Simple paleo banana bread
Going grain-free doesn’t mean you need to say goodbye to treats forever. I don’t advocate just swapping old gluten and grain based cakes for “paleo” versions (grain, sugar and vegetable oil free), because even naturally occurring sweetness does impact our blood sugar. However, as we come into Christmas and everyone wants to enjoy some nice food, then making healthier versions of your old favourite treats is the way to go. This banana bread is very easy to throw together and has a delicious sweet flavour from the dates and maple.
Serve it warm with lashings of (preferably organic) butter. But be careful not to go crazy, especially if you’re not used to sweet flavours anymore. Just because something is “paleo” or “sugar-free” doesn’t mean it won’t upset your digestion!
Warnings aside, just enjoy
- 5 dates
- 2 overripe bananas (I always freeze my bananas when they become too ripe and this is great for baking)
- 1 tbs maple syrup
- 3 eggs
- 3 heaped tbs coconut flour
- 1 tsb bicarbonate soda
- Boil the kettle with half a cup of water. Cover the dates and leave to soak.
- Preheat the oven to 180°C fan forced.
- Combine the banana, drained dates, maple syrup, eggs, coconut flour and bicarbonate soda in a food processor and blend until it forms a smooth batter.
- Set aside and allow to sit for 5 minutes, this helps the thick coconut flour grains soak up the liquids.
- Meanwhile line a 10x15cm or 15x20cm baking dish with baking paper. A smaller dish will obviously make the loaf thicker in height. Grease the sides of the baking dish with butter.
- Decant the mix into the lined dish and place in the oven.
- Bake for 30 minutes or until the loaf begins to brown on top.
- Remove and allow to cool slightly before removing from the tray.
- Enjoy a slice warm with lashings of organic butter.