Grain Free Caramelized Banana Bread

Your  favorite cozy snack, but with a healthful and elevated twist, thi banana bread is not only grain free, made with protein and omega rich almond and coconut flours, but is packed to the brim with cinnamon and maple caramelized bananas. Indulgent and nourishing, we love to keep a thick slice handy for a post-practice replenishing bite (especially rewarmed and smeared thick with crunchy almond butter!).  

Ingredients

Nutritional Information (per slice): Makes 1 loaf, 10 slices; 210 Calories, 15.5g Fat, 14g Carbohydrates, 3.5g Fiber, 7.5g Sugar, 6g Protein

• 3 tablespoons coconut oil, divided 

• 3 tablespoons pure maple syrup, divided 

• 2 ripe medium bananas, sliced into ½” rounds 

• 1 ½ teaspoon ground cinnamon  

• 1 ½ cups almond flour 

• ¼ cup flaxseed meal

• ¼ cup unsweetened shredded coconut 

• 1 ½ teaspoons baking soda 

• ¼ teaspoon sea salt 

• 2 large eggs, (preferably: organic + pasture raised from a local farmer) 

• ½ tablespoon apple cider vinegar 

• sliced banana, coconut flakes, hemp seeds (optional) 

Instructions

1. Preheat oven to 350 degrees, rack in the middle.  

2. In  a  medium  skillet,  heat  1  tablespoon  coconut  oil  and  1  tablespoon  maple  syrup  over  medium heat. 

3. Add banana and cinnamon and sauté, stirring frequently, until bananas are very fragrant and just beginning to soften – about 3 minutes. 

4. Remove from heat and transfer to a large bowl. Mash well, then allow to cool to room temperature. 

5. Add remaining 2 tablespoons coconut oil, remaining 2 tablespoons maple, almond flour, flaxseed meal, coconut, baking soda, sea salt, eggs, and apple cider vinegar to the mashed bananas. 

6. Using a rubber spatula, fold batter until just combined. 

7. Pour  into  silicone  loaf  pan,  making  sure  mixture  is  evenly  distributed, then  top  with  banana slices, coconut flakes, and hemp seeds (optional).

8. Bake for 55 minutes. Cool to room temperature, slice and serve!