Elana's Paleo Banana Bread
"This is a great recipe for those who not only need to avoid gluten, but also need to be grain-free and/or watch their carbs. No rice flour, corn flour or other high carb, gluten-free flours."
photo by Betty Rocker
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 3 bananas, mashed (approx. 1 1/2 cups)
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon honey
- 1⁄4 cup vegan palm oil shortening
- 2 cups blanched almond flour
- 1⁄2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chips (optional)
directions
- Pulse bananas, eggs, vanilla, honey and shortening in a food processor.
- Pulse in almond flour, salt and baking soda.
- If desired, pulse chocolate chips into batter.
- Scoop batter into a greased 7.5 x 3.5 inch loaf pan.
- Bake at 350 degrees for 55-60 minutes.
- Remove from oven and allow to cool.
Questions & Replies
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Reviews
-
This turned out really well! I substituted coconut oil for the shortening. I also used 4 mashed bananas. A few were on the smaller side. Did not add chocolate, but did add walnuts instead. -
Fair, just not sweet enough. Used pecan pieces instead of Chocolate. Needs way more sweetener. the bananas may not have been ripe enough. would suggest letting them get very ripe. also, would recommend adding Spenda - just not sure how muck. May try butter, more ripe bananas and at least splends or possibly Stevia by the bulk which is VERY sweet - will have to figure out how much. this is a good start but needs tweaking. maybe 1/2 coconut flour, 1/2 almond flour and sweetener. -
Fabulous! Moist and sweet! For those counting carbs, the true count per serving is 12.4 grams when you include the almond meal.
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This really is great. The food processor seems critical. I baked it in two mini loaf pans for about 45 minutes. I also used butter instead of palm oil since it's not off the list for me.
Tweaks
-
Fair, just not sweet enough. Used pecan pieces instead of Chocolate. Needs way more sweetener. the bananas may not have been ripe enough. would suggest letting them get very ripe. also, would recommend adding Spenda - just not sure how muck. May try butter, more ripe bananas and at least splends or possibly Stevia by the bulk which is VERY sweet - will have to figure out how much. this is a good start but needs tweaking. maybe 1/2 coconut flour, 1/2 almond flour and sweetener.
-
This really is great. The food processor seems critical. I baked it in two mini loaf pans for about 45 minutes. I also used butter instead of palm oil since it's not off the list for me.
-
This turned out really well! I substituted coconut oil for the shortening. I also used 4 mashed bananas. A few were on the smaller side. Did not add chocolate, but did add walnuts instead.
RECIPE SUBMITTED BY
I'm a happy wife to a hopefully happy husband! He's pretty awesome and I'm deeply honored that he has chosen to spend his time on earth with me. I've also got three wonderful kids who keep me bordering on insanity most of the time! Add in a dog, cat, and several fish and you've got your typical American family!
I've been dabbling with the free basic account for the last year and a half and have collected lots of yummy recipes, but am now moving on to the Premium membership because I'm interested in organizing all of my recipes from here and from home.
I'm currently in the process of re-thinking and restructuring my recipes and eating habits as I've recently found that I've got gluten and corn intolerances to work around.
So, I'll be spending a lot of time on the zaar to find equally yummy replacements!
