It’s hard to tell lately, but I’m on the paleo wagon much of the time. Grass-fed/pastured meats, a boatload of vegetables, a lack of grains, and the occasional treat really is an enjoyable way for me to eat, at least until I start craving buttermilk biscuits. But not all treats are verboten. These banana bread mini-loaves are made with almond flour and a minimum of sweetener, so they’re actually pretty good for you, as desserts go. Loaded with protein, they’re satisfying and don’t cause a sugar crash an hour after indulging.
And they package up real purty, too.
They have a dense, moist crumb, which is enhanced by toasting the slices slightly before eating. Adding a schmear of butter is entirely up to you.
recipe after the jump
Paleo Banana Bread adapted from Elana’s Pantry
This recipe only works with a finely ground almond flour, not almond meal. Please see this page for Elana’s specific flour recommendations.
3 bananas (about 1 1/2 cups) mashed
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup coconut oil plus more for pans
2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
Preheat oven to 350 degrees F. Grease three mini loaf pans with coconut oil.
Place bananas, eggs, vanilla, honey and coconut oil in a food processor and pulse until combined.
Pulse in almond flour, salt and baking soda.
Scoop batter into mini loaf pans.
Bake at 350 degrees F for 30 minutes, then lower heat to 325 degrees F and bake for an additional 20 minutes, or until toothpick inserted in center comes out clean.
Cool loaves in pans until they can be handled, then remove to cool further on racks.