This delicious grain free and dairy free banana bread, adapted from Neely Quinn's "Paleo Comfort Cookbook", is made in a blender and simple to put together.
Ingredients
2 large ripe bananas
2 eggs
1 TBS coconut oil
1 TBS vanilla extract
3 TBS honey (I used raw)
2 cups almond flour
2 tsp. baking powder
½ tsp. sea salt
1 tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts (optional)
Instructions
Preheat oven to 350 degrees
Put bananas, eggs, coconut oil, vanilla, and honey in a blender. Blend until combined.
Mix almond flour, baking powder, salt, cinnamon, and nutmeg together. Add to wet ingredients and blend on low until just combined.
Grease an 8.5” x 4.5” loaf pan with coconut oil and pour batter in evenly. Sprinkle walnuts on top if using.
Bake for 30 – 40 minutes until top is well browned and a toothpick inserted in the center comes out clean.