Banana bread. Oh my, how I love me some hot, just out the oven banana bread! I must say that paleo baking has really been a lot of trial and error, and I’ve done so much better at it this go around than my first time attempting paleo. Maybe I have more confidence because I have my whole family standing behind me to eat what I cook, so I’m more willing to experiment with recipes. I came across a paleo banana nut bread recipe that I’ve tweaked into a banana muffin recipe, and my family loves it!
First things first, there are two things that are essential for this recipe. One is an immersion blender [or stick blender, if that’s what you want to call it]. You can use a regular blender, but it will make more dishes to clean, whereas the immersion blender can be used in the bowl you’re making everything else in. They’re $20-$30, and will revolutionize your baking! I promise! And the second thing you need for this recipe, and it isn’t optional, but essential, is coconut flour. I use Bob’s Red Mill Organic Coconut Flour. I had never used it before, but I am a HUGE fan now. In recipes, it has more of a cake-like texture, and is so light and fluffy. I don’t know how else to describe it, but buy it, and see for yourself!
– 3 ripe bananas
– 4 eggs
– 2 TBS coconut oil, melted
– 2 TBS agave nectar, or honey [if you have children under 2, don’t use honey – google the reason why]
– 1 tsp vanilla
– 1 tsp baking powder
– 1 tsp baking soda
– 1/4 tsp sea salt
– 2 tsp cinnamon
– 1/3 cup coconut flour
– 1/8 cup flax meal
– 1/4 cup almond milk, set aside
Preheat oven to 375 degrees*.
In a bowl, mash up bananas with a fork. Add the eggs, vanilla, and coconut oil to them. Blend with immersion blender until chunks are gone and mixture is smooth. Add the baking powder, baking soda, salt, and cinnamon, and blend again until well combined. Add coconut flour and flax meal, and blend one more time until everything is well combined, and smooth. If mixture is too thick, add the almond milk to thin it. If you want to add chopped nuts, do so now, but stir them in with a spoon, not the blender.
Spray a muffin pan [or line it with muffin liners]. Fill them up until all the mixture is gone. Put them in the oven, and reduce the heat to 350 degrees*. Back for 18-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool, and enjoy!
*Don’t skip this! It really does make a difference to have the oven preheated to 375 degrees, and then reducing the heat to 350 degrees when placing them into the oven. Trust me =)