/4 tsp baking soda

• Preheat your oven to 170C/340F.
• Grease and line a small loaf tin and set aside.
• In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
• Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. It's more of a pancake batter consistency than a thick cake batter, however, if your mix is extremely liquidy, add in coconut flour one teaspoon at a time 
• Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
• If your banana bread is browning too quickly but isn't cooked in the middle, cover it with foil.
• Allow to cool completely before slicing.
• We find this banana bread keeps best in a sealed container in the refridgerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

*I used a pampered chef stone bread pan, not tin

*I used coconut oil, not butter

*I added a few dashes of cinnamon

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{bananas not pictured lol}

4 organic, cage free eggs

2 tsp vanilla extract, 2.5 T honey

a few dashes of cinnamon. 1/4 C. homemade unsweetened applesauce

1/2 C. coconut flour, 1/2 C almond meal

3.5 T coconut oil, melted. 3/4 tsp. baking soda

mine took an hour to bake. and probably could have been baked a little longer too. 

Super moist and very yummy bread! Definitely recommend!