I have always had a sweet spot for a good loaf of banana bread. It’s something I had all the time growing up and to me is a true comfort food! Plus I always feel so industrious making something so delicious out of old bananas.
This banana bread is my new favorite! It is incredibly moist and the subtle flavor of the sunflower seed butter paired with the sweetness of the bananas is delicious! It is also full of protein and fiber, making it a treat you can feel good about indulging in.
My toddler and husband are big fans of this banana bread! One loaf usually goes pretty quick at our house. If you have extra bananas you will not regret doubling this recipe! Leftovers store great wrapped in plastic in the refrigerator. Enjoy!
- 3 eggs
- 1/2 cup sunflower seed butter (almond butter will work too)
- 1/3 cup maple syrup
- 3 tablespoons palm shortening or butter
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1/3 cup coconut flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas
- Preheat the oven to 350F. Grease a 8.5Ã—4.5 loaf pan.
- Mash the bananas together in a bowl with a fork until smooth.
- In a small bowl, sift together the coconut flour, cinnamon, baking powder, and salt.
- In the bowl of a food processor, combine the eggs, sunflower seed butter, maple syrup, palm shortening, lemon juice, and vanilla. Pulse to combine for 30 seconds or so, until very smooth. You can also do this using a hand mixer. Add the dry ingredients and blend for another 30 seconds to thoroughly combine. Add the bananas and pulse several times to incorporate them evenly.
- Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan for 1 hour. Remove from the pan, slice and enjoy! Store wrapped in plastic in the refrigerator.