Time to use those frozen bananas since smoothies aren't a common item I get to these days. But breakfast dishes are, for sure.
I rewrote for doubled amounts, made some other alterations, from this site : http://zenbellycatering.com/2013/01/13/banana-bread-sweetener-free/
Paleo Banana Bread
preheat oven to 350° and heavily grease an 8x8 pan and muffin tins. Let bananas bake in pan with butter for 30.
2 1/2 cups almond flour
1 cup arrowroot starch
1/4 c. tablespoons coconut flour
2 teaspoon baking soda
1/2 teaspoon salt
3 cups mashed ripe bananas * (about 3 bananas)
1/2 cup butter
6 eggs
2 tablespoon vanilla
1 cup arrowroot starch
1/4 c. tablespoons coconut flour
2 teaspoon baking soda
1/2 teaspoon salt
3 cups mashed ripe bananas * (about 3 bananas)
1/2 cup butter
6 eggs
2 tablespoon vanilla
- mix the dry ingredients (almond flour through salt) in mixer.
- Process bananas, (make sure pan is greased still) rest of butter, eggs and vanilla, add in dry.
- Pour into prepared pan and bake for 55-60 minutes, or until cooked through.
- Allow to cool in the pan for at least 30 minutes, and then on a wire rack until completely cool, before you cut it.