BANANA BREAD

From Eat Well Feel Good: Practical Paleo Living

by Diane Frampton

Makes 3 mini-loaves.

½ cup coconut flour, sifted

¼ teaspoon baking soda

½ teaspoon sea salt

8 eggs

5 dates, chopped

½ tablespoon pure maple syrup

1 tablespoon vanilla

2 whole bananas, mashed

½ cup coconut oil

¼ cup “mix-ins” (raisins, chopped pecans or walnuts)

Preheat oven to 350 degrees.

In a medium-sized bowl, combine flour, baking soda and salt. Set aside.

In a food processor, blend eggs, dates, maple syrup, vanilla and bananas. Microwave coconut oil in a small glass measuring cup for about 30 seconds, or until melted. Cool slightly. Add coconut oil to the food processor and blend thoroughly. Add wet ingredients to the dry ingredients and mix well. Add the “mix-ins” and stir to blend.

Divide the batter into 3 greased mini-loaf pans (8 by 4 by 2½ inches). Bake in the center of the oven for 20–30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake or the bread will be dry. Let loaves cool on a cooling rack for 10 minutes. Cut into slices and serve warm or room temperature.