cardamom + ghee banana bread

There are three incredible aspects of this banana bread (other than its delicious taste):

1. there’s no added sugar — the sweetness comes from bananas alone

2. it comes together in a flash!

3. you can use this recipe to make a loaf or muffins (which bake faster!)

I love to take this banana bread to friends’ houses: it’s a crowd favorite because it’s perfectly sweet with a touch of salt. This recipe is a slight adaptation of Paleo Running Momma’s (check her out for more incredible recipes, many of which feature ghee)!

In the meantime, here’s the recipe:

GATHER YOUR MATERIALS:

WET:

• 4 large eggs — ROOM TEMP!

• 4 small/med very overripe bananas or 3 larger ones, mashed well

• 2 tsp vanilla extract

• 1/4 cup ghee melted and cooled to almost room temp (original or saffron work well here)

DRY:

• 1 3/4 cups blanched almond flour

• 1/2 cup tapioca flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp cardamon

• 1/4 tsp sea salt

GET GOING:

1. Heat oven to 350 degrees F and either line baking tin with parchment paper or grease muffin tin with ghee or other high temp oil.

2. In one bowl, mix together dry ingredients.

3. In a separate bowl, mix together wet ingredients. Start with mashing the bananas, then whisking the eggs, moving on to melted ghee and vanilla extract last.

4. Using a spatula or large spoon (not a hand mixer! - you run the risk of overmixing), add the wet ingredients to the dry. Mix until just incorporated and no dry flour remains - be careful not to overdo it!

5. Stick in the oven for 50-60 minutes. If you’re making muffins, they’ll be done much sooner, around 25 minutes, but keep an eye on them.