Banana Bread

This recipe is the perfect gluten free banana bread. The addition of our Cinnamon Sugar Cookie blend in the crumb topping adds wonderful flavor to this bread. Enjoy with ghee spread on each slice.

25 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	14 g
Carbohydrates:	36 g
Protein:	1 g
Calculated per serving.

Serves: 8

Ingredients

3 whole 3 whole 3 whole Banana, ripe
3/4 cup 3/4 cup 3/4 cup Coconut Sugar, + 1 Tbsp for crumb topping
1 tsp 1 tsp 1 tsp Vanilla Extract
1 whole 1 whole 1 whole Egg, (large)
1/2 cup 1/2 cup 1/2 cup Tin Star Cultured Ghee
1.5 cup 1.5 cup 1.5 cup Gluten Free Flour, + 1 Tbsp for crumb topping
1 tsp 1 tsp 1 tsp Baking Soda
1/2 tsp 1/2 tsp 1/2 tsp Salt
1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend, + more if desired

Process

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 your oven to bake at 350 degrees.
Melt the ghee in a small saucepan over low heat. Once the ghee is melted, remove from heat, and set aside.
For the crumb topping, mix together 1 tablespoon of flour, 1 tablespoon of coconut sugar, and 1 tablespoon of Cinnamon Sugar Cookie. Set aside.
Liberally grease a standard loaf pan with Palm Shortening, and dust with flour.
In a medium size mixing bowl, add the banana, coconut sugar, and vanilla extract.
Mash the banana, coconut sugar, and vanilla together with a fork.
Add the egg, and whisk into the banana mixture with your fork.
In a large mixing bowl, whisk together the flour, baking soda and salt.
Pour the banana mixture into the flour mixture, and stir to combine evenly.
Add the ghee to the batter, and stir to combine evenly.
Pour the batter into your prepared loaf pan, and smooth the top with your spatula as needed.
Sprinkle the crumb topping over the top of the batter, adding additional Cinnamon Sugar Cookie if desired.
Bake for 50-60 minutes, or until a toothpick inserted into the bread comes out clean.
Allow to cool, then carefully remove from the loaf pan, slice and enjoy.

Notes

If you would like to make this recipe free of grains, I would suggest substituting 1 cup of blanched almond flour and 1/2 cup of arrowroot flour for the gluten free flour blend.