My super awesome Crossfit coach, Megan, sent me the original recipe for this banana bread. And, I have made (and eaten) sooooo many of these in the last few months… Speaking of Crossfit, remember when I was only posting (and drinking) whiskey recipes (like this and this) because my dislocated rib hurt so bad? Well, it is all better. Finally. Only took 6 weeks. Did the same lift this week that I injured myself on, and had no pain. So I added 10 lbs and did it again. Ha. Take that rib.
Ok sorry, back to what you really care about. Don’t let the title of these muffins scare you away from trying them, even if you aren’t a paleo enthusiast. It basically just means that they are dairy-free and grain-free. BUT, these muffins could hold their own up against any “traditional” banana bread recipe – both in taste and texture. To make them even better, there is no added sugar. Just the natural sugar from the bananas and the handful of dates blended up in these make them plenty sweet. Think of it as a little adventure in baking. Learn to use these alternative flours. You might be surprised at just how delicious these are, even though they aren’t your typical banana muffins. Oh, also – I double this recipe every time I make them because these freeze beauitfully. And I loooooove having a good paleo muffin to go with my eggs in the morning when I don’t feel like cooking up a protein.
5 Medjool dates, pitted
3 ripe bananas
5 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 cup coconut oil
2 cups almond flour
1 tablespoon coconut flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
Unsweetened coconut flakes, for topping
1. In your food processor, process dates and warm water until fully blended. Can I just tell you how happy I am to have a food processor and not do this step in my magic bullet? After writing that sentence, I literally stopped to go throw the bullet out. Good riddence.
2. Add the bananas and vanilla, and process until well combined.
3. Add eggs and process until just combined. Pour in coconut oil, process one last time to incorporate.
4. In a seperate bowl, mix together all the dry ingredients.
5. Pour wet into dry, and stir until full combined. Batter should not be super runny. I sometimes find that the longer I stir recipes with almond flour, the more it thickens. So grab that wooden spoon and give it a good, hearty stir.
6. Spoon batter into a paper or silicone lined muffin tin. (You could totally make a loaf of bread too, you would just have to cook longer – 45-50 minutes). Sprinkle coconut flakes on top. And bake in a 350 F oven for 18-22 minutes, or until a toothpick comes out clean.
7. Break one in half, slap some pastured butter on top, and consume. Just kidding, you don’t have to do that. You could wait for them to cool. Or save them for later. But if I were you, I’d eat at least one right out of the oven. Duh.