I love to bake.
This has been the hardest part of my Paleo/healthy food journey. Not gonna lie, I still tend to over do it with the treats. Gluten-free and paleo-friendly or not, moderation is key. Yeah, good luck with that on this one.
Here’s what you’ll need for this amazing bread:
8×8 cake pan
coconut oil – put a big scoop in the bottom of the pan, put it in the oven for the last few minutes of preheating. This will evenly coat the pan when you pour in the batter.
- 4 ripe bananas – pretty ripe.
- 3 eggs (cage free organic, local if you can)
- 1 c organic golden flaxseed flour (or almond flour if you don’t have flax. I really prefer the flax.)
- 1/4 c coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- dash salt
- 1 1/2 -2 Tbsp Vanilla (I always go big on the vanilla. You may want to use less. I’m thinking not.)
- 1/4 c Organic pure maple syrup (optional)
- cinnamon and nutmeg
- Kerrygold grass-fed butter
Preheat oven to 350°. Place a spoonful of coconut oil in the bottom of the pan. Place in the oven and let melt. In a mixing bowl, smash the bananas until they are smooth. Add eggs, maple syrup and vanilla and mix on low or stir vigorously. Add the flax flour, coconut flour, baking powder and soda. throw in a dash of salt. Lightly mix the dry ingredients with a fork, then beat on low until well blended. The mixture will be thick. Pour mixture into the pan with the melted coconut oil and bake for 45 minutes, checking at 35 minutes by inserting a fork. Bread is done when fork comes out clean. Sprinkle a bunch of cinnamon and nutmeg on the bread as desired. You can add nuts to this if you want, I am not a fan of nuts in bread. When the bread has cooled a bit, cut into squares. Serve warm with a dollop of Kerrygold butter on top and some steaming hot black coffee. You’re welcome.
Love ya!! ~Cavemomma