Posts tagged ‘banana’

January 23, 2012

Paleo Banana Bread Experiment #1

I used to bake a lot of bread. Banana bread, date nut bread, apple bread… Bread baking stopped when I started eating paleo, because I didn’t think paleo bread would be nearly as good! Well after making some great banana berry muffins, I was inspired to make banana bread! I’m having a lot of fun with paleo baking.

I didn’t use a recipe, I made my own based on what I remember about making banana bread. My first attempt was a huge success! The taste and texture are EXACTLY the same as regular banana bread made with wheat flour. It was even better the next day! Dense and not too sweet, just the way I like it!

The dough needs to be packed down into the pan because it’s really dense unlike regular banana bread batter. I think I’ll add an extra banana and cut out the coconut palm sugar for my next experiment. My mom thought it was perfect as is! She’s not paleo, but she has finally jumped on the gluten-free bandwagon.

I only made enough for one mini-loaf! It’s dangerous for me to make a regular sized loaf since I’m prone to eating the whole thing in one sitting.

1 Mashed overripe banana
1 Tbsp walnut oil (plus a little extra to grease the pan)
1 egg
1/4 tsp vanilla extract
1 Tbsp coconut palm sugar
1/4 cup coconut flour
1/2 cup almond flour
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 cup walnuts, chopped

1. Preheat oven to 350 degrees.
2. Combine wet ingredients, then add dry ingredients, then fold in the nuts last.
3. Pack into a greased bread pan and bake for ~30 minutes or until it’s golden brown and cracked at the top.

January 22, 2012

Paleo Banana Berry Muffins

I’ve actually been meaning to post about these muffins for several months now! Holly, my tunnel coach’s wife, is an incredible baker and she was so sweet (seriously… she’s not even paleo!) to bake me TWO kinds of PALEO MUFFINS on one of my trips to Utah. On this last trip she made paleo brownies for me! I don’t go to Utah for tunnel time, I go for the baked goods… haha! They were all delicious, I think I almost cried eating them they were so good! I actually ate all dozen or so muffins in one day! And I have the recipes to share with all of you! I would absolutely love to spend a day baking with Holly, hope it happens soon!! Check out her food blog, Phemomenon!

Holly used frozen huckleberries and raw honey. Huckleberries are by far my favorite kind of berry, but all I had on hand were fresh blueberries which worked just as well. I would love to bake these with a whole medley of different kinds of berries. I also didn’t have raw honey, but figured I didn’t need to add any extra sugar because I had super overripe bananas. Instead, I made a cinnamon-nutmeg-coconut palm sugar topping to sprinkle on the tops of my muffins for a little extra sugar and spice. Note: That’s why the tops are brown, I didn’t burn my muffins! My muffins weren’t as moist as the ones I had from Holly, maybe because I omitted the honey or because I used fresh instead of frozen berries? But it doesn’t really matter because they were fantastic!

Paleo Banana Berry Muffins
1 1/3 cup almond flour
1/3 cup coconut flour
3/4 tsp baking soda
1/8 tsp sea salt
1 Tbsp coconut oil
2 large eggs
2 large overripe bananas
2/3 cup berries of your choice, fresh or frozen
2 Tbsp raw honey (optional)

Cinnamon sugar topping (optional):
1/2 tsp cinnamon
1/4tsp nutmeg
1 Tbsp coconut palm sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, mash the bananas, add oil and eggs (and honey if you wish).
3. Combine the dry ingredients, then mix into the bowl.
4. Gently fold in the berries. (My batter was more dough than batter.)
5. Fill cupcake/muffin pan lined with cupcake paper. (They don’t rise much, I use an ice cream scoop to fill the cupcake pans.) Sprinkle the tops with cinnamon sugar.
6. Bake for 30-35minutes.

Enjoy! 🙂

In case you were wondering, the other muffins from Holly were pumpkin! I’ll have to make those soon, too!