Paleo Banana Bread

April 21, 2013

My husband, Casey is so much better about eating healthy than I am.  He’s completely satisfied with his dinner plate consisting of meat and vegetables.  Me on the other hand, no matter how full I am, tell myself there is always a teeny bit of room for dessert, and a cappuccino of course.  I love carbs… the bad kind of carbs, and have dramatically reduced them from my diet.  I was on a mission to find something that would satisfy my carb craving and sweet tooth all at the same time.  Mission accomplished.  This recipe from Three Diets One Dinner is so good that even Mr. Meat and Veggies craves it.  I wouldn’t necessarily say this is a healthy thing to eat, but it is Paleo and a lot cleaner than other breads and desserts, so I’ve convinced myself.  Perhaps its not the time to suggest throwing in some chocolate chips as well. (Totally guilty).  I try not to make this that frequently because we will literally eat the entire loaf in two days tops.  We’re animals!

The Perfect Paleo Banana Bread
3 ripe bananas
4 Tablespoons (1/2 stick) butter, melted.  I use Ghee.
3 large eggs
1 Tablespoon vanilla extract
1 1/4 cups almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
2 Tablespoons flax meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecans, chopped 

Preheat the oven to 350º. Line a loaf pan with parchment paper or grease with butter. In a large bowl, mash the bananas with a potato masher or a large whisk. Mash them up really well. Whisk in the butter, eggs and vanilla, combining very well. In a medium bowl, whisk together the remaining dry ingredients, except the pecans. Make sure you break up all the flours (coconut flour tends to be especially clumpy). Stir the dry ingredients into the wet ingredients with a rubber spatula to combine. Stir in the pecans. Pour the batter into the pan and bake for 55 minutes, until golden brown and an inserted toothpick comes out clean.

Let it cool down a little bit.  Eat and enjoy!

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