Wednesday, July 24, 2013

Banana Nut Bread (Paleo)

Since participating in a 30-day Paleo challenge, I have been trying to keep up with living a Paleo lifestyle.  One of the things I wanted to change was the sugar-laden quick muffins and breads I was grabbing for breakfast; enter discovering Elana's Pantry.  It was difficult to pick just one of  her recipes; everything looked so good.  It was hard to believe it was all gluten and grain free.  Because I had some overripe bananas, I went with the Banana Nut Bread.  This ranks high up there for my tried and true Paleo swap outs; even my none Paleo believing friend didn't know it was Paleo.

Banana Nut Bread (Paleo)
adapted from Elana's Pantry
Makes 1 loaf

2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda
3 ripe bananas, mashed
3 eggs
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup coconut oil, melted
1/3 cup walnuts, chopped


Preheat oven to 350F.

Grease a 3 x 9 loaf pan and set aside.

In a medium bowl whisk together, the almond meal, baking soda, and salt.

Beat in the eggs, one at a time.  Stir in the bananas, vanilla extra, honey, coconut oil, and walnuts.

Pour batter into the pre-greased pan.  Bake for 55-65 minutes or until top appears dry and a toothpick inserted through the center comes out clean.

Allow to cool in pan and then serve as desired.  Keeps well wrapped up at room temperature for 3-5 days.

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