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Goingpaleo did not feel like a sacrifice for me. Yes, I had to give up grains, legumes, most sugar and other foods - but inThe process of becoming paleoI also healed myself after years and years of stomach and I stimulated my energy like crazy.

But there are foods I like I needed bypass solution for once I made this change and banana bread was one of them. I can not imagine life without banana bread - it's comforting, it's a treat, it's a snack ... It's so good.

These days, there are so many alternatives to traditional cooking ingredients such as flour and sugar, so taking a challenge like making a paleo banana bread is really hassle free.

This bread recipe uses almond flour and the arrowroot starch instead of traditional wheat flour. In my experience, mix the flours gives Paleo bakery products the best texture. And there is zero sugar added, although you do not miss. I have always loved brown sugar in my banana bread in my pre-pal-paleo days, in order to imitate this rich taste, Caramel-y, I mixed dates in the dough. With this depth of flavor, dates also add minerals andfiber. Paleo cooking does not apply for cutting foods from your diet - it is also about getting the most nutrients in your food and that dates are a great secret weapon to add softness and nutrition.

It is a recipe of paleo banana bread with a touch of cinnamon (it adds more natural sweetness and do you know that cinnamon also adds fibers, minerals such as manganese and calcium, as well as antioxidants, and are healthy hearts for the fight against inflammation, etc. Good for your brain?).

Try it yourself, and you'll see how delicious Paleo?

Paleo banana bread recipe

Preparation: 10 minutes
Cook: 1 hour
Yield: 1 9-inch bread

Ingredients

2 Cups (224g) Whitening Almond Flour (I Love LikeBOB'S RED MILL SUPER-End almond flour)
½ cup (72g) Arrowroot (I likeBob's Red Mill Arrowroot Star / Flour)
1 C. Soda bicarbonate tea
1 C. Cinnamon (I likeSimply organic)
¼ c. vs.
3 mature bananas of medium height
3 tablespoons of avocado oil or extra virgin olive oil
5 dates of Piqué Medjool
2 TSP Vanilla extract (always buy pure vanilla extract, no imitation)
2 big eggs, beaten

How to do it

1. Preheat the oven to 350 ° F. Make sure there is a rack in the center center before preheat.
2. Take a drink from 9 to 5 inches with a bit of cooking spray or add some coconut oil buffers, then laughed it with parchment. This is the best way to prevent glue. The oil simply contributes to keeping the parchment in place. Leave an overhang thumb on both sides and make sure to grease any part of the pan that is not doubled.
3. Mix dry ingredients (almond flour, arrowroot, baking soda, cinnamon and salt) in a large bowl and mix well. Use a whisk to make sure you get all the pieces.
4. Mix wet ingredients. In a high-speed mixer or culinary robot, combine bananas, oil, dates and vanilla; Mix up well combined and smooth. Use a high speed mixer (like aVitamixor oneculinary robot To spray the dates and mix with other wet ingredients.
5. Beat the eggs separately and stir in the flour mixture with wet ingredients. (Keep the mixer eggs. You do not want to beat too much air in the eggs; this can affect the texture.)
6. Stir up to completely incorporated.
7. Expand the dough uniformly into the pan and cook. The bread is done when a toothpick or a cake tester inserted in the center exits clean, about 50 to 60 minutes. Check the bread after 40 minutes - if the top becomes too brown, cover it loose with aluminum foil for the rest of the cooking time.
8. Let the bread cool in the pan on a wire holder for 10 minutes, then use the parchment to help lift the pan of the pan and place it on the rack to cool completely.

How to customize this recipe

You can customize this recipe on a zillion way. Some of my favorites include:

• Add chocolate chips. I mean, Duh, right? To keep it paleo, use a paleo-friendly chocolate (I like cutting a bar toHU KITCHEN WhereEating evolved)
• Swirl a paleo-friendly chocolate spreads in the dough, like4th and Chocti heart.
• In addition to cinnamon, add curcuma ginger and floor for a "golden milk" banana bread.
• Add more cinnamon and raisins, or stir in orange crazy and dried cranberries.
• Go although grilled nuts and pecan nuts are well chopped. The grilled coconut is also really beautiful. I even made chocolate and coconut for a kind of spin joy of almond.

How to store remnants

If you have remnants, wrap them well and store them in the refrigerator up to 5 days (it will not last so long ...). It's good cold or you can grill slices in the oven toaster. Pro Tip: It also makes great French grilled bread.

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