Thursday, July 18, 2013

Paleo Banana Bread

Before I start I have to say that the base of this recipe is coconut flour and if you're not use to eating it, takes some getting use to. Needless to say, it doesn't always go over well. BUT, it's really good for you and loaded with fiber. The problem with coconut flour is it's very dry...and a little pricey. So the way to get around that in this recipe is to use VERY ripe bananas. I'm talking about the pretty much black ones that are on the verge of being spoiled. The more ripe they are, the more moist they are and it compensates for the dryness of the coconut flour. With that said, the taste is the same as a typical banana bread, which means it's just as yummy! 

Another recipe I jacked off Pinterest and did it my own way.

Paleo Banana Bread

⅔ c Coconut Flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

3 ripe bananas, mashed

6 eggs

2 tsp vanilla extract

Preheat oven to 350. Mix all the dry ingredients together in a small bowl, set aside. Mash bananas in a large bowl (I used a potato masher), and add remaining wet ingredients. Mix well. Add dry ingredients to wet ingredients and mix until well blended. Pour mix into a greased bread pan and place in the oven for 45-50 mins. 

Dry ingredients
Mashed bananas
Wet ingredients with bananas

Now a yummy way to jazz this recipe up is to add a teaspoon of pumpkin spice seasoning or put a mix of turbinado and cinnamon on top of the mix prior to placing it in the oven for a really sweet crunch! This recipe wasn't a big hit in my house but only because of the coconut flour and, the other downside to it, it's grittiness. Obviously, you could sub out coconut flour for almond flour, since I really have done a good job of making coconut flour sound that appetizing. BUT then it wouldn't be Paleo! Hope you guys enjoy this one!

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