I’ve been dabbling in a bit of “Paleo” cooking lately. I like the general idea of eating less “filler” foods that slow you down and give you that foggy brain feeling. Being a mom, I already get that about 10 times a day without the help of heavy foods, so I’m interested in this theory of eating more plants, veggies, and meats without the fluff…although I don’t think we will do it exclusively (don’t ask us to give up Italian food and cheese!!).
My second attempt at paleo banana bread was much more successful than the first, and I think the secret is in using BOTH almond meal AND coconut flour. From the reviews I read, it seems that breads with just the coconut flour turned out too dry, and the recipe I used with just almond meal was a bit too mushy and mealy. This time I added a little coconut flour to the mix and it really helped give it more of that traditional bread texture while keeping it moist. This is a straight up, simple recipe. You could go crazy and add nuts, chocolate chips, dried fruit, or get really healthy and splash a teaspoon or two of flaxseeds and chia seeds….get creative!
- Almond Meal (1 cup)
- Coconut Flour (1 heaping tablespoon)
- Baking Soda (1/2 tsp)
- Baking Powder (1/2 tsp)
- Bananas (3 small-medium, ripe, mashed)
- Maple Syrup (1 tsp)
- Cinnamon (2 tsp)
- Pinch of nutmeg
- Eggs (2)
- Vanilla Extract (1/2 tsp)
Mix the wet ingredients and dry ingredients separately, then combine. Pour into muffin cups and bake at 375 for 10-12 minutes or until knife is clean and tops are golden. Enjoy them warm with butter!!