Paleo Kenyan Breakfast Banana Bread with Avocado Salsa and Poached Eggs

Allergens

None

Ingredients

• 3 large ripe bananas, mashed
• 1/2 cup coconut flour
• 1/4 cup almond butter
• 4 eggs, divided
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• Pinch of sea salt
• 1/2 cup chopped walnuts
• 3 ripe avocados
• 1 lime, juiced
• 1/4 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• Fresh cilantro leaves
• Olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C). Grease a loaf pan and set aside.
2. In a large bowl, mix together mashed bananas, coconut flour, almond butter, cinnamon, ginger, nutmeg, and a pinch of salt until well combined. Stir in 3 eggs and walnuts, then pour the mixture into the prepared loaf pan.
3. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
4. For the avocado salsa, mash 2 avocados in a bowl with lime juice, salt, and pepper to taste. Fold in cherry tomatoes and red onion, then set aside.
5. To poach eggs, bring a saucepan of water to a simmer. Crack remaining egg into a small bowl, then gently slide it into the simmering water. Cook for 3 4 minutes, or until the white is set and the yolk is still runny. Remove with a slotted spoon and repeat with remaining eggs.
6. Slice the cooled banana bread and serve each slice topped with avocado salsa and a poached egg. Garnish with fresh cilantro leaves and a drizzle of olive oil.

Chef’s Insight

To achieve a moist texture in the banana bread, use very ripe bananas with lots of natural sweetness. - For an authentic Kenyan touch, consider incorporating other traditional spices such as cardamom or cloves into the bread recipe.

Notes

For a more substantial meal, serve this dish with a side of fresh fruit or a green salad.