Ingredients: 3 bananas (about 1-½ cups) mashed 3 large eggs 1 tablespoon vanilla extract 1 tablespoon honey ¼ cup palm shortening 2 cups blanched almond flour (not almond meal) ½ teaspoon celtic sea salt 1 teaspoon baking soda
Instructions: 1. Pulse together bananas, eggs, vanilla, honey, and shortening in a food processor 2. Pulse in almond flour, salt, and baking soda 3. Scoop batter into a greased 7.5 x 3.5 magic line loaf pan 4. Bake at 350° for 55-65 minutes 5. Cool for 1 hour
To store this Paleo Banana Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week. You can pour the mixture into muffin tins and reduced the cook time to 35 minutes.