Even Cavemen Like Banana Bread

I don’t follow a strict paleo diet by any means, but I usually try to limit the amount of carbs and sugar that I have.  (Don’t ask me to do that when there is a banoffee pie in proximity though.  It’s a new found love that I will share next week!)

Paleo diets are also known as the caveman diet and follows what a Paleolithic human would have eaten or had access to back in the day.  Like I said, I just try to limit the carbs and refined sugars.  In an effort to do so, I try some recipes out and this is a banana bread that uses coconut flour which I’m not sure cavemen would have had?  It IS a low sugar and low fat version of banana bread though and I thought tasted decently.

I followed a recipe on Pinterest from southerninlaw.com

“The BEST Healthy Paleo Banana Bread Recipe”

1 cup + 1 tbsp (2 medium bananas) ripe mashed banana
2 1/2 tbsp honey
2 tsp vanilla extract
3 1/2 tbsp butter or coconut oil, melted (I used butter cause I had it in the fridge)
1/4 cup unsweetened applesauce
4 eggs
1/2 cup  coconut flour (The writer of the recipe recommends this one for the best results!)
1/2 cup almond meal
3/4 tsp baking soda

I followed the recipe pretty closely.
Preheat oven to 340F.

Grease and line a small loaf tin and set aside.  I greased my Pyrex loaf dish (that I picked up at a thrift store for $.70! Can you tell I’m proud of that frugal find?) with butter.
In a medium mixing bowl, mash your bananas

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and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.

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Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes.

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She says the mix will be runny, more like a pancake batter mix.  Mine was already on the thick side so my coconut flour was pretty absorbing.  If your batter is too runny, she says to add a spoon of coconut flour slowly until it’s the right consistency.  You’ll want to make sure you let it sit each time to see how the coconut flour is absorbing.

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Once you get your banana bread to what you think is the right consistency, pour it into that greased loaf pan and bake for approximately 40 mins.

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Mine wasn’t baking in the middle, so I got creative on the bake.  I knew I was going to cut into slices, so I sliced it and removed each end of slices.  I put it back in the oven to bake the rest a bit longer and it seemed to do the trick and not overbake the ends.

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The writer suggests – If your banana bread is browning too quickly but isn’t cooked in the middle, cover it with foil.  She also says to allow to cool completely before slicing.  Oops!  I didn’t do that for sure.  I sliced right out of the oven to remove some of the bread (and ate it!)

Its suggested that you can keep the bread in a sealed container in your refrigerator up to a week or freeze individual slices.  Or…you can take it to work, like I did, and watch it disappear in 2 days.  I wasn’t sure that others would like it and I warned everyone that it wasn’t normal banana bread so don’t expect a strong sugary flavor.  It was eaten, so I think they didn’t mind it?

Feel free to try it and let me know if you had any other variations.  I’m thinking of trying a zucchini bread next and hoping it’s not going to taste like a salad.  Here’s hoping!

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