Wow this bread is incredible, like insane. I did not come up with this, I grabbed this off a blog I have been following even before I went paleo, its PaleOMG.com. Julie the owner of the blog is an amazing cook and I also like her stories that she uses to frame them, seems pretty down to earth. So yes today’s post will include one of my favorite desserts that she makes, I kind of eat this for breakfast but it can easily be a treat so I am going to put it in both areas.
So the bake sale at my sons VPK went great all 52 cookies were gone and it looks like they want me to make some stuff for their graduation. I make a pretty killer homemade Tres Leche (definitely not paleo friendly, not yet atleast). So for their Christmas party I made that for the school party and I had a handful of people want me to cater them one which I don’t cater so I did not accept the offer. I know I might be crazy but I think people can be far more critical when they pay for something than when it’s free so that’s why. So after the Christmas party I was volunteered to make something for the bake sale and now apparently for the VPK graduation. I’m just glad 5 and 6 year olds aren’t hard to please when it comes to sweets ;).
I am a bit all over the place today sorry, been pretty hectic 🙂 but back to the bread. I saw this the day she posted it and I immediately went and bought bananas and set 3 of them aside to wait for them to brown. I mean my picture really does this no justice but trust me its amazing. If you have never checked out paleOMG I highly recommend it, bookmark it and visit it often!
Here is the recipe, again its Julie’s you can find the original here, the only original item on this recipe is the picture lol that is the bread I actually made.
I make no claim to this recipe at all, it is exactly as she has it on her site.
- 3 brown bananas, mashed
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup almond butter (or other nut/seed butter)
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
- 2 tablespoons coconut sugar
- 2 tablespoons almond flour
- 1 teaspoon cinnamon
- ¼ cup pecans, crushed
- Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
- In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
- Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
- Pour batter into baking dish. Place on a baking sheet.
- In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
- Place chunks of the toppings all around the top of the banana bread mixture.
- Place in oven to bake for 50 minutes.
- Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.