My kids are literally monkeys and love eating bananas so I am always buying bunches of them weekly. I purposely buy a bit extra so that they can ripen which makes them perfect for banana bread! I try baking with as little added sugar as possible so the ripe bananas really help to sweeten the banana bread and also gives it a lot of moisture! This bread is sweet, fluffy, delicious, easy to make and also happens to be grain-free, gluten-free, and oh so good!
INGREDIENTS: *makes 1 very large loaf*
6 ripe bananas
2/3 cup melted ghee (or coconut oil or butter)
1/2 cup organic honey (or yacon or stevia)
2 free range eggs
1 cup tigernut flour (or almond flour)
1/2 cup Ancientnutrition vanilla collagen bonebroth (use code MARLASHEALTHYLIFE20)
1.5 cups almond flour
2 tsp vanilla bean paste
2 tsp baking soda
pinch of sea salt
Lily’s stevia chocolate bar chopped.
- Mash banana then mix in eggs and other wet ingredients until smooth.
- Then add in the dry ingredients and mix until just combined.
- Pour batter into a greased and parchment lined loaf pan (use 2 if you want short loaves)and bake at 350 for 25 minutes or until top is golden brown and cooked through. ENJOY!