Paleo Banana Bread

Just a note: I am not a fan of quinoa cereal. Don't know if it was soaking it in dried goats milk kefir whey, or just soaking it at all, or the fact that it's been in the pantry for 3 years. (!?) Not butter, not salt, not meat could get it better. Bleh.

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

•  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.