It's Tuesday, so that means another paleo recipe! I found this one on Eat. Drink. Paleo and while I have not tried it yet, it looks and sounds delicious.
The author recommends glazing the warm bread with creamed coconut or berries; or for the more primal, less paleo readers out there: grass-fed butter or ricotta cheese.
I personally can't wait to try this one! I LOVE banana bread!
- 2 1/2 ripe bananas (over ripe if possible), broken into chunks
- 3 tbsp coconut sugar or other preferred natural sweetener such as raw honey or maple syrup
- 3 free-range eggs
- 2 tbsp coconut cream (from the top of the can, without the watery liquid)
- 3 tbsp coconut oil or macadamia oil
- 1 1/2 cup almond meal
- 2 tbsp desiccated coconut (unsweetened please)
- 3 tbsp tapioca flour
- 1 tsp cinnamon
- A good pinch of nutmeg
- 3/4 tsp gluten free baking powder
- 2-3 tbsp walnuts, broken up
- A few dried apricots, chopped up
- Preheat oven to 165-170C (335F)
- Place all liquid ingredients in a large bowl and whip using an electric whisk or by hand. Add dry ingredients and combine until well incorporated.
- Spray or brush a bread tin with olive oil or some coconut oil to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang. Pour the batter into the prepared tin and smooth the surface.
- Bake for 45 minutes, on the middle shelf. If your loaf tin is deep, you might need to bake for a little longer to ensure the center is cooked. In this case, cover the top with foil towards the end, to prevent over-browning. Insert a wooden toothpick into the center. If it comes out dry it is done.
- Remove from the oven, let it cool for 5-10 minutes and then, holding the baking paper, pull the loaf onto a rack and let it cool down completely before slicing. Cover with a towel if leaving overnight.
- Serves: 8 – 10 slices depending on the tin size