Gluten-free “paleo bread” either sounds like an oxymoron or a challenge - and I chose challenge. This “bread” is so delicious, I seriously could not stop eating it. The fruit and nuts are reminiscent of “fruit cake,” but in a good way - not in a gross, un-wanted-gift way. This breakfast (or anytime) treat is hearty with just the right amount of sweetness. Packed with protein, healthy fats, vitamins, and nutrients - this healthy meal will keep you satiated and nourished for a long time.

Ingredients

2 ripe bananas
2 large eggs
1/4 cup coconut oil
1 1/2 cups almond flour
1 serving ALOHA Vanilla Protein
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon flax seeds
2 cups rough chopped nuts - I used 1/4 cup of almonds, pistachios, walnuts, and macadamias
2 cups rough chopped dried fruits - I used 1 cup mixed dried berries, 1/2 cup dried figs, and 1/2 cup dates

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Plant-Based Protein Powder

Vanilla

Preparation

Preheat your oven to 350F. Spray a loaf pan with cooking spray or grease with extra coconut oil.
Mash the bananas really well - a food processor can be helpful for getting a truly smooth result.
Combine the mashed bananas with the eggs and coconut oil in a large mixing bowl - whisk them together very well. Stir in the flour, baking powder, ALOHA Protein, and salt - blend well. Fold in the fruits and nuts - blend until everything is well distributed.
Pour the bread mixture into your loaf pan and spread it evenly. Bake for 40 minutes or until the edges start to turn golden—insert a toothpick in the center of the bread - it should come out dry.
Note: This bread does not rise—it will still be flat. Also, the exact cooking time will depend on the dimensions of your loaf pan.
Let the bread cool completely before slicing. Store the bread in a sealed container—if refrigerated it will keep for a couple week, if frozen it will keep for a couple months, otherwise it will keep for a few days if left out.