Paleo Banana Bread

GMy niece Sunday told me about this banana bread recipe.  I had lots of trouble with the website, but eventually got to the recipe.  During several of my tries, I wasn't able to scroll down the page, and my computer locked up.  Here is the link, tho - http://civilizedcavemancooking.com/recipes/desserts/paleo-banana-bread/ He does offer a number of suggested substitutions and variations that I have not included.  And I've removed any dairy from my version of the recipe below.

I used almond flour and a combination of almond and cashew nut butters.  I was also unsure how much the batter would rise, so I split mine between my silicon loaf pan and my silicon muffin tin (6 muffins).  The batter didn't rise excessively, but enough that I was glad I split the batter up.  The muffins were done in 35-40 minutes; the loaf in 45-50 minutes.

INGREDIENTS

4 bananas (2-1/2 cups mashed- can be yellow bananas)

4 eggs

1/2 cup almond butter (or sunbutter or other nut butters)

4 Tbsp coconut oil, melted

1/2 cup coconut flour (or almond flour)

2-3 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

Pinch of sea salt

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.

Combine bananas, eggs, nut butter, and coconut oil in blender or food processor and mix well.  Once blended, add flour, cinnamon, baking soda, baking powder, vanilla, and sea salt.  Mix well.  Pour into loaf pan (silicon recommended - and I greased mine with coconut oil) and spread evenly.  Bake 55-60 minutes, or until toothpick stuck in center comes out clean.  Flip out of pan onto cooling rack.

Nutritional information: 12 servings, per serving - 186.6 calories, 14.2 g fat, 56.7 mg cholesterol, 169 mg sodium, 11.7 g carbs, 2.7 g dietary fiber, 4.9 g protein