Banana Bread is one of my all time favorite recipes. While old school banana bread is loaded with oils, refined sugars, and gluten galore, I’ve found that the healthified version is equally as rich, fluffy, and satisfying. But then I had an epiphany: I SHOULD CARAMELIZE THE BANANAS!
It sounds way more difficult than it actually is, I promise. The extra 5 minutes will give your banana bread a whole new flavor profile: deep caramelized goodness, a bit denser texture, and ohh baby is this loaf moist.
Bonus points: it’s still paleo, grain free, and refined sugar free. So give it a whirl and caramelize those bananas – it’s sure to impress at any weekend brunch.
Caramelized Banana Bread
Ingredients
- 3 bananas sliced
- 1 tbs Vital Farms grass fed butter
- 3 tbs Brandless Life coconut sugar
- 3 Chino Valley Ranchers eggs
- 1 tsp vanilla extract
- 1/2 cup Wild Friends classic creamy almond butter
- 1/2 cup almond flour
- 2 tbs Bob's Red Mill coconut flour
- 1 tsp baking soda
- 2 scoops Further Foods collagen peptides totally optional!.
- Pinch of salt
Instructions
- Heat oven to 350.
- Melt butter in a skillet, then add sliced banana and coconut sugar. Carmelize for a few mins until golden. You don’t want burnt bananas! Let cool to room temperature.
- Add eggs, caramelized bananas, almond butter and vanilla extract to a big bowl and mix until smooth. I suggest using a hand mixer or stand mixer.
- Add dry ingredients.
- Option to add banana for topping, or chocolate chips.
- Bake at 350 for 40-50 mins or until toothpick comes out with a few wet crumbs (start checking when you smell that banana bread goodness).
- Let cool before serving.