Paleo Banana Bread, Scrambled Eggs, Coffee

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 624kcal

Ingredients

Paleo Banana Bread

  • 2 Banana ripe
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 2 TBSP Coconut oil melted or use butter
  • 1 TBSP Maple syrup
  • 2 TBSP Collagen powder
  • 1 TBSP Ground flaxseed
  • 1 1/2 cups Almond flour
  • 1 TBSP Coconut flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ½ tsp Baking soda
  • 2 TBSP Chocolate chips
  • 2 TBSP Pecans chopped

Scrambled Eggs

  • 4 Eggs beaten
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Coffee

  • Coffee
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Preheat the oven to 350°F (175°C). Lightly grease or line a mini loaf pan.
  • Mash banana in a medium bowl until smooth. Add wet ingredients: Whisk in eggs, vanilla, coconut oil, maple syrup until fully combined.
  • Incorporate binding ingredients: Stir in collagen powder and ground flaxseed until smooth. Mix in almond flour, coconut flour, cinnamon, sea salt, and baking soda. Stir just until combined. Gently fold in chocolate chips and chopped pecans.
  • Bake: Transfer batter to prepared pan. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let banana bread cool for 5–10 minutes before slicing.
  • Prepare coffee: Brew and prepare the coffee to your liking.
  • Cook scrambled eggs: Heat the oil in a skillet over medium heat. Cook the eggs until just set. Season with salt and pepper.
  • Serve banana bread with scrambled eggs and coffee.

Nutrition

Calories: 624kcal | Carbohydrates: 36g | Protein: 31g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 493mg | Sodium: 789mg | Potassium: 468mg | Fiber: 8g | Sugar: 19g | Vitamin A: 791IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 4mg

Paleo Banana Bread, Scrambled Eggs, Coffee

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 624 kcal

Ingredients
 
 

Paleo Banana Bread

  • 2 Banana ripe
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 2 TBSP Coconut oil melted or use butter
  • 1 TBSP Maple syrup
  • 2 TBSP Collagen powder
  • 1 TBSP Ground flaxseed
  • 1 1/2 cups Almond flour
  • 1 TBSP Coconut flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • ½ tsp Baking soda
  • 2 TBSP Chocolate chips
  • 2 TBSP Pecans chopped

Scrambled Eggs

  • 4 Eggs beaten
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Coffee

  • Coffee
  • Creamer optional
  • Sweetener optional

Instructions
 

  • Prepare the ingredients as instructed.
  • Preheat the oven to 350°F (175°C). Lightly grease or line a mini loaf pan.
  • Mash banana in a medium bowl until smooth. Add wet ingredients: Whisk in eggs, vanilla, coconut oil, maple syrup until fully combined.
  • Incorporate binding ingredients: Stir in collagen powder and ground flaxseed until smooth. Mix in almond flour, coconut flour, cinnamon, sea salt, and baking soda. Stir just until combined. Gently fold in chocolate chips and chopped pecans.
  • Bake: Transfer batter to prepared pan. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let banana bread cool for 5–10 minutes before slicing.
  • Prepare coffee: Brew and prepare the coffee to your liking.
  • Cook scrambled eggs: Heat the oil in a skillet over medium heat. Cook the eggs until just set. Season with salt and pepper.
  • Serve banana bread with scrambled eggs and coffee.

Nutrition

Calories: 624kcalCarbohydrates: 36gProtein: 31gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 493mgSodium: 789mgPotassium: 468mgFiber: 8gSugar: 19gVitamin A: 791IUVitamin C: 5mgCalcium: 174mgIron: 4mg
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