Paleo Coconut Banana Bread (‘Nuff Said)
By Isabel Smith, MS, RD, CDN
Lately I’ve been experimenting with new baking recipes. Most often I find that I’m trying to cook lower-carb, higher protein items so that although they taste totally sinful, in nutritional profile they’re actually not so bad and they contain plenty of health-promoting nutrients — like this banana bread! Serve this banana bread as a part of breakfast or as a snack or dessert. If you are vegan, I recommend trying our Vegan Banana Walnut Muffins that use flax eggs instead of real eggs.
Ingredients
- 3 bananas
- 5 eggs
- 1/2 cup (60 g) coconut flour
- 1/3 cup (110 g) coconut butter, softened
- 1 tsp baking soda
- 1/2 tsp cinnamon
- dash of sea salt
Directions
- Preheat oven to 425 F (218 C).
- Combine all ingredients in a blender or processor, or mix well together in a bowl until well combined.
- Pour batter into one 8″ x 8″ square baking pan or two bread pans.
- Cook in oven for 25-30 minutes or until top is lightly browned and the center isn’t gooey (check with a fork or knife!).
- Remove from oven, and allow to cool before cutting and serving.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10
Serving Size: 2 slices
Calories: 130
Fat: 9g
Trans Fat: 6g
Cholesterol: 80mg
Sodium: 100mg
Carbohydrates: 11g
Fiber: 3g
Sugars: 5g
Protein: 4g