Banana Bread


Gather Up

1 stick (8 TB) Organic Butter

(or 8 TB Nutiva SuperFood Shortening)

1 cup Golden Lakanto (or 3/4 cup Birch Xylitol)

2 large Eggs

(or 8 TB “JingSlinger Chia Eggs”)

1 cup fine milled Almond Flour

½ cup Arrowroot Flour

½ cup Coconut Flour

3 medium-large very ripe Bananas, mashed



1 - 1 ½ cups rough chopped Walnuts

1 teaspoon Cinnamon

2 teaspoons Vanilla Extract

4 TB Grassfed Cream

(or full-fat Coconut Milk )

¼ teaspoon Baking Soda

¼ teaspoon Baking Powder

2 teaspoons Lemon Juice

½ teaspoon Vanilla Crème Stevia (Sweetleaf brand)

(add more sweetener to taste)

Jing It Up (Options)

1 teaspoon Pearl Powder

1 teaspoon Maca Powder

2 teaspoons Bulletproof Brain Octane Oil

½ cup Lilly’s Sugar-Free Chocolate Chips

Sling It Up

Incorporate the butter and Lakanto/birch xylitol with the vanilla stevia and vanilla extract with your hand mixer or stand mixer.

Sift all the dry ingredients until well mixed in a separate bowl.

Mix in one egg (or tablespoon of chia egg) at a time into the butter/sweetener bowl until well blended.

Next stir in the dry ingredients ½ cup at a time (except walnuts & chocolate chips), until fully incorporated.

Add the lemon juice and grassfed cream (or full-fat coconut milk) and Brain Octane Oil, and mix well.

Hand mix in the mashed banana and taste for sweetness. Add any additional sweetener if desired or coconut milk/cream for a thinner batter consistency. Batter should be the consistency of frosting or almond butter.

Hand mix in the walnuts and chocolate chips.

Pour into a greased (grassfed butter or coconut oil) loaf pan/dish and bake at 365 degrees.

Cook in your oven on the middle of the middle shelf. Usually takes about 45-60 minutes in a convection oven. The banana bread is ready when a toothpick tests clean from the center of the bread and the top is golden brown.