4 October, 2013
‘I Can’t Believe It’s Paleo’ Banana Bread
Posted in : Recipes on by : Chris
- 2 1/2 ripe bananas (over ripe if possible), broken into chunks
- 3 tbsp coconut sugar or other preferred natural sweetener such as raw honey or maple syrup
- 3 free-range eggs
- 2 tbsp coconut cream (from the top of the can, without the watery liquid)
- 3 tbsp coconut oil or macadamia oil
- 1 1/2 cup almond meal
- 2 tbsp desiccated coconut (unsweetened please)
- 3 tbsp tapioca flour
- 1 tsp cinnamon
- A good pinch of nutmeg
- 3/4 tsp gluten free baking powder
- 2-3 tbsp walnuts, broken up
- A few dried apricots, chopped up
- Preheat oven to 165-170C (335F)
- Place all liquid ingredients in a large bowl and whip using an electric whisk or by hand. Add dry ingredients (minus the walnuts and apricots) and combine until well incorporated. I use an electric mixer for that too.
- Spray or brush a baking loaf tin with olive oil or some coconut oil to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang. Pour the batter into the prepared tin and smooth the surface. My loaf tin was quite large so my bread turned out flatter than usual, which I personally don’t mind, so it will differ in size depending on the size of your tin.
- Bake for 45 minutes, on the middle shelf. If your loaf tin is quite dip, you might need to bake for a little longer to ensure the center is cooked. In this case, cover the top with foil towards the end, to prevent over-browning. I always insert a bamboo skewer into the centre to see if it comes out dry, in which case it’s done.
- Remove from the oven, let it cool for 5-10 minutes and then, holding the baking paper, pull the loaf onto a rack and let it cool down completely before slicing. Cover with a towel if leaving overnight.
Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings: 8 – 10 slices depending on the tin size