Paleo Banana Bread

Hey Friends I hope you are having an amazing time with loved ones and enjoying some nice weather in your neck of the woods!
Montana on the other hand has decided to dump rain on and off all day long. Kind of hard to have fun outside when all you can see in the distance is grey clouds. A perfect day to bake am I right?! During Hudson’s nap I felt the need to use my brand new Kitchen Aid stand mixer….I have been dying for one for years. Husby finally said go get it, Happy Mother’s day! Whoot Whoot!

Anywho, I went on a hunt to find something to bake. I had to look for a snack that falls in line with Paleo. Not many baked goods on that plan. Luckily, my elimination diet has forced me to buy fresh produce even more frequently but sometimes it’s on its last leg before I can eat it. Today I was in luck, over ripe bananas. I can make BANANA BREAD! I love being able to use all my groceries rather than having to toss them. Banana bread is the best way to use up the bananas that are just to ripe to eat but perfection for bread. I searched the web high and low for a Paleo banana bread…I scored!
PALEO Banana Bread
Serves: 1 loaf
Moist and sweet banana bread just like Mom used to make – only grain-free!
Ingredients
  • 6 eggs
  • 1/3 cup coconut milk
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup ripe, mashed bananas (about 2 bananas)
  • Optional Mix-ins (to equal about 1 cup):
  • Chocolate Chips
  • Walnuts
  • Pecans
  • Blueberries
  • Coconut flakes
Instructions
  1. Preheat oven to 350 (325 if you’re using a dark or non-stick pan) and adjust the rack to the middle position. Grease a standard loaf pan.
  2. Place all the ingredients in the bowl of a food processor and process until smooth.
  3. Bake for 40-55 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely.
  4. Enjoy!

     

The consistency will be a little different than what you are use to but I chalk that up to the different types of flour. But all in all it wasn’t too shabby and it kept my sweet tooth from devouring all the chocolate in sight! After making this recipe I would recommend starting with 40 minutes and increasing as necessary. Mine was slightly more.. golden than I would have preferred. Also, use a couple more bananas than the recipe calls for the bread wasn’t very banana-ie…its a word. Hudson ate half the loaf and Jackson ate the rest off the counter so I get to make another. Thanks Boys! I hope you get to enjoy more of it than I did. Enjoy!

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Trackbacks

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  2. […]  But it was all worth it. I wanted the Mamas to feel special and include the kiddos too. I made paleo banana bread and wheat-free carrot cake muffins from previous posts. My friends little one has celiac both […]

  3. […]  But it was all worth it. I wanted the Mamas to feel special and include the kiddos too. I made paleo banana bread and wheat-free carrot cake muffins from previous posts. My friends little one has celiac both […]

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