Paleo Breakfast

• 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
• 4 eggs
• 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
• 4 tablespoons grass-fed butter, melted (can substitute coconut oil – which I did because I wanted it to be coconutty)
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of sea salt

1. Preheat your oven to 350 degrees Fahrenheit
2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
5. Pour in your batter and spread it evenly throughout
6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
7. Remove from oven and flip your bread out onto a cooling rack
8. Slice and serve

1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
2. Chocolate Blueberry – Add 1 cup of fresh blueberries and ½ cup of cocoa powder
3. Pumpkin Pecan – Reduce the almond butter to ¼ cup and add ½ cup of pumpkin puree and 1 cup of roughly chopped pecan pieces

*I also added some slivered almonds about 1/4 cup’s worth, and baked mine in an 8 mini loaf pan for 30 minutes.