Paleo Banana Bread
Ultimate Paleo Banana Bread: Aussie Delight, Toasted Goodness
Is this the best Paleo Banana Bread ever? It might well be just that. Banana bread is a bit of an Aussie thing and it’s one of my all-time favorites.
The Antipodean version is less sweet and cakey than others, so it’s good for a snack and perfect for toasting. Makes use of over-ripe bananas that you would normally toss out. I used hazelnut meal in this recipe, it adds a lovely flavor to the bread, but all almond meal will work fine. I make my own hazelnut meal by roasting a load of hazelnuts for about 12 minutes at 160 degrees Celsius, then roughing them around in a clean tea towel while they are hot to remove all the brown skin. Whizz the skinless hazelnuts in your food processor, and voila, it’s done.
- 1 cup hazelnut meal
- 1 cup almond powder
- 1/2 cup dessicated coconut
- Heaped 1/2 cup of walnuts, roughly chopped
- 2 very ripe bananas
- 2 tablespoons coconut oil, plus a little extra for greasing tin
- 2 tablespoons maple syrup
- 2 eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch sea salt
- Preheat oven to 180 degrees Celsius.
- Grease a loaf pan with some coconut oil and line with baking paper.
- Put all dry ingredients except walnuts into your food processor and whizz for a few seconds to combine.
- Add wet ingredients and whizz together, making a batter.
- Roughly chop the walnuts and fold them through the batter.
- Pour into loaf pan, spreading it evenly.
- Bake for 40-45 minutes, until skewer comes out clean.
Recipe Tip
If you have over-ripe bananas but don’t have time to make the bread today, freeze the bananas in a sandwich bag. They will work fine when you want to make this.
Savoury Sweet Potato Fries
