Wednesday, July 31, 2013

Paleo Banana Nut Bread (Grain-Free, Dairy-Free)


Moist, tender, rich and dense.   

 Everything you want your banana bread to be.  
(Plus it's grain and gluten-free.)

We have some of the world's greatest neighbors.  

I love them like family.

They recently "went" gluten-free, and are now stepping into a Paleo diet.  Do you even know how excited this makes me??  I love to cook and bake for these precious people, and to now have a reason, a PURPOSE to make Paleo things for someone besides myself?  I can barely stand it.  

Last week a summertime cool front blew in.  The skies were dark and stormy; it felt like fall.  My oven pretty much turned itself on, begging to bake this Paleo Banana Nut Bread. 

Coconut and almond flours are becoming common shelf items at many grocery stores.  They team up to make this bread dense and moist.  The olive oil is undetectable, in case you were worried.  :)

I doubled the recipe below and used a standard 9" x 5" loaf pan plus three of the mini loaf dishes you see in the photos above.  This stuff is made for sharing!  

Enjoy!

Here's the printable version of the recipe.

Paleo Banana Nut Bread
(Makes one 9" x 5" loaf)

3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves (optional)
3/4 cup almond flour
1/4 cup coconut flour
2 tablespoons olive oil
3 eggs
1 cup mashed (very ripe) bananas (about 2 bananas)
1/4 cup honey or pure maple syrup
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F.  Grease a loaf pan (I used a standard 9" x 5" pan; use a smaller loaf pan for a "taller" finished banana bread loaf) with coconut oil or olive oil.  Line with parchment paper, if desired.  Set aside.

Whisk the dry ingredients together in a large bowl.  In a separate bowl, combine the olive oil, eggs, mashed bananas and honey.  Mix wet ingredients well and then add to the dry ingredients.  Stir until just incorporated.  Add nuts, if using, and gently stir just until incorporated.

Transfer the batter to the prepared loaf pan.  Bake for 40-50 minutes (depends on loaf pan size), until top is very golden brown and cracks begin to appear.  Insert a toothpick in the center of the loaf; when it comes out clean, the bread is done.

Allow to cool in pan.  Then slice and serve.  

Recipe slightly adapted from here

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