fluffy + hearty banana bread (paleo).
this banana bread is dense and fluffy at the same time, has all the flavor, and made with simple, nutrient-dense ingredients.
i think one of my all time favorite small things in life is something sweet alongside my coffee. just makes my morning! i love this banana bread with my morning cup, smothered in seed or nut butter, yogurt, fruit, or any toppings i’m feeling.
the flours used are almond flour, buckwheat flour, and tapioca starch. these are all some of my favorite grain free flours (buckwheat is a seed, not a grain!). it’s also refined sugar free, and can be made egg free with flax eggs!
the smells in your house while this is baking are another huge bonus- i want my house to smell like this banana bread always!
i can’t wait for you guys to try this one! enjoy xx
3 ripe, spotty bananas
1/3 cup coconut oil, melted and cooled (measure after melted)
2 eggs (or sub 2 flax eggs)
1/3 cup raw honey (local if possible)
1 tsp vanilla extract
1 1/3 cup almond flour
1/3 cup buckwheat flour
1/3 cup tapioca or arrowroot starch
3 tbsp hemp seeds
1 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
2/3 cup chopped walnuts
for cinnamon sugar topping:
3 tbsp coconut sugar for topping
preheat oven to 350°F and grease and loaf pan.
in a large bowl, mash the banana —some chunks left are good!
in a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. stir mixture into mashed bananas.
pour in remaining dry ingredients (besides cinnamon sugar topping), and stir until everything is well combined.
pour batter into greases loaf pan, and sprinkle coconut sugar over the top. sprinkle cinnamon over the top, as much or as little as you’d like.
bake loaf for 55 minutes, or until a toothpick comes out clean. allow to cool before slicing and serving.