Paleo Banana Bread

I have a confession to make.
I'm a banana hoarder. Just ask my family.
I may or may not have asked them to grab one or two from hotel breakfast bars when
we are traveling and don't even get me started if they try to toss one out that may look
overly ripe! I can make something with that!



Mini banana protein muffins, banana baked oatmeal, peanut butter & banana smudgies
and of course banana muffins are a few of my favorite things to make with bananas.

A few weeks ago I tried Rachl Mansfield's recipe for Paleo Banana Bread and have made
it three times since then.  It's a wonderful grain-free banana bread that's perfect
for packing in our lunches as a mid-morning snack or dessert after lunch. I love
it with a cup of hot tea!

I use the Le Creuset Hertitage loaf pan to bake the paleo banana bread. Loaves bake up
so nice when I use this loaf pan and the pretty caribbean color makes me happy!

The bread is so light and airy and the cinnamon streusel topping is delicious!
The best part is that since it's dairy-free and grain-free - I don't feel guilty when
I have a second slice!

Paleo Banana Bread

2 ripe bananas, mashed
3 eggs, at room temperature
2 T coconut oil, melted and cooled
1/3 C sunflower seed butter
1 T honey
1/2  tsp. vanilla extract
2 C almond flour (I use Bob's Red Mill)
1 tsp. baking powder

Cinnamon Streusel:
1/4 C almond flour
1/4 C coconut sugar (I use Bob's Red Mill)
2 T coconut oil, melted and cooled
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease loaf pan and insert parchment paper.
Whisk wet ingredients together. Add dry ingredients, mixing just until
combined.

In a small bowl, mix cinnamon streusel ingredients.
Pour banana bread batter into loaf pan and top with cinnamon streusel.
Bake for 40 minutes or until a toothpick inserted comes out clean.

Cool completely before removing bread from loaf pan.

Enjoy!

recipe from Rachl Mansfield