Lucky Paleo Banana Bread

Hope you all had a lovely weekend. We had a bit of a hectic few days here. Firstly, Pete woke up early Saturday morning with food poisoning but the weird thing is we ate exactly the same foods the day before, yet I managed to escape unscathed. 

Anywho, Saturday was basically a complete wipe-out but I did manage to whip up a batch of this lucky paleo banana bread. 

I call this banana bread lucky because to be honest, I wasn't sure it would turn out. It was a complete fluke that it did. After recently purchasing some commercially prepared paleo banana bread (which was delicious by the way) I decided to try and make some myself as it cost us a whopping $12 a loaf and only yielded about 5 slices. 

This version is incredibly moist and delicious and the cacao nibs give it a nice subtle chocolate hit (not to mention added magnesium and antioxidants). I find toasting this one tends to dry it out a little too much but it keeps really well in the fridge or in an airtight container on the bench.  The egg content boosts the protein levels here making it the perfect breakfast or snack on the go. 

I served mine with The Paleo Kitchen's ahhmazing Maple Cinnamon Pecan Butter which I have also included below.

Lucky Paleo Banana Bread

Gluten, Grain, Dairy & Refined Sugar Free

ingredients
1 1/2 cups almond meal/flour
3/4 cup coconut flour
2 tbs tapioca flour
1/2 tsp bicarb soda
1/2 tsp GF baking powder
1/4 cup cacao nibs ( optional)
1/4 cup chopped pecans or other nuts of your choice
1/4 cup coconut sugar
1 tsp cinnamon
5 eggs
1 1/2 tsp apple cider vinegar
2 bananas (mashed)
2 tbs maple syrup
1 tsp vanilla essence
pepitas to decorate ( optional)

method
Preheat oven to 160C. Line a loaf pan with baking paper and allow it to come up the sides a little. Next, combine dry ingredients, cacao nibs and nuts in a bowl and set aside. 

In a separate bowl whisk eggs and apple cider vinegar together with a fork. 

Add the egg mixture to the dry ingredients along with the mashed banana, maple syrup and vanilla and fold through until combined.

Spoon the mixture into the loaf tin and decorate with pepitas ( or extra nuts) if desired. 

Place into the oven for approximately 35 minutes or until golden brown and an inserted cake skewer comes out clean. 

Remove from oven an allow to cool.

Store in an airtight container for 3-4 days. You can also freeze slices of this if you choose.

Spread with grass-fed butter or this delicious Maple Cinnamon Pecan Butter.

Maple Cinnamon Pecan Butter

Recipe adapted from The Paleo Kitchen

ingredients

2 cups pecans ( raw)

2 tbs pure maple syrup

1 tsp cinnamon

pinch of sea salt

method

Simply place all the ingredients in a food processor or good high speed blender and whiz until smooth. Store in fridge in an airtight container for up to 7 days.

If you like it to be a little more runny just add about 1/4 cup of almond, walnut or macadamia oil before you whiz it up.

Spread it on my Lucky Paleo Banana Bread and enjoy x