Paleo Banana Bread

This recipe comes to us via Food and Wine and is from Chef Grant Achatz, who makes this simple, creamy and sublimely silky zucchini soup without any cream at all.  And you can easily use the ‘Monster Zucchini’ here!  We made this soup this weekend and were shocked how good just a few simple ingredients were.

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.

2. Mix together almond flour, ground cinnamon, and baking soda in a bowl.

3. Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste or extract. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan or a 12-count muffin pan.

4. Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes for the loaf pan and 25 minutes for the muffins.

5. Allow to cool completely before removing from the pan and enjoying.

Ingredients

• 2 cups almond flour

• 1 tablespoon ground cinnamon

• 1 teaspoon baking soda

• 2 eggs

• 1/2 cup water

• 1 teaspoon almond extract

• 1/4 cup agave syrup (can use honey, if desired)

• 2 ripe bananas, mashed

• 1/2 teaspoon vanilla bean paste or vanilla extract (optional)