It’s Wednesday! Around here, we call it “bump day.” Each and every Wednesday we’ll post a tip, trick, gadget or something fun and random to get you through the rest of the week.
Today I’m offering up a delicious paleo banana bread. It only takes 10 minutes to put together, but it’s so good people will think you slaved for hours in the kitchen.
See that jar of vanilla? I make my own, and it’s super easy. Just place some whole vanilla beans in a mason jar and cover them with alcohol. I use dark rum for a deep flavour, but you can use any type of rum or plain vodka. Place it in your pantry and give it a swish every now and then. After a few months you’ll have wonderful vanilla. And the longer it sits, the better it gets!
A few things to note about this recipe:
- The original recipe suggests swirling melted dark chocolate down the centre of the loaf. That’s too much work for me, and I found that tossing a few chocolate chips on the top before placing it in the oven does the same trick. Not as pretty, but just as effective! For this loaf, I had to use semi-sweet chocolate chips as the store didn’t have any dark ones. They were also out of walnuts. The perils of living on an island!
- Use the ripest bananas you can find. Ugly brown spotted ones are best (not like the ones pictured above!) The uglier, the better! I keep peeled, over-ripe bananas in my freezer for just such an occasion. Simply thaw them out and toss them in the mixer!
- 1 cup almond butter
- 1 cup almond flour
- 4 medium brown, spotty bananas
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- a splash of vanilla
- 1/3 cup dark chocolate chips (optional)
- 1/2 cup walnuts (optional)
- Preheat oven to 350F.
- In a mixing bowl, combine almond butter, almond flour, bananas, eggs, baking powder, baking soda, cinnamon, and vanilla and mix until the batter is smooth.
- Stir in walnuts and chocolate chips.
- Pour mixture into a greased loaf pan and ensure it is evenly distributed. Add chocolate chips to the top, if desired.
- Bake for 35-40 minutes, until the centre is hard to the touch. Let the banana bread cool completely before removing it from the pan.