We moved to Maui in June. We originally expected to be here just for the summer and return to Austin, but have enjoyed it so much, that we decided to stay. One of the things that I love most about living here is the abundance of fruit dripping from the trees. We have 2 kinds of bananas, guavas, star fruit, orange and tangerine trees on our property and avocados next door.
Bananas are our highest coveted fruit because we use them in so many of our paleo baked goods. Banana waffles, bread, muffins, ice cream and smoothies all vie for our tasty bananas. The bananas here are denser than mainland bananas and also seem more starchy and less watery, so traditional bananas may yield a slightly different bread, but thats not a problem at all, just different.
I like to make large batches and freeze in 1/2 loaves and pull out when I want a couple days of breakfast or snacks. It makes great banana bread french toast, you can eat alone, with butter, almond butter and jam, paleo nutella, really anything since this bread is less sweet than the traditional one that hast 2 cups of sugar OR MORE! I love it grilled with butter, then eat with eggs, bacon and fresh berries. Such a tasty breakfast without being TOO SWEET, you know?!?!
Ingredients
- 10 small bananas (about 5 large)
- 6 eggs
- 1/2 cup grass-fed butter (ghee or coconut oil)
- 1 tablespoon vanilla extract
- 3 1/2 cups finely ground almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch (tapioca or potato also works)
- 1/2 cup organic sugar (maple or coconut sugar great, add extra 2 tablespoons if using)
- 1-2 tablespoons cinnamon ( I like a lot)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Optional add-ins: nuts, chocolate chips, dried fruit, coffee powder. Pictured with shallow loaf with pine nuts and chocolate chips, sprinkled with cinnamon.
Instructions
- Preheat oven to 325 if you want to make 2 deep dish loaves or 350 to make 3 smaller, shallower loaves.
- Peel bananas and blend in a food processor (mashing with a fork works, too).
- Add eggs, vanilla, cinnamon and melted butter and blend until smooth.
- Blend remaining dry ingredients in a large bowl, add wet ingredients and blend well. Grease 2-3 baking or loaf pans and divide batter.
- Bake for 25-45 minutes depending on size and depth of your loaf pan. The larger, deeper loaves should go in at 325 for longer, up to 60 minutes if needed to cook through. I like to check every 5 minutes after I begin smelling them cook.
- These can also be made in muffin tins and would cook for about 20 minutes or until the center is firm to the touch or a wooden pick comes out of the center clean.
