Banana Nut Bread

Banana bread was always one of my favorite breakfast treats growing up. My mom made the best. Of course, her version has a ton of flour and sugar added. While this isn't quite the same as Mom's, it's pretty close--for a fraction of the carbs. I think it's especially yummy with a dab of peanut butter.

⅓ c coconut flour (1½ oz)
1 t baking powder
½ t cinnamon
¼ t salt
4 eggs
⅓ c almond butter (3 oz)
4 T butter, softened
1 c mashed ripe bananas (8 oz)
½ c walnuts (3 oz)

1. Whisk together dry ingredients
2. In a separate bowl (or blender) beat together eggs and butter
3. Pour egg mixture over dry ingredients and beat until well combined
4. Stir in banana and walnuts
5. Pour batter into a well-greased 8x8 pan lined with parchment
6. Bake at 375°F for 45 min or until golden brown and set
7. Let stand in pan a few min before serving

Variation: Banana Muffins
I've also made this recipe as 6 jumbo muffins. I bake them at 400°F for 25-30 min.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 285 Total Fat 24.4 g   Saturated Fat 8.4 g   Polyunsaturated Fat 7.1 g   Monounsaturated Fat 7.1 g Cholesterol 108 mg Sodium 258 mg Potassium 275 mg Total Carbohydrates 12.0 g   Dietary Fiber 3.5 g   Sugars 4.6 g Protein 7.7 g