Jill Reid | Kitchen Spirit
Enjoy this gluten-free, paleo-friendly Kitchen Spirit Recipe
My husband enjoys a cup of coffee after dinner. After noticing him scrounging the fridge, looking for a snack for dessert, I knew I needed to come up with a gluten-free, paleo-friendly treat to satisfy his, and my, sweet craving. Fortunately, we both love banana bread, and this quick and easy recipe has become one of our favorites. The recipe calls for nuts, which can easily be left out for those with allergies. I hope you’ll give it a try. Fair warning – you may need to make a double batch. These don’t last long around our house!
Preheat oven to 325 degrees. Lightly coat an 8” x 8” glass or ceramic baking dish with a little coconut oil. Mash the bananas and put in a large bowl. Add eggs, honey, coconut oil and combine. Add dry ingredients: almond flour, baking powder, cinnamon, baking soda, and salt. Mix well, then stir in chopped nuts.
Bake for 40-50 minutes. Remove baking dish from oven and place on cooling rack. When cooled, cut into squares and serve.
Substitute pecans for walnuts, or add chopped dates or raisins
Use half coconut flour, half almond flour – both are gluten-free and work great with this recipe!
I use an 8” square baking dish, but this recipe also works well with a loaf pan
Store in an airtight container in the fridge or freeze for a quick snack next week. Just warm it in the microwave and serve.
I shop Amazon for most everything in creating and preparing my recipes.
Just click on the photos below for the Amazon link for these items.