Paleo Banana Bread - Egg & Nut Free - Tessa the Domestic Diva

Paleo Banana Bread - Egg & Nut Free

Delicious allergy friendly banana bread that contains no dairy, nuts, grains, or eggs. Little bites of banana heaven in every bite!

Course Breads, Dessert, Snack

Cuisine American

Keyword egg free paleo banana bread, paleo banana bread, paleo banana bread egg free nut free, paleo vegan banana bread

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 56kcal

Author Tessa the Domestic Diva

1 cup banana mashed, very ripe, or about 12-14 ounces super ripe bananas (lots of black spots!), this is about 3 average size bananas
1/4 cup coconut oil palm shortening
1/4 cup coconut milk beverage or any preferred milk
3 tablespoons palm sugar optional, depends on sweetness of your bananas!, More to taste OK
3 tablespoons coconut butter I make my own coconut butter: cheap & easy!, any nut butter would work here, but I needed it nut free!
2 tablespoons psyllium husks (2T chia meal + 1T gelatin works like a charm too!)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons coconut flour may also use part cassava flour!

Preheat oven to 350 degrees.
In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.
With the motor running, add the coconut flour. If your dough seems too thin and not loosely handable, it is ok to add more flour (cassava or coconut). When I use frozen over-ripe bananas, they always have more liquid, so I have to increase the flour a bit.
Add in any chopped nuts or chocolate chips and pulse to combine.
Using your hand or a 1.5T cookie dough scoop, roughly roll a generous spoonful of batter in your hands to form a ball. The dough is wet and soft, but if you handle it gingerly, you can loosely form it into a ball.
Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
Let cool completely for best texture (the psyllium makes them gooey when they are still warm)