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© 2015 by Be Balanced With Jenny Noland, LLC

 

Grain-Free Banana Bread

April 1, 2016

 

 

YEILD: One 7.5 x 3.5 loaf (16 slices)

 

DRY INGREDIENTS


  • 1⁄2 cup coconut flour (55 g)

  • 1⁄2 cup almond flour (50 g)


  • 1⁄2 tsp. baking soda

  • 1⁄4 tsp. sea salt


  • 1⁄8 tsp. stevia extract or 15-20 drops liquid stevia (optional)

  • 2 oz. chopped walnuts or any nuts you prefer (optional)

 

WET INGREDIENTS


  • 1⁄2 cup virgin coconut oil, melted

  • 1 cup mashed overripe bananas

  • 4 pastured eggs


  • 2 tsp. organic vanilla extract

DIRECTIONS

  • Preheat the oven to 350 degrees F. Grease a Magic Line loaf pan (7.5” x 3.5”) and make a parchment sling covering the bottom of the pan that extends over the ends.

  • In a medium bowl, whisk the dry ingredients. 


  • In a large bowl, whisk together the eggs, melted coconut oil and vanilla. 


  • Add the dry ingredients to the wet and mix well to combine using a hand-held mixer or a 
silicone spatula. 


  • Fold in the bananas and nuts (if using). 


  • Scrape the thick batter into the prepared pan and smooth the top. 


  • Transfer to oven and bake 45 minutes or until golden brown and a toothpick inserted into 
the center comes out clean. 


  • When you serve, spread small amount of raw honey on the top of the bread if you prefer a little bit more sweeter taste.

  • Store cooled bread in an airtight container.

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