This Paleo Hummingbird Bread is a delicious and nutritious twist on the classic Southern cake. Made with wholesome ingredients like bananas, almond butter, and coconut flour, it's gluten-free, grain-free, and perfect for breakfast or snack time.
Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup chopped pecans. 1/4 cup shredded coconut. 1/4 cup crushed pineapple, drained. 1 tsp vanilla extract. 1 tsp cinnamon. 1/2 tsp baking soda. Pinch of salt.
Instructions: Preheat oven to 350F 175C. Grease a loaf pan with coconut oil. In a mixing bowl, combine mashed bananas, eggs, almond butter, and vanilla extract. Add coconut flour, almond flour, cinnamon, baking soda, and salt. Mix until well combined. Fold in chopped pecans, shredded coconut, and crushed pineapple. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 45 minutes
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