There are three incredible aspects of this banana bread (other than its delicious taste):
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there’s no added sugar — the sweetness comes from bananas alone
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it comes together in a flash!
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you can use this recipe to make a loaf or muffins (which bake faster!)
I love to take this banana bread to friends’ houses: it’s a crowd favorite because it’s perfectly sweet with a touch of salt. This recipe is a slight adaptation of Paleo Running Momma’s (check her out for more incredible recipes, many of which feature ghee)!
In the meantime, here’s the recipe:
GATHER YOUR MATERIALS:
WET:
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4 large eggs — ROOM TEMP!
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4 small/med very overripe bananas or 3 larger ones, mashed well
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2 tsp vanilla extract
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1/4 cup ghee melted and cooled to almost room temp (original or saffron work well here)
DRY:
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1 3/4 cups blanched almond flour
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1/2 cup tapioca flour
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1 tsp baking soda
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1/2 tsp baking powder
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1 tsp cardamon
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1/4 tsp sea salt
GET GOING:
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Heat oven to 350 degrees F and either line baking tin with parchment paper or grease muffin tin with ghee or other high temp oil.
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In one bowl, mix together dry ingredients.
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In a separate bowl, mix together wet ingredients. Start with mashing the bananas, then whisking the eggs, moving on to melted ghee and vanilla extract last.
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Using a spatula or large spoon (not a hand mixer! - you run the risk of overmixing), add the wet ingredients to the dry. Mix until just incorporated and no dry flour remains - be careful not to overdo it!
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Stick in the oven for 50-60 minutes. If you’re making muffins, they’ll be done much sooner, around 25 minutes, but keep an eye on them.