Remember ‘I can’t believe it’s not butter’ ad? Well, this morning we had a lot of ‘I can’t believe it’s paleo’ in our house when I served some toasted banana bread with organic butter (we also had soft boiled eggs for protein). I was originally baking this paleo banana bread for the cookbook but it turned out so freaking yummy that I really wanted to share the recipe on the website as well.
We don’t bake too often because I see most baked goods as treats but this banana bread is a regular in our house. It’s super easy. It’s also very handy to have a few slices around for snacks, packed lunches, travel and on-the-go breakfasts (with the addition of some protein of course). Plus, I can use up all those soft, dark bananas wasting away in the corner – no food wastage in my house!
Cook’s notes: Bananas add sweetness to baked goods so you don’t need to use too much sweeteners. I’ve used coconut coconut nectar, raw honey and maple syrup in the past so it works well with any kind of natural sweetener and even sweet enough without. The bread turns out nice and sweet but not sickly sweet like some banana breads can be. Play around with the suggested amounts to find your perfect level. I used walnuts and apricots for extra crunch and flavours but you can use any dried fruit or nuts, or even go without. The bread will keep for up to 4-5 days out of the fridge and longer if refrigerated.
Recipe adjustments: I’ve been making this banana bread a lot a lately and every time I tinker with ingredients or oven temperature and time to see if I can get an even better result. Therefore I’ve adjusted the recipe slightly based on what I think works the best.
Serving suggestions: creamed coconut, grass-fed butter, ricotta cheese, berries or some extra fresh bananas.Print
- 3 free-range eggs
- Pinch of salt
- 2 medium ripe bananas, peeled and broken into pieces
- 1 tbsp raw honey, maple syrup or coconut syrup
- 1 tsp vanilla extract or essence
- 2 1/2 tbsp coconut oil
- 2 tbsps desiccated coconut
- 125 grams almond meal (1 1/4 – 1 1/2 cup)
- 2 tbsps tapioca flour (or 1 tbsp coconut flour)
- 1 tsp cinnamon powder
- Pinch of nutmeg (optional)
- 1 tsp gluten free baking powder
- 3 tbsp walnuts, chopped
- 5–6 dried apricots, chopped up
- Preheat oven to 170°C (345°F). Brush a loaf tin with coconut oil and line the bottom with non-stick baking paper.
- Method 1: Place eggs with a pinch of salt in a large mixing bowl and whisk until thick and foamy. Add the mashed banana, honey, vanilla, and coconut oil and whisk together until well incorporated. Add the almond meal, baking powder, tapioca, nutmeg, cinnamon and desiccated coconut and mix together well. Fold in walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on the top.
- Method 2: Place the eggs, banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy. Then add the rest of dry ingredients and blend until smooth and thick, scraping the sides along the way. Fold in walnuts and dried apricots and continue as in method one.
- Bake for 45-50 minutes on the middle shelf. Insert a bamboo skewer into the centre to see if it comes out dry, in which case it’s done. Remove from the oven and let it cool for 5–10 minutes before removing from the tin. Cover with a towel if leaving overnight. Serve as is or toast and smother with some butter.