I'm cradling my stomach, basking in a food coma on the couch... The upside of being on the couch: blogging the recipe. They are absolutely delicious, everyone should definitely try them!
Beyond Amazing Banana Bread
1/2 cup coconut flour
1/2 cup almonds (raw, roasted, salted all work - if you use salted skip the salt below)
1/2 tsp sea salt
1 TBS cinnamon
1 TBS baking powder
2 tsp baking soda
2 TBS flaxseed meal (I use golden)
2 tsp vanilla or 1/2 vanilla pod, scraped
5 large pitted dates (I use super moist medjool dates)
4 large eggs
2 TBS coconut oil
1/2 cup coconut milk
2 TBS honey or maple syrup
3 large, super ripe bananas
Optional: top with shredded coconut or paleo chocolate chips
Preheat your oven to 375 F, convection. Prepare your pan: generously grease muffin tins or bread tin with coconut oil.
In a large food processor combine all of the dry ingredients. Blend until smooth, the almonds should be mostly pulverized. Note: Feel free to pulse less if you want a little more texture.
Add in the eggs, coconut oil, coconut milk and sweetener (honey or maple). Pulse until combined.
Add the banana and quickly pulse. Do not overmix, you want to have chunks of banana.
Pour into prepared pan. If desired, add topping.
Muffins will take ~20 min, bread ~50 min. Halfway through baking period reduce the heat to 325. Ovens vary, check to make sure it's done before removing from oven. If the bread starts browning too much cover with aluminum foil.
If there are any leftovers, also delicious as bread pudding or French toast!