Hey people! Guess what?! It’s PALEO BAKING TIME! Are you excited? I know I am!

I tried a banana bread recipe back in the day, and I wasn’t totally satisfied with it. So today for PBT, I decided to attempt a better banana bread… BBB (since we’re doing the whole acronym thing).

Here in Los Angeles it is currently overcast and misty, aka (there I go again!), perfect baking weather. All I wanna do is eat banana bread and drink coffee. How convenient! Well, first I had to hit up the Team WOD at 10 am. After a hard workout, the Better Banana Bread got rave reviews from hungry crossiftters looking for a Post-Wod snack! And I came home and enjoyed some banana bread FRENCH TOAST (recipe courtesy of PaleOMG). Amazing!

Better Banana Bread

4 ripe bananas
3 eggs
1 Tbsp. maple syrup
2 tsp. vanilla extract
1/4 c. coconut oil (plus some for greasing the pan)
2 1/2 c. almond flour
3/4 c. roasted and unsalted cashews (i just quickly roasted some raw cashew pieces that I had on hand)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon

1. Preheat oven to 355
2. In a food processor, pulse cashews and oil.

   

3. Add eggs, vanilla, and syrup. Mix.
4. Add banana. Mix.
5. Add the almond flour, baking soda and powder, cinnamon and salt. Mix AGAIN!
6. Grease a 9.5 x 5.2 loaf pan with some coconut oil. Pour batter in. (and lick the bowl… maybe)
7. Sprinkle some nutmeg and cinnamon on the top of the batter before baking.

   

8. Bake for 30-35 mins until center is done and the top of the loaf is golden.

   

9. Let it cool a bit before slicing.