Baked: Banana Bread V

A deliciously moist, easy-to-make banana bread that can accommodate paleo and gluten-free diets.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Banana Bread V

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/2 cup coconut flour
1/4 cup coconut oil
1/2 cup almond butter
4 large eggs
1 tbsp cinnamon
1 dash salt
1 tsp vanilla
2 1/2 cups mashed banana
1 tsp baking powder
1 tsp baking soda

Instructions

1. Preheat oven to 350 °F (175 °C).

2. Mix bananas, eggs, butter, and oil in a blender or with a hand mixer.

3. Add flour, baking powder, baking soda, vanilla, and salt and mix well.

4. Pour batter into greased pan of choice (bread or muffin pans).

5. Bake in pre-headed oven for 55-60 minutes (glass 9x5" loaf pan), 35-40 minutes (metal or silicone loaf pan), 30-35 minutes (normal size muffins) or 25 minutes (mini muffins).

6. Remove from oven when a toothpick inserted into the center comes out clean. Flip bread out onto a cooling rack. Slice and serve.

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