If your family is like mine, some weeks they roll through a dozen bananas in a few days, and others those bananas sit on the shelf until they’re so spotted even the toddler won’t touch them. Aaaaand then there’s the bananas said toddler throws on the floor to become damaged goods. Ain’t nobody want to eat a bruised banana! This banana bread recipe comes to my rescue quite often in our journey to reduce food waste.
The good news is that bananas can be frozen. I peel them, cut them in half, and add to the ziplock bag in the freezer until I have time for Rustic Farmhouse Banana Bread. It’s good, y’all. And for the most part it’s Paleo (simply skip any add-ins containing sugar).
I didn’t have almond butter on hand, so I made my own by throwing about 2 cups of almonds in the food processor with some avocado oil, then blending for a good 5 minutes.
Rustic Farmhouse Banana Bread Recipe
- 4 bananas
- 4 eggs
- 2 Tbsp maple syrup
- 1/2 cup almond butter
- 4 Tbsp melted butter
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chocolate chips (these are my all time favorite)
- 1/2 cup craisins
Preheat oven to 350 degrees.
Mash the bananas with a potato masher. I don’t know how I lived without one for so long, they make mashing avocados, bananas, and potatoes a breeze!
Stir in the eggs, maple syrup, almond butter, and butter in a large mixing bowl. Mix the dry ingredients and spices separately with a whisk. Add the dry ingredients into the wet and mix. Stir your craisins and chocolate chips into the mixture.
Pour into a greased baking dish or loaf pan (I usually use butter or coconut oil). Bake for 55 minutes or until a knife comes out clean. Cool for at least 15 minutes if you can keep your hands off it. I usually can’t. I burn my fingers and eat it anyway.
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