Not sure whether you follow us on Facebook, but I posted a photo of a bunch of black bananas recently that were almost internally pureeing in my fruit bowl.
So tonight I set too to make a bread with them. I wanted to add walnuts and only had 4 eggs left so I found a recipe on Fit Paleo Mom and adapted it to my liking.
Preheat oven to 350*f
- 2 ½ cups almond flour
- 1 tsp. baking soda
- ½ tsp. of salt
- 5 ripe brown bananas
- 4 Tbs. honey
- 4 tsp. cinnamon
- 4 eggs
- 1 tsp. vanilla extract
- 1 ½ cups raw walnuts
- Mash bananas or mix in food mixer as I did.
- Add all other wet ingredients and mix well.
- Add dry ingredients and mix well.
- Pour batter into a greased regular sized loaf pan (I added a strip of parchment paper to the base of mine too, just long enough so it can be used to lift out loaf once baked)
- Bake for at least 65 minutes or until toothpick comes out clean from the centre.
- Don’t panic if the centre falls, mine did too
Moist and delicious! The taste is wonderful. I ate this warm from the oven but I’m keen to see how it drys out when cool. I would maybe add less bananas next time which would make it a little less moist. Hubby loved it! I liked it with a dollop of my coconut cream. (refrigerated coconut milk whisked with a tsp. or two of vanilla extract and then refrigerated again. You can keep the cream chilled in the fridge for up to a week or more.
I’m thinking this will make a tasty breakfast option or a snack or dessert. What a multi functional recipe Paleo PERFECT!
Last year for my birthday hubby made me a very yummy birthday cake that was somewhat labor intensive to make. So this year on his birthday I decided to make one for him, but since it was sunny and warm outside, I didn’t want to spend the whole day inside making cake. I decided to go for a quick and easy, but very yummy chocolate chocolate chip cake with a drizzled chocolate frosting. Everyone loved it and some even asked for seconds!
1 C almond flour
2 Tbs. Coconut flour
3 T cocoa powder
2 Tbs vanilla
1 tps cinnamon
1 1/2 tsp baking soda
1/4 tsp salt
1/2 C Honey
½ C applesauce
1 C chocolate chips
Preheat oven to 350F. In a large mixing bowl, mix all ingredients except chocolate chips. Stir in chocolate chips. Spoon batter into parchment lined cake pan. I cut a circle of parchment for the bottom them made some wings to hang out over the sides to make it easier to remove from the pan. Bake about 20-25 minutes. This recipe makes one 8″ round cake. For layer cake double recipe.
Chocolate Drizzle Frosting
1 C Chocolate chips (use 72% or higher cocoa)
1/2 C coconut oil
Melt Chocolate and chips in a microwave safe bowl stirring frequently in 30 second intervals. Drizzle over cake when melted.
I’ve been looking for a good paleo sandwich bread, and even did a Round up not long ago on several recipes out there, but I had to try to make a recipe on my own, just to see what I could do. I was on a baking kick the other day anyway and thought I’d give sandwich bread a try. I started from Cavegirl Kate’s Herb Bun recipe then changed a few things and put it in a loaf pan. The top crust ended up very crunchy, which I like in a sandwich bread and the inside was soft and moist. I’m very pleased with the result, but when I make this again, I’ll use a different pan. The one I used was a little too big for this recipe and the bread ended up a little shorter than you need to make a sandwich with it. I suppose you could double this recipe and use a large loaf pan to have a large slice of bread. Or, add some meat and veggies to what I made and you’d have some very yummy tiny sandwiches!
1 1/2 C almond flour
2 Tbs coconut flour
1/4 tsp salt
1 1/2 tsp baking soda
1/4 C coconut oil, melted
1 Tbs apple cider vinegar
1/2 Tbs honey
Bring all ingredients to room temperature! Preheat oven to 350 degrees. In a small bowl whisk together almond flour, coconut flour, salt, and baking soda. Set aside. In another bowl, add eggs, honey, and apple cider vinegar. Mix until eggs are blended. Add dry ingredients to the wet mixture and mix until well incorporated. add coconut oil and mix until well blended. Spoon into parchment lined loaf pan. (I made some parchment handles that went down one side of the loaf pan across the bottom and back up the other side so I could pull the loaf out easily.) Bake for 45 minutes until golden. Cool in pan.
I never know whether making trail mix is a good thing or not. Meaning if it’s made up, I devour it. I love the combo of nuts and dried fruits, chocolate with a little salty & sweet.
Trail mix is very handy as a “snack on the go”. I have hunted around for raw, paleo clean trail mix and I always fall short. Trader Joe’s has a decent one but I really like to make my own. Check all the ingredients on the dried fruit to ensure it’s “just” the fruit. It amazes me how many have added sugar.
Doesn’t it look pretty all layered? This method is very rewarding for a number of reasons. Call me silly, but my OCD kicks in and I really get a kick out of seeing the layers and what exactly I’ve put in. BUT THEN… I just love getting my bingo wings exercised and shake it all about. Mixes those ingredients and flavors up = UBER YUMMY!
My little girl did a great job getting an action shot
Here’s what’s in it:
- Raw almonds
- Raw walnuts
- Raw pecans
- Macadamias (dry roasted and unsalted)
- Pistachios (roasted and salted)
- Organic raisins
- Dark sweet cherries (unsweetened and unsulfured)
- All Fruit Bar Ends and Pieces (unsweetened dried fruit bars with no added sugar)
- 60% cacao chocolate chips
You can obviously add whatever you like and in whichever fashion. Have FUN making it and DON’T eat it all in one sitting!
I plan on taking some of mine to work tomorrow to share in the staffroom.