Sunday, August 4, 2013

Banana bread- off

A while back, I planned to test out several different banana bread/muffin recipes and give you my vote. The problem is.... I made these two so far apart that I can't remember which one we liked more! But I do know we liked them both. :) So have at it. Both get my approval. 

1. Paleo Banana Bread from Civilized Caveman:

  1. Preheat your oven to 350 degrees fahrenheit
  2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtecblenderfood processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
  3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
  4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter). If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
  5. Pour in your batter and spread it evenly throughout
  6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
  7. Remove from oven and flip your bread out onto a cooling rack
  8. Slice and serve
  1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
  2. Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
  3. Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces
If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.
Nutrition Information
Calories: 206 Fat: 17 grams Carbohydrates: 10 gram Sugar: 1 gram Sodium: 207 grams Protein: 6 gram

2. Paleo Banana Walnut Muffins from Crossfit Frederick 

2 cups almond flour
1/3 cup coconut flour
1 tsp baking soda
1 tsp salt (I would do less.)

1 tsp cinnamon
1/2 tsp nutmeg
1 cup baking walnuts (chopped)

2-3 over-ripe bananas
1 tbsp vanilla
3 eggs (at room temperature)
1/3 cup honey
3 tbsp coconut oil (I like coconut oil the best, but olive oil also works fine.)

2 tbsp almond butter

Preheat oven to 350 degrees.
Place walnuts on a baking sheet, and put them in the oven to roast. Watch them closely, as they do burn easily. Mash bananas into a liquid. Mix in honey and almond butter.
Beat eggs, oil and vanilla. Add to banana mixture.
In a separate bowl, mix all dry ingredients, including toasted walnuts.
Mix wet and dry ingredients.
Spoon batter into lined muffin cups.
Bake 15–20 minutes.

Makes 12 muffins

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