Banana Walnut Bread

My husband, Steven, surprised me with a small gift recently - my first bread pan!!  I suppose you know you're an adult when bread pans as gifts excite you  ;)  My new toy needed some breaking in, so I started perusing some - what else? - Paleo banana bread recipes. Doesn't everyone love banana bread? This girl sure does. I'm especially fond of Starbuck's super sugary one, but for obvious reasons, that is not an indulgence I partake in often.

I am pleased to report that this Paleo version of a traditional banana bread is suuuuper convincing.  The hubby and I both agreed we couldn't tell much of a difference between it and the "real" thing. It's also ridiculously easy to make - throw your ingredients in a food processor, blend, pour, and bake - which makes it a definite keeper in my book.

A slice of this Banana Walnut Bread pairs perfectly with a morning cup of coffee, and is even better smeared with just a touch of grass-fed butter or almond butter (or other nut butter of your choice).  Healthy fats, FTW!

Banana Walnut Bread

Serving Size: Recipe makes one 5 x 9 - inch loaf (8 thick or 10 thinner slices)

Ingredients:

6 large eggs

1/3 cup coconut milk

1/4 cup honey

1 tsp vanilla extract

8 Tbsp coconut oil

3/4 cup coconut flour

1/2 cup almond flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup ripe bananas, mashed (about 2 large bananas)

1/4 cup chopped walnuts

1 tsp cinnamon

Directions:

1) Preheat oven to 350 degrees.

2) Place all ingredients, except the walnuts and cinnamon, in the bowl of a food processor and process until smooth.

3) Pour mixture into a loaf pan (don't forget your non-stick spray) and sprinkle chopped walnuts and cinnamon evenly across the top.

4) Bake for 45-50 minutes or until tester-toothpick inserted into the middle comes out with just a few moist crumbs.

5) Cool for 10 minutes before inverting bread onto a cooling rack.