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|Paleo Sunflower Banana Bread|
“My favorite on-the-go breakfast or afternoon snack. Packed with lots of fiber, protein, and lower in sugar than most treats. Perfect with a nice cup of coffee or tea. Gluten-free, dairy-free, soy-free, and peanut-free. This recipe can also be made into banana muffins.”
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon, or more to taste
- 1/4 teaspoon salt
- 3 ripe bananas
- 6 eggs
- 1/4 cup coconut sugar, and more for topping
- 1 teaspoon alcohol-free vanilla extract
- 1/3 cup sunflower seeds
|Prep : 15M||Cook : 8M||Ready in : 1H20M|
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish or line with parchment paper.
- Combine coconut flour, baking soda, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until batter is combined. Spoon batter into the baking dish; top with sunflower seeds and extra coconut sugar.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool bread in the refrigerator, about 20 minutes. Store in refrigerator.
- Keep this in fridge because this is a paleo recipe, it can easily spoil.
- It’s best to use bananas that are in between yellow/brown.
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