This bread is one of my little girl’s favorites. Is fluffy, moist, with a thin crust and easy to handle by her small hands.

Prep Time: 5 minutes

Cook time:

  • 50-55 minutes for frozen bananas
  • 40-45 minutes for fresh ones

Servings: 12 slices

Paleo Bread

Utensils

  • blender (or a fork and a wisk)
  • large bowl
  • measuring cups
  • measuring spoons
  • spatula
  • baking tray 9x5 inch
  • parchment paper (or butter for the tray)

Ingredients

  • 3 big bananas frozen or fresh
  • 3 large eggs
  • 1 cup nut butter (which one you like, I chose almond and chunky peanut butter)
    • 1/2 almond butter
    • 1/2 peanut butter
  • 3/4 teaspoons baking powder
  • 1/4 teaspoons nutmeg
  • 2/4 teaspoons ground cinnamon

Directions

  1. Preheat the oven to 350°F/180°C, place the parchment paper in the tray
  2. Put the bananas and the eggs in a blender and mix until smooth
  3. Add all the other ingredients and mix well
  4. Put the mix in a 9/5 tray and add the tray in the preheated oven
  5. Bake for 50 to 55 minutes or until a toothpick comes out clean (I checked at around 40 minutes and it was not done at all - probably if you have fresh bananas at 40 minutes it will be already be done)

Serve

We love it warmed up a little with some butter on top or just plain, is just delicios and perfect for an autumn evening with a nice cup of tea.

Store

You can store it in an airtight container for up to 3 days in the fridge or slice it and put it in the freezer for up to 3 months.

Nutritional Facts

Total Servings: 12 slices

Serving Size: 1 slice (43 g)

Amount Per Serving

  • Calories: 51.6 kcal
  • Total Fat: 1.9g
    • Saturated Fat: 0.5g
    • Trans Fat: 0g
  • Total Carbohydrates: 7.2g
    • Dietary Fiber: 0.9 g
    • Sugars: 3.8 g
  • Protein: 2.1 g