We’ve been following a paleo way of life for a couple of weeks now, and are feeling the benefits of a cleaner way of eating. I have not missed bread as much as I thought I would, which is good, as carbs like bread do not get along with my metabolism at all.
Because a paleo diet really cuts down on sugar, I’m finding that the natural sugars that I get from fruit, are crazy sweet, and I know it can’t be because we’ve bought really ripe fruit! There are times though, when I know I will need that treat fix, and I found a recipe online for a banana bread that I thought would hit the spot.
It does call for some special ingredients like coconut oil, almond flour and coconut flour, but we managed to buy these without a problem here in the UK. Using non-wheat flours means that this is a gluten free banana bread, so perfect for those of you with an intolerance to gluten. It had a nice hit of sweetness, without being overly sweet, and the almonds gave the bread a nice crunch. It kept well for a couple of days. I thought it tasted its absolute best, just warm out of the oven!
- 2 medium bananas, mashed
- 2 tbps coconut oil, melted
- 1 tbsp honey
- 1 tbsp vanilla extract
- 3 eggs
- 1 cup almond flour
- ½ cup coconut flour
- 1½ tsp bicarbonate of soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ cup chopped almonds
- Preheat oven to 350F/180C/Gas 4 and grease a 5x7" loaf pan.
- Mix the bananas, coconut oil, honey, vanilla and eggs together in a bowl until combined
- Add the flours, bicarb, salt and cinnamon, and stir well.
- Pour the mixture (which should be thick) into the loaf pan and smooth over the top. Sprinkle over the chopped almonds.
- Baked for 30-35 minutes or until a knife comes out clean.
- Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.
- Keep wrapped for up to 3 days.