This was a further attempt to get my head around the concept of Paleo-style baking, and yet another recipe borrowed from chef Daniel Green’s book “The Paleo Diet – Food Your Body Is Designed To Eat”.
I still feel though that there is room for improvement – see my notes below.
- 2 nice and soft ripe bananas
- 1 cup almond flour
- 3 eggs, beaten
- 2 tbsp honey
- 100g walnuts, given a quick whizz in a blender. You’re aiming for a rough chop / fairly chunky, not walnut flour!
- coconut oil / fat to grease the bread tin
- Pre-heat the oven to 180 degrees.
- Grease up a 1.5 l loaf tin with coconut oil / fat.
- In a mixing bowl mash the bananas with a fork.
- Add the honey and the eggs. Mix well.
- Add the walnuts. Mix well.
- Gradually add the almond flour until you have a nice, even mixture.
- Pour the mixture into the prepared loaf tin. Bake until the bread is nicely browned and passes the skewer test for done-ness. This will depend of course on your mixture – keep a close eye on it after the 20 minute mark.
- Allow to cool somewhat before turning out from the loaf tin. Once completely cool, cut off a fine old slice, and enjoy with the beverage of your choice, as well as any other embellishments that seem appropriate at the time. Some extra slices of banana, a sprinkling of dessicated coconut, and a drizzling of honey comes highly recommended.
The only real change we would like to see in future with this recipe is one concerned with the presentation. I used this silicon loaf / cake mould from Ikea. The bread turned out perfectly, it has to be said, but the dimensions of the mould made the finished bread a little on the flat side.
So, I’m going to be on the lookout for a slightly deeper mould / tin, i.e. one that isn’t quite so wide. This should give the bread more “loaf-like” vital statistics, although I’ve been warned by the family’s baking gurus that I may then have to experiment with a cooler oven and longer baking times.