quickbread - Paleo Banana Bread

By tinathorn

Ingredients

• Dry Ingredients
• 3/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/2 cup almond flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• Wet Ingredients
• 2 medium bananas
• 2 very ripe plantains
• 3 large eggs
• 1/2 cup coconut milk
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla
• 1/4 tsp pure almond extract
• To be sprinkled on bread
• 2 tbsp unsweetened shredded coconut
• 2-3 tbsp finely chopped pistachio

Details

Adapted from thehealthyfoodie.com

Preparation

Step 1

Preheat oven to 350F; Line a loaf pan with parchment paper or grease well with coconut oil and set aside.
In a small bowl mix flours, cinnamon, baking soda, and salt. Add walnuts and raisins and stir until well coated and set aside.
In the bowl of your food processor, combine all the wet ingredients and process until very smooth.
Add that to the dry ingredients and mix with a rubber spatula until well combined, no more.
Pour the batter into the prepared loaf pan and sprinkle with coconut and chopped pistachio. Place in the oven and bake 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
Set loaf on a wire rack and let it cool in the pan for about 5 minutes before unmolding it. Finish cooling on the rack and transfer to the refrigerator, where it will keep for up to a week in an airtight container.