On my recent trip to Texas, my father encouraged me to make a banana bread using my paleo bread mix. So, I did and I have to say, it wasn’t bad! But definitely could not be eaten fresh out of then oven; this bread needs to cool to be good!
Here it is; my notes are in italics:
Paleo Banana Bread
1 1/2 c almond flour
2 T coconut flour
1/4 tsp sea salt
1 1/2 tsp baking soda
1/4 cup butter, cut into chunks – to make this dairy free, substitute with a 1/4 cup coconut oil
2 bananas, broken into thirds
1-2 tsp cinnamon
1 capful vanilla
1/4-1/3 cup pecans, chopped small (Optional)
Preheat oven to 350*.
In a blender, or food processor, if you don’t have either, but you have a hand emerison blender – or in our house a hand jammer – you can use this instead. Just place the ingredients in a medium to large bowl – pulse almond flour, coconut flour, sea salt and baking soda to combine. Remember to occasionally scrape down the sides so everything is well blended.
Add butter, eggs and honey to the flour mixture and blend until it just starts to come together. Add bananas and cinnamon and blend until everything combines into a thick cake like batter.
Pour the batter out into a greased – we used crisco – loaf pan and fold in pecans. If you chose not to put in pecans, then place the bread in the oven.
Bake for 40-55 minutes, or until the center is set – does not jiggle or indent under your touch – and the bread is a dark, rich brown all over.
Remove from oven and cool completely before eating. If you do not do this, the bread will taste gummy and gross. Please try and wait! You will be rewarded for your patience!
Makes 1 loaf
IF there is any left, store in an air tight container once completely cool. This bread can be cut and frozen for later use.