Paleo Banana Bread (Grain, Dairy, Egg, Soy and Sugar Free)

Published on January 17, 2015 | By Katrina |

- Prep Time
- 10 Minutes
- Cook Time
- 50 Minutes
- Yield
- 2 mini loaves
- Difficulty Level

This bread is great for those over-ripe bananas. Even my kids eat this bread in a flash. It doesn’t stay long after it’s out of the oven. If you tolerate them, you can use regular eggs, instead of the flaxseed eggs. If you have a nut allergy, you can use ground sunflower seeds in place of the almond meal. I’ve done that and it’s great! Be aware that when sunflower seeds are cooked they turn green. Don’t be alarmed, it’s just their color. Just tell your kids that Shrek made it for them! Here is the recipe for the flaxseed meal eggs. Enjoy!
paleoBananaBread_3

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Ingredients

1/2 cup almond meal or sunflower seed meal (grind sunflower seeds in your blender)
1/2 cup arrowroot starch
1 t. tapioca starch
1 t. cream of tartar
3/4 t. Baking Soda
3/4 t. stevia powder
1 1/2 t. xanthan gum
1/2 t. ground nutmeg
2 pureed bananas
3/4 cup +2 T. sunflower butter
2 flaxseed meal eggs

Instructions

1. Preheat the oven to 350.
2. In small bowl combine 2 T. flaxseed meal and 6 T. water. Set aside.
3. In large mixing bowl combine almond flour/meal, arrowroot starch, tapioca starch, cream of tartar, baking soda, xanthan gum, nutmeg and stevia.
4. Puree the bananas in a blender or small chopper. Add to the dry ingredients.
5. Add the Sunflower Butter, and flaxseed "egg" mixture and stir till smooth.
6. Pour into greased mini loaf pans and bake at 350 for 50 minutes. Let cool 10 minutes before removing from the pan. If you're like us, you won't have any leftovers!