I LOVE THIS BREAD!
There. I said it.
This bread is so yummy and delicious I’ve been making it every week. (Again—totally NOT Whole30, but I’m not trying to stick to Whole30 right now, aight?) It’s sweet, moist, delightfully crumbly, but sturdy enough to slice and sink your teeth into. The best description I can think of is a cross between a Larabar and banana bread.
Because, when you look closely at the ingredients, you’ll quickly see that’s basically what it is. Except, it’s banana bread with no grain. Even better.
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I got my inspiration from this post by The View from Great Island but, as is usually the problem with paleo baking recipes, I don’t really want to use 2 cups of almond flour. So, I figured out a way to reduce that and still produce a delicious bread.
Enter my favorite, PLANTAIN! I substituted a large, ripe plantain for one cup of almond flour and it turns out great. (You can use one like is shown in this picture, but I’d recommend using a ripe plantain—and by ripe, I mean black. Don’t let it scare you, that’s how it’s supposed to be.)
I slice up the banana and plantain, throw them in the food processor along with the eggs, almond flour, coconut oil, salt, and coconut flour. I throw in the baking powder after the mixture is smooth so it doesn’t get overly processed. Now I’ve got a wonderful batter base for my bread!
You can use whatever nuts you’d like in this. I found that I really like the combination of sunflower seeds, walnuts and pecans with almonds; since there’s already almond flour in this, I didn’t want to overload it with almonds. Also, I use 1/4-1/2 cup of shredded coconut to add a little crunch and texture in place of some nuts. (Again, I can’t see where just eating a bajillion nuts is really that healthy, so I try to scale back where I can.)
The original recipe I used called for all kinds of dried fruit, including pineapple and apricot. I didn’t have any on hand the first time I made this and it was fine; I’d love to try dried apples and apricots sometime, but I’m also not too eager to mess with a good thing. I really like using dates, prunes, raisins, and dried cranberries. They’re a great taste combination and the flavor blends well with the nuts.
The nuts and fruit should all be coarsely chopped before you add them to the batter. I’d recommend keeping everything no smaller than the size of a raisin, though; I’ve tried this recipe with the fruit chopped much more finely and found that the bread falls apart more easily when it is sliced.
Once you have your fruit and nuts incorporated into the batter, it’s ready to go. (If you line your loaf pan with parchment paper, the baked bread just lifts right out. You hardly even have to wash the pan.) Pour in your batter into the loaf pan, bake, let it cool, slice it up, and give your mouth a little treat!
This bread stores in the refrigerator wonderfully; just wrap it up in the parchment paper and seal it in a bag or plastic wrap. Now you’ve got your breakfast side or afternoon snack for a week! Yum 🙂