Nothing is quite as comforting on a
cool morning or evening as a slice of
warm banana bread. This paleo recipe brings
you that familiar flavor in a dense,
moist bar with a delightfully crunchy
walnut topping. The secret to their
deliciously moist texture is
unsweetened applesauce. These freeze
well, so make plenty.
• 4 large overripe
bananas,
mashed
• 1 teaspoon
pure vanilla
extract
• 1 cup
unsweetened
applesauce
• 2 eggs, beaten
• 1/2 cup plus 1
teaspoon
coconut oil,
melted
• 1 cup coconut
flour
• 1 teaspoon
baking soda
• 1/4 teaspoon
sea salt
• 3/4 cup
chopped raw
walnuts
Preheat oven to 375 degrees F.
In a large mixing bowl, combine the
bananas, applesauce, eggs, 1/2 cup
coconut oil, and vanilla. Either in a
stand mixer or with a hand mixer, beat
on low speed for about 1 minute, until
well blended. Add the coconut flour,
baking soda, and salt, and beat for 1–2
minutes until the dry ingredients are
incorporated.
Grease the bottom and sides of a 9 x
13–inch baking pan with 1 teaspoon
coconut oil. Pour the batter into the
prepared pan, smoothing until even,
and top with the chopped walnuts.
Bake for 35–40 minutes or until a
toothpick inserted in the center comes
out clean. Cool to room temperature
before cutting into bars.
Store wrapped in plastic wrap in the
refrigerator for up to 1 week. To freeze,
wrap in plastic wrap and then
aluminum foil. The bars will keep in
the freezer for up to 3 months.
Makes 1 dozen bars.
