Baked paleo banana bread is just as good as the regular version and can be served fresh out of the oven or toasted with a little coconut butter or regular butter on top.
- 3 free-range eggs
- A pinch of salt
- 2 medium ripe bananas, peeled and broken into pieces
- 1 tablespoon honey, maple syrup or coconut syrup
- 1 teaspoon vanilla extract or essence
- 3 tablespoons coconut oil
- 2 tablespoons desiccated coconut
- 1.5 cups almond meal (about 100 grams)
- 1/3 cup tapioca flour (or 1–2 tablespoons coconut flour )
- 1 teaspoon gluten-free baking powder (see notes)
- 1 teaspoon cinnamon powder
- A pinch of nutmeg (optional)
- 1/4 cup walnuts, chopped
- 5–6 dried apricots, chopped
- 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. Mash banana with a fork. Add bananas, honey, vanilla, and melted coconut oil and whisk together until well incorporated. Add the almond meal, desiccated coconut, tapioca, baking powder, nutmeg, cinnamon and mix well. Fold in the walnuts and dried fruit and pour the batter into the prepared tin. Smooth the surface and place a few walnuts on top.
- Method 2: Place the eggs, unmashed banana, honey, vanilla and coconut oil with a pinch of salt in a blender and whiz for 20-30 seconds until thick and foamy. Transfer the liquid batter to a bowl. Add the rest of dry ingredients and mix until smooth and thick, scraping the sides along the way. Fold in the walnuts and dried apricots and continue as in method one.
- Bake for 45-50 minutes on the middle shelf. Insert a bamboo skewer or a knife 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.
Baking powder can be replaced with baking soda (bicarb soda), in which case you will need to add a teaspoon or two of apple cider vinegar or lemon juice to the batter as bicarb soda needs acidity to activate fully.
The bread will keep 4-5 days out of the fridge and longer if refrigerated. Slices of paleo banana bread can be frozen for up to 3 months.