A few weeks ago a work colleague brought in both banana bread and lemon & poppyseed bread and I was insanely jealous.
Not only do I love banana bread but she is a kick-ass baker (seriously, her cookies are out of this world).
Having given up all things
good naughty, I had to pass on a slice, however, for fear of missing out… I asked for her recipes and adapted them to make them paleo friendly.
Of course these were just experiments and with me being new to the paleo scene, I never in a million years expected them to work out first time around, but, low and behold, the banana bread was instantly delicious – and even the lemon & poppyseed bread wasn’t a complete fail (I’ll be onto round 2 soon).
If you do try & like this recipe, please do me a MASSIVE favour and comment below. You can also tag me in a snap of your creation on Instagram! I love coming up with these recipes and sharing them with you so any feedback would be amazing. Even to just know ONE person has tried it would be unreal!
- 3 ripe bananas
- ¼ cup honey
- 2 eggs
- 2.5 tbsp coconut butter
- 120g Ground Almonds
- 60g tapioca flour
- 2 tsp baking soda
- 3 tsp cider vinegar
- 100g walnut
- 1/3 cup choc chip
- 1tsp vanilla
1. Heat oven to 190° and line a loaf tin with baking parchment. Mash together the bananas and the honey with a fork. Add the eggs and mix well with an electric hand whisk then add the coconut butter and mix for a few more minutes. In another bowl mix the flour & ground almonds, baking soda and vinegar then fold together with the banana mix. Next, add the walnuts and chocolate chips, giving everything one final mix before pouring into the lined loaf tin.
2. Bake for 1 hour & 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly, then turn out and serve either warm or at room temperature.
Hope you enjoy as much as I did!
Don’t forget to follow me on Instagram and Twitter for everyday eats, workouts and recipe updates…
IG – @mybigfitdiary_
Twitter – @mybigfitdiary