Saturday, August 16, 2014

Perfect Paleo Banana Bread

Not too sweet, very moist. I was really pleased with the way this turned out! I made two loaves so I could share! 

 The Perfect Paleo Banana Bread
3 ripe bananas
4 Tablespoons (1/2 stick) butter, melted
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
*I happened to have arrowroot flour because I use it to thicken gravy, however the author says that this recipe is very forgiving if you need to double to coconut flour instead of using arrowroot.

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. 

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