Grain-Free Banana Nut Bread
So, despite the fact that it's been getting so much warmer here in Southern Utah, I was craving some comfort food today and banana bread seemed like it would hit the spot. After a full day of recipe testing, I sat down to a couple slices slathered in Kerrygold butter, and I must say, it was heavenly. A lot of people get worried that when/if they go grain-free, they will miss out on their old favorites or never be able to enjoy those comforting treats ever again. While I certainly advocate more greens and less "beige" foods, grain-free doesn't have to equate with chicken and broccoli forever either. Hope you enjoy!
2 tbsp grass-fed butter, melted
4 large eggs, room temp
3 tbsp maple syrup or honey
1 tsp vanilla
1/2 tsp apple cider vinegar
1/2 cup coconut flour, not pressed
1/4 cup almond flour, not pressed
1 tsp baking soda
1/2 tsp sea salt
1/2 cup raw dairy milk or coconut milk
3 large bananas ( I used semi green for resistant starch purposes, but you can use ripe as well)
1/2 cup walnuts, chopped
Optional: Chocolate chips to sprinkle on top.
Preheat oven to 350. Grease sides of a baking loaf pan - avoid non-stick chemicals if possible. On high, mix melted butter, eggs, maple syrup, vanilla and vinegar with a hand mixer for 30 seconds. Combine coconut flour, almond flour, baking soda and sea salt together in a separate bowl. Mix wet and dry ingredients on medium until well combined. In another bowl, mash bananas and milk together until they resemble baby food. Mix all ingredients together and add in walnuts. Pour batter into loaf pan and bake for 40-45 minutes, or until toothpick comes out clean. Cool in the pan for 15 minutes and then transfer to a cooling rack until completely cool. Enjoy!