Hazelnut Flour Banana Bread (Paleo Banana Bread) - #breakfastseries

Hazelnut Flour Banana Bread

This is my first attempt of making a loaf of paleo banana bread. It turns out to be surprisingly good!

On a side note, here are my previous non-paleo banana breads:

Best Banana Cake
Banana Bread with White Chocolate Chips
Maple Syrup Banana Bread
Whole Wheat Blueberry Banana Bread


The making of banana breads starts with a bunch of super ripe bananas like this:

I always buy local bananas (pisang berangan).

Ready for breakfast!

Recipe adapted from here.

Ingredients:
(Yields one 9"x5" loaf) 

1 & 1/3 cup ripe bananas, mashed
2 eggs
1 teaspoon pure vanilla extract
3 tablespoons pure maple syrup
2 cups hazelnut flour/meal (ground hazelnut)
1 tablespoon baking powder
1/4 teaspoon Himalayan pink salt
2 teaspoons organic ground cinnamon
1/4 cup sunflower seeds

 
How to:

1. Preheat the oven to 175°C. Line a 9”x5” loaf pan with baking paper.

2. In a bowl, lightly beat the eggs. Whisk in mashed bananas, vanilla extract, and pure maple syrup. Mix until well-combined.

3. In another bowl, whisk together hazelnut meal, baking powder, salt, and cinnamon.

4. Pour the flour mixture into the bananas mixture. Stir until combined but not over-mixed. Stir in the sunflower seeds and mix until incorporated.

5. Spread the batter into the prepared loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

Before baking.

Freshly baked!

After cooling down.

Cut into thick slices, best with your fav cuppa!