This banana bread is not like any other banana bread. The key difference in this bread is that you roast the bananas to bring out their natural sweetness. By roasting the bananas you are able to cut down on the sweetener for the recipe. Once you taste this bread it will be the only recipe you will need for banana bread. It is so good and yummy.
- 5 medium bananas – leave the peels on
- 2 c paleo all-purpose flour (see website)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 eggs, beaten
- 1/2 c coconut oil, melted
- 1 tsp vanilla
- 1/2 c honey
- 1/2 c walnuts, chopped
Preheat oven to 350 degrees. Line a baking sheet with foil. Prick banana peels, about an inch apart. Roast bananas for 15 minutes. Remove from oven and let the bananas cool. The banana skins will look dark brown/black. Do not worry. This is supposed to happen. You will be discarding the peels.
In a food processor add all the dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Pulse until well combined.
Add eggs, coconut oil, vanilla, honey, walnuts, and bananas. Pulse 2-3 times.
Grease a 9 x 5 loaf pan. Pour batter into pan. Bake for 50-55 minutes. To prevent over browning cover loosely with foil for the last 14 minutes. Cooling pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and refrigerate. Slice. Eat. Enjoy.