I am writing this at the end of March 2020, right in the middle of the CORVID-19 pandemic. I am sure we all remember the panic and paranoia when you are being told to “shelter in place” and stay home. I remember the first time I went to the grocery store when it first got serious and the whole store was wiped out of everything, including bananas. A couple days later I went back to the grocery store and found they had bananas. I admit that I panic bought a few things, including bananas. I ended up buying way more bananas than my wife and I could eat in a week. I could have froze them for future smoothies, but that’s boring. I made one of my favorites, Banana Nut bread.
Getting the ingredients ready for the paleo banana nut bread recipe
This recipe is paleo that does not have any gluten or dairy. I use coconut flour for the dry ingredients and coconut oil instead of the regular vegetable oil that is typically used. You don’t even taste the coconut in this recipe.
Mashing the ripe bananas before dropping them in the mixer
The one issue I found while making this batch of bread was that the center of the loaf collapsed on me shortly after pulling it from the oven. I know I cooked it long enough. The toothpick came out clean and the loaf was springy when I pressed on it. After a little research and checking the dates in the cabinet, I found that my baking powder was past it’s best by date. I don’t bake all that much, so that was not too surprising. The combination of baking soda and baking power create air bubbles in the batter. When the loaf cooks, the batter solidifies around the air bubbles creating a nice airy loaf of bread.
Unfortunately, with the current pandemic, there is no baking powder to be had anywhere. You can’t ever buy the stuff online. There is seriously that many people baking in this country?? Anyway, the paleo banana bread was still awesome and tasty, even without the air bubbles. My wife is certainly not complaining. :) Please enjoy and let me know what you think.
Serving size: 12 Sliced
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Equipment:
Stand Mixer
9” x 5” loaf pan
Ingredients:
4 bananas 2 1/2 cups mashed
4 eggs
1/2 cup almond butter
4 tablespoons coconut oil melted
1/2 cup coconut flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
pinch of sea salt
6 oz. dark chocolate chopped
1/4 cup walnuts chopped
Directions
Preheat the oven to 350ºF.
Grease one 9" x 5" loaf pan, I usually use Olive Oil Pam
In a large mixing bowl mash the bananas then combine the eggs, coconut oil, vanilla extract and almond butter until thoroughly mixed
Next add the coconut flour, cinnamon, baking soda, baking powder, chopped walnuts, chocolate chunks, and sea salt and mix well.
Pour the batter into the loaf pan and spread it evenly.
Bake for about 50-60 minutes. Use a toothpick to insert into the center and see if it comes out clean.
Remove from oven and allow to cool on a wire rack for about 1/2 hour. Then remove the bread and allow it to finish cooling on the rack.