Somedays I just wake up with the desire to create—just me, a few baking goods and my camera.  Those are the moments I love, when I can just enjoy and create! Well, my parents were in town a few weeks ago and I knew this banana recipe I created about 2 years ago, one of my first and still favorite blog recipes, needed a bit of a photography make over.  Plus my dad absolutely loves banana bread, so I wanted to make a special treat!

We love this banana bread in our house because it is nut free and does not contain any added sweeteners so it is very light, making this Paleo friendly banana bread a great household staple.  This grain and nut free bread is great to bring as a gift to someone or to introduce your family and friends to healthy eating habits.  And yes, my butter suggestion isn’t nut free, totally didn’t realize that, but you can always just spread regular butter on top as I normally do.

Brunch is my absolute favorite meal to make and I love spending relaxing weekends at home, eating a slow breakfast and probably drinking way too many cups of hot coffee.  So this Paleo banana bread is recipe one of a fun three part series I will be doing for how to through a grain and gluten free breakfast party.  For sneak peaks on the other two recipes, check out my Instagram!

It is quite simple to make, so if you are new to grain free baking, just add everything to a bowl, blend, bake and enjoy!  {Coconut flour does differ from brand to brand, so see my note at the bottom for baking time instructions}.

Paleo, Nut Free Banana Bread with Whipped Maple Butter

Ingredients

• 1 heaping cup mashed bananas or about 3 medium bananas (yellow and ripe, not completely brown and mushy)*
• 6 eggs
• 4 tablespoons butter, melted
• 1/4 cup full fat, unsweetened coconut milk
• 1 tsp vanilla extract
• 3/4 cup coconut flour, sifted
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• dash of sea salt

Whipped Maple Walnut Butter

• 1/2 cup walnuts, finely chopped
• 8 tbsp butter
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

Directions

• Preheat the oven to 350 degrees.  Line a 8.5 by 4.5  loaf pan with parchment paper lengthwise and brush the outer, uncovered ends with coconut oil.
• On a plate, mash bananas with a fork until completely smooth.
• In a large mixing bowl, combine the mashed bananas, eggs, melted butter, coconut milk and vanilla extract. Use a mixer to blend until smooth.
• Sift in coconut flour, baking soda and spices and blend until smooth.  Scrape down sides and bottom of the bowl before briefly blending again.
• Pour batter into the greased loaf pan and bake for 45-60 minutes or until a tester comes out clean.
• While the bread is baking, make the maple walnut butter.  Slice the butter into small cubes and set aside to soften for 30 minutes.  Finely chop the walnuts.  Add all ingredients to a bowl and use a hand mixer to blend until softly whipped.
• Allow bread to set and cool for 10 minutes before removing from pan by lifting up edges of parchment paper.
• Slice and enjoy topped with a dollup of sweet & creamy maple nut butter!

{Please note, different brands of coconut flour absorb the liquids differently so baking time may need to be adjusted.  Just test the bread with a toothpick to make sure it is cooked completely.}