Mr. Caveman (or Miss Cavewoman) would have been very happy to eat this bread. We certainly were.
The Paleo (or Caveman) diet seems to be the hot trend in the healthful foodie sphere. And although we don’t adhere to it, we wanted to see what all the buzz was about so we made this roasted banana-nut bread. It’s Paleo because it contains no wheat, dairy products or processed ingredients. Basically Mr. Caveman could have made this over the open fire (the oven of his day).
The roasted bananas make this bread so moist and sweet and creamy. The almond meal provides a rich nutty flavor and crunch. We ate this fresh and hot out of the oven with spoon. It was like eating cake.
Happy double dipping!
Recipe – adapted from http://www.runningtothekitchen.com/
Makes 1 Loaf (8 x 5 pan)
- 1 cup flax meal
- 1 cup almond flour*
- 1 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 2 1/2 very ripe bananas, roasted
- 2 eggs
- 1/3 cup coconut milk
- 1 Tbsp. honey
- 1 tsp. vanilla
*To make homemade almond flour we ground 1 cup of raw whole almonds in a food processor for 20 seconds. We did not sift the flour so it was not as fine as store-bought almond flour. We kept the larger almond pieces to add texture to the bread. However, if you want finer flour place it through a sifter after pulsing.
1. Pre-heat oven to 350 degrees F.
2. Place bananas on a baking sheet and roast for 10 minutes. Keep the peel on. After 10 minutes, remove from oven and mash.
3. In a large mixing bowl combine flax meal, almond flour, baking soda and cinnamon.
4. In a small mixing bowl whisk together eggs, coconut milk, vanilla and honey.
5. Add wet ingredients and roasted mashed bannans to dry ingredients, and mix gently until fully incorporated.
6. Pour batter into greased 8 x 5 bread pan. Bake for 35 minutes.
7. Serve fresh out of the oven and enjoy!