[Paleo] Banana Bread
Paleo Update: We’re in the home stretch! Only 3 more days of our strict Paleo challenge. How convenient that February 1st happens to land on a Friday (happy hour, grocery shopping, celebrating). 😉 Ready for some random Paleo insights?
- When you’re living a Paleo lifestyle, it doesn’t really matter what meal of the day it is. Let me explain… Traditionally, we think of breakfast as bacon, eggs, cereal, oatmeal, you know, “breakfast foods.” Lunch may consist of a sandwich and a bag of chips or a salad with some fruit and then dinner is your iconic meat and potatoes with dessert. Well, on Paleo I’ve come to notice that all of my meals follow similar structures. Since we’re trying to eat mostly protein with healthy fats and a side of veggies, it doesn’t seem out of place to eat half a chicken breast with a scoop of avocado for breakfast or scrambled eggs with sugar snap peas for lunch. Sound weird? I thought so but I’m used to it now. Plus I like eating leftover salmon or pulled pork for breakfast – so much more satisfying than toast! 😉
- I admit it – a Paleo lifestyle definitely cuts into your social life. Just in a single month, Jon and I have had to miss out on so many activities/events we would have normally taken part in. These included things like a beer fest event, weekly office happy hours, and celebrations in the office. I mean, we could attend all of these events but we couldn’t take part in the essence of them and where’s the fun in that? We both definitely miss being able to have a beer or a glass of wine and grabbing a slice of pizza at the office party. In addition, Paleo makes it more complicated to make lunch/dinner plans with friends. While there are usually Paleo-friendly options, we have to search menus ahead of time and pre-plan what we’re going to order. On the bright side, we’ve saved a noticeable amount of money by not eating/going out.
Like chili recipes, everyone seems to have their own favorite banana bread recipe that they swear by. Well let me tell you, this is hands down my favorite banana bread. Considering it’s a Paleo recipe, I think that’s saying a lot. This bread is unbelievably moist and bursting with luscious banana and flavorful cinnamon. It’s amazing to me that there’s no wheat flour or refined sugar added. Gluten-free people this one is for you!
Not to sound like an infomercial but wait, it gets better! Like my Paleo Pumpkin Bread Bars, this bread batter can be made in a blender! Incredible, right? That means no mixer and no bowls. Just a blender and a spatula!
This is not a light and airy bread – It’s a bit dense but since it’s so moist, it just feels like you’re eating something decadent. I’m not exaggerating – I’ve made this bread 3 times already and it hasn’t even been a month! I recommend spreading a little cashew butter on top for an extra indulgence. 😉 For my non-Paleo friends, go crazy and spread some nutella on top!
Another great thing about this recipe is that it’s easily customizable. Add some chocolate chips, dried cranberries, orange zest, or whatever else you’ve got on hand! I cut this loaf into 8 (good size!) slices and they come out to roughly 250 calories each – not too bad!
[Paleo] Banana Bread
Inspired by Civilized Caveman Cooking
Makes 8 slices
- 4 ripe bananas
- 4 eggs
- 1/2 cup almond butter (or any nut butter)
- 1.5 tablespoons coconut oil
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- optional: 1/2 teaspoon nutmeg or all-spice, 1/4 teaspoon cloves
- optional: dried cranberries, orange zest, chocolate chips
What to Do
- Preheat oven to 350 degrees (F) and lightly grease a loaf pan.
- Add the ripe bananas, eggs, almond butter, coconut oil, honey and vanilla extract to your blender. (Remember, you can melt your coconut oil by placing the jar in a bowl of hot tap water.)
- Blend on high for 15-20 seconds, scraping down sides if necessary.
- Add the coconut flour, cinnamon, baking soda, baking powder, and optional ingredients.
- Blend on high for 20-30 seconds, scraping down sides if necessary.
- Pour batter into your loaf pan.
- Bake for 45-55 minutes, or until inserted knife comes out clean.
- Allow the loaf to cool slightly then slice and enjoy.
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