One of the best things about this paleo egg free banana bread is that you don’t even have to use any sweeteners if you do not want! The bananas provide a lovely sweetness…which is plenty for me…but of course, a few tablespoons of palm sugar or stevia is a great option too.
I am very excited to share this recipe with you all! I have made it more times than I can count, but each time the muffins get scarfed down so quickly, I don’t get a picture in! I plan on re-doing these pictures too…but wanted to get this great recipe in your hot little hands.
Here are some ingredients that are good to have to cook with Paleo egg free recipes like this (buying through any of these links supports my time and effort in blogging activities, thanks!):
- coconut butter: I make my own, but you can also purchase it online or in well-stocked natural grocers.
- whole psyllium husks – these help with binding in egg free baked goods
- coconut flour: grain free, nut free, a great flour to cook with, and totally unique in its behavior.
MORE EGG FREE PALEO BAKED GOODS AND TREATS?
- Sweet Potato Muffins – Nut Free
- Pumpkin Chocolate Muffins – Nut Free
- Dense & Fudgey Chocolate Brownies (nut free)
- Orange-Almond Cookies
- Nutella Cookies
- Toffee Caramels (nut free)
- Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- Raw Chocolate Macaroons (nut free)
- Strawberry Macaroons (nut free)
- 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 favortie non-dairy milk or water
- 3 tablespoons palm sugar (optional, depends on sweetness of your bananas!), or more to taste
- 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, (2T chia meal + 1T gelatin works like a charm too!)
- 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. If your dough seems to thin and not loosely handable, it is ok to add another tablespoon to three of coconut flour.
- Add in any chopped nuts or chocolate chips and pulse to combine.
- Using your hand or a 1.5T cookie dough scoop, 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 just firm to the touch. They will continue to firm up as they cool.
- Let cool completely for best texture (the psyllium makes them gooey when they are still warm)
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