Paleo Banana Bread
This delicious banana bread is perfect for afternoon tea and healthy enough to enjoy for breakfast. I like it with grass fed butter and cinnamon, or a dollop of coconut yoghurt and some activated nuts. I use almond meal as a flour substitute as I like the taste and texture. This is such an easy recipe that takes about ten minutes to prepare.
Bananas are a good source of fibre and vitamin C which helps promote good digestion. They are rich in potassium which helps regulate fluid levels in the body. Butter contains many important nutrients such as vitamin A which is needed for a healthy thyroid and adrenal glands. It also contains selenium, a vital antioxidant. Eggs are rich in many nutrients especially fat soluble vitamins A and D.
This banana bread is a far cry from the traditional refined sugar version. Enjoyment without the guilt!
(Adapted from Teresa Cutter, The Healthy Chef).
2 cups almond meal
1/4 cup LSA (linseed, sunflower and almond)
2 ripe bananas (mashed)
60 g melted butter
2 tablespoons raw honey (or maple syrup)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
2/3 cup walnuts (optional)
Preheat oven to 180ºC (160ºC fan forced).
Grease and line a small loaf tin (11cmx21cm).
Beat bananas, eggs, melted butter, honey and vanilla extract until well combined.
Combine dry ingredients together in a separate bowl.
Whisk wet ingredients into dry until combined.
Stir through walnuts (if using).
Pour into the greased loaf tin. Bake for 40 minutes or until a skewer comes out clean.