Paleo Banana Bread

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paleo banana breadI first came across this ‘guilt-free banana bread’ recipe on Dutchess Roz’s blog, and since then, I’ve made it more times than I can count and have adapted it to my tastes over the years. The result is a delicious, moist, flavoursome treat that is perfect for morning teas or after dinner cravings. It is quick and easy to make (you can easily do it within an hour) and is the perfect thing to give to friends for housewarmings, new babies, cheer ups, or simply ‘just because’. It’s best eaten fresh because then you get all the warm gooey goodness, but it does keep really well for a few days. 

paleo banana bread

The best thing about this paleo banana bread is that you can actually do most of it in the Nutribullet – making it seriously quick and easy to clean up. My two favourite things in the kitchen! 

Another great thing about this recipe is that you can be as simple or as versatile as you’d like. You can add walnuts, pecans, sprinkle sunflower seeds on top – whatever you think would make it interesting and suit your tastes is worth trying! That’s what makes baking so much fun, right?

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Paleo Banana Bread
A deliciously moist banana bread that is free from sugar, flour, dairy and oi!
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Prep Time
20 min
Cook Time
40 min
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Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 3 (ripe) bananas
  2. 50 gram dates (without pit)
  3. 3 eggs
  4. 150 grams almond meal (or if you buy the 70g packets just use two)
  5. 1 ½ teaspoon baking soda
  6. 1 tsp vanilla
  7. handful of desiccated coconut
  8. coconut flakes for topping (optional)
  9. Pinch of salt
Instructions
  1. Pre-heat the oven to 175 C degrees.
  2. Peel the bananas and put them in a food processor or Nutribullet with the pitted dates and mix until you get a smooth mixture.
  3. In a separate bowl slightly whisk the eggs with the pinch of salt.
  4. Now gently combine the eggs and the banana/dates mixture and then add the almond flour and baking soda. Add in the handful of desiccated coconut and vanilla essence. Here you can also add any other ingredients - mixed nuts, cinnamon, etc.
  5. Stir this all together until you get a smooth batter.
  6. Line a cake tin with baking paper and pour in the batter. Sprinkle over coconut flakes if you like.
  7. Place it in the oven for 40-45 minutes until golden or a wooden pick inserted in centre comes out clean.
  8. Remove the banana bread from the oven and allow it to cool on a wire wrack before removing the cake from the tin.
Adapted from Dutchess Roz
Adapted from Dutchess Roz

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