Paleo Banana Bread

Paleo Banana Bread Christina Cantersq

I’m very proud of myself. I was going to record a podcast episode last night but I was so tired I decided to take the night off…and cook!

I had high hopes for a shredded sweet potato pancake-thing, but – as often happens with my haphazard food experiments – it failed spectacularly, leaving me with a sloppy, broken, pan-sticking mess.

Determined to create something that worked, I remembered a recipe I’d been emailed by Abel James of FatBurningMan.com. It was titled: The Best Banana Bread of Your Life.

I decided this could be a goer.

I’m a huge fan of home-made banana bread, ‘cos it’s super easy to make, I tend to have the ingredients on hand, and you can liberally experiment mostly without any major stuff-ups. One of my favourites is Sarah Britton’s Coziest Banana Bread, which is gluten-free and vegan. I like to be a bit naughty and add chopped dark chocolate too…so good!

But a Paleo version? This I had yet to try.

So here’s what I did. I adapted the recipe slightly to suit the ingredients I had available, plus I added walnuts, ‘cos in my opinion, nuts make everything better!

Paleo Banana Bread

(adapted from Abel James’ recipe)

What you need:

  • 4 ripe bananas
  • 4 eggs (I replaced one egg with a chia egg*)
  • 1/2 cup nut butter
  • 4 tbsp coconut oil
  • 1/2 cup coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda (bi-carb powder)
  • 1 tsp vanilla
  • pinch of salt
  • 1/2 cup chopped walnuts (optional)

What do to:

  • Preheat oven to 175 deg C (350 deg F)
  • Blend all wet ingredients (including banana) until smooth. I used a bowl and a stick blender to minimise equipment.
  • Using a fork, mix in the flour, cinnamon, baking powder, bi-carb and salt until combined.
  • Stir in the walnuts, if using.
  • Line a loaf pan with baking paper. (I use a metal 21 x 11cm pan. To line it, I just shove one over-sized piece of paper in and fold/bunch it up at the corners.)
  • Bake for 45 minutes or so. Check if it’s done by inserting a toothpick/skewer/thin pointy knife into the centre. If it comes out clean, you’re good. If it’s wet with batter sticking to it, pop it back in the over for another 10 mins and check again.
  • When it’s cooked, remove from the pan, and cool on a rack before slicing.
  • Sigh with the deep satisfaction that you are not a complete spaz in the kitchen.

*Chia seeds can be used as an egg replacement for vegans or if you run out of regular eggs! Just mix 1 tbsp chia seeds with 3 tbsp water, leave for 10 minutes to turn into thick goop, then add to the mix. Too easy!

My verdict:

For a grain-free, low-carb, no-added sugar banana bread, this is amazing. I will definitely be making this again, although I will be adding some Stevia in future just to sweeten it up a touch. My non-Paleo housemate enjoyed it too, which says a lot!

To keep it fresh (and to stop myself eating it all at once), I sliced the loaf, wrapped it in paper and popped it in the freezer. It’s easy to break off a slice to toast, or take to work, where it will defrost by the time I have it for afternoon tea. Yum!

Bonus tip: sandwich two slices together with nut butter and coconut butter for the best post-workout snack ever.

Paleo Banana Bread Christina Canters

What’s the best banana bread you’ve ever had? I’d love to hear your thoughts!