Paleo Walnut Cranberry Banana Bread
The other day my friend Caryn and I went to her parents house (in a moderately far away place, the name of which I can’t remember now) and we spent like 7 hours baking. We had a paleo centred baking day of awesome. Some things came out FANTASTICALLY – like this banana bread, and others came out pretty gross, almost inedibly gross. R.I.P. failed attempt at apple scones, it was not nice knowing you.
SO a little bit of background, Caryn’s mom, Ingrid, was so gracious letting us use her kitchen for the day – which, by the way, has a beautiful big black SMEG oven in it, makes my heart and mind melt with jealousy. I actually have a savings account specifically set up so that in 5/6 years I can buy myself a SMEG oven. In red of course. My boyfriend’s brother has a red SMEG. He doesn’t know this, but when we visit I spend some nights just sitting next to it, soaking in the glory. Ok no that’s not true – Stix PLEASE still invite us over for the holidays!!
Anyway! Baking Day! Focus Lexi. Stop thinking about ovens. So Caryn’s mom was very helpful and gave us some awesome tips for the bread rolls (The other successful recipe that will be up next week – that is a really easy and quick paleo “bread” roll recipe! – look out for that, super handy to avoid cheating when you feel like making burgers over the weekend!)
And also kindly allowed us access to her entire pantry, which was very lucky cause we started running out of ingredients after our flopped “apple scones”.
So this very successful banana bread recipe was the favourite of the day – SO easy and quick, only 2 dirty dishes including the loaf pan! What I do as well, with most of the paleo stuff I bake, is I cut it up and freeze it the day it’s made and then just take out a slice when I want, defrost/toast/pop it in the oven. That way you can eat everything at your leisure without worrying about things going stale, or alternatively non-healthy-orientated-people eating your hard earned paleo goodies.
- 6 eggs
- 1/3 cup coconut milk
- 1/2 cup honey
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 3/4 cup coconut flour
- 1/2 cup almond flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp stevia
- 1 cup ripe, mashed bananas (about 2 bananas)
- 1 cup extra stuff to mix in - I have tried with a walnuts & cranberry combo (this post) and also with a dark chocolate chip & coconut shavings combo - also delicious!!
- 1/2 cup coconut shavings to top
- Preheat the oven to 180° C.
- Put all the ingredients into a food processor/blender and process until smooth.
- Bake for 50 minutes or until a cake tester comes out clean!
- Tastes great toasted with some butter and honey!!