Paleo Banana Bread – Egg & Nut Free

yield:24 Mini Muffins
prep time:10 min
cook time:23 min
ready in:30 min
After struggling to find what her third child's misery stemmed from, Tessa now cooks without gluten, dairy, corn, sugar, and soy. Currently she has delved into the world of Paleo. Take a peek, you're sure to find something delicious, and wholesome to boot!
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  • 1 cup mashed, or about 12-14 ounces super ripe bananas (lots of black spots!), this is about 3 average size bananas
  • ¼ cup palm shortening or coconut oil
  • ¼ cup favorite non-dairy milk
  • 3 tablespoons palm sugar (optional, depends on sweetness of your bananas!)
  • 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 psyliium husks, (chia meal MIGHT work, it just does not have the binding power of psyllium, so try 4 tablespoons)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 tablespoons coconut 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.
  • Add in any chopped nuts or chocolate chips and pulse to combine.
  • Using your hand, 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 firm to the touch.
  • Let cool completely for best texture (the psyllium makes them gooey when they are still warm)