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Paleo Banana Bread

Posted on: July 7, 2017, by amyleeactive

This grain-free, refined sugar-free banana bread is full of fibre and flavour. The flaxseed is used to boost nutrition, however you can use an extra egg if you wish.

  • Eggs or 5 Egg Whites or 4 Flax/Chia Eggs*
  • 2 Ripe Bananas (306g) (plus an optional extra one for decorating) (300g)
  • 3/4 cup Maple Syrup (160g) (or Sweetener of choice – Natvia Icing Mix for lower sugar)
  • ½ cup Coconut Oil, melted (90g)
  • 1 tsp Vanilla Essence
  • 1 cup Coconut Flour, sifted (115g)
  • 1 cup Almond Meal (120g)
  • 1 ½ tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • Optional: Just under 1 cup Walnuts or Pecans, roughly chopped (80g), or 1/3 cup Dark Chocolate (110g)

 

  1. Preheat oven to 160°C.
  2. Soak flaxseed with 2 tbsp of water. Set aside for 5 minutes to soak.
  3. In a food processor, combine all wet ingredients.
  4. Combine all dry ingredients in a bowl except the nuts, and fold in the wet mixture. Stir through nuts.
  5. Pour batter into a greased 1.5L baking pan. Halve decorative banana horizontally and press into the top of the batter. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Cool for 30 minutes in the pan.

Tip: *60g Flax/Chia soaked in double the amount of water.


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