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.