This recipe is the closest thing I found that tastes most similar to my Mom’s famous whole wheat banana bread, but without the grains and sugar. Like the grain version, it has four bananas, which helps keep it super moist and gives it amazing banana flavor, unlike a lot of other versions which only have one or two bananas in one loaf.  For the best flavor bread, use really ripe bananas.  By the way: always freeze bananas that get too ripe, they’re the best to bake with. This is perfect for your go-to week day breakfast; Just grab a slice and two hard-boiled eggs on your way out the door, breakfast is served!

Note: You can add anything you’d like to this recipe – try a handful of dried fruit, chopped nuts, chocolate chips (those aren’t paleo, of course). It’s also possible to swap the banana for another fruit puree like pumpkin, if you do so, it should equate to about 2.5 cups. You can also make this vegan by using an egg substitute! The possibilities are endless. Here’s how you start:

4 ripe bananas
4 eggs
4 tbsp coconut oil
1/2 cup almond butter (or any other nut butter, I like Justin’s)
1/2 cup coconut flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp paleo baking powder
1 tsp vanilla extract
Pinch of kosher salt

1. Pre-heat the oven to 350. Combine all of the wet ingredients into a high-speed blender or food processor and blend.
2. After mixed, add the dry ingredients and blend well.
3. Pour batter into a silicon loaf pan, if you’re using a glass or metal pan – grease and flour pan with grass-fed butter (or ghee) *Don’t skip this step, you don’t want it to stick!
4.  Bake for 55 to 60 minutes, or until toothpick comes out clean. I recommend covering with foil for the last 15 minutes in the oven to prevent over-browning.
5. Cool for 10-15 minutes before removing from pan

BONUS, The Spread: The pretty pink spread here is a liberal mix of strawberry, almond butter, chia seeds and a little vanilla extract. It was a good way to use the last of my strawberries, just blend and serve. (If you let sit in the fridge for 2-4 hours, the chia seeds will expand and become thicker.)

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