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Paleo Banana Bread

January 8, 2018

Déjà vu? Not quite. Yes I have posted a yummy paleo banana bread previously, but this one might be my new favorite. It has a crumbly baked topping which is irresistible (just ask my 2 year olds, who prefer to eat the top off leaving mommy with the bottom part). So if you want a (healthier) step up from regular old banana bread, whip up this luscious paleo bread with a crumbly sweet baked topping.

 

One of my favorite ways to cross-train is swimming, which I do every Monday after a long weekend run. Somehow 20-30 minutes of laps always makes me ravenous (plunging into a cold pool feels like a workout in itself, I swear!)

I can assure you this banana bread is really yummy for breakfast, snack, post-swimming snack and probably dessert if my girls don't beat me to it. The sunflower or almond butter and bananas make it a spongey and filling bread, not too heavy and not too sweet. You'll love it! And if you're looking on diving (hehe) into easy swim workouts, check out my swimming workout example:

 

At the end of the day though, do something healthy and fun for your body! For me today it was swimming and banana bread; maybe for you it's yoga and chocolate truffles (hey, that sounds pretty good...)

 

 

 

Banana Bread

Yields 1 loaf

 

Ingredients:

3 overripe bananas, mashed

1/2 cup sunflower seed butter or almond butter

3 TBSP maple syrup

1-1/2 tsp pure vanilla extract

3 chia eggs or vegan egg replacement

1/4 cup coconut flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

 

Topping:

3 TBSP coconut oil, not melted

1-1/2 TBSP coconut sugar

2 TBSP ground sunflower seeds ** or almond flour

1/2 tsp cinnamon 

pinch nutmeg

 

Directions:

1. Line a loaf pan with parchment paper and preheat the oven to 350F.

2. Whisk all wet ingredients together in a large bowl, then add the dry ingredients. Let batter sit as you prepare the topping.

3. Mix the topping ingredients together in a small bowl until crumbly. Pour batter into the pan, evenly sprinkling the topping...on top.

4. Bake for 42-45 min or until an inserted toothpick comes out clean and let cool on a wire rack 10 min before de-panning.

(Note: I love this long loaf pan, which bakes a little faster than some deep, fat pans.  So if you have a deeper shorter pan, you may need to bake for 50-55 minutes). 

** Ground sunflower seeds are a great alternative to flour, especially almond flour. Make any paleo or regular recipe nut-free by using sunflower seed "flour" (ground sunflower seeds.)

 

Enjoy!

 

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