The other day I was going about my business and received a text from my sister, Ashley, who works for Carbon38, "G, can you make this recipe and deliver to the office? I am sure you have all of the ingredients on hand. Jennifer (her co-worker) is craving!" So sure enough I drove straight home and got in my kitchen because any excuse to BAKE is a good one and especially for others. This recipe comes from Katie, owner and co-founder of Carbon38, with a few GB additions because I can never stick to a recipe in its entirety (true Italian woman!), so let's call it the "Katie & GiGi Mash-Up Bread." ;) It turned out really well with a beautiful consistency, which is not always easy to obtain while baking Paleo gluten-free.
Paleo Gluten-Free Banana Bread (makes 1 loaf)
- 3 cups almond meal (*not almond flour)
- 3 eggs at room temperature (pasture raised organic are best)
- 1/4 cup raw honey
- 2 very ripe mashed bananas
- 1 tsp baking soda
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp cinnamon
- pinch of Himalayan pink salt or sea salt
Preheat over to 350 degrees on bake
Mix dry ingredients in a bowl making sure there are no clumps.
In a separate bowl, beat the eggs with a whisk and then add remaining wet ingredients. Make sure your bananas are already mashed.
Add the dry ingredients to the wet to combine.
When you mix the two together, do not over mix.
Pour in a pan greased with coconut oil (put on paper towel and smear the whole pan)
Optional to add sliced banana on top and a sprinkle of cinnamon.
Bake for 30-45 mins or longer depending on your oven. Use knife in center until comes out mostly clean. Enjoy!!