Paleo Banana Bread
I've been doing low carb for a while now, so every once in a while I absolutely crave bread. Mostly it's just a place to put butter, but I also miss the texture. I tried a paleo bread recipe last summer that was pretty good, but the texture was very moist, more quick bread than a yeast bread (because it is a quick bread...). I decided to adapt the recipe to a banana bread and was delighted with the results. This also works with frozen bananas which I always have one hand in case I need a low carb dessert. Don't skip the technique for removing the moisture from the bananas since it will affect the texture of the bread. It also gives the banana bread a really intense and delicious banana flavor.
Paleo (Gluten-Free) Banana Bread
Ingredients
- 2 cups blanched almond flour
- ¼ cup golden flaxmeal flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 3 ripe bananas (frozen or fresh)
- 3 eggs
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Directions
Preheat oven to 350 F.
Place 3 bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in the plastic wrap with a paring knife. Microwave on high until the bananas are soft and have released their liquid, approximately 5 minutes. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, for 10 minutes. Transfer banana liquid to medium saucepan over medium heat until it’s reduced by a third. This should take about 5 minutes.
In a separate bowl, stir almond flour, flaxmeal flour, salt and baking soda together. Set aside.
Mash bananas until smooth, then whisk in eggs, oil, honey, vinegar and reduced banana liquid. Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter into a greased 7.5 x 3.5 loaf pan. This is smaller than your standard loaf pan. I found disposable ones at my local grocery store. Or, you can find them at a specialty kitchen store.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool loaf in pan on wire rack for 20 minutes. Serve warm, at room temperature, or toasted with lots of butter!
