Banana Bread Care Package
There’s just something about the smell of banana bread baking away. The aroma fills up our whole house (granted, it’s 730 square feet so it's not a difficult task 😉) while my patience gets tested. I’m the one that digs into anything before it’s even cool enough to handle. When it’s this good, you don’t wanna wait!
Banana bread is a nice little treat for breakfast or an afternoon pick-me-up. It's also the perfect thing to give to a friend or anyone needing some sweetness in their life. Under the weather? Banana bread. New baby? Banana bread. Tough week? Yup, this stuff.
Throw in a jar of honey to slather on top and don’t forget the butter! While you're at it, include some pretty blooms to bring it all together.
I found these amazing single-use loaf pans on the internet and couldn’t wait to try them out. To my delight, they are awesome. They cook evenly and there’s no leakage as you might expect with a wooden pan! They are oh so pretty but just as functional. Win-win. They're perfect for transporting baked goods to family and friends while looking good at the same time.
Here’s a grain-free, refined-sugar-free recipe below that doesn’t disappoint. Enjoy!
4 small very overripe bananas or 3 large ones, mashed well
4 large eggs, room temperature
2 tsp organic vanilla extract
5 tablespoons grass-fed butter (or coconut oil), melted
1 3/4 cups organic blanched almond flour
1/2 cup organic tapioca flour
1/2 cup organic coconut sugar
1 tsp organic cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine grain Celtic or Himalayan salt
Whisk together all dry ingredients and set aside. Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper.
In a large bowl, whisk together the eggs, mashed bananas, coconut sugar, then vanilla and coconut oil/butter until well combined.
Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will over mix the batter and prevent it from rising properly) just until moistened and no visible flour remains.
Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the center of the loaf comes out clean. Allow to cool completely in the loaf pan resting on a wire rack, then remove using the parchment paper to help you. Slather with grass-fed butter and enjoy!
(I cooked mine for about 45 minutes since they were smaller and was able to make 2 loaves out of this recipe. Just keep an eye on it!)
Recipe lovingly adapted from Paleo Running Momma