grain free coconut banana bread

I had three extremely ripe bananas on my counter, desperate to be used & a sweet little one year old that would gobble up just about anything I fed her.  I searched the internet for paleo banana bread recipes & with a few adjustments, this is what I came up with; A super moist paleo bread with just soft undertones of coconut & a punch of banana. A perfect snack for Addison. 

The original recipe was adapted from Running to The Kitchen

Ingredients

• 1 cup almond flour
• ½ cup coconut flour
• ¼ cup flax seed meal
• 1½ teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 3 medium ripe bananas, mashed
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees. Grease 2 small loaf pans with some clarified butter or coconut oil. 
2. Combine dry ingredients in a medium bowl.
3. Combine wet ingredients in a small bowl and whisk together.
4. Pour wet into dry ingredients and mix until fully incorporated.
5. Divide evenly (dough will be thick) into loaf pans and smooth the tops.
6. Bake for about 35 minutes.
7. Remove loaves from oven, let cool in pans for 5 minutes and then transfer to a wire rack to continue cooling.

To keep it extra moist I am keeping mine wrapped in plastic wrap in an airtight container on the counter. When Addison is ready for a slice I cut a piece off, put it under the broiler for a few minutes & top it with a little bit of clarified butter. I am sure a light coat of almond butter would be awesome too.