That “B” word doesn’t show up much around these parts. But I’ve been on the hunt for the perfect banana bread for years. Going Primal didn’t slow my urge for a moist, dense loaf of bananafied goodness, so I decided to try a few recipes out there.
What I kept running into was something closer to a bread pudding, what with all the eggs and the non-absorbent almond flour. Which was fine, but I craved that bready texture and I wanted the banana flavor to really come through. I thought about trying a coconut flour version since it’s more absorbent, but then it dawned on me—why not combine both almond and coconut flours for their respective benefits?
Several attempts later, I think I’ve got it. This is sooooo good. Especially warmed up with a couple slabs of pastured butter on top.
Primal Banana Bread
*Editor’s Note 12/23/11: I made this again recently and made a few tweaks. Nothing drastic, but the recipe has been updated.*
2 Tbsp. coconut flour
2 Tbsp. ground flaxseed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon (I do 1/2 cinnamon, 1/2 cardamom)
1/2 tsp. salt
2 Tbsp. honey
1 Tbsp. vanilla
3 bananas, mashed
1) Preheat oven to 375°F. Meanwhile, add dry ingredients (almond flour through salt) to large bowl and whisk to combine.
3) Add wet mixture to dry ingredients and stir to combine. If you’re feeling decadent, you can add some chocolate chips at this point. Pour mixture into a well-greased loaf pan (coconut oil is perfect for this) and put in the oven. Set the timer for 45 minutes.
4) Check on bread at 45 minutes. Mine usually seems to need a few more minutes. Pat the loaf, and if it seems or sounds squishy in the middle, give it another 3 minutes (set that timer!). This is usually enough for mine to finish cooking, but continue in 2 minute intervals until it’s ready if needed.
5) Now here’s the hard part—don’t touch it! It must cool COMPLETELY if you want to get it all out in one piece. When cool, turn over onto a plate, slice, and serve.
Makes 1 loaf.