Banana Bread

Have bananas that are on their way out? Use them for this banana bread! This recipe is grain free, but the texture doesn’t give that away at all. They are not super sweet, so its great for breakfast with some fruit spread or with a cup of cocoa for dessert.

3 medium to large overripe mushy bananas, peeled
4 pastured eggs
2 tsp pure vanilla extract
¼ c melted coconut oil
1 c banana flour
​¾ c almond flour
½ c arrowroot starch
1 tsp baking soda
½ tsp baking powder
1 tsp Ceylon cinnamon
½ tsp nutmeg
¼ tsp sea salt


Preheat oven to 350.


In bowl use paddle attachment on stand mixer or use a hand mixer to blend up the bananas. Add the eggs, vanilla and coconut oil. Blend well. Add the flours, starch, baking soda, baking powder, spices and salt. Mix well.


Put batter into buttered mini loaf pan and bake for 15-20 minutes or until knife inserted in center comes out clean. Let cool and enjoy. (Alternatively, bake in a regular size loaf pan for 45-60 min)


Makes 8 mini loaves.