Let me just start by saying that this banana bread lasted less than 2 days in this house. I could blame it on my friend Meriam, who is staying with us in Sydney for a few weeks. Or I could blame it on my boyfriend Solal, given that he has a huge appetite. But the truth is, Solal only got a slice and Meriam didn’t even get a chance to taste it at all. Yeah, you got it… I ate it all – minus one slice. What can I say? I love bananas and banana bread is one of my many weaknesses. Breakfast? Dessert? Snack? Bring on the BB! But not *any* banana bread. *This* particular banana bread. This moist, delicious and easy paleo banana bread. For those of you not familiar with the paleo diet, it means there’s no grains, no added sugar and no dairy. This bread is entirely sweetened with bananas and dates. Pretty neat, right? If dates are not your thing, don’t worry, you won’t even know they’re here. The good thing about this treat being paleo? You can eat several slices and you’ll be still be ok health-wise. Not sure about the whole loaf though…
As much as I love this banana bread I must warn you about something. Don’t expect the texture of your regular banana bread. The taste is amazing but the texture is a bit different than what you might be used to. Good but different.
Somebody sent me this recipe recently and I don’t know where it initially came from. If someone recognizes it, let me know so I can give proper credit to the recipe developer!
What are you waiting for? Go grab your food processor and let’s get started! This banana bread is definitely not just for the cavemen and cavewomen out there!
Cal: 239 - Protein: 4.4g - Fat: 16g - Carbs: 22g - Fiber: 3g - Sugar: 16g
Old Points: 6 pts - Points+: 7 pts
- 4 ripe bananas
- 8 medjool dates, pitted
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- the juice of 1/2 lemon
- 5 eggs
- 1/2 cup coconut oil
- 3 tbsp nut butter of choice (I used almond butter)
- pinch of salt
- Preheat oven to 360F. Grease a loaf pan with coconut oil.
- Add bananas and dates in the bowl of your food processor. Process until creamy.
- Add remaining ingredients (coconut flour, cinnamon, baking soda, lemon juice, eggs, coconut oil, nut butter, salt) and process until well combined.
- Pour batter in loaf pan and bake 1 hour or until a tooth pick inserted in the middle comes out clean.
- Remove from oven and let cool completely before removing the bread from the pan.
- Store in the fridge in an air-thigh container. The bread is easier to slice after a few hours spent in the fridge.
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