Sleep Love Eat

{Grain-Free Banana Bread}

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I hate admitting that I have missed having bread in my diet.

I would love to say we were above that. That we have evolved to a higher food plane where the simple thought of bread is unfathomable, but, let’s face it folks… I would be a big, fat liar.

Now, even though I have bared my soul to you, I also cannot erase the knowledge that Jake and I have gained over the years… the truth that traditional bread is sugar-spiking, insulin-jumping, gut-irritating, cancer-causing and nutrient-lacking.

So what’s a former bread-addict to do?

Find a solution!

I have invented a truly delicious and indulgent nutrient-dense loaf of bread. It is a bit more carbohydrate dense than recipes I typically post, but it consists of whole food ingredients and I truly cannot find anything to feel guilty about when baking and eating this most-perfect-loaf.

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Ingredients

  • 3 ripe Bananas
  • 6 Medjool Dates
  • 6 Eggs
  • 2 tbsp. Maple Syrup, Grade B
  • 1 tbsp. Pure Vanilla Extract
  • 1/2 cup Coconut Flour
  • 1/4 cup grass-fed Butter, melted
  • 2 tsp. Cinnamon
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda

Instructions

  • Preheat oven to 350.
  • Peel the bananas and break them up into equal-sized pieces (I did mine in thirds). Place them in a food processor with the pitted dates, and mix until well-blended. (You will notice the brown date bits become smaller and smaller.)
  • Next, add the eggs into the food processor and combine with the banana-date mixture.
  • Throw the rest of the ingredients (Coconut Flour, Maple Syrup, melted Butter, Cinnamon, Sea Salt, and Baking Soda) into the food processor and combine.

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  • Pour into bread pan. This recipe makes one large loaf (8.5” pan), or 2-3 mini loaves).
  • For one large loaf, bake for 50-60 minutes.
  • For mini loaves, bake 40-45 minutes.
  • Test with a toothpick & when it comes out clean, the bread is baked.
  • Cool completely on a cooling rack.

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CLICK HERE FOR A PRINTABLE RECIPE FOR GRAIN-FREE BANANA BREAD!

Happy eating!

Joey

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20 comments

  1. Christy

    Just put this in the oven. If the batter is any indication…OMG! Had to keep reminding myself it was basically raw eggs so I would stop eating it during cleanup ;-)

  2. Megan

    This was SO good! After a whole bunch of baking fails as far as Paleo recipes go I was very sceptical. I must say, this is better than any other banana bread recipe I’ve ever had, even over ones with wheat in them! AMAZING!

  3. Karen

    I am looking for a banana bread recipe and found this one….sounds yummy, but I was wondering do you need the dates? I have everything else and do not feel like running to the store for one thing. :(

  4. Jenifer

    Just popped this in the oven for an after school snack for my girls ages 12 and 10! The batter smells amazing. I am so hopeful they will love it and then my search for a Paleo banana bread can be over and I can be onto baking! My girls and husband love baked goods and I have tried to make many Paleo recipes for baked goods. Many of them call for almond flour/meal which I just tested positive for an allergy to almonds so I am back at square one in my Paleo baking… no wheat no almond meal. Thanks for the recipe. 50 minutes until we pull it out of the oven.

  5. Michelle

    Made this this morning. This was one of the first Paleo baked goods my kids have eaten. I didn’t have a sugar crash after eating it either. Hoorah! (I did eat eggs, too) I love that it didn’t have grains or refined sugar and it has to be higher in protein with all the eggs. Pretty easy to put together, too. Thanks a bunch! ;)

  6. Ricardo

    I just found your website and can already see a LOT of great ideas for my eating portfolio!
    I went through the Whole30 program (actually I did it for 60 days, so, really Whole60) in 2011… lost a ton of weight, felt great… but ended up going back to my old ways… :(
    Now I’ve been on Paleo for a week, and this time I’m determined to stay on it for life!
    Thanks for sharing great tips here! :)

  7. Robin

    I just made one tonight and took it out closer to 50 minutes. Wondering what the texture was like with yours? Mine was so tasty, but very soft (on the edge of mushy, but held its shape) on the inside, so maybe I took it out too early? Is tasted wonderful, so maybe I shouldn’t complain. :)

    • Yes – you can use any cooking oil you want. I personally refrain from using coconut oil in baked goods, however, because I find the flavor to be a bit strong for my taste preference.

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