Prep and cook time: 1¼ hours Makes 8 slices
Banana bread:
3 ripe medium bananas
1½ cups roasted unsalted pecans
1 cup almond meal/flour
2 tablespoons avocado oil
2 eggs, whisked
1 tablespoon raw honey
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon Ceylon cinnamon
1 pinch salt
Preheat oven to 375 degrees. Place pecans in a food processor and grind down. Once the pecans are a fine meal, drizzle in avocado oil while the processor is running to create a pecan butter. Peel bananas; roughly break them up and add to food processor. Combine mixture for about a minute or until the mixture resembles a soupy paste.
In a large bowl, whisk eggs. Add pecan/banana mixture along with remaining above ingredients. Mix to combine until it resembles a batter. Grease a glass loaf pan with coconut oil. Pour batter into greased loaf pan and bake for 25-30 minutes or until bread is cooked through. Allow bread to cool for about 10 minutes.
French toast:
2 eggs
1/3 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1-2 tablespoons coconut oil
Whisk first four ingredients together in a shallow bowl. Heat a skillet or griddle with coconut oil. Cut banana bread into ½-1-inch slices; dip into egg mixture, making sure both sides are coated. Cook on medium-high heat for 2-3 minutes per side. Top French toast with sliced bananas, honey, and/or a touch of cinnamon.
Adapted from paleomagonline.com
