This has been one of my go-to recipes for Banana Bread since college. Baking is usually not one of my fortes, especially when making it grain-free with almond flour or coconut flour. #fail. I love this recipe because there’s basically 5 main ingredients, then the usual baking soda, baking powder, salt, and cinnamon. You can also change it up with chocolate, nuts, and blueberries. You can also add some raw honey or maple syrup if you want it to taste a little sweeter. Whichever way you make it, I’ve found this to be a no fail recipe that tastes good no matter how you dress it up.
The muffin version happened a little by accident when I made the batter then realized I didn’t have a loaf pan. You can take this same recipe and put it into a loaf pan, just bake it for a little longer and let it sit on a rack when you take it out of the oven. Whether you muffin it or loaf it, share with your friends and let me know how yummy it is.
- 4 ripe bananas
- 4 eggs
- 1/2 cup almond butter or cashew butter (I use Trader Joes)
- 4 tablespoons grass-fed butter or coconut oil
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Preheat oven to 350 degrees
- Blend bananas, eggs, and almond butter together with handmixer or blender (I just throw it all in my ninja)
- Add in coconut flour, cinnamon, baking soda, baking powder, vanilla, and salt
- Prepare muffin tin by greasing with coconut oil, butter, or ghee. You can also use nonstick silicone muffin tins.
- Pour banana bread mixture into muffin tins. Place in oven at 350 for 30-40 minutes
- Remove and allow to sit for 15 minutes before serving.
- Adapted from Civilized Caveman's Banana Bread