Tuesday, July 16, 2013

'I can't believe it's Paleo' Banana Bread

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

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