Paleo Banana Bread!?

You know it's happened to you before. The lovely yellow bananas that you bought at the store have been sitting on the kitchen counter are now looking pretty sad, covered with brown spots and even smelling a bit too ripe. You are inclined to throw them in the trash (or compost), but don't.
Let me count the reasons why.

Bananas are a staple in our home. I love an unblemished banana smothered with peanut or almond butter as a pick-me-up snack or sliced on top of yogurt and granola, and then we use the one or two remaining discolored ones to make pancakes and waffles and ice cream.

But what about when you have a bunch of extremely overripe bananas? What then?

Make banana bread. But not just any banana bread. A paleo banana bread.

I came across this recipe in Danielle Walker's cookbook Against All Grain (which we gave to each other for Christmas) and it is absolutely scrumptious. With just three little bitty tablespoons of honey, the sweetness comes from the overripe bananas. I tossed in nearly cup of pecan pieces for some texture and I honestly cannot believe how good this bread is.

The combination of coconut and almond flour is spot on. Moist, flavorful and easy to make, this is my recommendation for what to do when life gives you overripe bananas.

Buen provecho!
Paleo Banana Bread
The Cowgirl Gourmet adapted this recipe from Danielle Walker's Against All Grain cookbook

Print recipe

I love banana bread, and this is a recipe I will return to again and again whenever I have rotting bananas on the kitchen counter. Easy to make and super healthy, I am guessing no one will even guess it's not the full blown gluten and sugar filled variety. Moist and tasty, everyone will love this treat.

Makes 1 loaf

2 tablespoons coconut oil, melted, plus more for greasing the pan
4 farm fresh eggs
3 tablespoons honey
1 teaspoon vanilla extract or vanilla bean paste
1/2 teaspoon apple cider vinegar
1/2 cup coconut flour, sifted
1/4 cup blanched almond flour, sifted
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coconut milk, canned
3 large ripe bananas (or 4 smaller ones)
Optional add-ins: 1/4 cup (or more) chocolate chips, walnuts, pecans, dried cranberries or raisins (I added about 3/4 cup roughly chopped pecans)

Preheat the oven to 350 degrees.

Grease the sides and bottom of a loaf pan (8 1/2 x 4 1/2) with the coconut oil and then place a piece of parchment paper on the bottom.

In a food processor, place the 2 tablespoons of melted coconut oil, eggs, honey, vanilla and vinegar in the bowl and process for 30 seconds.

In a large bowl, place a sifter and add the coconut flour, almond flour, baking soda and salt and sift all ingredients together. Then add the dry ingredients to the wet ingredients in the food processor, processing until fully incorporated.

In the bowl where the dry ingredients were, place the peeled bananas and begin to mash them with a fork. Then add the coconut milk and stir well to combine. Now add the banana mash to the food processor and process for another 30 seconds or less until everything is well combined.

Drop in any add-ins and pulse until combined or pour the batter into the bowl and stir in the chips, nuts and/orf dried fruit, if using.
Pour the batter into the prepared loaf pan and bake for 40 minutes to an hour, until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the loaf to cool in the pan for 15 minutes. On a wire rack, remove the loaf and allow to cool completely.

Slice and enjoy.

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