My mother asked me some time ago if I had a Paleo banana bread recipe. You see, I’m slowly converting my parents to the Paleo diet. They are trying to eliminate bread, which they only eat in the morning, and avoid baking with sugar. Everything else, except for the drinking milk that my father will not let go of, they are already pretty much on board.
Ironically, I didn’t have a plain banana bread Paleo version until now. Last week, I experimented with bananas, grated beetroot and an almond flour based cake.* While I like it and the flavour is very nice, I was struggling with the fact of having a high concentration of nuts in the bread.
I wanted to come up with something healthier that can be eaten daily, in fact so my mother can use it as a replacement for her breakfast bread. Additionally, although the beetroot is a great flavour, it’s not something everyone has on hand in a pinch.. so I’ve opted for a more simple version of bananas alone to create a coconut-flour based bread instead.
With this, I not only feel comfortable that my mother can have a healthy bread, which she can eat daily, and I feel no guilt in indulging either!
The result of this recipe is a flavourful bread/cake, that is light and fluffy. The spices provide an aromatic flavour, making the banana less prominent, which I personally prefer. However, you can omit the spices or swap them for the beans of a vanilla pod or vanilla extract.
The first time I made this, I added desiccated coconut to add texture; the second time, I omitted it. Both ways are delicious and nothing needs to be altered when omitting it.
If you want to make it sweeter, add more honey, maple syrup or coconut sugar, but remember coconut sugar also adds a dark colour. Feel free to omit the little bit of honey in the recipe if you prefer.
*The banana-beetroot cake I’ll be sharing soon. I have to make it again and take proper pictures.. but I promise it will be up!
- 1 cup mashed bananas, make sure they are almost liquid (2-3 bananas)
- 5 egg yolks
- 1/4 cup melted butter
- 2 tablespoons raw honey (more to taste, for a cake)
- 1/2 teaspoon coarse sea salt or a pinch of fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground nutmeg
- 5 egg whites + 1/2 teaspoon creme of tartar
- 1/2 teaspoon baking soda
- 1/2 cup coconut flour
- Add in: 1/2 cup cacao nibs or chocolate pieces/chips (optional)
- 1/3 cup desiccated coconut (for added texture, but optional and not essential to the recipe)
- Preheat the oven to 180C (350F).
- Grease your loaf or cake tin with some butter or coconut oil. Set aside.
- In a large bowl, beat together the mashed bananas, egg yolks, melted butter, honey, spices, and salt until smooth. Set aside.
- In another clean bowl, beat the egg whites and creme of tartar until very stiff peaks form. Set aside.
- Add the baking soda, desiccated coconut (if using) and coconut flour to the banana mixture and blend well. If you’re adding the cacao nibs or chocolate pieces, do so now as well, and mix well.
- Fold in the egg whites into the creamed mixture just until the egg whites are not visible. Do not over mix.
- Pour into the loaf or cake tin.
- Bake on the bottom rack for 45-50 minutes or until an inserted toothpick comes out clean.