Thursday, October 24, 2013

Paleo(ish) Banana Bread

We had three very ripe bananas in our produce basket, so of course, it was time to make some banana bread.  I adapted several recipes to come up with this one, and I like the way it turned out!

5/8 c coconut flour, sifted (I think you could get away with 3/4 c but I didn't want it to be too dense or dry)
1/8 c flax meal, sifted (pretty sure 1/4 c would work here too but again, see above)
1/2 tsp good quality cinnamon (we love Penzey's!)
1/2 tsp salt
3/4 tsp baking powder
1/4 c organic extra virgin coconut oil, melted
1/4 c organic pastured butter, melted (could do 1/2 c coconut oil but I like butter)
4 organic free range large eggs, beaten
1/4 c organic maple syrup (Grade A or B)
3/4 tsp good quality vanilla extract (we love Penzey's!)
2-3 ripe bananas, mashed (I used 3)
optional: cocoa nibs (or Enjoy Life chocolate chips), pecans, walnuts, raisins, cranberries, etc. (I used walnuts and chocolate chips, because I had them on hand)

Preheat oven to 350.  Grease a loaf pan with butter or coconut oil.  In a medium bowl, mix dry ingredients.  In a small bowl, mix wet ingredients.  Once mixed, add mashed bananas.  Add the wet mixture to the dry and mix until incorporated.  Bake for 45-60 minutes or until a toothpick comes out clean (I find the baking time varies on paleo(ish) goodies... I baked mine closer to 60 mins). 

Tip - keep paleo(ish) breads like this in the fridge.  I think due to the amount of eggs, they get soggy if they sit on the counter.  The fridge seems to help that.  I warm the bread before serving, and I bet it would be amazing if you "toasted" it in a pan w/ a little butter over the stove.

P.S.  Of course, you don't have to use organic, but you know me.  ;)

1 comment:

Kristin said...

We have penzeys here too!