Ingredients
1 cup fork-mashed over ripe bananas (3 medium
bananas should get it)
3 whole eggs (free range is best)
½ cup almond butter (no peanut butter substitute
because peanuts are not Paleo)
¼ cup coconut oil (Melted)
1 tsp vanilla
½ cup coconut flour
½ cup almond flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
¼ tsp sea salt
½ cup coarsely chopped walnuts
Instructions
Preheat oven to 350 degrees and line the bottom of your loaf pan with parchment paper. In a large bowl combine first 5 ingredients. Use a hand mixer not a blender. In a separate bowl combine all of the dry ingredients. Add the dry mixture into the banana mixture and mix until well blended. Fold in the walnuts. The batter will be thick, so make sure you spread it evenly when you pour it into the loaf pan. Take a knife and run it through the batter to release any air bubbles because you don’t want any air pockets in the bread. Bake for 50 to 60 minutes or until a toothpick comes out clean when inserted. Cool the bread on a rack until completely cool before slicing.
Note: The bread will not be smooth looking on the top after baking, but don’t stress. It is supposed to be irregular in appearance.