Drew’s Kona Banana Bread (Edit recipe)

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One of the BEST paleo banana breads EVER that bakes/eats more like banana "cake" but either way, it's truly so delish! One that my mother in law, Patsy, used to make and my husband Drew really, REALLY prefers this variety over the banana bread baked as a loaf.

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PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 6

Ingredients

.5 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 cup Maple Sugar
2 whole Eggs, large, room temperature
.75 cup Banana, ripe, mashed
1 tsp Pure Vanilla Extract
120 grams Otto’s Naturals Non-GMO Cassava Flour, but as "cake flour" - see note below
.75 tsp Baking Soda
.5 tsp Sea Salt, fine
1-2 Tbsp Maple Sugar, for dusting, optional
1 whole Banana, slices, optional for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° – coat 9″x9″ (or similar size) baking pan with coconut oil and then line, one direction, with parchment paper.
In a medium sized bowl, cream shortening and maple sugar with a hand mixer until well blended and fluffy.
Add eggs, one at a time, beating well after each.
Add mashed banana and vanilla, then beat until well combined.
Sift together dry ingredients and add to banana mixture, and starting slowly, blend until dry ingredients are fully incorporated.
Pour into the prepared pan and sprinkle with additional maple sugar if using. Bake for 30-40 minutes or until the top is golden brown and the toothpick inserted into the center comes out clean.
Optional finish, place thin slices of banana on top, sprinkle with a little more maple sugar and brulee with a kitchen torch or place under broiler.
Cut into squares to serve, and by all means enjoy!
*to make cassava cake flour, measure out 120 grams of cassava flour, remove to 2 tablespoons of flour and replace with 2 tablespoons of arrowroot

Notes

*to make cassava cake flour, measure out 120 grams of Otto’s, remove 2 tablespoons of flour and replace with 2 tablespoons of arrowroot.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	16 g
Carbohydrates:	46 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	346 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.