For the love of FOOD

You’re Bananas!

Eating clean is always a struggle for me, as I confess to be a carbaholic. There are literally millions of recipes online, that will point you in the direction of improvement, but to satisfy me is a HUGE accomplishment. Yesterday I realized, like many of you, that I had a bunch of over-ripe bananas and decided to try one of these recipes to make a banana bread….

Here is what I followed and my review on the recipe….Photo and recipe courtesy of Civilized Caveman Cooking 🙂

BananaBread2

Paleo Banana Bread
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
Author: George Bryant (Civilized Caveman)
Serves: 8
Ingredients
Instructions
  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtecblenderfood processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Pour your batter in a silicon pan and spread it evenly (you can use a loaf pan as well, just grease it well)
  5. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  6. Remove from oven and flip your bread out onto a cooling rack
  7. Slice and serve
Variations
  1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
  2. Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
  3. Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
Notes
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.
This was my first time using coconut flour, and I confess I was skeptical about it. The batter seemed a bit wet compared to traditional flour recipes and I read a bunch of the reviews and discovered that is typical, as coconut flour is high in fiber and absorbs a massive amount of liquid. I figured hey! Why not! So I greased my pan and folded in, placing it in the oven for an hour. The results were amazing and I’ll explain. At first glance you would never know it was not a traditional loaf. It rose and browned beautifully, and the smell emitting from the oven was heavenly! Once it was baked and removed I found it very difficult to get out of the pan. In hindsight I recommend lining the pan or using a silicon pan to bake. The loaf is very delicate and falls apart easily (note I didn’t include a photo of my tasty disaster) The texture is a little different from a traditional banana bread and because there is NO SUGAR in the recipe it is not as sweet as one but it is pretty darn yummy with a little natural honey 😉
In the future I think I will try it again with a few chocolate chips and in a muffin form.
Definitely a good 4 stars in my book and its healthy! Try it!

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