'I Can't Believe It's Paleo' Banana Bread

'I Can't Believe It's Paleo' Banana Bread

  • Serves 8-10
  • Difficulty Easy,Medium
  • Prep 10 Mins
  • Cook 50 Mins

Recipe by: Eat Drink Paleo

Ingredients

  • 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
  • 2½ tbsp coconut oil
  • 2 tbsps desiccated coconut
  • 125 grams almond meal (1¼ - 1½ 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

Method

  1. Preheat oven to 170°C (345°F). Brush a loaf tin with coconut oil and line the bottom with non-stick baking paper.
  2. 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.
  3. 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.
  4. 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.

Serving suggestions: creamed coconut, grass-fed butter, ricotta cheese, berries or some extra fresh bananas.

 

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