This is a delicious banana bread made without any nasties. No sweeteners of any kind are used thanks to the natural sweetness of the bananas.
Please be aware that this is a PALEO recipe, not LCHF and you should watch your intake of carbohydrates and sugar to keep within your daily limits. Macros will vary according to the size of the bananas used, what add-in’s you choose and they type of nut butter that you use.
- 5 medium-large bananas, mashed (about 2 cups mashed)
- 1 1/4 cup nut or seed butter
- 3 large eggs (I use duck eggs)
- 1 tsp. baking soda
- 1/4 tsp. salt (omit if using a salted nut butter)
- 1 tsp. cinnamon powder
- 3/4 walnuts
- Butter or coconut oil for greasing pan
- Preheat the oven to 180C and grease muffin tins or a loaf pan (I actually used both)
- Throw all ingredients excpet walnuts into a food processor and blend until smooth. Add walnuts and pulse to blend – but not so much as to turn them into powder!
- Divide mixture between baking pans.
- Bake in preheated over for between 20-30 minutes depending on size/depth of pan, until golden on top and the centre is firm. I cooked my ‘bread’ for 7 minutes longer than my muffins.
- Allow to cool in the pan before turning out onto a cooling tray and/or slicing.
- Store in a sealed container in the fridge for up to 2 weeks or at room temperature for about 2 days (depending on climate).
- Use tahini in place of nut butter
- Add a sugar-free frosting/icing and serve as a birthday cake (buttercream would be divine!)
- Melt some dark chocolate chips and combine with almond milk for a simple frosting
- Replace walnuts with sugar-free chocolate chips or cranberries
- Serve with coconut whipped cream
- Add 2 tsp. of pumpkin spice mix
- Try using pumpkin seed butter
- If using sunflower seed butter – be prepared for a green cake (the sunbutter reacts with baking soda)
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