There is nothing like banana bread. Almost everyone loves it. I always seem to have leftover bananas. My pile in the freezer is getting to big so on this cool fall day, banana bread seems to be the perfect loaf to make.
This recipe makes two loaves. Usually loaf recipes are for only one loaf. I find it’s never enough. I want to use some of it for French toast on the weekend. You can make these into muffins easily enough too. Don’t be afraid to add in your favorites – chocolate chips, raisins or craisins.
You will notice there is a lot of cinnamon in the recipe. I find it helps sweeten the bread without adding any additional honey. By all means if you want a sweeter load add in ¼ cup of honey. It takes time to get use to not adding in any additional sweetener, but I don’t miss it anymore.
I have found that the paleo loaves I make can turn out mushy inside if they are not cooked for long enough. Often they look done, but because of the bananas and eggs, they take a little longer than the traditional banana breads. The almond flour also tends to brown very easily. So know your oven – mine is not a hot oven, it is convection so it sometimes takes a little longer I find. Which does not make sense, I know. Convection ovens are suppose to take a few minutes less cooking... but I find that is not true with almond flour recipes. Just keep checking the loaves every 5 minutes after the 55 minute mark.
BANANA BREAD PALEO by Jayne Holgate Keywords: bake bread snack gluten-free paleo sugar-free
6075532
Ingredients
Instructions Preheat oven 350°F and line 2 loaf pans with parchment paper. With a mixer cream the butter, almond butter and vanilla. Add in 1 egg at a time and beat thoroughly between. Add in bananas and beat until smooth. Add in almond meal, cinnamon, salt, nuts and baking powder. Mix until just combined. Spoon in prepared pan, sprinkle with extra nuts and place in to the oven for 55 to 65 minutes or until it springs back when you lightly touch the top. Allow to cool before you turn out, slice and serve!
Powered by Recipage
0 Comments
Have you ever had the Aussie Bites they sell at Costco? My family inhales them the couple of times we have had them. They are very good, a bit sweet for my taste, but still good. So while I shopping today at Costco I saw them. I wanted to buy them, but I really shouldn’t be eating them. I took a picture of the ingredients on the package and came home and made my healthy version of them. OMG!! They are tasty morsels. These little bites will not last long.
Our society eats way to much sugar. I looked at someone’s recipe online to see what they had done and couldn’t believe they amount of sugar they said to put into their recipe. Mine has fresh cranberries in it – which you know are not sweet at all. There’s barely a quarter of a cup of honey in these! If you substitute dried apricots or any dried fruit for the cranberries, you should only use 2 tablespoons of honey.
This recipe is a keeper. I think I will need to make a few batches for my little nieces when I visit next time. Maybe even for my kids cause none of them live a home anymore. When you feed these to your family at least you know they are inhaling healthy little Aussie bites!! CRANBERRY AUSSIE BITES PALEO by Jayne Holgate Keywords: snack paleo gluten-free
6075207
Ingredients
Instructions Preheat oven to 350 degrees. Lightly grease your 24 a mini muffin pan. This recipe makes approximately 44 mini muffins – but most people do not have more than 1 mini muffin pan. So you will need to use your regular muffin tin to finish using up the remaining dough. You should get an additional 5 or 6 regular muffins. OR this will make 12 regular muffins. Combine in cranberries, raisins, sunflower seeds, coconut and pecans in your food processor. Pulse until they are in small bits. Add almond flour, ground flaxseed, chia seeds and baking soda. Pulse until just mixed. Pour in honey, softened butter, egg, and vanilla extract. Pulse just until combined. Divide batter among the prepared muffin tins. Bake in the preheated oven until golden brown. Bake times: mini muffins- 15 – 17 minutes; regular muffins 22 – 24 minutes. Remove pan from oven and let cool in pan on a wire rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack.
Powered by Recipage
|
Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
Categories |