|Paleo Banana Bread|
My friend Cassy posted this recipe on Facebook and tagged me with it. I think the implication was "let's get the person who probably has the ingredients to make it and try it before I waste my time, etc". I took the challenge and learned a lot in the process. As I was making it I texted her "This better be good because I'm using the last of my almond flour". Turned out I had exactly 2 cups left (might have been more if I'd had a sifter).
Of course, since I'm completely incapable of following recipes, my recipe was more like this:
3 eggs, separated (keep the yolks and whites separate!)
3 or 4 tbsp honey (up to you!)
4 tbsp (soft) coconut oil (you may need to warm it up if it's hard).
3 mashed bananas (3 small, or 2-3 big)
1 tsp vanilla
1 tsp baking powder
1 tsp ground cinnamon
2 cups almond flour
1 cup pecans
2 large handfuls of chocolate chips
- Preheat the oven to 350 degrees.
- Cream the egg yolks and honey in a large bowl until light and fluffy. I use a hand-held mixer for this. It didn't take long.
- Add the coconut oil, vanilla, and mashed banana to the bowl, mixing well.
- In a smaller separate bowl, mix the cinnamon, baking powder and almond flour and sift well.
- Add that mixture of spices and powder to the bowl and stir well.
- In a separate bowl, beat the egg whites until stiff peaks form. Use hand mixer on high. Stiff peaks are vital.
- Fold the egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture.
- Add nuts and chocolate chips (if desired)
- Grease bread pan with coconut oil (or butter)
- Place in oven for 40-45 minutes, until top is golden brown.
- While the bread is still warm coat the top with butter or substitute (I use coconut spread)
- I use coconut oil in EVERYTHING
- I like a LOT of cinnamon
- I don't own a sifter (I need to rectify that).
- - I was running low on honey so I used a little less, figured the bananas would be sweet enough (and I was right).
- Everything is better with chocolate!
|Why can't I get stiff peaks?|
Tip: Make absolutely sure that you don't get any yolk in your egg whites or they will not get stiff! That said, I ended up using 6 eggs for this recipe because I had to start over.
I used coconut oil to coat my bread pan and when I first pulled the bread out and tasted it I felt like it was missing something. That's where I decided to try a good coat of coconut spread (I don't do butter) on the top. It tastes just like butter so it gave it that same flavor and tasted quite good. I took Paul a piece to try and when I tried to walk away after his first bite he grabbed the rest out of my hand, then came back for me. Verdict: It was worth using the last of my almond flour and wasting 3 eggs to make.