Paleo Almond Butter Swirl Banana Bread (SCD)
Paleo Almond Butter Swirl Banana Bread (SCD)
Servings Prep Time
6-8people 15 minutes
Cook Time
50minutes
Servings Prep Time
6-8people 15 minutes
Cook Time
50minutes
Ingredients
Bread Batter
Almond Butter Swirl
Instructions
Bread Batter
  1. Preheat the oven to 350 degrees Fahrenheit
  2. If your bananas are not very ripe, bake them in their peels 15-20 minutes until the peels are completely black. If the bananas are frozen, defrost them, and remove the excess liquid.
  3. Mash the bananas in a mixing bowl
  4. Mix in the eggs and vanilla extract. Consider using an immersion blender to make the batter extra smooth. Add the lemon juice if you are making these SCD compliant.
  5. In a separate bowl, mix the coconut flour, sea salt, ground cinnamon, baking powder and baking soda
  6. Combine the wet and dry ingredients, again using the immersion blender if you choose
Almond Butter Swirl
  1. Using a double boiler (or a bowl on top of an upside down steamer in a pot of boiling water lol), mix the almond butter, honey, coconut oil, and ground cinnamon until smoothly combined
  2. Grease an 8″x8″ glass baking pan with coconut oil, and spread half of the banana bread batter along the bottom of the pan
  3. Dollop half of the almond butter mixture throughout the batter
  4. Pour the rest of the banana bread batter into the pan
  5. Dollop the rest of the almond butter mixture on top of the batter, and swirl the almond butter mixture around the bread with a butter knife
  6. Bake the banana bread for about 50 minutes, but start checking it at 40 minutes. The toothpick will come out clean when the bread is done.
Recipe Notes

If you are making this SCD compliant, use 3/4 tsp baking soda and eliminate the baking powder.  You will also need to add 1/2 tsp lemon juice to the wet ingredients.